I don't have very much to say about oatmeal cookies, except when you want one, you want one. And not some fancy ass oatmeal cookie, just an oatmeal cookie. Recipe is from One Perfect Bite.
Oatmeal Cookies
Yield: 48
prep time: 15
cook time: 15
total time: 30
Ingredients
- 1-1/4 cups all-purpose flour
- 3/4 cup whole wheat flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/8 teaspoon ground nutmeg
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup (packed) light brown sugar
- 1/2 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups old-fashioned oats
- 2 cups raisins
Instructions
- Whisk both flours, baking powder, baking soda, salt, and nutmeg in a medium bowl.
- Using an electric mixer, beat butter and both sugars on high speed until light and creamy, 2-3 minutes. Add eggs one at a time, beating to blend and scraping down bowl between additions. Beat in vanilla.
- Reduce speed to low. Gradually add dry ingredients and mix just until combined. Fold in oats and raisins.
- Divide dough between 2 large sheets of parchment paper. Using paper as an aid, roll up each piece of dough into a 1-1/2-inch diameter log. Wrap in plastic; freeze for at least 4 hours and up to 3 weeks.
- When ready to bake: Preheat oven to 350 degrees F. Unwrap dough and cut into 1/2-inch-thick rounds (return unused dough to freezer); place 2-inch apart on a parchment paper-lined baking sheet.
- Bake cookies until edges are golden brown, 15-18 minutes. Transfer to a wire rack; let cool. Yield: 48 cookies. Store in an airtight container or freeze.
All photographs copyright Janet S. Grey.
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