An oatmeal raisin cookie is a type of drop cookie distinguished by an oatmeal-based dough with raisins mixed throughout. Its ingredients also typically include flour, sugar, eggs, salt, and various spices. A descendant of the Scottish oatcake, the oatmeal raisin cookie has become one of the most popular cookies in the United States. (Wiki)
The trick to get fluffy cookies is based on mixing the wet and dry ingredients. Follow the recipe and incorporate the dry ingredients into the wet in three stages. Do not use a mixer at this stage or you will overwork the dough and get flat cookies. I have also soaked the raisins in hot water and drained them in a sieve prior to adding them at the end. Bake the cookies on a cookie sheet at 350 or lower depending on your oven. This is the last recipe for to bake athon event 2019. Do check my fellow blogger what they are sharing for bake athon event.
Preparation time: 15 minutes
Baking time: 10 minutes.
Yield: 24 cookies
¾ cup butter, softened
¼ cup white sugar
½ cup packed light brown sugar
1 tsp vanilla extract
1 ¼ cups all-purpose flour
1 tsp baking soda
¾ tsp ground cinnamon
½ tsp salt
2 ¾ cups rolled oats
1 cup raisins
• Preheat oven to 325F. Line 2 baking tray with parchment paper.
• In large bowl, cream together butter, white sugar, and brown sugar until smooth.
• Beat in the eggs and vanilla until fluffy.
• Stir together flour, baking soda, cinnamon, and salt in a separate bowl.
• Gradually beat the flour mixture into butter mixture. Stir in oats and raisins.
• Drop by teaspoonfuls onto prepared cookie sheets.
• Bake 8 to 10 minutes in the preheated oven, or until golden brown. Cool slightly, remove from sheet to wire rack. Cool completely.
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