Saturday, December 19, 2015

Thick and Chewy Cinnamon Oatmeal Raisin Cookies

1 cup (2 sticks) unsalted butter, softened
1 1/3 cups packed light brown sugar
2 eggs
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp gr cinnamon
1/4 tsp (generous) salt
3 cups quick-cooking oats
1 cup (generous) cinnamon chips
3/4 cup raisins

1. Heat oven to 350.

2. Cream together butter, brown sugar, eggs, and vanilla (KitchenAid mixer speed 4, 1-2 minutes). In a separate bowl, whisk together flour, baking soda, cinnamon, and salt; stir into butter mixture (KitchenAid mixer stir speed). Stir in oats, cinnamon chips and raisins by hand (batter will be stiff). Chill 20 minutes.

3. Drop by tablespoons, two inches apart, onto ungreased cookie sheet. (Use large cookie scoop. 9 cookies per sheet.) Flatten slightly.

3. Bake 10-12 minutes (11 minutes in my oven) or until lightly golden at edges, but slightly undercooked-looking on top. Cool on cookie sheet for 5 minutes; remove from cookie sheet to wire rack to finish cooling.

Makes 46 cookies.

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I find recipes everywhere. Online. In magazines. In cookbooks. On the back of boxes. After a while, it got difficult to remember where I found (or stashed) a particular recipe when I wanted to make it a second time. With the goal of wrangling them all in one coherent location that was easy to find and navigate--along with multiple requests from friends for this recipe or that one--this blog was born.

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