“You’ve made oatmeal-raisin cookies before, so why try these? Because they’re moist, chewy and loaded with raisins – and they’re better than any you’ve tried before! From Cuisine Magazine”
Whisk together and set aside2 cupsall-purpose flour1 teaspoonbaking soda1 teaspoonbaking powder1 teaspoonkosher salt
Cream wet ingredients1 cupunsalted butter, softened1 cupsugar1 cupdark brown sugar, firmly packed2 largeeggs2 teaspoonsvanilla
Then stir in3 cupsoats (not instant)1 1⁄2 cupsraisins
DirectionsPreheat oven to 350°.Whisk dry ingredients; set aside.Combine wet ingredients with a hand mixer on low.To cream, increase speed to high and beat until fluffy and the color lightens.Stir the flour mixture into the creamed mixture until no flour is visible.(Over mixing develops the gluten, making a tough cookie.) Now add the oats and raisins; stir to incorporate.Fill a #40 cookie scoop and press against side of bowl, pulling up to level dough (to measure 2 tablespoons of dough).Drop 2-inches apart onto baking sheet sprayed with nonstick spray.Bake 11-13 minutes (on center rack), until golden, but still moist beneath cracks on top.Remove from oven; let cookies sit on baking sheet for 2 minutes before transferring to a wire rack to cool.
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