![]() ![]() It makes them so light and crisp, it’s a step you can’t replace. Add the egg and vanilla and beat to combine. In another large mixing bowl, beat the butter and sugar until smooth and creamy. Whisk together the flour, baking powder, baking soda, cinnamon, ginger, and salt in a mixing bowl. ![]() using a tablespoon measure scoop heaped tablespoons of the cookie dough onto your lined cookie sheet, leaving about 1 1/2 to 2 inches between the cookies. Preheat the oven to 350 F and line 2 baking sheets with parchment paper. Lastly, fold in the oats and the raisins. Place 6-8 onto prepared baking sheet about 2 inches apart. If you cook too long, the cookies will be crispier Cool: Cool on the trays for 5 minutes before transferring to cooling rack. Switch the position of the trays and bake for a further 11 to 14 minutes until cookies are golden on the edges and LIGHT golden in the middle. For large cookies: Using a large scoop (or a 1/4 cup), scoop your cookies on to a parchment paper lined cookie sheet and flatten with your hand until about 1/2-inch thickness. Bake at 180C / 350F (160C fan) for 11 minutes. You might not think that that little bit of shortening did much, but it really does. Add the dry ingredients into the wet and mix with a spatula until the flour has just absorbed, do not over mix. When ready to bake, pre-heat your oven to 350☏ (177☌). When ready to bake just bake them as directed. Simply let it thaw out in your fridge or if you are really in a hurry, leave it on your kitchen counter. I usually make double, sometimes even triple the amount and just bake how ever many I need and stick the dough in the freezer for me to use at a moment’s notice. This cookie batter is awesome if you want to freeze it. Just long enough to incorporate the raisins and oats.Ħ) With a rubber spatula, just give everything one last mix by hand from the bottom up, just to insure that all of the ingredients are combined.ħ) Using a small ice cream scoop, drop the dough on to a non stick baking sheet, a couple inches apart.Ĩ) Bake for about 9 to 11 minutes or until lightly golden.ĩ) Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Add the brown sugar, baking soda, cinnamon, and salt. Add the eggs and vanilla and mix for just a few seconds.Ĥ) Add the dry ingredients and mix together to combine but do not over mix,ĥ) Add the oats and raisins and just mix together for about 10 seconds. In a large bowl beat the butter with an electric mixer on medium to high speed for 30 seconds. Set aside.ģ) In the large bowl of an electric mixer fitted with a paddle attachment, cream together the first 4 ingredients. 2) In a small bowl, mix together the flour, salt, baking soda and cinnamon. ![]()
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