![]() ![]() Here’s a link back to the post and pictures: Oatmeal chocolate chip (or cranberry-raisin) cookies. Makes approximately 72 small cookies, or 42 medium cookies. If baking two sheets at a time, switch racks halfway through for even baking. Butter two large cookie sheets, or line them with parchment paper or reusable silicone liners. Bake for 12 minutes, or until edges just start to brown.Drop by spoonfuls onto ungreased baking sheet using tablespoon or medium cookie scoop.Add flour mixture, 1/3 at a time, mixing well after each addition.Bake for 8-10 minutes or until cookies appear a golden brown. Using a spoon, drop dough onto cookie sheet. In large bowl, cream butter and sugars until light and fluffy. Add oatmeal and mix until all ingredients are blended together.Whole rolled oats will give traditional oatmeal cookie appearance roughly chopped oats will give a more subtle texture finely blended oatmeal will give chewiness without an noticeable oatmeal appearance. If desired, chop oatmeal in food processor to desired texture.In medium bowl, mix flour, baking soda, baking powder and salt. ![]() 2 1/4 c chocolate chips OR 1 1/2 cups dried cranberries and 3/4 cup golden raisins OR 2 1/4 cups of any combination you like.1/2 teaspoon salt (coarse salt is nice).2 sticks (1 cup) butter, softened at room temperature.While the raisins are soaking, preheat the oven to 350☏. Then turn the heat off, keep the pot covered, and let it sit for 55 minutes. Cover and let this gently simmer for 5 minutes. Add the raisins, vanilla and cinnamon and stir to blend. The cranberry-raisin variation is devoured even more quickly in our house than the chocolate chip. Once the butter has melted, turn the heat to low. Oatmeal adds some health to this variation on the classic Toll House. Using a scoop, shape into 2-inch balls and place onto baking sheet. On low speed, stir in oats, flour, baking soda & salt. With electric hand mixer on medium-high, beat butter, oil, sugar, egg & vanilla in a bowl for 1 minute. My favorite cookies in the whole wide world are these oatmeal raisin cookies. Drop by rounded tablespoon onto ungreased baking sheets. Beat butter, sugars, eggs, and vanilla in a large mixing bowl. My family loves these soft, chewy cookies with crisp edges. Line a baking sheet with parchment paper. Combine flour, baking soda, cinnamon, and salt in a small bowl. ![]()
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