Flour, all purpose
|
¾ cup
|
Baking soda
|
½ teaspoon
|
Cinnamon
|
½ teaspoon
|
Salt, kosher
|
¼ teaspoon
|
Butter, unsalted, softened
|
½ cup
|
Sugar, granulated
|
¾ cup
|
Sugar, dark brown
|
¼ cup packed
|
Egg
|
1 large
|
Vanilla extract
|
½ teaspoon
|
Oats, quick cook
|
1 ½ cups
|
Raisins
|
½ cup
|
- Preheat to 375°F; position racks in the upper and lower thirds.
- In a medium bowl, combine the flour, baking soda, cinnamon, and salt.
- In a large bowl, using an electric mixer, beat the butter and sugars together until light and fluffy, about 2 minutes.
- Add the egg and vanilla.
- At low speed, gradually add the flour mixture until just incorporated, then beat in the oats and raisins.
- Form half of the dough into 1-inch balls, and arrange 2 inches apart on two large baking sheets.
- Bake for 12 to 15 minutes, until lightly browned; shift the baking sheets from the top to bottom and from the back to front halfway through baking.
- Let the cookies cool on the baking sheets 2 minutes before transferring to a rack to cool completely.
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