![]() ![]() Bake 1 sheet at a time for about 11-3 minutes, or until the tops look just set. Form the dough into balls with about 1.5 tablespoons of dough each and place 2 inches apart on the lined cookie sheets. Then stir in the raisin mixture, rolled oats, and nuts. Take the dough out of the fridge, preheat the oven to 350F (180C) and line cookie sheets with parchment paper. Sift together the flour, cinnamon, and baking soda stir into the creamed mixture. (Transfer to a larger bowl if necessary.) Stir in the raisins, chocolate chips, walnuts and coconut. In a large bowl, cream the butter, brown sugar, and white sugar together. Combine the oats, flour, salt, cinnamon and baking soda gradually add to creamed mixture and mix well. Preheat oven to 350 degrees F (175 degrees C). To keep cookies soft, store them airtight at room temperature for several days freeze for longer storage. Combine eggs, vanilla and raisins in a small bowl cover and let stand for 1 hour. Step 2 Using an electric mixer, beat butter in a large bowl until. Remove the cookies from the oven, and cool right on the pan or transfer to a rack if you need the pan for the next batch. Butter two large cookie sheets, or line them with parchment paper or reusable silicone liners. If the cookies have been frozen, bake them for 14 minutes. Reverse the pans (top to bottom, bottom to top) midway through baking. Cover 2 baking sheets with parchment paper, set aside. 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. Just before baking, preheat the oven to 375☏.īake the cookies for 10 minutes, until they're barely beginning to brown. Once the butter has melted, turn the heat to low. Divide the dough into 24 equal-sized balls. Cover and chill dough in the refrigerator for 30 minutes before baking. If the dough hasn't been chilled, place the pans of shaped cookies in the freezer for 1 hour. Add in eggs and vanilla, and mix on low speed to combine.In a separate bowl, combine the dry ingredients, and then add the dry ingredients to wet ingredients and mix. Add combined flour, baking soda, cinnamon, salt and nutmeg mix well. The cookies will spread, so leave 2" or so between them. In large bowl, beat margarine and sugars until creamy. Note: To save time, you can freeze unbaked cookies for 1 hour, rather than refrigerating the dough see step 6, below.ĭrop the chilled dough by generous tablespoonfuls onto the prepared baking sheet a tablespoon cookie scoop works well here. Blog How to substitute whole wheat for white flour in bakingĬover the dough, and refrigerate it for 1 to 2 hours, until it's thoroughly chilled. ![]()
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