Wednesday, 14 October 2015

Raisin Walnut Oatmeal Cookies



Your whole family will love these cookies. Moist and chewy.





Ingredients:
1 1/2 cups walnuts
1/2 pound (1 cup) butter, at room temperature
1 cup dark brown sugar, lightly packed
1 cup granulated sugar
2 extra-large eggs, at room temperature
2 teaspoons pure vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon kosher salt
3 cups old-fashioned oatmeal
1 1/2 cups raisins

Directions:

Preheat the oven to 350 degrees F.

Place the walnuts on a sheet pan and bake for 5 minutes, until crisp. Set aside to cool. Chop very coarsely.

In the bowl of an electric mixer beat the butter, brown sugar, and granulated sugar together on medium-high speed until light and fluffy (5 minutes). With the mixer on low, add the eggs, one at a time, and the vanilla.

Sift the flour, baking powder, cinnamon, and salt together into a medium bowl. With the mixer on low, slowly add the dry ingredients to the butter mixture. Add the oats, raisins, and walnuts and mix just until combined.

Using a small ice-cream scoop or a tablespoon, drop 2-inch mounds of dough onto sheet pans lined with parchment paper. Flatten slightly with a damp hand. Bake for 12 to 15 minutes, until lightly browned. Transfer the cookies to a baking rack and cool completely.


Link to Recipe:Raisin Walnut Oatmeal Cookies

Place the walnuts on a sheet pan and bake for 5 minutes, until crisp.
Set aside to cool. Chop very coarsely.

In the bowl of an electric mixer beat the butter, brown sugar, and granulated sugar together on medium-high speed until light and fluffy (5 minutes). With the mixer on low, add the eggs, one at a time, and the vanilla.
With the mixer on low, slowly add the dry ingredients to the butter mixture.

Add the oats, raisins, and walnuts and mix just until combined.
Using a small ice-cream scoop or a tablespoon, drop 2-inch mounds of dough onto sheet pans lined with parchment paper.

Bake for 12 to 15 minutes, until lightly browned. Transfer the cookies to a baking rack and cool completely.

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