1 1/2 cup old fashioned rolled oats (not quick cooking)
1/2 cup all-purpose flour
1/2 cup raisins
1/2 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons unsalted butter, at room temperature
1/2 cup packed dark brown sugar
1/4 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1/2 cup all-purpose flour
1/2 cup raisins
1/2 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons unsalted butter, at room temperature
1/2 cup packed dark brown sugar
1/4 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
Preheat oven to 350 degrees.
In a medium bowl, whisk together oats, flour, raisins, baking soda, and salt; set aside.
Using an electric mixer, beat butter and sugars until light and fluffy, scraping down bowl as necessary.
Add egg and vanilla; beat until combined.
Gradually add oat mixture; beat just until combined.
Drop dough by rounded tablespoonfuls, 2 inches apart, onto two baking sheets.
Bake until cookies are golden brown but still soft, 12 to 16 minutes, rotating sheets halfway through.
Cool 5 minutes on sheets; transfer cookies to a wire rack to cool completely.
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