![]() ![]() (Scooping directly from the bag compacts the flour, resulting in dry baked goods. When measuring flour, we spoon it into a dry measuring cup and level off excess. Cool on the sheet for 10 minutes, and then transfer to a wire rack to cool completely. Let the baking sheet cool, and then repeat with the remaining cookie dough. Bake until the cookies are lightly golden around the edges, 15 to 20 minutes. Mix on high for 2 minutes so its nice and creamy. In a large bowl cream together the softened butter, peanut butter, and both sugars. Slowly add flour mixture to wet ingredients while mixing well. Mix flour, baking soda, salt, and raisins separately. Add in eggs one by one, mixing well after each addition. Arrange twelve 1-ounce scoops (2-tablespoon portions) of cookie dough on the prepared baking sheet, leaving about 2 inches between each. Line baking sheets with parchment paper, silicone baking mats, or leave ungreased. In a large bowl, cream together butter and sugar. Place the baking sheet in the preheated oven for 9 to 11 minutes, or until the edges are golden brown. Form each section into a ball and place on the prepared cookie sheet leaving 2 inches between each one. Fold in the raisins until evenly distributed. Fold the raisins into the dough until well distributed. Add eggs one at a time, beating thoroughly after each one. Add the sugars, baking powder, baking soda, and spices and beat again for a minute or two, until thoroughly combined. Add the oats and beat on low speed until combined. In a large mixing bowl, beat the butter on high speed for 2-3 minutes until soft. Add the dry ingredients and mix on low speed, scraping the bowl as needed, until completely combined. Add the honey, vanilla, egg and 1 tablespoon warm water and beat on high speed until creamy, scraping the sides and bottom of the bowl, about 3 minutes more. Beat the brown sugar and butter in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Scoop the cookie dough into 4 even balls, and place them a couple inches apart on the prepared baking sheet. Then add the oats, stir again until you see no flour. Now add the flour to the mix and stir thoroughly. Next add the sugar, baking soda, eggs and ground cinnamon until fully mixed. Add the raisins to the bowl, and fold them into the dough. Mix the salt, butter, vanilla, and brown sugar in a big bowl. Whisk together the flour, salt, baking soda and cinnamon in a small bowl until combined. Add the oats, flour, baking soda, cinnamon, and salt, and stir it together until you have a nice soft cookie dough. Arrange an oven rack in the center of the oven and preheat to 350 degrees F. Line a rimmed baking sheet with parchment paper. ![]()
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