Oatmeal Raisin Cookies (Comfortable & Chewy) Components 1 1/2 cups raisins (Notice 1) ▢1 1/2 cups flour (all goal / plain) ▢1/2 tsp salt ▢1/2 tsp baking powder ▢1 tsp cinnamon powder ▢250g / 8 oz (2 sticks) unsalted butter , at room temperature (Notice 2) ▢1 cup brown sugar (packed) ▢1 cup white sugar (granulated. Superfine/caster additionally okay) ▢2 massive eggs , at room temperature (Notice 3) ▢3 cups rolled oats (Notice 4) Directions Continued on subsequent web page Preheat oven to 180°C/350°F (160°C fan). Regulate oven racks to center and low place, guaranteeing you may have 4"/10cm between every rack. Line 2 trays with parchment/baking paper. Optionally available: Soak raisins in boiled water for 10 minutes. Drain then pat dry. (This makes them plumper). Sift dry components: Sift flour, salt, baking powder and cinnamon right into a bowl. Cream butter and sugar: Utilizing a stand mixer or electrical mixer, beat butter till creamy. Then beat in sugar till fluffy – about 2 – 3 minutes. Add eggs: Beat in eggs one by one till integrated. Combine in flour: Use a picket spoon to stir the flour combination in. Stir in oats and raisins: Stir in oats and raisins – this requires a little bit of effort because the dough will get agency! Roll and flatten balls: Type 4cm / 1.6" balls (~18) and place onto baking trays 4"/10cm aside. I take advantage of an ice cream scoop. Then press all the way down to slighty flatten right into a thick disc form. Bake for 11 minutes. Then swap the trays between the cabinets AND flip the trays round. Bake for an additional 11 – 14 minutes, or till cookies are golden on the perimeters and LIGHT golden on the floor. Cool on the trays for five minutes earlier than transferring to cooling rack. Cool for half-hour earlier than serving.
