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Christine’s Oatmeal Raisin Cookies

Food Network Canada
YIELDS
8 servings

I like my oatmeal raisin cookies golden and crunchy, with lots of oats. For maximum crunchiness, let the cookies cool completely and let them sit for at least 1 hour before eating. Yields 24 cookies.

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Ingredients

1
cup flour
¼
tsp salt
¼
tsp ground cinnamon
tsp allspice
½
tsp baking powder
½
tsp baking soda
¾
cup unsalted butter, at room temperature
¾
cup packed light brown sugar
1
tsp pure vanilla extract
4 ½
tsp milk (22 ml)
1
large egg, at room temperature, lightly beaten
1 ¼
cup old fashioned rolled oats
½
cup raisins, soaked in hot water until plump, drained, and squeezed dry
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Directions

Step 1

In a medium bowl, sift together the flour, salt, cinnamon, allspice, baking powder and baking soda.

Step 2

Set aside

Step 3

In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and brown sugar and beat until light and fluffy.

Step 4

Add vanilla, milk and egg, and mix well.

Step 5

Add flour mixture and beat until just combined.

Step 6

Remove bowl from the mixer, and stir in oats and drained raisins.

Step 7

Put dough in the refrigerator until firm, about 1 hour.

Step 8

Preheat oven to 350 degrees F. and line 2 baking sheets with parchment paper.

Step 9

Scoop out 1 tbsp. dollops of dough, roll them into balls, and put them on the prepared sheets, 3 inches apart.

Step 10

With your hand, flatten them.

Step 11

Bake cookies, rotating the pans halfway through cooking, until golden, about 18 to 19 minutes.

Step 12

Transfer the cookies to a wire rack to cool completely, at least 1 hour.

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My rating for Christine’s Oatmeal Raisin Cookies
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