Oatmeal Raisin Cookies

Oatmeal Raisin Cookies

I've been on a cookie binge lately. My baking obsession usually revolves around muffins, scones, cakes and brownies, but recently I can't get enough of a good cookie.

Included with all of the goodies I received recently from Greenwillow Grains was a couple of their recipe cards. The minute I saw the one for oatmeal cookies I knew I had to make them. It reminded me just how much I love homemade oatmeal raisin cookies, and how long it has been since I made them at home.

So I took that recipe card and tweaked it ever so slightly. Here's my version of oatmeal raisin cookies. I hope you like them. 

Oatmeal Raisin Cookies
Recipe written by The Chef Next Door, adapted from Greenwillow Grains
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1 cup unsalted butter, at room temp
2 cups packed light brown sugar
2 large eggs
1 Tbsp pure vanilla extract
2 cups Greenwillow Grains Pastry Flour (any other pastry flour can be substituted)
1 tsp baking soda
1 tsp salt
3 cups Greenwillow Grains Rolled Oats (any other brand of rolled oats can be substituted)
1 cup golden raisins

In the bowl of your stand mixer add the butter and brown sugar and cream until fluffy. Add the eggs, one at a time, scraping down the sides of the bowl as needed. Add the vanilla and mix well.

In a medium bowl combine the flour, baking soda and salt and whisk to combine. Add the dry ingredients to the wet ingredients and mix well.  Fold in the oats and raisins with a rubber spatula. Chill the dough for 1-2 hours.

Preheat the oven to 350 degrees. On a parchment lined baking sheet place tablespoons of dough about an inch apart. Bake for 8-10 minutes. Allow to cool on the baking sheet for 5 minutes, then remove to a cooling rack and cool completely.

Bon Appetit!

*Disclaimer: Greenwillow Grains was gracious enough to send me their products for recipe development at no charge, but I was not monetarily compensated for this review. All opinions, as always, are my own.

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