1Preheat oven to 350°.
2Whisk dry ingredients; set aside.
3Combine wet ingredients with a hand mixer on low.
4To cream, increase speed to high and beat until fluffy and the color lightens.
5Stir the flour mixture into the creamed mixture until no flour is visible.
6(Over mixing develops the gluten, making a tough cookie.) Now add the oats and raisins; stir to incorporate.
7Fill a #40 cookie scoop and press against side of bowl, pulling up to level dough (to measure 2 tablespoons of dough).
8Drop 2-inches apart onto baking sheet sprayed with nonstick spray.
9Bake 11-13 minutes (on center rack), until golden, but still moist beneath cracks on top.
10Remove from oven; let cookies sit on baking sheet for 2 minutes before transferring to a wire rack to cool.
Preheat oven to 350/13min cook time
Whisk together and set aside:
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon kohser salt
Cream wet ingredients:
1 cup unsalted butter
1 cup dark brown sugar
2 large eggs
2 teaspoons vanilla
Then stir in:
3 cups of oats
1 1/2 cups raisins
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (52g)|
|Recipe Makes: 36 Servings|
|Calories from Fat: 65 (35%)|
|Amt Per Serving||% DV|
|Total Fat 7.2g||10 %|
|Saturated Fat 3.7g||18 %|
|Monounsaturated Fat 2g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 43.2mg||13 %|
|Sodium 1619.9mg||56 %|
|Potassium 124.5mg||3 %|
|Total Carbohydrate 25.7g||8 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 23.4g|
|Protein 4.9g||7 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 184
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