See the Recipe Below
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| Photo Credit |
Whisk These Ingredients together
2 cups all-purpose
flour
1 teaspoon baking
soda
1 teaspoon baking
powder
1 teaspoon kosher
salt
Mix these Together Separately
1 cup unsalted
butter, softened
1 cup sugar
1 cup dark brown
sugar, firmly packed
2 large eggs
2 teaspoons vanilla
Stir In
3 cups oats (not
instant)
1 1/2 cups raisins
Directions:
Preheat oven to
350°.
Whisk dry
ingredients; set aside.
Combine wet
ingredients with a hand mixer on low.
To cream, increase
speed to high and beat until fluffy and the color lightens.
Stir the flour
mixture into the creamed mixture until no flour is visible.
(Over mixing
develops the gluten, making a tough cookie.) Now add the oats and raisins; stir
to incorporate.
Fill a #40 cookie
scoop and press against side of bowl, pulling up to level dough (to measure 2
tablespoons of dough).
Drop 2-inches apart
onto baking sheet sprayed with nonstick spray.
Bake 11-13 minutes
(on center rack), until golden, but still moist beneath cracks on top.
Remove from oven;
let cookies sit on baking sheet for 2 minutes before transferring to a wire
rack to cool.
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