Prep Time: 15 min | Cook Time: 40 min | Servings: 2 ½ Dozen
Set the eggs and butter out the night before baking
Ingredients:
14 Tbsp Butter, softened - nearly melted
½ C Sugar
¾ C + 2 tsp Brown or Raw Sugar, firmly packed for brown
2 Eggs
1 tsp Vanilla Extract
1 tsp Baking Soda
1 ½ tsp Cinnamon
½ tsp Sea Salt
1 C Walnuts, chopped
1 ½ C Unbleached All-Purpose Flour
3 Cup Rolled Oats
¾ C Golden Raisins
¾ C Raisins
Directions:
Pre-heat oven to 350°.
In a large mixing bowl mix butter and sugars together with a Danish Whisk until thoroughly blended.
Add eggs and vanilla extract and mix until smooth with no lumps.
Add in baking soda, cinnamon, and salt. Mix until blended in.
Add the walnuts and mix until evenly distributed.
Sift in flour and still using Danish Whisk mix thoroughly until well blended.
Add Oatmeal and continue to mix until completely blended.
Fold in raisins.
Using a 2 Tbsp. scoop, dollop batter onto parchment lined cookie sheet. Using the back of a large spoon sprayed with cooking spray, flatten the cookie dough. Then bake for 8-10 minutes or until edges begin to turn brown.
When done let cool on pan for about two minutes before transferring to cooling rack.
Once cooled place cookies in air tight container separating layers using wax paper.
Best served warm. This makes 2 ½ dozen cookies.
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