Double-Raisin Oatmeal Cookies |
|
 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 1 |
|
Ingredients:
1 1/2 cups raisins |
1 cup whole-wheat flour |
1/2 cup all-purpose flour |
1 teaspoon baking soda |
1 teaspoon salt |
1/4 teaspoon cinnamon |
6 tablespoons unsalted butter, at room temperature |
1/4 cup canola oil |
3/4 cup packed dark brown sugar |
2 large eggs |
1 teaspoon vanilla extract |
2 cups old-fashioned oats |
Directions:
1. Bring 1 cup raisins and 1/2 cup water to a boil in a pan over high heat. Reduce heat to medium-high; cook, stirring, until water has absorbed. Let cool; puree in a food processor. Cover and chill at least 1 hour.
2. Preheat oven to 350°F. Line a baking sheet with parchment. Whisk both flours, baking soda, salt and cinnamon in a bowl. Beat butter, oil, sugar and pureed raisins with an electric mixer on medium-high speed until smooth, about 3 minutes. Beat in eggs 1 at a time, then vanilla. Reduce mixer speed to low; beat in flour mixture. Stir in oats and remaining raisins.
3. Use an ice cream scoop or 2 tablespoons to form cookies; place 2 inches apart on baking sheet. Use moistened fingers to flatten to 1/2-inch thickness. Bake until cookies are golden but still soft, 18 to 20 minutes. Let cool on racks. Repeat with remaining dough.
|
|