Rachael Ray's Oatmeal-Raisin Cookies |
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Prep Time: 50 Minutes Cook Time: 30 Minutes |
Ready In: 80 Minutes Servings: 8 |
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This recipe is by far the best oatmeal cookie I've ever tasted. The only changes I made in her recipe was to add a teaspoon of cinnamon just because we like cinnamon. Craisins can be used in place of raisins. Prep time includes resting time. Ingredients:
3/4 pecans |
1 cup flour |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1 teaspoon cinnamon |
1 cup butter, room temperature |
1 cup light brown sugar |
3/4 cup granulated sugar |
2 eggs |
1 1/2 teaspoons vanilla extract |
3 cups rolled oats |
1 1/2 cups raisins |
Directions:
1. Coarsely chop nuts.
2. In bowl combine nuts and all dry ingredients.
3. Beat butter, brown sugar and white sugar until fluffy. About 4 minutes.
4. Add eggs and vanilla and mix at medium speed until well mixed.
5. Add the flour mixture at low speed.
6. Stir in the oats and raisins.
7. Let stand for 30 minutes.
8. Preheat oven to 350. Line cookie sheets with parchment paper.
9. Using large or small cookie scoop drop dough onto prepared sheets.
10. Bake until cookies are deep golden. 12-14 minutes.
11. Remove from oven and cool 2 minutes. Transfer to racks to cool completely.
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