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Oatmeal Raisin Cookies - Keller

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Ingredients

  • 144 grams (1 cup + 1 tsp) all-purpose flour (I used 1/2 WW pastry flour)
  • 7.7 grams (1 tbsp) ground cinnamon
  • 1 1/2 tsp baking soda
  • 1 1/2 tsp kosher salt
  • 140 grams (1/2 cup + 3 1/2 tbsp lightly packed) dark brown sugar
  • 69 grams (1/4 cup + 11/2 tbsp) granulated sugar
  • 5.5 oz unsalted butter, at room temperature
  • 62 grams eggs (about 1 extra-large egg)
  • 2 tsp pure vanilla extract
  • 155 (2 cups) old-fashioned rolled oats
  • 1 cup (give or take) mixed raisins/dried fruit/chocolate

Details

Preparation

Step 1

) Sift the flour, cinnamon, baking soda, and salt into a medium bowl. Lightly whisk the mixture to evenly distribute the ingredients.

2) In the bowl of a stand mixer with the paddle attachement, cream the butter on medium- low speed. It should get to a mayonnaise-like consistency. Add the sugars, and beat for 3-4 minutes or until fluffy. Scrape down the sides of the bowl as needed, and add the eggs and vanilla, mixing until just combined. Add the flour mixture in two additions, mixing for 20 seconds in between on low speed. Pour in the oats and raisins and mix until evenly combined. Refrigerate the dough for 30 minutes.

3) Preheat the oven to 325 degrees F. Roll about 2 tbsp of dough into a ball, and space each round evenly on a cookie sheet covered in parchment. Bake the cookies for 15-20 minutes, or until golden brown. The centers may seem a bit soft, but they will firm up while they cool. Allow the cookies to cool on the pan for 5 minutes. Then, transfer them to cooling racks to cool completely.

Prepare for your mind to be blown. Enjoy!

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