Let the baking sheet cool, and then repeat with the remaining cookie dough. Cool on the sheet for 10 minutes, and then transfer to a wire rack to cool completely. Bake until the cookies are lightly golden around the edges, 15 to 20 minutes. Arrange twelve 1-ounce scoops (2-tablespoon portions) of cookie dough on the prepared baking sheet, leaving about 2 inches between each. Fold in the raisins until evenly distributed. Add the oats and beat on low speed until combined. Add the dry ingredients and mix on low speed, scraping the bowl as needed, until completely combined. Add the honey, vanilla, egg and 1 tablespoon warm water and beat on high speed until creamy, scraping the sides and bottom of the bowl, about 3 minutes more. Beat the brown sugar and butter in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Whisk together the flour, salt, baking soda and cinnamon in a small bowl until combined.Line a rimmed baking sheet with parchment paper. Arrange an oven rack in the center of the oven and preheat to 350 degrees F.
0 Comments
Leave a Reply.AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |