|
1.Preheat the oven to 350°F (177°C). Line two
baking sheets with parchment paper or silicone
baking mats.
2. Add the raisins to a small bowl and cover them
with hot water. The hot water helps the raisins to
become plump and juicy. Set the bowl aside for
about 10 minutes.
3. Whisk the oats, flour, baking soda, salt,
cinnamon, and nutmeg in a large bowl. Set aside.
4. In another bowl, beat the butter and sugar at
medium speed with an electric hand mixer until
creamy for about 2 minutes (or use a stand mixer
fitted with the paddle attachment).
5. Add the egg and vanilla, then beat at medium-low
speed until combined, for about 1 minute.
6. Add the oat mixture to the butter and sugar in
thirds, mixing on low speed after each addition
until incorporated.
7. Drain the raisins, then gently press down or
squeeze them to remove any extra water. Use a
spatula or spoon to fold them into the cookie
batter.
|
|
8. Drop the cookie dough by two tablespoonfuls
about 2 inches apart onto baking sheets. (You can
also use a medium cookie scoop). Then, wet the tips
of your fingers with water and gently press cookies
down until they are about 1/2-inch thick. If some
of the cookies have no raisins showing on top,
steal a few from the bowl and add them to the tops
of the cookies (they are prettier this way).
9. Bake the cookies for 10 to 15 minutes until the
edges are light golden brown, and the center is
still soft.
10. Cool the cookies on the baking sheet for 10
minutes, then move them to a cooling rack and cool
completely.
|
