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BETH’S ULTIMATE OATMEAL RAISIN COOKIE RECIPE
Makes 1 dozen 3 inch cookies
2 sticks of salted butter (240 g)
½ cup white sugar (100 g)
½ cup turbinado sugar or brown sugar (90 g)
1 tbsp vanilla (15 ml)
1 cup of flour (120 g)
½ tsp salt (2.5 ml)
½ tsp baking soda (2.5 ml)
1/8 tsp ground cloves (a good sized pinch)
¼ tsp ground allspice (1.25 ml)
½ tsp ground ginger (2.5 ml)
3 tsp ground cinnamon (15 ml)
2 cups Oatmeal (180 g)
1 cup of black raisins (150g)
½ cup of golden raisins (75 g)
Preheat oven to 350F (175C) degrees.
Beat together the butter and sugars until fluffy.
Add the egg and combine. Then add the vanilla. Beat until well combined.
Combine all the flour, salt, baking soda and spices and whisk together. Then whisk in the oatmeal. Slowly add the dry ingredients to the butter mixture and beat just until combined.
Add the raisins and beat slightly until incorporated.
Scoop out dough with a standard ice cream scoop, onto a parchment lined (or silpat lined) cookie sheet. Limit 5 scoops per sheet, this will allow room for the cookies to spread. Bake 1 tray at a time, on the middle rack of your oven.
Bake for 15-17 minutes until golden brown around the edges and set in the middle.
Transfer to a cooling rack and allow to cool. To store, place in an airtight container and leave out at room temperature. Cookies will stay fresh for 4-5 days.