Cover and chill the dough in the refrigerator for 1-2 hours.Add the dry ingredients and mix them in on low speed.Use a stand mixer or hand mixer to beat together the softened butter and both sugars.This will help the ingredients incorporate together much more easily. You can use regular black raisins, golden raisins, or a combination of the two.īefore getting started, you’ll want to let the butter and eggs come to room temperature. Raisins: I use a full 1 3/4 cups of raisins, but you can use less if you prefer less raisins in your cookies.Steel cut oats will not work in this recipe. The cookies may also cook a bit faster if quick oats are used. ![]() You can also use quick oats, but they will make the cookies softer, with less texture and less chewiness.
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