Old Fashioned Oatmeal Raisin Cookies

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper.

   Ca. 2 min.

2. 2

   In a small saucepan, combine the raisins and water. Bring the mixture to a simmer and cook for 5-7 minutes until the raisins are plump and have absorbed most of the water. Set aside to cool slightly.

   Ca. 8 min.

   Kokkens note: Keep an eye on the pan to ensure the water doesn't completely evaporate and burn the raisins.

3. 3

   In a medium bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, and ground cloves.

   Ca. 2 min.

   Kokkens note: Whisking the dry ingredients together ensures the leavening agents and spices are evenly distributed.

4. 4

   In a separate large bowl, use an electric mixer to cream the softened butter and granulated sugar together until the mixture is light and fluffy.

   Ca. 3 min.

5. 5

   Beat in the egg and vanilla extract until they are just combined.

   Ca. 1 min.

6. 6

   Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just incorporated.

   Ca. 1 min.

   Kokkens note: Be careful not to overmix, as this can lead to tough cookies.

7. 7

   Using a spatula, fold in the rolled oats and the cooled raisin mixture until evenly distributed throughout the dough.

   Ca. 1 min.

8. 8

   Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 5cm (2 inches) of space between each cookie for spreading.

   Ca. 5 min.

9. 9

   Bake for 12-15 minutes, or until the edges are golden brown and the centers appear set.

   Ca. 15 min.

   Kokkens note: For even baking, rotate the baking sheets halfway through the cooking time.

10. 10

    Let the cookies cool on the baking sheets for 5 minutes before carefully transferring them to a wire rack to cool completely.

    Ca. 15 min.

    Kokkens note: Allowing the cookies to set on the pan prevents them from breaking when you move them.