Zutaten für Big Blast Oatmeal Cookies
- 1 cup (125g) all-purpose flour
- ½ cup (60g) rolled oats
- ¼ cup (50g) granulated sugar
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ cup (55g) softened unsalted butter
- 1 teaspoon pure vanilla extract
- 1 large egg white
- ¼ cup (40g) raisins
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Zubereitung von Big Blast Oatmeal Cookies
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
- In a medium bowl, whisk together 1 cup (125g) all-purpose flour, ½ cup (60g) rolled oats, ¼ cup (50g) granulated sugar, ½ teaspoon baking soda, ¼ teaspoon salt, and ½ teaspoon ground cinnamon.
- Add ¼ cup (55g) softened unsalted butter and 1 teaspoon vanilla extract to the dry ingredients.
- Use a fork to blend until moist crumbs form.
- Add 1 large egg white and beat with a fork until a stiff dough forms.
- Gently fold in ¼ cup (40g) raisins using your hands.
- Divide the dough in half and place the halves about four inches apart on the prepared baking sheet.
- Bake for 10-12 minutes, or until the edges are lightly golden brown.
- Carefully remove the baking sheet from the oven and transfer the parchment paper with the cookies to a wire cooling rack. Let cool for 15 minutes.
- Transfer cookies to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
111g
Fat
27g
Carbs
14g
