Ingrédients pour Auntie Em's Kitchen Oatmeal Raisin Cookies
- 1 cup (2 sticks) unsalted butter
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups rolled oats
- 2 cups all-purpose flour
- 1 cup wheat germ
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 ½ cups raisins
- Parchment paper
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Comment préparer Auntie Em's Kitchen Oatmeal Raisin Cookies
- Preheat oven to 350°F (175°C).
- Cream together 1 cup (2 sticks) unsalted butter and ¾ cup packed light brown sugar and ¾ cup granulated sugar in a stand mixer (paddle attachment) or large bowl with a hand mixer until light and fluffy.
- Add 2 large eggs one at a time, mixing well after each addition.
- Stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 3 cups rolled oats, 2 cups all-purpose flour, 1 cup wheat germ, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- Gently fold in 1 ½ cups raisins.
- Line baking sheets with parchment paper.
- Scoop ¼ cup of dough per cookie onto prepared baking sheets, leaving 2 inches between each cookie. Slightly flatten.
- Bake one sheet at a time on the center rack for 12-15 minutes, or until edges are lightly browned and the centers are set.
- Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
113g
Fat
38g
Carbs
15g
Recipe Tags (Choose a tag and find related recipes!)
60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Drop Cookies Hand Formed Cookies Desserts Eggs Dairy Fruit American Easy Beginner Cook Kid Friendly Kosher Vegetarian Cookies And Brownies Grains Dietary Gifts Californian Oamc Freezer Make Ahead Brown Bag Inexpensive Pasta Rice And Grains Taste Mood Sweet To Go Number Of Servings
