Big Blast Oatmeal Cookies Recipe

Ingredients for Big Blast Oatmeal Cookies

• All Purpose Flour
• Rolled Oats
• ¼ cup (50g) granulated sugar
• ½ teaspoon baking soda
• ¼ teaspoon salt
• Ground Cinnamon
• Unsalted Butter
• Pure Vanilla Extract
• 1 large egg white
• ¼ cup (40g) raisins

How to Make Big Blast Oatmeal Cookies

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
2. 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.
3. Add ¼ cup (55g) softened unsalted butter and 1 teaspoon vanilla extract to the dry ingredients.
4. Use a fork to blend until moist crumbs form.
5. Add 1 large egg white and beat with a fork until a stiff dough forms.
6. Gently fold in ¼ cup (40g) raisins using your hands.
7. Divide the dough in half and place the halves about four inches apart on the prepared baking sheet.
8. Bake for 10-12 minutes, or until the edges are lightly golden brown.
9. 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.
10. Transfer cookies to a wire rack to cool completely.