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| Photo Courtesy of Food and Whine |
Giant Oatmeal Raisin Cookies
ingredients
1/2 cup unsalted butter, at room temperature
1/2 cup white granulated sugar
1/2 cup brown sugar, packed
1 tsp. vanilla extract
1 egg
1 cup all purpose flour
1 tsp. ground cinnamon
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 cup quick-cooking rolled oats (not instant)
1 cup raisins, soaked (or substitute 1 cup semi-sweet chocolate chips)
2 Tbsp. granulated sugar, for topping (optional)
method
Preheat oven to 375° F. with rack in centre of oven. Line large baking sheet with parchment or silpat.
Measure out raisins (if using) and place in a small bowl. Cover with hot water and let stand.
In a large bowl or bowl of stand mixer, combine butter, white sugar, brown sugar and vanilla. Add egg and mix at medium speed of mixer or stir until well mixed. Drain the raisins well and add to doug. Add the oats. Stir until combined.
Using a large spoon or ice-cream scoop (I found #12 ice cream scoop perfect), spoon out 1/4-1/3 cup mounds of dough, spacing them well apart as they will spread. You should have 6 or 7 cookies. Sprinkle each with a little granulated sugar.
Bake for about 17 minutes (*less time if you make smaller cookies - 10-15 minutes) until nicely golden and firm. Allow to sit on cookie sheet for 1 minute then transfer to a cooling rack to cool.
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Many thanks Food and Whine!
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