Servings: 12 cookies
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Equipment
- 1 baking tray
- 1 stand mixer with flat beater attachment
- 1 cookie scoop
Ingredients
- 2 cups all-purpose flour
- 1 cup cake flour
- 1 cup old-fashioned oats
- ¾ cup raisins
- 1 cup unsalted butter
- 1 cup dark brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 tsp cinnamon
- 1 ½ tsp nutmeg
- 1 tsp vanilla extract
- 1 tsp cornstarch
- ¾ tsp baking soda
- ¾ tsp salt
Instructions
- Preheat oven to 410℉
- Plump the raisins by soaking them for 15 minutes in just enough warm water to cover. Once plumped drain them of the water and pat dry with a clean paper towel.
- Combine all dry ingredients except for sugars (all-purpose flour, cake flour, oats, raisins, cinnamon, nutmeg, cornstarch, baking soda and salt) in a bowl and set aside
- In a mixing bowl, add butter along with brown and granulated sugars and beat together until just combined (not fluffy).
- Add eggs to mixing bowl and continue beat until mixture is uniform.
- Add the rest of the dry ingredients to the mixing bowl and beat until all the flour is combined.
- To form your cookies you may either:Log roll method: Scoop the dough onto a sheet of plastic wrap and roll the plastic wrap over dough whilst forming the dough into a log. Once done, slice the dough into half-inch slicesCookie scoop method: using a cookie or ice cream scoop, scoop dough into balls on parchment paper and flatten with spatula or your palm until half-an inch thick.
- Place cookie dough on a baking tray lined with parchment paper with at least an inch of space between them and bake for 10 minutes (up to 11 minutes for a firmer cookie).
- Best enjoyed warm but if not eating right away, store in an airtight container and zap in the microwave for 15-20 seconds to enjoy warm!
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