![]() The dough freezes beautifully so consider mixing a double batch, one to bake now, one to bake later. *This recipe easily doubles and even triples. Smaller cookies tend to get more dried out and crisp, and therefore not as chewy. ![]() *One of the tricks to making the cookies chewy is to make them large. *If you like walnuts, do include them, they add a crunchy dimension to this perfectly textured crispy edged, chewy centered cookie. *Love raisins and chocolate? I recommend Raisinets, the chocolate-covered raisins found at movie-theater snack counters. *For softer plumper raisins try soaking them in some hot water and dark rum (optional) for about 15 minutes, then drained well before using. *For lighter baked products, fluff or sift the flour to aerate before measuring. If using parchment, remove baking sheets from oven and immediately slide cookies on parchment directly onto cooling racks. ![]() *Note: Parchment paper is not a necessity but does make for easy cookie removal and cleanup. Cool on sheet for at least two minutes before transferring to a rack. Stir in raisins, currants or Raisinets (and optional walnuts).ĭrop the dough by heaped tablespoons onto ungreased baking sheets (or, parchment-lined baking sheet*), leaving at least a 2" gap between each mound.īake for 12-15 minutes until edges are golden brown (Do not overbake these cookies.the edges should be brown but the rest of the cookie should still be very light in color). Mix into butter mixture with wooden spoon or large rubber spatula until just combined. In a separate bowl combine oats, flour, soda, baking powder and salt. Beat in egg and vanilla extract beat until well combined Add sugars beat until fluffy, about 3 minutes. In bowl of electric mixer or by hand, beat butter until creamy.
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