Jamie Olivers Oatmeal Raisin Cookies Recipe 45

Steps:

• Arrange an oven rack in the center of the oven and preheat to 350 degrees F. Line a rimmed baking sheet with parchment paper.
• Whisk together the flour, salt, baking soda and cinnamon in a small bowl until combined. Beat the brown sugar and butter in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the honey, vanilla, egg and 1 tablespoon warm water and beat on high speed until creamy, scraping the sides and bottom of the bowl, about 3 minutes more. Add the dry ingredients and mix on low speed, scraping the bowl as needed, until completely combined. Add the oats and beat on low speed until combined. Fold in the raisins until evenly distributed. Arrange twelve 1-ounce scoops (2-tablespoon portions) of cookie dough on the prepared baking sheet, leaving about 2 inches between each. Bake until the cookies are lightly golden around the edges, 15 to 20 minutes. Cool on the sheet for 10 minutes, and then transfer to a wire rack to cool completely. Let the baking sheet cool, and then repeat with the remaining cookie dough.

Steps:

• Preheat the oven to 350 F. Lightly grease one or two baking sheets. Cream the butter and the sugar together in a mixing bowl (by hand with a wooden spoon or using a handheld electric mixer) until fluffy. Beat in the egg. Stir in the vanilla extract, flour, baking soda, baking powder, and salt together in a separate mixing bowl. Beat them into the butter mixture. Stir in the oats and raisins. Drop the batter by slightly mounded tablespoons onto the prepared baking sheet(s). Bake until lightly browned on the bottom, 10 to 12 minutes. Variation: Add ½ cup unsweetened shredded coconut or 1 cup chocolate chips to the batter along with the oats and raisins Serving suggestions: Delicious with a glass of ice cold milk. Tips from the dietitian: Cookies can be enjoyed if you watch the amount and type of cookies you eat. These cookies are made with whole oats and whole wheat flour so they have some better qualities than mass produced cookies you can buy - those tend to be high in fat and sugar, and who knows what else goes into them! Food safety: Eating raw cookie dough is not safe because it has raw egg in it. Raw eggs may contain salmonella which can cause health problems especially for people with compromised immune systems.

Steps:

• In a large bowl, cream the shortening and sugars until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda, salt and cinnamon. Add to creamed mixture, stirring just until combined. Stir in the oats, raisins and pecans if desired., Shape into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Flatten with a greased glass bottom. , Bake at 350° until golden brown, 10-11 minutes. Do not overbake. Remove to a wire rack to cool.

Steps:

• Heat oven to 350 degrees. Butter two large cookie sheets, or line them with parchment paper or reusable silicone liners.
• Using an electric mixer, beat butter in a large bowl until creamy. Add brown and granulated sugars, then beat until fluffy, about 2 minutes. Beat in eggs, one at a time, until fully incorporated. Then, beat in vanilla extract.
• In a separate bowl, use a wooden spoon or spatula to mix together the flour, salt, baking soda, cinnamon, nutmeg and cardamom. Set mixer on low speed, and beat flour mixture into the butter mixture. Stir in oats and raisins.
• Spoon out dough by large tablespoonfuls onto prepared cookie sheets, leaving at least 2 inches between each cookie.
• Bake until cookie edges turn golden brown, about 9 to 13 minutes. Centers will still be quite soft, but they will firm up as the cookies cool. Cool completely on a wire rack. Store in an airtight container at room temperature.