Cuisine: old fashioned baking
: 50
Crisp and chewy buttery rich oatmeal cookies with raisins and dried cranberries. Store dough in your freezer for cookies at a moments notice.
  • 1 cup butter softened
  • 1 cup packed brown sugar
  • ½ cup granulated sugar
  • 1 egg room temperature
  • 1 tbsp vanilla
  • 1½ cups all-purpose flour
  • ¾ tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp fine sea salt
  • 1 cup raisins
  • 1 cup dried cranberries
  • 1½ cups quick or slow cooking rolled oats (NOT INSTANT!)
  1. Using a stand mixer whip butter at low speed for 2-3 minutes
  2. Add brown and white sugar and beat until mixed.
  3. Continue beating butter and sugar for 4-5 minuets until soft and very creamy. DON'T RUSH THIS PROCESS
  4. While your butter and sugar is creaming whisk together in a large bowl the flour, baking powder, salt and baking soda and set aside
  5. When butter and sugar is beautifully whipped add the egg and vanilla and mix well.
  6. Now add the flour to the butter mixture and mix just until combined.
  7. Add the dried fruit and and oatmeal and mix just until combined.
  8. Divide the dough in half
  9. Working with one-half at a time place the dough on a large piece of plastic wrap covering it loosely. Shape and roll into 12 inch (30 cm) long log and twist the ends of the wrap to seal.
  10. Refrigerate until firm - about 4 hours.
  11. Trim ends of log and then slice the dough into ¼ inch (5 mm) thick rounds, reshaping as needed.
  12. Arrange 2 inches (5 cm) apart (DOUGH SPREADS) on parchment paper-lined RIMLESS baking sheets. This allows you to simply slip the parchment paper off the baking pan and onto a cooling rack.
  13. Bake one sheet at a time in 350F(180C) oven until lightly browned. About 12 minutes,
  14. Let cool on pans for 2 minutes.
  15. Transfer directly to racks to cool completely,
  16. (MAKE AHEAD; Layer between waxed paper in airtight container and store for up to 3 days or freeze for up to 2 weeks.)
  17. or
  18. (Refrigerate uncooked dough for up to 3 days or freeze in airtight container for up to 3 weeks. Thaw overnight in refrigerator before baking.).


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