|OATMEAL CRANBERRY RAISIN REFRIGERATOR COOKIES|| |
: SLICE AND BAKE COOKIES
Cuisine: old fashioned baking
: Mrs Butterfingers
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!)
- Using a stand mixer whip butter at low speed for 2-3 minutes
- Add brown and white sugar and beat until mixed.
- Continue beating butter and sugar for 4-5 minuets until soft and very creamy. DON'T RUSH THIS PROCESS
- While your butter and sugar is creaming whisk together in a large bowl the flour, baking powder, salt and baking soda and set aside
- When butter and sugar is beautifully whipped add the egg and vanilla and mix well.
- Now add the flour to the butter mixture and mix just until combined.
- Add the dried fruit and and oatmeal and mix just until combined.
- Divide the dough in half
- 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.
- Refrigerate until firm - about 4 hours.
- Trim ends of log and then slice the dough into ¼ inch (5 mm) thick rounds, reshaping as needed.
- 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.
- Bake one sheet at a time in 350F(180C) oven until lightly browned. About 12 minutes,
- Let cool on pans for 2 minutes.
- Transfer directly to racks to cool completely,
- (MAKE AHEAD; Layer between waxed paper in airtight container and store for up to 3 days or freeze for up to 2 weeks.)
- (Refrigerate uncooked dough for up to 3 days or freeze in airtight container for up to 3 weeks. Thaw overnight in refrigerator before baking.).