Loaded Oatmeal-Raisin Cookies
Serves: 2
Ellsworth Rath
1 January 1970
Based on User reviews:
42
Spice
47
Sweetness
47
Sourness
45
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
1.5 cups
Walnut Halves (roughly chopped)1 cup
Golden Raisins1.75 cups
All-Purpose Flour1 tsp
Baking Soda1 tsp
Ground Cinnamon1 tsp
Ground Nutmeg1 tsp
Salt (fine)16 tbsps
Unsalted Butter (softened)1.25 cups
Brown Sugar (packed)1 cup
Granulated Sugar2 large
Egg2 tbsps
Whole Milk2 tsps
Pure Vanilla Extract2.5 cups
Rolled Oat (old-fashioned)Directions:
1
Preheat the oven to 375 degrees F
2
Spread the walnuts on a rimmed baking sheet and toast, stirring occasionally, until golden and fragrant, about 8 minutes
3
Spread the coconut on another rimmed baking sheet and toast, stirring occasionally, until golden brown, about 5 minutes
4
Let the nuts and coconut cool
5
Cover the raisins with hot water in a small bowl; set aside
6
Meanwhile, whisk the flour, baking soda, cinnamon, nutmeg and salt together in a small bowl
7
Add the butter, brown sugar and granulated sugar to the bowl of a stand mixer fitted with a paddle attachment (or a large bowl if using a hand mixer) and beat on medium speed until creamy
8
Beat in the eggs, one at a time, until incorporated
9
Beat in the milk and vanilla until blended
10
Reduce the speed to low and gradually beat in the flour mixture
11
Beat in the oats, raisins, walnuts and coconut
12
Drop the dough by rounded tablespoons onto ungreased baking sheets
13
Bake until golden brown, about 12 minutes, switching the positions of the baking sheets halfway through
14
Cool the cookies on the sheets on wire racks for 1 minute, then transfer to the racks to cool completely