Oatmeal Raisin Cookies. You're welcome.
Ingredients
1 cup all-purpose flour, spooned and leveled
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon sea salt
1/2 teaspoon cinnamon
1/2 cup coconut oil or unsalted butter, melted
3/4 cup packed brown sugar
1 large egg
1 large egg yolk
2 teaspoons vanilla
1 1/2 cup whole rolled oats
3/4 cup raisins
1/2 cup chopped walnuts, optional
-Preheat the oven to 350°F and line two baking sheets with parchment paper.
-Combine the flour, baking soda, baking powder, salt, and cinnamon in a large bowl. -In a separate bowl, whisk together the melted coconut oil, sugar, whole egg, egg yolk, and vanilla, whisking vigorously.
-Stir the wet ingredients into the dry ingredients. Stir in the oats, raisins, and walnuts, if using, folding into a tight batter. -Set the dough aside for 20 minutes while the oven preheats. (Note: if your dough seems too wet to become scoop-able, chill it in the fridge for this 20 minutes and it'll firm up). If your dough is too crumbly, stir in 2 to 3 tablespoons water.
-Use a cookie scoop to divide the dough into 20 tablespoon-sized balls. Roll lightly in barely damp hands to make them round. -Spread out onto the prepared baking sheets and bake until puffed, golden, and a touch underbaked-looking, 10 to 11 minutes. Let cool on the pans for 5 minutes before transferring to a wire rack to cool completely.
Ingredients
1 cup all-purpose flour, spooned and leveled
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon sea salt
1/2 teaspoon cinnamon
1/2 cup coconut oil or unsalted butter, melted
3/4 cup packed brown sugar
1 large egg
1 large egg yolk
2 teaspoons vanilla
1 1/2 cup whole rolled oats
3/4 cup raisins
1/2 cup chopped walnuts, optional
-Preheat the oven to 350°F and line two baking sheets with parchment paper.
-Combine the flour, baking soda, baking powder, salt, and cinnamon in a large bowl. -In a separate bowl, whisk together the melted coconut oil, sugar, whole egg, egg yolk, and vanilla, whisking vigorously.
-Stir the wet ingredients into the dry ingredients. Stir in the oats, raisins, and walnuts, if using, folding into a tight batter. -Set the dough aside for 20 minutes while the oven preheats. (Note: if your dough seems too wet to become scoop-able, chill it in the fridge for this 20 minutes and it'll firm up). If your dough is too crumbly, stir in 2 to 3 tablespoons water.
-Use a cookie scoop to divide the dough into 20 tablespoon-sized balls. Roll lightly in barely damp hands to make them round. -Spread out onto the prepared baking sheets and bake until puffed, golden, and a touch underbaked-looking, 10 to 11 minutes. Let cool on the pans for 5 minutes before transferring to a wire rack to cool completely.
