Transfer the baked cookies to a wire rack to cool. Put them on the prepared baking sheets about 2 inches apart.īake a sheet at a time until the cookies are slightly firm to the touch, for 13 to 15 minutes, rotating the sheet after 7 to 8 minutes to ensure even baking. With your fingers, pinch off golf-ball-sized pieces of the chilled dough and roll them between your palms until round. Prepare 1 or 2 baking sheets lined with parchment paper for baking the cookies. Position the oven rack in the center of the oven and preheat the oven to 350 degrees. Refrigerate for at least 2 to 3 hours or preferably overnight. Scrape the dough onto the plastic wrap and seal the wrap around the dough. Place a sheet of plastic wrap large enough to completely enclose the cookie dough on your kitchen counter. Add the oats, raisins and walnuts and combine into the dough. Add the flour mixture and beat to combine. Reduce the speed to medium again and add the eggs one at a time, beating just until smoothly combined. Stop the machine from time to time to scrape down the side of the bowl and under the beaters if necessary with a rubber spatula. Once incorporated, raise the speed to high and continue to beat for several minutes until the mixture looks fluffy. In the large bowl of an electric mixer, beat the butter at medium speed just until soft and smooth using the paddle or beaters attachments. In a mixing bowl, sift together the flour, cinnamon, baking soda, baking powder, allspice and salt.
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