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Classic Oatmeal & Raisin Cookies

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Anna Olson
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Welcome to Anna Olson's Quintessential Cookies Series! In this episode, Anna show you how to make delicious and crumbly oatmeal and raisin cookies, which are absolutely perfect hot or cold. Join Anna Olson in this Grokker Premium Video from the Quintessential Cookies Series, where she helps you master the fundamental techniques and methods to create perfect cookies every time.

Cooking Recipe

Makes: 2 dozen cookies

Ingredients:
⅔ cup (160 ml) unsalted butter, at room temperature
1 cup (250 ml) packed dark brown sugar
1 large egg, at room temperature
1 cup all-purpose flour
1 Tbsp (15 ml) fancy molasses (or golden syrup)
2 tsp (10 ml) vanilla extract
½ tsp (2 ml) baking powder
½ tsp (2 ml) salt
½ tsp (2 ml) baking soda (Bicarbonate of soda)
½ tsp (2 ml) ground cinnamon
¼ tsp (1 ml) ground nutmeg
1½ cups (375 ml) rolled oats
1 cup (250 ml) raisins

Directions:
1. Preheat the oven to 375 °F (190 °C) and line 2 baking trays with parchment paper.

2. Cream together the butter and brown sugar until smooth. Add the egg and blend. Stir in the molasses and vanilla.

3. In a separate bowl, combine the flour, baking powder, salt, baking soda and spices. Add this to the butter mixture and stir until blended. Stir in the oats and raisins.

4. Drop tablespoonfuls of dough onto the prepared baking trays, leaving about 1½-inches (4 cm) between the cookies and bake for 7-9 minutes, until the cookies start to brown around the edges and loose their shine.

The cookies will keep up to 5 days in an airtight container.

Oatmeal & Raisin Cookies
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