Oatmeal & Raisin Cookies
Indulge in the sinfully delicious and rich flavor of a Pineapple Butter Cake, a mouthwatering combination of light butter cake and sweet, sautéed pineapple. This recipe is easy to follow and perfect for any fruit lover, especially those who can’t get enough of pineapple. You can even mix and match your favorite fruits, like apples, mango, peaches, blueberries, or pears, for a unique twist on the traditional butter cake. Simply melt the butter and sauté the fruit, mix together the cake batter, and bake to perfection.
Oatmeal & Raisin Cookies
Description
Super soft, chewy and packed with flavor from vanilla, cinnamon and nutmeg – you won’t want to miss this recipe!
Ingredients
Instructions
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In a large bowl using a stand or hand held electric mixer, cream together the butter and sugars on medium speed until light & fluffy.
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Add in the egg, milk and vanilla and continue beating until combined.
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In a separate medium sized bowl, whisk together the flour, cinnamon, nutmeg, baking soda and salt.
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Add the flour mixture to the butter, mixing on low with the electric mixer until combined, then turn off the mixer and scrape down the sides of the bowl with a large rubber spatula or wooden spoon, then add in the oats and mix with a spatula until incorporated.
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Gently stir in the raisins with your wooden spoon or until combined (if the batter seems extremely sticky, stir in 1 to 2 more tablespoons of flour).
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Using a cookie scoop or tablespoon, form the dough into balls of about 1 to 1.5 tablespoons and place on a plate. Cover with plastic wrap and chill the dough in the refrigerator for at least 1 hour or up to 48 hours.
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When ready to bake, preheat the oven to 350°F or 175°C
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Once preheated, remove the cookie dough from the fridge and place cookie balls 2 inches apart on a cookie sheet lined with parchment paper or a silicone baking mat.
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Bake for 11-13 minutes, or until the tops are just set.
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Allow to cool on the cookie sheet for 10 minutes, then transfer to a wire rack to continue cooling.
Enjoy!
Note
If you wish to freeze the cookie dough - do so after it has chilled in the refrigerator for at least an hour so they keep their structure when you put them in the freezer. When ready to bake, thaw them out while you wait to preheat the oven and bake for 11-13 mins.
Frozen cookie dough can keep for 1 month.
