from 'quinoa 365'
ingredients for 3 dozen cookies
用料
| large-flake rolled oats | 3 cups (750 mL) |
| quinoa flour | 1½ cups (375 mL) |
| salt | ½ tsp (2 mL) |
| baking soda | 1 tsp (5 mL) |
| ground cinnamon | 2 tsp (10 mL) |
| ground cloves | ½ tsp (2 mL) |
| butter, softened | 1 cup (250 mL) |
| eggs | 2 |
| pure vanilla extract | 1 tsp (5 mL) |
| raisins | 1½ cups |
| white sugar | ¼ cup (60 mL) |
| packed brown sugar | 1 cup (250 mL) |
Oatmeal Raisin Cookie的做法
Preheat the oven to 350°F (180°C). Grease a baking sheet or line with parchment paper. Measure the oats, flour, salt, baking soda, cinnamon and cloves into a large bowl. In a separate bowl, cream both the sugars and the butter together. Add the eggs and vanilla and mix well. Add the butter mixture to the oat mixture and blend until a soft dough forms. Stir in the raisins.
Roll the dough into 1½-inch (4 cm) balls and flatten to a thickness of ½ inch (1 cm) with the palm of your hand. Place them 2 inches (5 cm) apart on the baking sheet. Bake on the center oven rack for 10 to 12 minutes, until the edges are golden brown. Remove from the oven and cool the cookies for 1 minute before removing them to cool completely on a rack. Store in a sealed container in the refrigerator for up to 1 week.