- 3/4 cup 1 1/2 sticks unsalted butter, softened
- 1/4 cup granulated sugar
- 3/4 light brown sugar lightly packed
- 1 large egg
- 1 large egg yolk
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1 cup old fashioned oats
- 1/4 cup cornstarch
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/2to 3/4 teaspoon kosher salt to taste
- 12 ounces raisins
Preheat the oven to 375 degrees F and line baking sheets with parchment.
Place the butter, brown sugar and granulated sugar in a large mixing bowl and beat on medium-high speed until very pale and fluffy (3 to 5 minutes).
Add the egg, egg yolk, and vanilla, beating until completely incorporated.
Scrape the bottom and sides of the bowl with a silicone spatula, then add the flour, oats, cornstarch, cinnamon, baking soda, and salt, stirring on medium-low speed just until all the ingredients are combined (do not over-mix).
Stir in the raisins.
Use a 1 1/2-tablespoon cookie scoop to drop balls of cookie dough onto the prepared sheets, allowing about two inches in between (for spreading).
Bake (one sheet at a time) on the center rack of the oven for 7 to 9 minutes, or until set around the edges and just barely beginning to turn golden.
Cool completely on the baking sheet, then transfer to an air-tight container for storage.
Make sure the butter is softened. It should be room temperature, not cold.
Really whip the butter and sugar together until very pale and fluffy. It should look almost white. This takes between 3 and 5 minutes.
Don’t overwork the dough. Just mix in the dry ingredients until combined, and then turn the mixer off. Overmixing will develop glutens that may prevent the cookies from spreading properly.
Scoop the balls of dough to 1 1/2 tablespoons. If they are larger than that, they may spread too much. If they are smaller, they may not spread at all.
- 1½ cups all-purpose flour
- 1 cup white whole wheat flour
- 1 tsp. baking soda
- ¼ tsp. salt
- ½ tsp. baking powder
- ½ tsp. ground cloves
- 2 tsp. ground cinnamon
- 1 cup quick oats not instant
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 1 cup coconut oil or 2 sticks butter, softened
- 2 large eggs
- 2 tsp. vanilla extract
- 2 cups grated carrot 3-4 carrots
- ½ cup flaked coconut
- ¾ cup chopped walnuts
- powdered sugar
Preheat oven to 350º F. In a medium bowl, combine flours, baking soda, salt, baking powder, cloves, cinnamon and oats. Mix well and set aside.
With a mixer, beat together sugars and coconut oil in a large bowl. Add eggs and vanilla and beat at medium speed until light and fluffy.
Add carrots, coconut and walnuts; blend until combined. Batter will be a lumpy.
Add flour mixture and blend at a low speed until just combined. Do not overmix.
Drop by tablespoons onto ungreased cookie sheets and bake for 13-15 minutes. Watch them so they don't brown too much! Immediately transfer cookies to a cooling rack.
If you want your cookies a little sweeter, blend a small amount of powdered sugar with a small amount of milk in a bowl. Add milk or powdered sugar until to the perfect consistency you like. Drizzle it over the cookies and serve. Enjoy!