TorStar Oatmeal Raisin

Ingredients

{96 g} Makes ABOUT 24

210 mL {111 g}

all-purpose flour(!100.0% !)

1/2 tsp ( 2 mL {1.9 g} )

baking soda(!1.7% !)

1/4 tsp ( 1 mL {1.0 g} )

baking powder(!0.9% !)

1/4 tsp ( 1 mL {0.9 g} )

kosher salt(!0.8% !)

1/4 tsp ( 1 mL {0.5 g} )

ground cinnamon(!0.5% !)

1/4 tsp ( 1 mL {0.4 g} )

ground nutmeg(!0.4% !)

1/2 cup ( 125 mL {120 g} )

unsalted butter, room temperature(!108.1% !)

3/4 cup ( 180 mL {110 g} )

packed brown sugar(!99.1% !)

2 TBL ( 30 mL {0.0 g} )

granulated sugar(! Missing weight and calories!!)

{50 g} 1

large egg(!45.0% !)

1 tsp ( 5 mL {4.4 g} )

vanilla extract(!4.0% !)

1/2 cup ( 125 mL {77 g} )

raisins (any kind)(!69.4% !)

1 1/2 cup ( 375 mL {0.0 g} )

oatmeal - large flake rolled oats(! Missing weight and calories!!)

477 g ??2000 Calories

Total (Missing weight and calories!)(!??419 Calories/100g !)(!??430%!)

Instructions Preheat oven to 350 F/176C (180 C/356F). Prepare two large baking sheets lined with parchment paper or silicone baking mats.

In a medium-sized bowl, sift together flour, baking soda, baking powder and salt. Stir in cinnamon and nutmeg. Set aside.

In a stand mixer with paddle attachment or a large bowl with an electric mixer, cream butter and sugars on medium-speed until smooth and fluffy. Turn speed down to low and add in egg and vanilla. Slowly add dry ingredients until just blended. Do not over-mix. Using a rubber spatula, stir in raisins and oats.

Drop heaping 1 tbsp (15 mL) portions of dough on to lined baking sheets, keeping them 2 inches (5 cm) apart. Lightly flatten each portion with back of spoon or fingers.

Bake until golden at edges, 8 to 10 minutes, rotating halfway. Cool completely. Store in an airtight container for up to a week or freeze for up to a month.

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