This dish contains the following allergens: Milk/Dairy, Eggs, Wheat
Cooking mode
Step-by-step instruction without your screen going to sleep
200g
granulated sugar
213g
packed light brown sugar
2 sticks
unsalted butter, softened
2 teaspoons
vanilla extract
2
large eggs
200g
all-purpose flour
1 teaspoon
kosher salt
1 teaspoon
cinnamon
1 teaspoon
baking powder
1/2 teaspoon
baking soda
113g
rolled oats
290g
raisins (or dried cranberries)
1 cup
granulated sugar
1 cup
packed light brown sugar
2 sticks (1 cup)
unsalted butter, softened
2 teaspoons
vanilla extract
2
large eggs
1 1/2 cups
all-purpose flour
1 teaspoon
kosher salt
1 teaspoon
cinnamon
1 teaspoon
baking powder
1/2 teaspoon
baking soda
2 1/2 cups
rolled oats
2 cups
raisins (or dried cranberries)
Utensils
Large Bowl
Plastic Wrap
2 Baking Sheets
Parchment Paper
Step 1
Assemble the hand mixer attachment on the power base, then install the beaters.
Step 2
In a large bowl, add the sugars, butter, and vanilla extract. Press power to begin mixing on speed 1, then gradually increase to speed 4. Mix until the butter and sugar have creamed together, about 1 minute.
Step 3
Add the eggs one at a time, beating well after adding each one.
Step 4
Add the flour, salt, cinnamon, baking powder, and baking soda to the sugar mixture. Press power to begin mixing on speed 1, then gradually increase to speed 4. Mix until the flour is fully incorporated, about 2 minutes.
Step 5
Add the oats and raisins to the bowl. Press power to begin mixing on speed 1, then gradually increase to speed 3. Mix until they are evenly distributed throughout the dough, about 2 minutes. Cover the bowl with plastic wrap and place in the refrigerator to chill for at least 1 hour.
Step 6
Preheat the oven to 350°F and line 2 baking sheets with parchment paper.
Step 7
When the dough has chilled, divide into 24 portions, then roll each into a 1 1/2-inch round ball. Place the cookies about 2 inches apart on the prepared baking sheets. Place the pans in the oven and bake for 15 to 20 minutes or until golden brown.
Step 8
When cooking is complete, remove the cookies from the oven and allow to cool for 5 minutes before moving to a cooling rack and serving.
Assemble the hand mixer attachment on the power base, then install the beaters.
200g
granulated sugar
213g
packed light brown sugar
2 sticks
unsalted butter, softened
2 teaspoons
vanilla extract
2
large eggs
200g
all-purpose flour
1 teaspoon
kosher salt
1 teaspoon
cinnamon
1 teaspoon
baking powder
1/2 teaspoon
baking soda
113g
rolled oats
290g
raisins (or dried cranberries)
1 cup
granulated sugar
1 cup
packed light brown sugar
2 sticks (1 cup)
unsalted butter, softened
2 teaspoons
vanilla extract
2
large eggs
1 1/2 cups
all-purpose flour
1 teaspoon
kosher salt
1 teaspoon
cinnamon
1 teaspoon
baking powder
1/2 teaspoon
baking soda
2 1/2 cups
rolled oats
2 cups
raisins (or dried cranberries)
Step 2 of 8
In a large bowl, add the sugars, butter, and vanilla extract. Press power to begin mixing on speed 1, then gradually increase to speed 4. Mix until the butter and sugar have creamed together, about 1 minute.
200g
granulated sugar
213g
packed light brown sugar
2 sticks
unsalted butter, softened
2 teaspoons
vanilla extract
2
large eggs
200g
all-purpose flour
1 teaspoon
kosher salt
1 teaspoon
cinnamon
1 teaspoon
baking powder
1/2 teaspoon
baking soda
113g
rolled oats
290g
raisins (or dried cranberries)
1 cup
granulated sugar
1 cup
packed light brown sugar
2 sticks (1 cup)
unsalted butter, softened
2 teaspoons
vanilla extract
2
large eggs
1 1/2 cups
all-purpose flour
1 teaspoon
kosher salt
1 teaspoon
cinnamon
1 teaspoon
baking powder
1/2 teaspoon
baking soda
2 1/2 cups
rolled oats
2 cups
raisins (or dried cranberries)
Step 3 of 8
Add the eggs one at a time, beating well after adding each one.
200g
granulated sugar
213g
packed light brown sugar
2 sticks
unsalted butter, softened
2 teaspoons
vanilla extract
2
large eggs
200g
all-purpose flour
1 teaspoon
kosher salt
1 teaspoon
cinnamon
1 teaspoon
baking powder
1/2 teaspoon
baking soda
113g
rolled oats
290g
raisins (or dried cranberries)
1 cup
granulated sugar
1 cup
packed light brown sugar
2 sticks (1 cup)
unsalted butter, softened
2 teaspoons
vanilla extract
2
large eggs
1 1/2 cups
all-purpose flour
1 teaspoon
kosher salt
1 teaspoon
cinnamon
1 teaspoon
baking powder
1/2 teaspoon
baking soda
2 1/2 cups
rolled oats
2 cups
raisins (or dried cranberries)
Step 4 of 8
Add the flour, salt, cinnamon, baking powder, and baking soda to the sugar mixture. Press power to begin mixing on speed 1, then gradually increase to speed 4. Mix until the flour is fully incorporated, about 2 minutes.
200g
granulated sugar
213g
packed light brown sugar
2 sticks
unsalted butter, softened
2 teaspoons
vanilla extract
2
large eggs
200g
all-purpose flour
1 teaspoon
kosher salt
1 teaspoon
cinnamon
1 teaspoon
baking powder
1/2 teaspoon
baking soda
113g
rolled oats
290g
raisins (or dried cranberries)
1 cup
granulated sugar
1 cup
packed light brown sugar
2 sticks (1 cup)
unsalted butter, softened
2 teaspoons
vanilla extract
2
large eggs
1 1/2 cups
all-purpose flour
1 teaspoon
kosher salt
1 teaspoon
cinnamon
1 teaspoon
baking powder
1/2 teaspoon
baking soda
2 1/2 cups
rolled oats
2 cups
raisins (or dried cranberries)
Step 5 of 8
Add the oats and raisins to the bowl. Press power to begin mixing on speed 1, then gradually increase to speed 3. Mix until they are evenly distributed throughout the dough, about 2 minutes. Cover the bowl with plastic wrap and place in the refrigerator to chill for at least 1 hour.
200g
granulated sugar
213g
packed light brown sugar
2 sticks
unsalted butter, softened
2 teaspoons
vanilla extract
2
large eggs
200g
all-purpose flour
1 teaspoon
kosher salt
1 teaspoon
cinnamon
1 teaspoon
baking powder
1/2 teaspoon
baking soda
113g
rolled oats
290g
raisins (or dried cranberries)
1 cup
granulated sugar
1 cup
packed light brown sugar
2 sticks (1 cup)
unsalted butter, softened
2 teaspoons
vanilla extract
2
large eggs
1 1/2 cups
all-purpose flour
1 teaspoon
kosher salt
1 teaspoon
cinnamon
1 teaspoon
baking powder
1/2 teaspoon
baking soda
2 1/2 cups
rolled oats
2 cups
raisins (or dried cranberries)
Step 6 of 8
Preheat the oven to 350°F and line 2 baking sheets with parchment paper.
200g
granulated sugar
213g
packed light brown sugar
2 sticks
unsalted butter, softened
2 teaspoons
vanilla extract
2
large eggs
200g
all-purpose flour
1 teaspoon
kosher salt
1 teaspoon
cinnamon
1 teaspoon
baking powder
1/2 teaspoon
baking soda
113g
rolled oats
290g
raisins (or dried cranberries)
1 cup
granulated sugar
1 cup
packed light brown sugar
2 sticks (1 cup)
unsalted butter, softened
2 teaspoons
vanilla extract
2
large eggs
1 1/2 cups
all-purpose flour
1 teaspoon
kosher salt
1 teaspoon
cinnamon
1 teaspoon
baking powder
1/2 teaspoon
baking soda
2 1/2 cups
rolled oats
2 cups
raisins (or dried cranberries)
Step 7 of 8
When the dough has chilled, divide into 24 portions, then roll each into a 1 1/2-inch round ball. Place the cookies about 2 inches apart on the prepared baking sheets. Place the pans in the oven and bake for 15 to 20 minutes or until golden brown.
200g
granulated sugar
213g
packed light brown sugar
2 sticks
unsalted butter, softened
2 teaspoons
vanilla extract
2
large eggs
200g
all-purpose flour
1 teaspoon
kosher salt
1 teaspoon
cinnamon
1 teaspoon
baking powder
1/2 teaspoon
baking soda
113g
rolled oats
290g
raisins (or dried cranberries)
1 cup
granulated sugar
1 cup
packed light brown sugar
2 sticks (1 cup)
unsalted butter, softened
2 teaspoons
vanilla extract
2
large eggs
1 1/2 cups
all-purpose flour
1 teaspoon
kosher salt
1 teaspoon
cinnamon
1 teaspoon
baking powder
1/2 teaspoon
baking soda
2 1/2 cups
rolled oats
2 cups
raisins (or dried cranberries)
Step 8 of 8
When cooking is complete, remove the cookies from the oven and allow to cool for 5 minutes before moving to a cooling rack and serving.
