Ingredients
- 16 ounces old-fashioned folded oatmeal
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- Pinch kosher salt
- 10 ounces unsalted butter, at 70 degrees
- 6 ounces brownish sugar
- 3 1/2 ounces granulated sugar
- 1 large egg
- 1 teaspoon vanilla flavoring
- 4 ounces raisins, optional
Directions
Preheat the oven to 375 levels F.
Spread oatmeal right into a single layer on the half sheet pan. Bake until gently toasted, about twenty minutes. Awesome the oatmeal for two to three minutes around the pan.
Grind 8 ounces of toasted oatmeal inside a mixer before the consistency of wheat grains flour. about 3 minutes. Add some baking powder, cinnamon and salt towards the mixer and pulse two to three occasions to mix. Put aside.
Combine the butter and sugars within the bowl of the stand mixer and blend on medium speed while using paddle attachment until light colored, about 3 minutes. Stop once to scrape lower the edges from the bowl. Lessen the mixer speed towards the cheapest speed and add some egg and vanilla flavoring. Mix to mix. Gradually add some flour mixture until just combined. Stop once to scrape lower the edges from the bowl. Add some remaining toasted oatmeal and also the raisins. Stir to mix.
Scoop the dough having a 1 1/2-ounce disher onto parchment-lined half sheet pans, departing 2 " in between each mound. Bake before the cookies start to brown round the edges, 12 to14 minutes. Rotate the pan midway through cooking. Awesome around the pans for just two minutes, after which proceed to a cooling rack to awesome completely.
Recipe thanks to Alton Brown, 2010