Oatmeal Raisin Laceys
Crispy edges, a soft chewy center, with a touch of cinnamon make these cookies absolutely irresistible. You won't be able to eat just one, or two, or...
Equipment
- parchment paper or silpat liners
- stand mixer
- Cookie scoop
Ingredients
- 2 cups flour
- ½ tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1⅓ cups butter, softened
- 1¼ cups sugar
- ¾ cup brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 2 tbsp water
- 2½ cups old fashioned rolled oats, (not the instant kind)
- 1¼ cups raisins
Instructions
- Preheat oven to 350℉.
- Line cookie sheets with either parchment paper or silpat liners. Set aside.
- In a mixing bowl combine the dry ingredients; flour, salt, baking soda, baking powder, and cinnamon. Set aside.
- In the bowl of a stand mixer cream together, on high speed, butter, sugar and and brown sugar until light and fluffy, about 4-5 minutes. Scrape down the sides of the bowl as needed.
- Reduce speed to low and add eggs, one at a time.
- Add vanilla and water and mix until everything is well combined.
- Slowly add flour mixture and stir on low speed until combined.
- Add oats and raisins and mix until thoroughly blended and combined.
- Use a cookie scoop to portion out large tablespoon sized balls of dough about 2 inches apart on each cookie sheet.
- Bake for 12 - 15 minutes until edges are a light crisp brown.
- Remove from oven and allow cookies to cool on the cookie sheet for 5 minutes.
- Use the top edge of a spatula to shape cookies into rounds if needed while they are still hot.
- Transfer cookies to a rack to cool completely.
- Store in an airtight container for up to 4 days.