The Oatmeal Raisin Cookies Recipe Made quickly Preparation time: 25 minutes * without soaking Cooking time: 13-15 minutes per baking sheet Keeps for about 3 weeks in tightly sealed cans
Approximately 16 pieces
To prepare:
100g raisins
For the dough:
250g butter, softened
* 150 * 80 g brown sugar white sugar
* 1 package Dr. Oetker Bourbon vanilla sugar
* 1 level tsp gem. Cinnamon
* 2 eggs (size M)
* 180 g flour
* ½ level tsp Dr. Oetker Backin
* 150 g soft oatmeal
Method:
give the raisins in a small bowl and fill with warm water. Soak the raisins for about 10 minutes.
Preheat the oven. Top and bottom heat: about 180 ° C, hot air: about 160 ° C.
beat the butter in a mixing bowl with electric mixer with whisk at the highest level in about 2 minutes until fluffy.
Both types of sugar with vanilla sugar and cinnamon. The sugar-cinnamon mixture to the butter. The ingredients are about 2 minutes to beat.
Stir in the eggs one by one. The raisins Drain well and stir briefly.
Mix flour with baking powder and oatmeal. The flour-oatmeal mixture into 2 portions over medium heat just below the butter mixture stirring.
Place the dough in large piles on apricot baking sheets (greased, lined with baking paper) set.
It can be a lot of distance between the Teighäufchen. The baking sheets sequentially sliding (along with hot air) in the preheated oven. The oatmeal-raisin cookies bake for 13-15 minutes per baking sheet.
The oatmeal-raisin cookies with the parchment paper from baking sheets to cool on cake racks and take leave.
Tip: If you like it a bit more varied, replace the raisins with dried cranberries or dried sour cherries.
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| Oatmeal Raisin Cookies |
