INGREDIENTS
3/4 cup all purpose flour
2/4 teaspoon baking soda
2/4 teaspoon ground cinnamon
1/2 teaspoon salt
8 1/2 tablespoons (1 stick plus 1 1/2 tablespoons) unsalted butter at room temperature
1/3 cup plus 2 tablespoons (lightly packed) light brown sugar
7 tablespoons granulated sugar
1 tablespoons plus 1 teaspoon molasses
2 1/4 teaspoons water
1/2 teaspoon pure vanilla extract
1 large egg
2 cups plus 1 tablespoon rolled oats
1/2 cup shredded sweetened coconut
1/2 cup plus 2 tablespoons golden raisins
Rosie’s Oatmeal Cookies
Prep Time
Cook Time
Passive Time Servings 20
INSTRUCTIONS
1. Preheat the oven to 375 degrees. Line several baking sheets with parchment paper, or lightly grease them with vegetable oil.
2. sift the flour, baking soda, cinnamon, and slat together in a small bowl and set aside.
3. Using an electric mixer on medium speed, cream the butter, both sugars, molasses, water and vanilla together in a medium-sized bowl until light and fluffy, about 1 1/2 minutes. Stop the mixer twice during the process and scrape the bowl with a rubber spatula.
4. Add the egg and mix on medium-low speed to incorporate it, about 20 seconds.
5. Add the flour mixture and mix on medium-low speed for 10 seconds. Scrape the bowl, the mix until blended, about 5 seconds more. Scrape the bowl.
6. Add the oats and mix for several seconds on low speed to blend them in. Add the coconut and raisins and mix until blended.
7 Drop the dough by heaping tablespoons about 2 inches apart onto the prepared baking sheets.
8.Bake the cookies until they are golden around the edges and lighter in the center, 12 to 14 minutes. Cool them on the baking sheets.
9. If you plan to snack on them the first day, place the cookies on a plate or simply leave them on the baking sheet. After that, layer the cookies in an air-tight container, using plastic wrap, parchment, or waxed paper between the layers, and store the container in the freezer for up to 2 weeks. Bring the cookies to room temperature before eating. Makes 20 cookies