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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 2 | cups | oats, quick-cooking (milled in food processor) | 1 | cup | wheat flour, wholewheat | 1 | cup | flour unbleached | 1 | teaspoon | baking powder | 1 | teaspoon | baking soda | 1 | teaspoon | cinnamon, ground | 1 | cup | butter, softened (salted, or ad 1 tsp salt to recipe) | 1 1/2 | cups | granulated sugar | 1 1/2 | cups | demerara sugar | 1 | tablespoon | vanilla extract | 2 | cups | Natural Peanut Butter | 2 | eggs | (3) Free Roaming Organic Brown Eggs | 2 | cups (not packed) | raisins, seedless |
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Steps
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Sequence
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Step
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| | 1 | Mill oatmeal to desired consistency. | | 2 | Chop raisins in food processor (with minimal water to avoid sticking) | | 3 | Mix sugar in bowl with softened butter, whip until thoroughly mixed | | 4 | Beat in vanilla, then peanut butter | | 5 | Mix all dry ingredients, then slowly add to butter/ sugar mixture, mixture will be stiff! | | 6 | Chill at least 2 hours or overnight before cooking (dough keeps in fridge, but cover tightly to avoid drying out) | | 7 | Drop rounded tablespoons onto parchment paper on cookie sheet. shape to suit. | | 8 | Bake in pre-heated convection oven @ 325 degrees F until lightly browned | | 9 | Allow to cool on cookie sheet at least 5 minutes before removing to cooling rack. |
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