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Oatmeal Raisin Cookies IV
This is my go-to oatmeal cookie recipe. There is a lot of sugar in the recipe so I'll usually sub-white sugar for fine natural cane sugar. I always soak the raisins and leave them in the fridge for a few hours - same amount I'd leave out the butter to soften. And then I make the dough, roll it up into 3" diameter logs in saran wrap, and bake later on. I think the cold dough makes the cookies super soft.
1 user found this review helpful
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Reviewed On:
Sep. 19, 2010
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