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2
1
1
1
1
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1
1-1/2
2
2
4
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3
1-1/2
1
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c
t
t
t
t
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c
c
lrg
lrg
t
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c
c
c
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-- Dry Mix
Flour all-purp
Baking Soda
Baking Powder
Salt
Cinnamon
-- Wet Mix
Butter, soft (1)
Brown Sugar (3)
Egg
Egg Yolk
Vanilla extract
-- Finish Items
Rolled Oats
Raisins or (3)
Walnuts (optional)
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Prep - (45 min + 20 min rest)
- IF using: chop Walnuts quite small.
- In a large bowl, mix all Dry Mix items.
- Measure SUGAR and work it into loose grains to avoid lumps
during creaming. Measure is lightly packed.
- Cream together Butter and Sugar until fluffy
(see Creaming), then work in Eggs,
Egg Yolks, and Vanilla Extract.
- Stir Wet Mix into Dry Mix and mix it very well.
- Work in Finish items until evenly distributed and set aside for
20 minutes to rest. Note: If too wet to scoop with
a Cookie Scoop, refrigerate for the 20 minutes to firm up. If too dry,
work in Water as needed, 1 Tablespoon at a time - see
Photos.
Assemble & Bake - (45 min for 2 sheets)
- While the Dough rests, preheat Oven to 350°F/180°C with a top
shelf at half way up.
- Cover 2 baking half sheets (13x18 inch) with Parchment Paper.
- Scoop Dough with a 2 Tablespoon Cookie Scoop (slightly heaped)
or by whatever means you have. In very lightly moistened hands, roll them
gently into balls. As you roll them place them on the Baking Sheets
spaced about 3-3/4 inches center to center. Press down the tops just a
little.
- Doing one sheet at a time, slide into the oven. Bake until they look
just shy of being fully baked (standard 10 to 12 minutes - but my antique
oven is slow to recover so I use 15 minutes). The vaguest touch of
browning at the peaks is maximum. Pull the sheet and set aside for about 5
minutes before transferring to a cooling rack. Meanwhile, bake the other
sheet.
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