Food recipes
Big Blast Oatmeal Cookies
Big Blast Oatmeal Cookies Ingredients: wheat flour, white, all-purpose, unenriched oats sugars, granulated leavening agents, baking soda salt, table spices, cinnamon, ground butter, without salt vanilla extract egg, w...
Big Blast Oatmeal Cookies
Ingredients:
wheat flour, white, all-purpose, unenriched
oats
sugars, granulated
leavening agents, baking soda
salt, table
spices, cinnamon, ground
butter, without salt
vanilla extract
egg, white, raw, fresh
egg, white, raw, fresh
raisins, seeded
Directions:
Preheat oven to 350F Line a baking sheet with parchment paper & set aside.
Combine flour, oats, sugar, baking soda, salt and cinnamon in a medium bowl and stir with a fork to blend.
Add butter and vanilla.
Blend with fork until moist crumbs form.
Add the egg white and beat with fork until stiff dough forms.
Use your hands to mix in the raisins.
Divide dough in half and place halves four inches apart on baking sheet.
Bake until lightly browned (about 20 minutes).
Remove sheet from oven & transfer the parchment to a cooling rack to cool for 15 minutes.
Transfer cookies to wire rack and cool completely.
Ingredients:
wheat flour, white, all-purpose, unenriched
oats
sugars, granulated
leavening agents, baking soda
salt, table
spices, cinnamon, ground
butter, without salt
vanilla extract
egg, white, raw, fresh
egg, white, raw, fresh
raisins, seeded
Directions:
Preheat oven to 350F Line a baking sheet with parchment paper & set aside.
Combine flour, oats, sugar, baking soda, salt and cinnamon in a medium bowl and stir with a fork to blend.
Add butter and vanilla.
Blend with fork until moist crumbs form.
Add the egg white and beat with fork until stiff dough forms.
Use your hands to mix in the raisins.
Divide dough in half and place halves four inches apart on baking sheet.
Bake until lightly browned (about 20 minutes).
Remove sheet from oven & transfer the parchment to a cooling rack to cool for 15 minutes.
Transfer cookies to wire rack and cool completely.