Inspiration Guide

37ninjakitchen.com
OATMEAL RAISIN COOKIES
DIRECTIONS
1. Assemble the hand mixer attachment on the power base,
then install the beaters.
2. In a large bowl, add the sugars, butter, and vanilla extract.
Press power to begin mixing on speed 1 and then gradually
increase to speed 4. Mix until the butter and sugar have
creamed together, about 1 minute.
3. Add the eggs one at a time, beating well after adding each one.
4. Add the flour, salt, cinnamon, baking powder, and baking
soda to the sugar mixture. Press power to begin mixing on
speed 1 and then gradually increase to speed 4. Mix until the
flour is fully incorporated, about 2 minutes.
5. Add the oats and raisins to the bowl. Press power to begin
mixing on speed 1 and then gradually increase to speed 3.
Mix until they are evenly distributed throughout the dough,
about 2 minutes. Cover the bowl with plastic wrap and
place in the refrigerator to chill for at least 1 hour.
6. Preheat the oven to 350°F and line 2 baking sheets with
parchment paper.
7. When the dough has chilled, divide into 24 portions, then
roll each into a 1 1/2-inch round ball. Place the cookies
about 2 inches apart on the prepared baking sheets. Place
the pans in the oven and bake for 15 to 20 minutes or until
golden brown.
8. When cooking is complete, remove the cookies from the oven
and allow to cool for 5 minutes before moving to a cooling
rack and serving.
INGREDIENTS
1 cup granulated sugar
1 cup packed light brown sugar
2 sticks unsalted butter, softened
2 teaspoons vanilla extract
2 large eggs
1
1
/2 cups all-purpose flour
1 teaspoon kosher salt
1 teaspoon cinnamon
1 teaspoon baking powder
1
/2 teaspoon baking soda
2
1
/2 cups rolled oats
2 cups raisins (or dried cranberries)
PREP: 8 MINUTES
REFRIGERATE: 1 HOUR
BAKE: 15–20 MINUTES
MAKES: 24 COOKIES
ACCESSORIES: HAND MIXER ATTACHMENT, BEATERS
DESSERTS
HAND MIXER
+ BEATERS