From 17f2ffd2a23bf80d61ede0c1887421fe30e92897 Mon Sep 17 00:00:00 2001 From: Alan Orth Date: Wed, 30 Oct 2019 20:19:31 +0200 Subject: [PATCH] oatmeal-cookies.md: Move vanilla Makes more sense to mix in with the wet ingredients. --- oatmeal-cookies.md | 4 ++-- 1 file changed, 2 insertions(+), 2 deletions(-) diff --git a/oatmeal-cookies.md b/oatmeal-cookies.md index 3579fae..319e591 100644 --- a/oatmeal-cookies.md +++ b/oatmeal-cookies.md @@ -22,8 +22,8 @@ Preheat oven to 350°F/176°C. Grease baking sheets or use baking paper. 1. Soak raisins in hot water for 30 minutes, then drain. 2. Meanwhile, in a small bowl, sift together flour, cinnamon, baking soda and salt. -3. In a larger bowl, use an electric mixer to cream together butter and sugars on medium speed until light and fluffy, scraping down frequently. Take care not to overbeat. -4. Add flour mixture to creamed butter and sugar and mix on low speed until combined. Mix in oats, followed by drained raisins, egg and vanilla. +3. In a larger bowl, use an electric mixer to cream together butter, sugars, and vanilla on medium speed until light and fluffy, scraping down frequently. Take care not to overbeat. +4. Add flour mixture to creamed butter and sugar and mix on low speed until combined. Mix in oats, followed by drained raisins and egg. 5. Use a ¼-cup measure to scoop dough onto a parchment-paper lined baking sheet. Flatten each blob with base of measuring cup. 6. To bake cookies: Bake until cookies are golden-brown on the outside but still soft in the middle, about 17 minutes. Remove from oven and let rest on baking sheet a few minutes, then transfer to a rack to cool.