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oatmeal-cookies.md: Use larger bowl for butter and sugar

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Alan Orth 2019-03-31 09:09:36 +03:00
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oatmeal-cookies.md
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@ -22,7 +22,7 @@ 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. 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. 2. Meanwhile, in a small bowl, sift together flour, cinnamon, baking soda and salt.
3. Using an electric mixer fitted with paddle attachment, cream together butter and sugars on medium speed until light and fluffy, scraping down frequently. Take care not to overbeat. 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. 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.
5. Use a ¼-cup measure to scoop dough onto a parchment-paper lined baking sheet. Flatten each blob with base of measuring cup. 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. 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.