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If you’re like me and you are running low on flour, the recipe below is perfect for you. I know that many of you, like my wife, are not the biggest fans of oatmeal raisin cookies, but trust me, these ones are worth it.
Two thick, chewy oatmeal raisin chocolate chip mega-cookies | Recipe by Deb Perelman
2 tablespoons (30 grams) unsalted butter, melted
¼ teaspoon vanilla extract
3 tablespoons (25 grams) all-purpose flour
Heaped ⅛ teaspoon baking soda
A pinch of ground cinnamon
2 pinches of sea salt
½ cup (40 grams) rolled oats
3 tablespoons (30 grams) chocolate chips
2 tablespoons (20 grams) raisins (optional)
Heat the oven to 350 degrees, and line a small baking sheet with parchment paper.
In a bowl, combine the butter, sugar, egg yolk, vanilla, flour, baking soda, cinnamon, and salt. Stir in the oats, chocolate chips, and raisins. Divide the dough into two big mounds, and bake for 15 to 17 minutes, until quite golden brown on top but -don’t worry- still soft and chewy inside. Let the cookies cool on a tray for 5 minutes, then transfer to a nearby mouth.
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