A chewy and buttery cookie, with a hint of orange and vanilla. You can also add nuts, chocolate chips and sunflower seeds.
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup lightly packed soft brown sugar
- 1/2 cup sugar
- 1/2 cup unsalted butter
- 1 egg, lightly beaten
- 1 teaspoon vanilla extract
- 1 tablespoon milk
- 1 teaspoon finely grated orange rind
- 2/3 cup rolled oats
- 1 cup raisins
Preheat the oven to 350 degrees F.
Line two baking sheets with parchment paper. Sift together the flour, baking soda, baking powder and salt.
Cream together the sugars and butter. Add the egg, vanilla and milk, and beat until smooth. Stir in the sifted ingredients and mix well. Stir in the grated orange rind, then the oats and raisins.
Scoop up balls of the dough with a tablespoon and drop enough of them to fill the prepared baking sheets, spacing them approximately 2 inches apart. Bake for 10 to 12 minutes, or until just brown. Remove immediately from the baking sheets and cool on a wire rack.
Tip: If you are baking more than one sheet of cookies in a non-convection oven, swap them around halfway through the cooking time to make sure they cook evenly.
Recipe reprinted by permission of Periplus Editions. All rights reserved.
nutrition information per serving
78 calories; 3g total fat; 13mg cholesterol; 57mg sodium; 13g carbohydrates; 0g fiber; 1g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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