Post by JJ Judkins on Jun 18, 2009 17:07:13 GMT -6
Disneyland's Oatmeal Raisin Cookies
cookies, desserts
3 1/4 cup flour
1 tablespoon baking powder
1 1/2 teaspoon ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
2 1/8 cup shortening
1 3/4 cup brown sugar -- packed
1 1/2 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
4 cup rolled oats
2 1/2 cup dark raisins
Blend flour, baking powder, cinnamon, salt and baking soda in mixing
bowl. Set aside until needed.
Cream shortening with brown sugar and granulated sugar until fluffy.
Beat in eggs and vanilla until smooth. Mix in reserved flour mixture
until well blended, about 2 minutes. Add oats and raisins. Mix until
blended, about 1 minute.
Using ice cream scoop (size #24), scoop out cookie dough into 4 dozen
large balls. Place about 6 balls on each lightly greased baking
sheet, pressing down until about 1/4-inch thick and 3 inches in
diameter.
Bake at 350 degrees for 9 to 12 minutes or until browned. Cool
slightly, then remove cookies from sheets and cool on racks.
Recipe By : Disneyland via Los Angeles Times
From:
Yield: 48 servings
cookies, desserts
3 1/4 cup flour
1 tablespoon baking powder
1 1/2 teaspoon ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
2 1/8 cup shortening
1 3/4 cup brown sugar -- packed
1 1/2 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
4 cup rolled oats
2 1/2 cup dark raisins
Blend flour, baking powder, cinnamon, salt and baking soda in mixing
bowl. Set aside until needed.
Cream shortening with brown sugar and granulated sugar until fluffy.
Beat in eggs and vanilla until smooth. Mix in reserved flour mixture
until well blended, about 2 minutes. Add oats and raisins. Mix until
blended, about 1 minute.
Using ice cream scoop (size #24), scoop out cookie dough into 4 dozen
large balls. Place about 6 balls on each lightly greased baking
sheet, pressing down until about 1/4-inch thick and 3 inches in
diameter.
Bake at 350 degrees for 9 to 12 minutes or until browned. Cool
slightly, then remove cookies from sheets and cool on racks.
Recipe By : Disneyland via Los Angeles Times
From:
Yield: 48 servings