miranda kerr oatmeal raisin cookies recipe

When measuring flour, we spoon it into a dry measuring cup and level off excess. Cool on the sheet for 10 minutes, and then transfer to a wire rack to cool completely. Let the baking sheet cool, and then repeat with the remaining cookie dough. Bake until the cookies are lightly golden around the edges, 15 to 20 minutes. Arrange twelve 1-ounce scoops (2-tablespoon portions) of cookie dough on the prepared baking sheet, leaving about 2 inches between each. Fold in the raisins until evenly distributed. Add the oats and beat on low speed until combined. Add the dry ingredients and mix on low speed, scraping the bowl as needed, until completely combined. Add the honey, vanilla, egg and 1 tablespoon warm water and beat on high speed until creamy, scraping the sides and bottom of the bowl, about 3 minutes more. Bake for 35 minutes until set and a toothpick inserted in the middle comes out with no wet batter. Mix in oatmeal, then mix in dry ingredients just until combined. Beat the brown sugar and butter in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. In a large bowl cream together the butter, brown sugar, and sugar for 2-3 minutes. Add cake flour, all-purpose flour, oats, cornstarch, baking soda, salt and cinnamon and stir until combined.

Add eggs one at a time, mixing well after each addition. Whisk together the flour, salt, baking soda and cinnamon in a small bowl until combined. In a large bowl, cream together cold butter and sugars until light and fluffy, about 4 minutes. Arrange an oven rack in the center of the oven and preheat to 350 degrees F. Line a rimmed baking sheet with parchment paper.

Miranda kerr oatmeal raisin cookies recipe