recipe for panera oatmeal raisin cookies

Cool on the sheet for 10 minutes, and then transfer to a wire rack to cool completely.

Scrape down the sides of the bowl and cover with press n’ seal. Bake 9 to 11 minutes or until light brown. On medium speed, beat in dry ingredients: flour, baking soda, salt, and cinnamon. On ungreased cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart. Bake until the cookies are lightly golden around the edges, 15 to 20 minutes. In large bowl, beat all ingredients except oats, flour and raisins with electric mixer on medium speed, or mix with spoon. 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. Whisk together the flour, salt, baking soda and cinnamon in a small bowl until combined. Line a rimmed baking sheet with parchment paper.

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. Steps: Arrange an oven rack in the center of the oven and preheat to 350 degrees F. Whisk together the flour, salt, baking soda and cinnamon in a small bowl until combined.Turn the mixer up and add the eggs one at a time. Add the oats to the bowl and mix on low speed to combine. Step 3: In the bowl of a stand mixer with the paddle attachment, cream the brown sugar, granulated sugar, and butter until light. Add the dry ingredients, flour, salt, baking soda, cinnamon, and nutmeg to the bowl and mix on medium speed just until combined. Arrange an oven rack in the center of the oven and preheat to 350 degrees F. Step 2: Whisk the flour, baking soda, salt, cinnamon, and nutmeg in a bowl set aside.(Scooping directly from the bag compacts the flour, resulting in dry baked goods. 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. She told Mashed, 'You can make bigger cookies they just need to bake longer. 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. You will use a small cookie scoop to make balls of oatmeal raisin cookie dough Sampson recommends creating one-inch balls, spaced evenly apart on your lined baking sheet. Whisk together the flour, salt, baking soda and cinnamon in a small bowl until combined. Arrange an oven rack in the center of the oven and preheat to 350 degrees F. Line a rimmed baking sheet with parchment paper.

Recipe for panera oatmeal raisin cookies