| Servings: 36 cookies |
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon no sodium baking soda
- 1 teaspoon no sodium baking powder
Cream wet ingredients
- 1 cup unsalted butter, softened
- 1 cup sugar
- 1 cup dark brown sugar, firmly packed
- 2 large eggs
- 2 tsp vanilla
Stir in 3 cups oats (not instant)
- 1 1/2 cups raisins
Directions
Preheat oven to 350°F.
Mix dry ingredients together and set aside.
Combine all the wet ingredients using a hand mixer on low.
To cream, increase speed to high and beat until fluffy and the color lightens.
Stir the flour mixture into the creamed mixture until no flour can be seen.
Add the oats and raisins; stir well to mix together.
Using a small cookie scoop and press against side of bowl so the top is level and there are 2 tablespoons of dough in the scoop.
On a greased baking sheet, drop the cookie dough 2 inches apart.
Bake 11-13 minutes on center rack. Cookies will be golden, but still moist beneath cracks on top.
Remove from oven and cool for at least 2 minutes before transferring the cookies to a wire rack to finish cooling.
When cool, store in an air-tight container.
Makes about 36 cookies. Author Unknown
Using no-sodium baking powder and baking soda makes for a very bland cookie. Is there any research on how much salt substitute such as NoSalt, to use to replace the flavor? I have contact both French’s (NoSalt) and Hain Pure Foods (no sodium baking powder), and neither one was any help. I point out that if these companies would put their heads together and work on this, there would be a lot of cooks who would use their products and bake more! Please help. Thank you.
Ann Buckley