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SWEDISH OATMEAL COOKIES

 

The CIA Cookbook
by The Culinary Institute of America
These delicate oatmeal cookies are made with cake flour and without eggs. Though the cookie looks the same as the traditional, its texture will amaze you.
Makes 36 cookies



Ingredients

• 1¾ cups cake flour
• 1 tsp baking soda
• 1¼ cups butter, room temperature
• 3/4 cup, plus 2 tbsp sugar
• 1¾ cups rolled oats
• 1/2 cup raisins
• 1/2 cup golden raisins


Directions

1.
Preheat the oven to 375°F.

2. Line 4 cookie sheets with parchment paper.

3. Sift together the cake flour and the baking soda.

4. Cream the butter and sugar together on medium speed with the paddle attachment, scraping down the bowl periodically, until the mixture is smooth and light in color, about 5 minutes.

5. On low speed, mix in the sifted dry ingredients and oats until they are just combined. Mix in the raisins until they are just incorporated.

6. Drop rounded tablespoons of the dough onto the parchment-lined sheets and bake at 375°F for 10 to 12 minutes or until golden brown.
 

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