Ingredients
3/4 cups Butter, Melted
2 cups Flour
1/2 teaspoons Baking Soda
1/2 teaspoons Salt
13 cups Sugar
1 teaspoon Cinnamon
1 whole Egg Yolk
1- 1/2 cup Old Fashioned Oats
1 cup Raisins
1/2 cups Powdered Sugar
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melt butter and let cool slightly. preheat the oven to 325 degrees f. line cookie sheets with parchment paper. your cookies turn out so much better with parchment paper. believe me! buy some! mix dry ingredients (flour, baking soda and salt). in a separate bowl, cream butter and sugars until well blended. beat in the cinnamon, vanilla, egg/egg yolk for 2-3 minutes until light and creamy. blend in dry ingredients. add the oats, nuts, and raisins. drop spoonfuls of cookie dough onto parchment-lined cookie sheets and bake for 14-16 minutes. dont over-bake! the edges should look brown and the centers still soft. let the cookies rest on the cookie sheet for a couple of minutes before moving to cooling rack. while cooling, prepare glaze. combine powdered sugar and milk in a small bowl and whip until smooth. drizzle over the top of cooled cookies.
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Clean yolk-white separation — essential for meringues and custards
Pure sodium bicarbonate — leavening, tenderizing, Dutch-process cocoa
True Ceylon cinnamon — delicate, complex, not harsh like cassia
Baking steel for superior heat transfer — pizza, artisan bread
Julia Child's baking companion — master bakers teach technique