OATMEAL RAISIN COOKIE DOUGH

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Oatmeal Raisin Cookie Dough image

Use a little bit of this eggless cookie dough to boost your ice cream, milkshake, cinnamon toast-or make a cookie sandwich (smush some of the dough in between two vanilla wafers).

Provided by Food Network Kitchen

Categories     dessert

Time 10m

Yield about 1 cup

Number Of Ingredients 11

1/3 cup raisins
1/2 cup all-purpose flour
1/2 cup quick-cooking oats
1/2 teaspoon ground cinnamon
1/4 teaspoon baking powder
1/4 teaspoon fine salt
1/3 cup packed light brown sugar
1/4 cup granulated sugar
4 tablespoons unsalted butter, at room temperature
1 tablespoon Greek yogurt
1/2 teaspoon non-alcohol vanilla extract

Steps:

  • Soak the raisins in hot water for 5 minutes and then drain.
  • Microwave the flour in a small microwave-safe bowl for 1 minute. Remove and stir well. Microwave for an additional minute or until the temperature reaches 180 degrees F. Sift into a medium bowl, then whisk in the oats, cinnamon, baking powder and salt (see Cook's Note).
  • Beat the light brown sugar, granulated sugar, butter, yogurt and vanilla with an electric mixer on medium-high speed in a large bowl until well combined, about 2 minutes. Add the flour-oat mixture and mix on low speed until well incorporated. Turn off the beaters and use your hands to help combine if needed. Fold in the raisins with a rubber spatula or mix them in with your hands.
  • Refrigerate in an airtight container for up to 5 days.

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