Use a little bit of this eggless cookie dough to boost your ice cream, milkshake, cinnamon toast-or make a cookie sandwich.
Ingredients
Method
Soak the raisins in hot water for 5 minutes and then drain.
Whisk the flour, oats, cinnamon, baking powder and salt together in a medium bowl and set aside.
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.
Copyright 2015 Television Food Network, G.P. All rights reserved.
Cook's Note: The dough can also be baked. Roll tablespoons of the dough into balls. Space out evenly on a parchment-lined baking sheet and bake at 350 degrees F until the edges and bottoms are golden brown, 12 to 14 minutes.
From Food Network Kitchen
