Kue Oatmeal Kismis Kenyal yang Pasti Anda Suka

00:00 Pendahuluan: In a large bowl, combine cold melted butter, brown sugar, and cinnamon until smooth. 00:20 Add eggs and stir until blended, then mix in molasses and vanilla extract. 00:57 Whisk flour, cornstarch, baking soda, and salt in a separate bowl. 01:28 Gradually fold the dry mixture into the butter mixture until combined. 01:45 Stir in rolled oats and raisins until evenly distributed. 01:58 Add the oats and raisins, mixing until incorporated. 02:20 Cover the dough with plastic wrap and refrigerate for 30–60 minutes before baking (see note if you prefer to chill longer). 02:33 Preheat the oven to 350 °F (175 °C) and line a baking sheet with parchment paper. 02:57 Bake at 175 °C for 10–12 minutes; the centers may look slightly undercooked, but allow the cookies to cool on the sheet until fully set, resulting in soft, chewy cookies. 03:37 Scoop the dough into 1½‑tablespoon balls, spacing them at least 5 cm apart on the prepared sheet. Membuat Adonan Sebelumnya: The dough can be made up to 5 days ahead, stored in the fridge with a tight lid. If it becomes too firm after more than an hour, let it sit at room temperature for 15–20 minutes before scooping. The dough can also be frozen in an airtight container for up to 3 months. Penyimpanan: Store in an airtight container at room temperature; cookies stay fresh for at least 5 days.