• Line a baking sheet with parchment paper. NOTE: For this recipe, I used my Large Bonmat on the top of a Large Perforated Baking Sheet. Set aside.

OATMEAL COOKIES PREPARATION

• In a mixing bowl, whisk together the all-purpose flour, corn starch, baking soda, sea salt, and cinnamon. Set aside.
  7.76 oz all-purpose flour, 2 tsp corn starch, 1 tsp baking soda, 1/2 tsp sea salt, 3/4 tsp ground cinnamon
• In a separate bowl, beat the softened butter together with both sugars until light and smooth. About 30 seconds.
  8 oz butter, 7.05 oz light brown sugar, 3.53 oz granulated sugar
• Add the eggs one at a time, mix together with the vanilla bean paste until just combined.
  2 eggs, 2 tsp vanilla bean paste
• Gradually add the flour mixture until completely combined.  Be sure to scrape the sides and bottom of the bowl so ingredients are well-mixed.
• Gradually stir in the oats until completely combined.
  10.05 oz old-fashioned whole rolled oats
• Add raisins, sultanas and chocolate chips. Stir until just combined.
  5.11 oz raisins and sultanas, 3.17 oz dark chocolate chips
• Cover the cookie dough with aplastic wrap and refrigerate for at least 30 minutes and up to 24 hours.

ASSEMBLY

• Preheat oven to 375℉/190℃.
• Using a 2-Tablespoon cookie scoop, scoop out the cookie dough. Roll each one into a ball.
• Place each one of them on your prepared baking sheet, 2 inches | 6 cm apart. NOTE: With this recipe, I made 24 cookies, so depending on the size of your scoop, you might do more or less cookies. If you do, keep an eye on your cookies and adjust the cooking time accordingly.

BAKE!

• Bake for 9 minutes at 375℉/190℃. (Every oven heats differently, monitor your cookies from 8 minutes). It is ready when they have puffed up, the top staying soft and the base lightly golden.

  Allow the cookies to cool down for a couple of hours. Enjoy! Autumn Leaves & Pumpkins Please!

  NOTE: These cookies are best when stored in a metal tin box up to 3 days.