Line a rimmed baking sheet with parchment paper. Using a 2-inch-diameter (1 ⅓-ounce) cookie scoop, gently scoop a heaping yet loose mound of dough; you don’t want to pack the dough into the scoop. Gently scrape the hump of the mound against the side of the bowl, then drop the dough onto the baking sheet. Continue scooping the dough, spacing the mounds an inch apart. Using the palm of your hand, gently press all the mounds flat to 2 ½-inch discs. Cover the pan tightly with plastic wrap and refrigerate for at least 3 hours and up to 24 hours.
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September 28, 2020 at 07:57PM
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Zooies Oatmeal Raisin Cookies Recipe - Los Angeles Times
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