using a tablespoon measure scoop heaped tablespoons of the cookie dough onto your lined cookie sheet, leaving about 1 1/2 to 2 inches between the cookies. In a large bowl cream together butter and sugars until light and fluffy. Lastly, fold in the oats and the raisins. Step 1 Preheat oven to 350° and line two baking sheets with parchment paper. Related: No-Bake Oatmeal Chocolate Peanut Butter CookiesĬome to think of it, I don’t think I’ve ever had a bad oatmeal raisin cookie… but I must say, this recipe makes the best ones I’ve ever tried.Īs you know I could talk about recipes and food all day. Add the dry ingredients into the wet and mix with a spatula until the flour has just absorbed, do not over mix. The recipe is filled with staples you may already have in your pantry. Not everyone keeps raisins in the house, but if you do, you might not even have to run to the store to get ingredients. When a batch came out of the oven, I had to do a taste test!īut oats are healthy, right? So my full day of cookie munching couldn’t have been that bad… In another bowl, with an electric mixer, cream the butter and both sugars on high until light and fluffy, about 3-4 minutes. In a medium bowl, combine the flour, baking powder, salt, and apple pie spice. I told Megan from the Just Jill team that when I was baking these, they became my breakfast, lunch and dinner for the day. Line several baking sheets with parchment paper. But after making these, I might make “oatmeal cookie gal” my new title. When someone sets out a cookie platter, I’m the gal that often reaches for the chocolate chip cookie ( have you tried my best-ever chocolate chip cookies?). To keep cookies soft, store them airtight at room temperature for several days freeze for longer storage.When I think of the most classic of cookies, oatmeal raisin cookies are always near the top. Add 2 eggs and vanilla extract and mix well. Add combined dry ingredients incrementally to creamed butter mixture, mix well. In a small mixing bowl, combine flour, baking soda, cinnamon and salt. Remove the cookies from the oven, and cool right on the pan or transfer to a rack if you need the pan for the next batch. In a large mixing bowl, beat the softened butter, brown sugar, granulated sugar, on medium speed until creamy. If the cookies have been frozen, bake them for 14 minutes. Reverse the pans (top to bottom, bottom to top) midway through baking. Bake at 350 degrees for 10 to 12 minutes or until lightly browned. Drop by heaping teaspoons onto ungreased cookie sheet, or roll into balls and flatten slightly. Blend in egg-raisin mixture, oatmeal, and chopped nuts. With the mixer on low, slowly add the dry. Add flour, salt, cinnamon and soda and mix well. Sift the flour, baking powder, cinnamon, and salt together into a medium bowl. Just before baking, preheat the oven to 375☏.īake the cookies for 10 minutes, until they're barely beginning to brown. With the mixer on low, add the eggs, one at a time, and the vanilla. If the dough hasn't been chilled, place the pans of shaped cookies in the freezer for 1 hour. WOW These are the BEST oatmeal raisin cookies ever Soft, moist, chewy, the texture is perfect I used unsalted butter and added 1/2 t cinnamon. The cookies will spread, so leave 2" or so between them. Note: To save time, you can freeze unbaked cookies for 1 hour, rather than refrigerating the dough see step 6, below.ĭrop the chilled dough by generous tablespoonfuls onto the prepared baking sheet a tablespoon cookie scoop works well here. Blog How to substitute whole wheat for white flour in bakingĬover the dough, and refrigerate it for 1 to 2 hours, until it's thoroughly chilled. The secret trick in our Oatmeal Cookie Recipe is to soak the raisins in egg before you add them to the cookie dough.
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