Oatmeal raisin cookie recipe3/29/2024 ![]() Freezing Baked Cookies: The baked cookies can be stored in an airtight container in the freezer for up to 3 months.Room Temperature: Oatmeal raisin cookies may be stored in an airtight container at room temperature for up to 1 week.You can halve this recipe to make fewer cookies.You may wish to reduce the raisins to 1 cup if adding other mix-ins. You can add up to 1 cup of chocolate chips or chopped walnuts to the cookie dough, along with the raisins.Be sure to dry the raisins well by patting them between two layers of paper towels if you choose to soak them. You can soak the raisins in warm water for 15 minutes to make them extra soft and plump.Not chilling the dough at all can cause the cookies to spread too much in the oven. I’ve found that chilling the dough longer than 2 hours causes the edges of the cookies to brown before the centers are done. Chill the dough for only 1-2 hours before baking.Room temperature ingredients will incorporate together more easily. Let the butter and eggs come to room temperature before making the cookie dough.Let the cookies cool on the baking sheet for 5-10 minutes before transferring them to a wire rack.įind the full printable recipe with ingredient amounts and instructions in the recipe card below.For the softest cookies, you want to slightly underbake. Bake at 350° F for 9-11 minutes, until the cookies are barely golden brown around the edges and almost set in the center.Scoop rounded tablespoons of cookie dough onto parchment paper-lined baking sheets.Cover and chill the dough in the refrigerator for 1-2 hours.Add the dry ingredients and mix them in on low speed.Use a stand mixer or hand mixer to beat together the softened butter and both sugars.This will help the ingredients incorporate together much more easily. You can use regular black raisins, golden raisins, or a combination of the two.īefore getting started, you’ll want to let the butter and eggs come to room temperature. Raisins: I use a full 1 3/4 cups of raisins, but you can use less if you prefer less raisins in your cookies.Steel cut oats will not work in this recipe. The cookies may also cook a bit faster if quick oats are used. You can also use quick oats, but they will make the cookies softer, with less texture and less chewiness. ![]() Old-Fashioned Oats: Old fashioned oats are the best kind of oats to use in oatmeal cookies because they give the cookies their delicious chewy, hearty texture.Vanilla Extract: For an extra touch of warm, sweet flavor.Eggs: Two eggs help the cookies to rise and also add structure and flavor.Granulated Sugar: Adds more sweetness and allows the cookies to spread a little (not too much) as they bake.I like to use dark brown sugar for its richer molasses flavor, but light brown sugar also works well. This recipe uses a full cup of brown sugar to bring flavor complexity to the cookies. Brown Sugar: Brown sugar lends rich, caramel flavor to cookies and also helps to make cookies chewy.Butter also adds moisture to the cookies and helps them to rise as they bake. Nutmeg is the secret ingredient that adds an extra something special to these oatmeal raisin cookies. Cinnamon and Nutmeg: These ground spices bring a touch of warm spice flavor.Salt: Salt is an essential ingredient in baking because it enhances all of the other flavors.Baking Soda: Helps the cookies to rise and puff up as they bake.Doing so will create a cookie that is not quite as moist and chewy. If desired, you can swap half of the all-purpose flour for whole wheat flour. All-Purpose Flour: Provides structure.Here’s what you’ll need to make this oatmeal raisin cookies recipe:
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