I do 4 rows of 3 on a large cookie sheet.īake in preheated oven for 13 minutes or until golden on the edges. Using a cookie scoop or large spoon, scoop about 2 tablespoons at a time into cookie balls and place them on a cookie sheet. When ready to bake, preheat your oven to 350 degrees F., and move the oven rack to the middle position. Learn how to make oatmeal raisin cookies that are soft in the middle, a little chewy on the outside and full of warm flavors like cinnamon and vanilla. Stir together well till all ingredients are well incorporated.Ĭover the bowl with plastic wrap (to keep it from drying out) and place it in the refrigerator for at least 30 minutes! Bake at 350☏ for 12-15 minutes or until golden brown on top. Spoon onto ungreased baking pan, about two inches apart. Learn how to make chewy oatmeal raisin cookies with old-fashioned rolled oats, flour, raisins, baking soda, salt, butter, sugars, egg and vanilla. Beat for 2-3 minutes or until dough is light and fluffy. Blend till there aren't chunks of butter, and everything is well incorporated.Īdd your dry ingredients: flour, oats, baking soda, salt, cinnamon, corn starch, raisins, and walnuts. Using electric beater, beat in brown and white sugars. In a mixing bowl combine all the wet ingredients: your butter, sugars, eggs, vanilla, and molasses. Go figure!) Oatmeal Raisin Cookie Ingredients (And, I have a couple of kids that don't like chocolate chips. I feel good about serving these to my kids other than more popular cookies, like chocolate chip, because they have nutritious ingredients like oats and raisins. Bake for 8-10 minutes until lightly brown on the edges. Scoop oatmeal cookie dough onto lined cookie sheet using a standard sized cookie scoop or rounded tablespoon. Mix on low speed until thoroughly combined, scraping the sides of bowl as needed. Not to mention the fact that my kids, especially my teenage son, think I'm the best mom ever when I make these for them! Add flour, oats, raisins and nuts (if using). Step 2: In a small bowl mix together the flour and spices with a whisk. Roll the dough into 1 1/4-inch (4cm) balls and place them 2-inches (7cm) apart on the baking sheets. Stir in the dry ingredients, then the oats and raisins. Finally, beat in the vanilla to mix well. Mix in the brown sugar, then the egg, applesauce, and vanilla. Next, add the eggs, one at a time and mix well after each addition. The centers will look very soft and undone. Step 1: In a large mixing bowl, cream together the butter and sugars until light and fluffy using a hand mixer. Bake for 11-13 minutes until slightly browned on the sides. Roll balls of dough (about 2 tablespoons of dough per cookie) and place 2 inches apart on the baking sheets. Golden Raisins - Soak and add golden raisins, replacing all or half of the raisins in the recipe. Cranberries - Soak and add dried cranberries, replacing all or half of the raisins. They have crispy edges, a soft chewy middle, and are perfectly sweetened. Not only are they outright massive in size, but the flavor is awesome, they are thick and chewy (which I love), and neither the oats nor the raisins overpower the other. Line two large baking sheets with parchment paper or silicone baking mats. Add nuts - Like a soft, chewy, AND crunchy cookieAdd ½ cup of toasted walnuts to the recipe.
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