VARIATION: To make oatmeal chocolate chip cookies, replace raisins and walnuts with 1 to 1½ cups chocolate chips. If dough gets too soft, refrigerate again until firm so cookies don’t flatten too much while baking. Space frozen dough balls on pan as instructed above, and let dough thaw until firm but not soft before baking. Wrap and freeze unused dough balls until ready to bake. NOTE: If raisins are too dried out, soak them in hot water until plump drain well before adding to the dough.ĭough can be frozen and baked later. When firm enough to transfer, move cookies to a wire rack to cool completely. If you cook until completely golden brown, they will be crispier, and still delicious. Flatten tops just slightly and refrigerate until firm before baking so cookies don’t spread too much in the oven.īake 10 to 16 minutes, until just starting to turn golden and cookies are bubbling slightly. Scoop 1¼-inch balls of dough (a small ice cream scoop works well) onto parchment-covered sheet pans, about 12 evenly spaced cookies per pan. 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. Add oatmeal with nuts and raisins and mix only until just combined. Add flour, salt, cinnamon and soda and mix well. Add flour mixture, and mix until creamy again, scraping down the sides of bowl as needed. In the bowl of a stand mixer with paddle attachment, beat together butter, brown sugar, and white sugar until creamy. In another medium bowl, mix together oats, nuts, and raisins. In a medium bowl, whisk together All-Purpose Flour Artisan Blend, baking soda, salt, and cinnamon set aside. Preheat oven to 350° with rack in the center of the oven If the cookie dough is room temperature right before baking, the cookies will be flat and thin.Line three sheet pans with parchment paper. The sugars in the dough gradually absorb the liquid of the fat as it melts. With the butter being cold and firmer, it keeps the cookies from spreading out too much while baking. Why do you Chill Cookie Dough before Baking?Ĭhilling cookie dough before baking helps to solidify the fat, aka the butter in this recipe. Play with the flavors to fit your personal tastes. Or add in a little extra cinnamon with a teaspoon of nutmeg and a ¼ teaspoon cloves. If you aren’t a raisin fan, but love oatmeal cookies just swap the raisins out for your favorite toppings or mix and match!! Make sure your total measurement of extra goodies equals to 1 cup. Frozen cookie dough balls may take a couple extra minutes to bake in the oven. Freeze cookie dough balls in air tight freezer safe container for up to three months.Store baked cookies in an air tight container for up to 1 week.Cookie dough can be made the day before and stored in the fridge.If you’re in a hurry, simply microwave 2 sticks of butter for about 15 seconds. Maple Syrup can be swapped for honey or molasses.I love nutmeg, but if you’re not a fan, swap it out for more cinnamon.Dark Brown Sugar and Light Brown Sugar can be swapped interchangeably. ![]() ![]() Keep this oatmeal cookie recipe in your kitchen at all times for a quick, easy, and satisfying cookie craving tamer!! What makes a cookie chewy?!īrown sugar is the key ingredient for a softer chewier cookie! The high moisture content provided by the dark brown sugar coupled with a shorter baking time, yields a fabulous chewy oatmeal cookie. Good news is this recipe works for chocolate and nut cookie lovers too! With a base of butter, dark brown sugar, and old fashioned oats, you can add your favorite cookie flavor goodies without a change in the cookie texture. I’m addicted to the cozy flavors of soft spices and brown sugar. My favorite type of cookies are hands down Chewy Oatmeal Raisin Cookies!! Sorry to all the chocolate lovers out there.
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