Giant Oatmeal Raisin Cookies
Toasting that butter really makes these cookies taste extra special.
If you don't like raisins, you can substitute for Chocolate chips but keep 'em giant. No one likes tiny cookies. lol
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Giant Oatmeal Raisin Cookies - Ep. 12 - On Wednesday We Bake
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Soft & Chewy Honey Oatmeal Raisin Cookies
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Best Oatmeal Raisin cookies recipe
Best ever!
Ingredients:
Soak 1 cup (155g) raisins in a bowl with 3 beaten eggs, 1 t Vanilla and 1 t Cinnamon for one hour.
In a separate bowl, cream 1 cup (240g) butter with 1 cup (220g) brown sugar and 1 cup (200g) white sugar.
Add 1 t salt and 2 t baking soda.
Stir in 2 1/2 cups ( 350g) flour.
Add the raisin mixture. Mix again.
Add 2 cups (200g) regular rolled oats or quick oats. If you use old fashioned oats, then “pulse” in a food processor/ blender 5-7 times for best results. Pulsing the oats will make them “finer”, therefore they will cook faster like quick oats.
Optional 3/4 cup (68g) walnuts or pecans.
Bake 350*F or 180*C
10-12 minutes
Famous GOOEY Levain Bakery Oatmeal Raisin Cookie Recipe!!!! Part 3!
Today I made the Levain bakery GIANT oatmeal raisin cookies! They were perfectly gooey on the inside and crispy on the outside. And also super delicious!
Here are some of the other Levain Bakery copycat recipes I've tried!
Chocolate chip walnut Levain cookies:
Double chocolate Levain cookies:
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Cups are American
INGREDIENTS
1 cup(226 grams) salted butter, softened
1 1/4 cups(260 grams) light brown sugar, packed
1/2 cup(100 grams) granulated sugar
2 eggs
2 3/4 cups(325 grams) all-purpose flour
1/4 cup(30 grams) cornstarch
1 1/2 cup(135 grams) Old Fashioned Oats
1 teaspoon(4.8 grams) baking soda
1/2 teaspoon(2.6 grams) cinnamon
1 3/4 cup(254 grams) raisins
Preheat oven to 400 degrees Fahrenheit and bake for about 10 minutes.
They are done when the tops and bottoms are golden brown and slightly crispy. However, the middle will still be extremely gooey when you first pull them out of the oven.
Then let them sit on the baking sheet for at least 30 minutes to finish cooling.
Keep unbaked cookie dough covered with plastic wrap or in an airtight container in the fridge.
Keep baked cookies in a ziplock bag or airtight container at room temperature
NOTE: If you do not like gooey cookies then this is NOT the recipe for you.
If you are looking for a more classic chocolate chip cookie, you can find many recipes on my cookie playlist here:
Unfortunately, I cannot take credit for this deliciousness, so I would like to thank A Bountiful Kitchen for this recipe:
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A Chewy Oatmeal Raisin Cookie You're Going to Love
This is my favorite recipe for classic oatmeal raisin cookies! They're richly flavored, perfectly soft and chewy, and SO easy to make--no mixer required!
Recipe:
Ingredients
1 cup unsalted butter, melted and cooled until no longer warm to the touch (226g)
1 cup dark brown sugar, firmly packed (200g)
½ cup granulated sugar (100g)
¾ teaspoon ground cinnamon
2 large eggs, room temperature preferred
1 Tablespoon molasses (use a molasses that says “unsulphured” on the label, I like “Grandmas” and “Brer Rabbit” brand)
1 Tablespoon vanilla extract
2 cups all-purpose flour (250g)
1 Tablespoon cornstarch
1 teaspoon baking soda
¾ teaspoon table salt
3 cups old-fashioned rolled oats (290g)
1 ½ cups raisins (225g)
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Instructions
00:00 Introduction
00:20 In a large mixing bowl, combine melted, cooled butter, sugars, and cinnamon and stir until well-combined.
00:57 Add eggs and stir well, then stir in molasses and vanilla extract until completely combined.
01:28 In a separate mixing bowl, whisk together flour, cornstarch, baking soda and salt.
01:45 Gradually stir dry ingredients into butter mixture until completely combined.
01:58 Add oats and raisins and stir until oats and raisins are uniformly distributed.
02:20 Cover dough with plastic wrap and refrigerate for 30-60 minutes before baking (see note if you would like to chill longer).
02:33 Once dough is nearly finished chilling, preheat oven to 350F (175C) and line a baking sheet with parchment paper.
03:37 Once dough has finished chilling, remove from refrigerator and scoop into rounded 1 1/2-Tablespoon sized scoops. Drop scoops onto prepared baking sheet, spacing cookies at least 2” (5cm) apart.
02:57 Bake on 350F (175C) for 10-12 minutes. The centers will look slightly underbaked still but allow the cookies to cool completely on the baking sheet and they will finish cooking to perfection, leaving you with soft, chewy cookies.
Notes
Making dough in advance
This cookie dough may be made up to 5 days in advance of baking, simply store it tightly covered in the refrigerator until ready to use. Note that the dough becomes quite firm if it sits longer than 1 hour, so you may need to let it sit at room temperature for 15-20 minutes or so before it is easy to scoop. Cookie dough may also be scooped, wrapped tightly, and frozen in an airtight container for up to 3 months.
Storing
Store in an airtight container at room temperature. Cookies will stay fresh for at least 5 days.
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