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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Easy Oatmeal Raisin Cookies
These Oatmeal Raisin Cookies are made with oats only, packed with fiber, free of refined flour and refined sugar, eggless and easy to make with basic pantry ingredients
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---------------------------------- RECIPE ------------------------------------
Ingredients:
* 1 cup (130 g) oat flour(just grind your rolled oats)
* 1 cup (100 g) rolled oats old fashioned
* 3/4 teaspoon baking powder
* 1/4 teaspoon salt
* 2 tsps vanilla extract
* 1/2 cup (113 g) soft butter (not melted)
* 1/2 cup (90g) honey (melt if not runny)
* 1/4 cup (40 g) raisins
Instructions:
1. Preheat oven to 400 F degrees (200 C). Line baking sheet with parchment paper and set aside.
2. In a large bowl mix together soft butter, honey, vanilla, salt, using a spatula, until creamy.
3. Add oat flour, rolled oats, baking powder. Mix until combined.
4. Fold in the raisins.
5. The dough will be wet and sticky. That's okay.
6. Take a portion from the dough (about 2 tablespoons). Roll to form a round shape (1-1,5 inch diameter)
7. Then press it with your palms to flatten it and make a circle of around 2.5 inch diameter. Repeat with remaining dough and make all the cookies similarly. You will get about 8 cookies.
8. Bake at 400 F degrees (200 C) for 13 - 15 minutes or until lightly golden brown in color.
9. Allow to cool 5 - 10 minutes on the baking pan then place them on a wire rack to cool completely.
10. Store them in an airtight container.
ENJOY!
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#oatmealcookies#oatmealraisincookies #oatcookies #easycookies#foodmetrica
Bake Our Favourite NYC Cookies - OATMEAL RAISIN! | Bake At Home | Cupcake Jemma
A true classic. It's taken us a little while to perfect this one because we want it to be PERFECT, and my goodness it is. There's no way you can have just one of these Oatmeal Raisin Cookies, so it's a good job this recipe makes 12! The best thing about these is that you can store them in your freezer and bake whenever you NEED a Cookie, (for me that's all day everyday).
The Oatmeal Raisin is now available as a Bake At Home Kit so head over to :
But of course as usual we have given you the full ingredients below so if you can't get yourself a kit you can still bake along at home!
We know you are going to love these Cookies as we are all utterly obsessed with them. Make sure to tag us on Instagram, @sallydells @cupcakejemma @danepemberton and use #cupcakejemma so we can all see and share your bakes.
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230g Cold Butter
135g Caster Sugar
135g Light Brown Sugar
200g Raisins
300g Plain Flour
10g Baking Powder
1 tsp Salt
1/2 tsp Cinnamon
110g Oats
2 Eggs
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Oatmeal Raisin Cookies Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Oatmeal Raisin Cookies. Oatmeal Raisin Cookies are hard to beat. Their edges are crisp, their flavor is buttery sweet, and their texture is wonderfully soft and chewy. They are full of rolled oats and raisins, and you can use either dark of golden raisins or a combination of the two.
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Easy 3 Ingredients Moist Soft and Fluffy Almond Cake
Ingredients:
4 eggs
1 cup (190g) sugar
1 1/3 cup (250g) almond flour
1tsp almond extract (optional)
you can add orange or lemon zest for extra flavor????
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HOW TO MAKE CRISPY OATMEAL RAISIN COOKIES
For those of you that prefer soft Oatmeal Raisin Cookies, don't worry I will make a recipe for you also.
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INGREDIENTS:
2 Sticks (1 cup) Butter
1 cup All Purpose Flour
1 ½ cup Old Fashion Oatmeal
1 ½ cup Sugar
1 tsp Baking Soda
1 tsp Salt
1 Egg
1 Egg Yolk
1 ½ tsp Vanilla Extract
½ tsp Cinnamon
¼ cup Raisins (or more if you like)
INSTRUCTIONS:
•Brown the butter and let it get to room temperature
•In a large mixing bowl combine the cooled brown butter, add one egg and one egg yolk, vanilla extract and mix well.
•Afterwards add Oatmeal, All Purpose Flour, Sugar, Salt, Baking Soda, Cinnamon, Raisins and mix well.
•Once you have an even consistency get a handful of the dough compact it down into a ball pat it and lay it on a baking sheet, space the cookies 2 inches apart
•Have the oven set to 350ºF/175ºC bake on the bottom rack for 15 minutes and top rack for 5 minutes
•Once finished baking allow them to cool and enjoy