Oatmeal Raisin Cookies
These soft and chewy oatmeal raisin cookies have a touch of cinnamon and JUST the right amount of sweetness from the raisins. This classic cookie is a must make!
RECIPE:
Homemade oatmeal raisin cookies are so much better than ANY store-bought version. Even if you’re not a raisin fan they’re still amazing. Baking those raisins really wakes the flavor up and complements the oats, cinnamon, and brown sugar.
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Old Fashioned Oatmeal Raisin Cookies
This recipe is from the inside of a Quaker Old Fashioned oats container.
I converted it to grams to make it easier to change quantities of cookies.
They are somewhat soft with that slight crispiness of toasted oats.
Just remember to take them out when lightly brown as they will firm up and get quite hard once cooled if left in too long.
Hint** overcooked oatmeal cookies are great broken up and used like granola with yogurt and berries, don't ask me how I know.
This is a half batch and makes around 24, 2-1/2 inch,1 Tablespoon cookies.
0r
12, 3-1/2 inch, 2 Tablespoon cookies, The bigger two, they were great.
It's easy to double this recipe
INGREDIENTS
Butter, softened not melted 99 grams
Light Brown Sugar 82 grams
Granulated white sugar 55 grams
Eggs 1
Vanilla extract 1/2 teaspoon
All-purpose flour 112 grams
Baking soda 1/2 teaspoon
Cinnamon 1/2 teaspoon
Salt 1/4 teaspoon
Raisins 75 grams
Old Fashioned Oats, 114 grams (Not instant, quick, or steel cut oats)
METHOD
Preheat oven to 350
CREAM TOGETHER (mix until thoroughly combined and a little fluffy)
butter, and both sugars
ADD and mix thoroughly
egg and vanilla
SIFT IN and mix thoroughly
Flour, baking soda, cinnamon and salt
Add IN and mix thoroughly but don't overmix
Raisins and oats
SCOOP
1 Tablespoon 24 or 2 Tablespoon 12, portions about an 1-1/2 inches apart
BAKE
at 350f for 8-10 minutes, turning the pan at 5 minutes (don't let all the heat out of your oven while doing this) you may need to add 1 minute or so.
Until they are lightly brownish golden, they will be soft but will firm up once they are cooled.
you can transfer them to a cooling rack if you have one but it's not necessary.
I speak to you like I would speak to a novice cook or a family member wanting to learn how I make stuff. I don't always measure exact but that's ok, many recipes are just guidelines meant to be altered, of course there are classic recipes and baking that should be followed to a tee but I'm not making a lot of that here. Enjoy
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Magic Oatmeal Cookies: 1985
Two ingredient magic
Crispy Oatmeal Cookies (Classic Version) - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Crispy Oatmeal Cookies. You may wonder why another recipe for an Oatmeal Cookie? The answer is that this is not an ordinary Oatmeal Cookie, because it has a surprise ingredient, rice cereal. Rice cereal has a delightful crispy crunch which adds even more texture to this soft and chewy cookie with wonderfully crisp edges. Besides the rice cereal and rolled oats, chocolate also makes an appearance, and you can use semi sweet, bittersweet, milk or even white chocolate chips. Terrific with a glass of ice cold milk.
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