How to Make Soft and Chewy Oatmeal Raisin Cookies - Oatmeal Cookie Recipe
This oatmeal cookie recipe make cookies that are soft in the middle, a little chewy on the outside and full of warm flavors like cinnamon and vanilla. These oatmeal cookies are very easy to make and you don't need any fancy equipment -- only a hand mixer. Get the full recipe and all of our tips here:
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⬇️⬇️ RECIPE INGREDIENTS ⬇️⬇️
• 1/2 cup raisins
• 1/2 cup golden raisins
• 1 cup hot water
• 3/4 cup (170 grams) unsalted butter, room temperature (1 1/2 sticks)
• 1 cup (200 grams) packed light brown sugar
• 1 large egg
• 1 1/2 teaspoons vanilla extract
• 3/4 cup (100 grams) all purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon fresh ground nutmeg
• 3 cups (270 grams) old-fashioned rolled oats
✅ FULL RECIPE:
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Chewy Oatmeal Raisin Cookies | Everyday Food with Sarah Carey
Chances are, you've eaten an oatmeal cookie before. But have you ever had a truly GREAT oatmeal cookie? You know: Golden-brown on top, nice and chewy, and just sweet enough? If you've had one, you know what I'm talking about. If not, here's your chance!
To make these cookies, you'll need the usual cookie-baking suspects (flour, baking soda, salt, butter, brown sugar, white sugar, an egg, and some pure vanilla extract), plus the ingredients that make these cookies special: old-fashioned rolled oats and raisins.
Sarah's Tip of the Day:
I love these cookies, but I've been thinking: Why should raisins have all the fun? It hardly seems fair. So try these with dried cranberries or chocolate chips, or a combo.
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Recipe Ingredients:
1 1/2 cups old-fashioned rolled oats (not quick-cooking)
1/2 cup all-purpose flour, (spooned and leveled)
1/2 cup raisins
1/2 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons unsalted butter, room temperature
1/2 cup packed dark-brown sugar
1/4 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
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Nutritional Info:
per cookie (makes 24): 94 cal; 3 g fat (2 g sat fat); 2 g protein; 15 g carb; 1 g fiber
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Chewy Oatmeal Raisin Cookies | Everyday Food with Sarah Carey
The Best Recipe for Chewy Oatmeal Cookies is Not on the Back of the Oat Canister
Julia teaches Bridget the secrets to the best Chewy Oatmeal Cookies.
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How to Bake the Best Chewy Oatmeal Cookies and Ultranutty Pecan Bars
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Host Bridget Lancaster goes into the test kitchen with host Julia Collin Davison to learn how to make the ultimate Chewy Oatmeal Cookies. Then, equipment expert Adam Ried reviews mini prep bowls in the Equipment Corner. Finally, test cook Elle Simone reveals the secrets to Ultranutty Pecan Bars.
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us:
Oatmeal Cookies Recipe Easy | How To Make Oatmeal Cookies
Oatmeal Cookies Recipe Easy | How To Make Oatmeal Cookies | Oats Cookies Recipe | Chewy Oatmeal Cookies
Ingredients:
All purpose flour - ¾ cup (95 g)
Baking soda - ½ tsp
Salt - ¼ tsp
Cinnamon powder - ½ tsp
Rolled oats - 1 ½ cup (130 g)
Butter - ½ cup (115 g) (unsalted, softened)
Sugar - ¼ cup (50 g)
Brown sugar - ⅓ cup (70 g)
Egg - 1
Vanilla extract - 1 tsp
Raisins - ⅓ cup (65 g)
Walnuts - ¼ cup (30 g) (chopped)
Bake in preheated oven 350°F (180°C) for 9 - 11 mins
Enjoy your homemade oatmeal cookies!
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HOW TO MAKE OATMEAL COOKIES
An easy recipe for big, soft, Oatmeal Cookies.
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Ingredients
1 cup unsalted butter softened (226g)
1 cup light brown sugar tightly packed (200g)
1/2 cup granulated sugar (100g)
2 large eggs room temperature preferred
1 1/2 teaspoon vanilla extract
1 3/4 cup all-purpose flour (215g)
2 teaspoon cornstarch (cornflour in UK)
1 teaspoon baking soda
3/4 teaspoon salt
3/4 teaspoon ground cinnamon
3 cups old-fashioned rolled oats (285g)
1 1/2 cups chocolate chips, chopped nuts, or raisins optional
Instructions
00:00 Introduction
00:10 Beat butter in the bowl of a stand mixer (or using an electric beater) for about 30 seconds. Add sugars and beat until light and fluffy (pause to scrape down sides and bottom of bowl, if needed).
00:52 Add eggs, one at a time, beating until combined. Stir in vanilla extract.
01:16 In a separate bowl, whisk together flour, cornstarch, baking soda, salt, and cinnamon.
01:59 Gradually add flour mixture to butter mixture until completely combined. Be sure to scrape the sides and bottom of the bowl so ingredients are well-mixed.
02:37 Gradually stir in oats until completely combined. If using raisins or chocolate chips, stir them in at this point.
Chill dough in refrigerator for 30 minutes.
03:18 Preheat oven to 375F (190C) and prepare cookie sheets by lining with parchment paper. Drop cookie by rounded 2-3 Tablespoon-sized ball onto parchment paper, spacing at least 2” apart. Bake on 375F (190C) for 10-12 minutes (edges should be slightly browned, centers may still be slightly underbred but shouldn’t be raw, they’ll bake completely as they cool).
Allow cookies to cool completely on cookie sheet before serving and enjoying.
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