Oatmeal Chocolate Chip Cookies
These delicious oatmeal chocolate chip cookies have JUST the right combination of crisp on the outside, chewy on the inside amazingness and of course big notes of chocolate, butter, and just the right hit of salt.
Full Recipe:
SUBSCRIBE ►
--------------------------------------------------------------------------
ADD ME ON:
Facebook:
Instagram:
Pinterest:
Website:
How to Make Classic Oatmeal Cookies - THE BEST RECIPE EVER! #cookies #southernrecipes #dessertrecipe
These are hands-down, the very best oatmeal cookies ever! Just plain, oatmeal cookies! You can add in things if you want, but these are perfect exactly the way they are.
Ingredients
1 cup butter
3/4 cup white sugar
3/4 cup brown sugar
1 egg
1 tsp. vanilla
1/4 cup water
1 1/2 cup flour
1/2 tsp. salt
1/2 tsp. baking soda
3 cups oatmeal
For best results, wrap cookie dough in rolls in sheets of wax paper and refrigerate for a few hours before baking.
Bake ~12 to 13 minutes (or longer, if necessary) in a 350º oven. If you have refrigerated them first, they should start to brown around that time. At that point you can decide how done you want them before you pull them out of the oven. Get a nice glass of milk, a plate of warm cookies, and enjoy!
Want to make your own vanilla extract? Go here:
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)
Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.
Mixing bowls (Affiliate Link):
Baking sheet (Affiliate Link):
Cookie scoop (Affiliate Link):
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.
Facebook:
Instagram:
Pinterest:
Email List:
Gemma's Best-Ever Oatmeal Cookies
Thanks to Keurig® for sponsoring today’s video. Check out their new K-Café Single Serve Coffee, Latte & Cappuccino Maker to easily brew coffee and make creamy lattes and frothy cappuccinos at home!
OATMEAL COOKIES Recipe:
The K-Café™ Coffeehouse Brewer is available exclusively at Amazon.com ( Keurig.com @Keurig #BrewTheLove
SUBSCRIBE HERE:
The chewiest, tastiest, and easiest oatmeal cookies ever!
RELATED VIDEOS & RECIPES
* Gemma’s Best-Ever Chocolate Chip Cookies:
* 3-Ingredient Peanut Butter Cookies:
* Crazy Cookie Dough (With Endless Flavor Variations!):
Hi Bold Bakers! No cookie you can buy at the store compares to the flavor and chewy texture of a warm homemade Oatmeal cookie. The recipe for my Best-Ever Oatmeal Cookies makes the tastiest oatmeal raisin cookies, featuring toasty rolled oats, chewy plump raisins, and a sweet cinnamon-y center. So let's get baking!
ABOUT GEMMA
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of baking experience to show you how to bake with confidence anytime, anywhere! Join millions of other Bold Bakers in the community for new videos at 8:30am Pacific Time every Thursday!
FOLLOW ME HERE, BOLD BAKERS!
* Website (All written recipes can be found here):
* Facebook:
* Instagram:
* Pinterest:
* Twitter:
GET THE WRITTEN RECIPE (includes instructions and measurements):
The Best Oatmeal Raisin Cookie Recipe
Hey Guys! Back with another baking video this week, just in time for the Holidays! This Oatmeal Raisin Chocolate Chip cookie is so good that even Grandma Will Love!
Recipe:
4 oz or 1 stick salted butter
3/4 cup brown sugar
1/4 cup white / cane sugar
1 egg
1/2 teaspoon kosher salt
1/2 teaspoon baking soda
1 teaspoon vanilla extract
1 cup rolled oats
1 cup all purpose flour
1 cup raisins
1/2 cup chocolate chips or nuts, whatever you like
1/2 teaspoon pumpkin spice (or 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg)
In a medium saucepan, brown the butter on medium heat for 5-7 minutes. Set aside and let cool.
In a bowl, add the rolled oats, all purpose flour, raisins, chocolate chips, and spice. Mix well and set aside.
In another large bowl, add the sugars and butter. Mix well and add the egg. Mix until it's lava-like. Add kosher salt, baking soda, and vanilla extract and mix well. Add the dry ingredients in and mix again until all the flour disappears.
In a lined baking sheet, scoop the cookies onto the sheet and bake at 350 for 8-10 minutes or until slightly golden brown. Remove and cool . Enjoy with milk!
➜ ORDER My New COOKBOOK!
➜ SUBSCRIBE:
➜ STORE:
➜ Blog:
➜ Instagram:
➜ Twitter:
➜ Business inquires: hi@dzunglewis.com
➜ Mailing Address:
P.O. Box 2786
Toluca Lake, CA 91602
© 2021 Honeysuckle®
All Rights Reserved.
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.
Get the recipe for Chewy Oatmeal Cookies:
Buy our winning rimmed baking sheet:
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: