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
Easy To Make Huge, Soft and Chewy Oatmeal Raisin Cookie Recipe
These huge, soft and chewy oatmeal raisin cookies are loaded with raisins and oats. They are easy to make and delicious. Please click Show More to reveal full recipe.
Huge, Soft and Chewy Oatmeal Raisin Cookie Recipe
Ingredients:
1 cup all purpose flour (spooned and leveled)
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened to room temperature
1/2 cup brown sugar
1/2 cup granulated white sugar
1 large egg
1 teaspoon vanilla extract
1 1/2 cups old-fashioned rolled oats
1 cup raisins
Instructions:
1 In a large bowl whisk together the flour, baking soda and salt. Set aside.
2. In a large mixing bowl and using a handheld electric mixer cream together the butter, brown sugar, granulated sugar for 1 to 2 minutes until well combined. Add in the egg and vanilla extract mix until fully combined.
3.Slowly mix in the flour mixture and continue mixing until just combined, then mix in the oats and raisins. Make sure to scrape down the sides of the bowl as needed to be sure it all gets mixed in.
4. Cover the cookie dough tightly with cling wrap and refrigerate for half an hour. (Go have a coffee or tea- you've earned it! LOL)
5.Meanwhile preheat the oven to 350 degrees F. Line two large baking sheets with parchment paper, silicone baking mats or lightly grease.
6. Once the dough is chilled, remove it from the refrigerator and scoop out 2 tablespoon sized balls of cookie dough and drop them onto the prepared cookie sheets leaving a bit of space between to allow for some spreading while they bake.
7.Bake in separate batches at 350 degree F for 18 minutes until edges of the cookies are lightly golden and the top is set. Keep an eye on you cookies and adjust time as necessary since oven temperatures vary. Your bake time may be more or less than the 18 minutes stated. Remove from the oven and cool on the baking sheet for 5 minutes, then transfer the cookies to a wire rack to finish cooling.
Cookies may be stored in an airtight container on the counter for up to 5 days. I am predicting they won't last that long! Enjoy!
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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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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:
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big, soft oatmeal raisin cookies Something Vegan
RECIPE
1/3 cup organic brown sugar
1/3 cup organic sugar
1/3 cup neutral oil
1/4 cup non-dairy milk
1 Tbsp. molasses
1 tsp. vanilla extract
1 1/2 cup rolled oats
1 cup all-purpose flour
1 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. salt
1/4 tsp. ground allspice
3/4 cup raisins
Preheat the oven to 350 degrees Fahrenheit. To a bowl, add brown sugar, sugar, oil, non-dairy milk, molasses, and vanilla extract. Stir well. Add oats, flour, baking powder, cinnamon, salt, and allspice. Stir until well combined. Add raisins, and stir in. Divide the dough into six pieces, roll into balls, and press/ flatten onto a baking pan lined with parchment paper. Bake 18-20 minutes. (They should still be soft when you remove them from the oven, and will set up a bit once they cool.) Let them rest for a couple of minutes on the pan, before transferring to a cooling rack to cool completely. Makes six big cookies.
If you make this or any of my other recipes, I’d love it if you shared a photo of it with me on Instagram!
Something Vegan on Instagram:
Email: somethingvegan@gmail.com
#somethingvegan #vegan
SOFT & CHEWY Oatmeal Raisin Cookies | VEGAN
SOFT & CHEWY Oatmeal Raisin Cookies | VEGAN
As requested by one of our viewers, we've come up with a #VeganOatmealRaisinCookies recipe that we're sure you'll love. These soft and chewy vegan oatmeal raisin cookies are so easy to make and oh so delicious! This is sure to be a family favourite! Enjoy!
Note: To get a more successful result and to make measurements more precise, using a kitchen scale is highly recommended.
Yield: 14 pcs
Wet Ingredients:
73 g | ⅓ cup neutral-tasting oil
100 g | ½ cup brown sugar
24 g | 2 Tbsp granulated sugar
45 g | 3 Tbsp non-dairy milk
½ tsp vanilla extract
Dry Ingredients:
90 g | ¾ cup all purpose flour
¼ tsp baking soda
½ tsp sea or kosher salt
¼ tsp cinnamon powder
a pinch freshly ground nutmeg
112 g | 1¼ cup old-fashioned rolled oats
80 g | ½ cup raisins (used sultana raisins)
Procedure
For the step-by-step procedure, please refer to the video.
#ydajunsplantbasedkitchen #oatmealraisincookies