Oatmeal Raisin Cookies
If you love your oatmeal cookies soft and chewy, this is THE Oatmeal Raisin Cookie recipe for you! Crispy on the edges, buttery with the faintest waft of cinnamon and studded with plump juicy raisins, these keep really well and smell heavenly when they're in the oven!
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How to Make Oatmeal Raisin Cookies | SOFT and CHEWY
Crunchy on the outside, soft and chewy on the inside. SO good! You have to try them.
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The Best Soft and Chewy Oatmeal Raisin Cookies
Warm oatmeal chunky cookies like this one, with golden and black raisins won't last long.
Even while baking, the aroma is just too tempting
Vanishing Oatmeal Raisin Cookie Recipe
1 cup unsalted butter
1 cup brown sugar
½ cup sugar
2 eggs
I tsp vanilla
1 ½ cup All purpose flour
1 tsp baking soda
I tsp cinnamon
½ tsp salt
3 cups old fashioned oats
½ cup black raisins
½ cup golden raisins
Soak raisins in hot water, they will come plump and juicy
Preheat oven 350°F
1.Cream butter and sugars
2.Beat in eggs and vanilla
3.Mix all dry ingredients and add mix in oatmeal
4.Mix all ingredients
5.drain the water from the raisins and fold in to the dough mixture
6.Bake for 10-12 minutes
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How to Make Soft Oatmeal Cookies | Allrecipes.com
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Watch how to make soft and chewy oatmeal cookies. This is a great cookie recipe to use as a base. Add nuts, raisins, and chocolate chips!
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How To Make Soft Oatmeal Raisin Cookies
These soft oatmeal raisin cookies are very satisfying and are amazing with a big glass of cold milk or a good cup of coffee or on your Christmas cookie tray know matter how you eat them you will be satisfied so go ahead and whip you up a batch you'll be glad you did...Happy baking my friends and please like and subscribe ❤
#cookingwithdonna #oatmealcookies #cookies
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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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