0&u_ah=742&u_aw=1280&u_cd=32&u_tz=-360&u_his=76&u_java=true" frameBorder=0 width=120 scrolling=no height=240 allowTransparency>
Preheat oven to 350 degrees F. Grease cookie sheets.
Put 1/14 c flour, 1/2 ts baking soda, 1/2 ts salt, 1 1/2 ts cinnamon, and 1/2 ts nutmeg in a
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:
How to Make Soft Oatmeal Cookies | Allrecipes.com
Get the recipe @
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!
Facebook
Twitter
@Allrecipesvideo
Pinterest
Chewy Oatmeal Raisin Cookies Recipe- How to make bakery style oatmeal raisin cookies
This oatmeal raisin cookie recipe is packing a secret that keeps them super soft and chewy! If you love oatmeal raisin cookies then this recipe is a must try!
It's loaded with hearty oatmeal and raisins with that can't resist homemade flavor. Good luck with trying to convince people that you actually did make these.
Get Recipe:
Music by kevin macleod
Oatmeal Raisin Cookies (Classic Version) - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Oatmeal Raisin Cookies. Oatmeal Raisin Cookies are hard to beat. Their edges are crisp, their flavor is buttery sweet, and their texture is wonderfully soft and chewy. They are great for breakfast, as a snack, or for something a little special, use them to make a breakfast trifle. A breakfast trifle is made by crumbling the oatmeal cookies and layering them with yogurt and fresh or dried fruits. A perfect way to start the day.
There is a newer version of this video here:
We welcome questions on our Facebook Page:
Professional Baker Teaches You How To Make OATMEAL RAISIN COOKIES!
Anna guides you on making delicious oatmeal raisin sandwich cookies. Click on SHOW MORE for recipe ingredients and guide.
The ingredients and directions below is for about 3 dozen individual cookies, 18 sandwich cookies.
Ingredients for the cookies
1 cup unsalted butter, at room temperature
1 cup granulated sugar
½ cup packed dark brown sugar
2 large eggs, at room temperature
1 tsp vanilla extract
1 ¼ cup all-purpose flour
2 Tbsp cornstarch
½ tsp ground cinnamon
½ tsp ground ginger
½ tsp baking soda
¼ tsp salt
¼ tsp ground allspice
2 ¼ cup regular rolled oats (not instant)
1 cup raisins
Ingredients for the filling:
¾ cup peanut butter
¼ cup unsalted butter, at room temperature
½ cup icing sugar, sifted
Cooking directions for cookies:
1. For the cookies, preheat the oven to 375 F and line baking trays with parchment paper.
2. Cream the butter, granulated sugar and brown sugar together until smooth and light. Add the eggs one at a time, beating well after each addition. Stir in the vanilla.
3. In a separate bowl, stir the flour, cornstarch, cinnamon, ginger, baking soda, salt and allspice together. Add this to the butter mixture and stir to blend. Stir in the oats and then add the raisins. Drop the cookies by tablespoonfuls (or using a small ice cream scoop), leaving at least 2 inches between the cookies. Bake the cookies for 10 minutes (the cookies may look underdone, but will set up to be nice and chewy once cooled) and allow them to cool on the baking tray.
Cooking directions for filling:
1. To prepare the filling, beat the peanut butter, butter and icing sugar until smooth. Spread a layer of the filling one the bottom of one cookie and sandwich with a second cookie.
2. The cookies will keep for 3 days (filled or unfilled) in an airtight container.
Subscribe for more video recipes:
Anna Olson Books:
Buy Back to Baking with Anna Olson Recipe Book on Amazon:
Comprar Repostería con Anna: 200 recetas dulces para compartir y disfrutar:
Buy Another Cup of Sugar with Anna Olson Recipe Book on Amazon:
Buy In The Kitchen with Anna Recipe Book on Amazon:
Buy Fresh with Anna Olson - Seasonally Inspired Recipes to Share with Family and Friends on Amazon:
Buy Anna and Michael Olson Cook at Home by Anna Olson on Amazon:
- Follow Anna on social media:
Pinterest:
Twitter:
Facebook:
Instagram:
Anna's Official Website:
- Follow Oh Yum on...
Facebook:
Instagram:
Pinterest:
Twitter:
Official Oh Yum Website:
Oatmeal Raisin Cookies | Easy recipe for soft, chewy and delicious cookies
Hey y'all! Today on Baking with Brandon we're making oatmeal raisin cookies! Even if you're not a fan of raisins, this recipe will absolutely become your favorite for soft, chewy, and delicious cookies!
Oatmeal raisin cookies
Ingredients
1 cup unsalted butter
1 cup brown sugar (light or dark)
¼ cup sugar
2 eggs
1 tablespoon vanilla extract
1 ½ cups flour
1 ½ teaspoons cinnamon
½ teaspoon ground ginger
1 teaspoon baking soda
½ teaspoon salt
3 cups rolled oats (do NOT use instant)
1 cup raisins
Process
1) In a medium bowl whisk together all of the dry ingredients: flour, baking soda, cinnamon, ground ginger, and salt. Set dry ingredients aside.
2) In a separate bowl or in the bowl of a standing mixer cream together the room temperature butter and sugars until smooth. If using a standing mixer, use the paddle attachment and mix on medium speed.
3) Add the vanilla and eggs to the creamed mix.
4) Scrape the sides of the bowl down and continue to mix until everything is combined.
5) Slowly incorporate the dry ingredients into the bowl with the creamed mix. I typically add the dry mix, ⅓ at a time, letting the dry ingredients incorporate well before adding more.
6) After all of the dry ingredients have been added, add in the oats and raisins, mixing at low speed.
7) Cover the cookie dough in the mixing bowl and place in the fridge for 30-60 minutes.
8) Preheat the oven to 375 F, line baking sheets with parchment paper.
9) Use an ice cream scoop (2 tablespoons) to scoop out cookie dough into uniform balls and place on the lined baking sheet leaving at least an inch between balls.
10) Bake for 13 minutes or until cookies are slightly golden - light brown on the edges.