Oatmeal Raisin Cookies! Recipe tutorial #Shorts
Oatmeal Raisin Cookies!
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Check out these delicious oatmeal raisin cookies!
Here’s the ingredients for 12 small cookies:
90g Unsalted Butter
75g Light Brown Sugar
50g Granulated Sugar
1 Egg
1 tsp Vanilla Extract
135g Rolled Oats
70g Plain Flour
1/2 tsp Bicarbonate of Soda
1/2 tsp Salt
1 tsp Cinnamon (more if you like cinnamon a lot) 75g Raisins
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#shorts #tutorial #baking #cookies #recipe
Chewy Oatmeal Cookies
One of the best, chewiest cookie recipes I have ever made!
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1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 ½ teaspoons ground cinnamon
3 cups quick cooking oats
raisins, chocolate chips or nuts (optional)
1. In a medium bowl, cream together white sugar, butter, and brown sugar. Beat in eggs one at a time, then stir in vanilla.
2. Combine flour, cinnamon, baking soda,oats,and salt. Stir into the creamed mixture. If you are using nuts or raisins, mix into dough, combining well. Cover, and chill dough for at least one hour.
3. Preheat the oven to 375 degrees F (190 degrees C). Roll the dough into balls, and place 2 inches apart on cookie sheets.
Music by Jason Shaw
How to make Oatmeal Cookies - Easy Chewy Oatmeal Raisin Cookie Recipe
Print the FULL recipe here:
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Hello, in this episode of In the Kitchen with Matt, I will show you how to make Oatmeal Cookies. This recipe for chewy oatmeal raisin cookies is really easy to make. Homemade from scratch oatmeal cookies are so awesome! If I can do it, you can do it. Let's get baking!
If you have any questions or comments, put them down below and I will get back to you as soon as I can.
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Ingredients:
3 Large eggs
1 cup raisins (150g)
1 cup of unsalted butter (227g)
1 cup of brown sugar (light or dark) (200g)
1 cup of white granulated sugar (200g)
1 tsp of vanilla extract (4ml)
2 1/2 cups of all purpose flour (320g)
2 cups of old-fashioned rolled oats (180g)
1 tsp of salt (5g)
1 tsp of cinnamon (4g)
2 tsp of baking soda (8g)
chopped nuts are (optional)
Tools:
hand or stand mixer
whisk
spatula
wooden spoon
spoon
baking sheet (un-greased)
Some of the above links are affiliate links. As an Amazon Associate I earn from qualifying purchases.
Transcript:
How to make oatmeal cookies – Easy Oatmeal Raisin Cookie Recipe
Hello and welcome back to in the kitchen with matt; I am your host Matt Taylor. Today we are making oatmeal cookies mmm, yummy; I had a request from someone to make oatmeal cookies, so that is what we are going to do. For the tools and ingredients what I will do is put a description, in the description down below that will have all the amounts listed. Let’s get baking, ok first what we are going to do is we are going to crack our eggs, and put them in this bowl, ok now we are going to go ahead and whisk these up real well. Ok after you have your eggs beaten, what we are going to do is we are going to add our raisins to the egg mixture. Ok and we are going to go ahead and soak these, so we are going to let these soak for about a half hour. And what it is going to do is it is going to keep the raisins nice and soft, when they are baking in the oatmeal cookies, pretty cool, otherwise, what happens is the raisins tend to dry out, and they get burnt, and things like that, and they don’t taste very good. So that is what we are going to do, we will just leave this here, for 30 minutes. Once we have soaked the raisins lets go ahead and preheat the oven to 350 degrees. Now lets go ahead and cream the butter with the sugars, and our vanilla extract. Now to our flour we will just go ahead and add our cinnamon, our baking soda, and our salt. We will go ahead and whisk that together a little bit, you can also sift it all together if you like. And now what we are going to do go ahead and add this little by little to our mixture. Ok then after about half of the flour has been added, we are going to go ahead and add our raisins and our egg. And at this point we are going to do everything the rest of it by hand, clean the beaters. And go ahead and take a wooden spoon and let’s go ahead and just hand mix everything now. We will add some more of the flour. Try not to get it everywhere. The rest of our flour, and we will also add in our oatmeal. And we want to mix it all together. All right and once we are done we will have quite a bit of cookie dough here, enough to make a lot of cookies. And I just usually take a tablespoon and come in here and just form it into a little cookie shape like that, and go ahead and put it on an ungreased baking sheet. Whatever size you want, ok and then when you are done, putting them on the baking sheet, go ahead and bake them for 10 to 12 minutes until they are nice and golden brown. Okay and when they are done they will look like this. Go ahead and let them sit and cool. And you can put them on a cookie rack if you want. All right and that is how you make oatmeal cookies, mmm, awesome, really easy to do, if I can do it, you can do it. I am Matt Taylor this has been another episode of in the kitchen with matt, thank you for joining me. If you have any questions or comments put them down below and I will get back to you as soon as I can. Thumbs up, down in the corner, push it. Don’t forget to subscribe to my channel. Take care, time for me to dive into one of these, mmm mmm, oh yeah, take this guy right here. Mmm, soft and chewy, mmm.
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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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
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.
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