The Ultimate Soft Baked Cookie Recipe
I love chocolate chip cookies but I like them thick and soft baked. I spent a lot of time kitchen testing for the ultimate chocolate chip cookie recipe. I think I nailed it with this one. Along the way, I found out that with this cookie recipe, I can use the same cookie base to make different kinds of cookies. In this tutorial, I am showing you 10 different cookie variations that you can make using the same cookie base. Cookies are wonderful gifts to give and share for all occasions. They are easy and quick to make, they do not require expensive equipments, they can be kept at room temperature in a covered container and they can stored to be eaten at a later date. To be able to get that thick soft baked cookie, please follow the chef's notes below. I hope you will enjoy this recipe as much as I do. They will make perfect gifts for Christmas!
Chef's Notes:
1. I start mixing with cold but not rock-hard butter, then you do not need to chill the cookie dough after mixing.
2. After creaming the butter, sugar and eggs - mix in the flour only until they are blended. Do not overmix. You do not want hard or tough cookies.
3. You need to measure at least 1/4 cup cookie batter per cookie. You can not make soft baked cookies with very little cookie dough.
4. Bake at a high temperature for a short period of time (400F between 13 - 18 minutes depending on your oven and the size of your cookies).
5. Use double pans so the bottoms of the cookies will not burn.
6. After you take the cookies out of the oven, let them sit on the baking sheet for about 5 - 10 minutes before you transfer them to cooling racks so they will continue to bake.
7. Before you start scooping out the cookie dough, bake one cookie first to see if you like the way it spreads. If it spreads too much, chill for 30. minutes.
8. You can prepare the cookie dough, form them into balls and freeze them. Thaw and bake when ready to bake.
9. The amount of ingredients you add like chocolate chips, nuts, sprinkles, raisins are variable depending on how much you want to put in. I personally like my cookies loaded :)
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Professional Baker Teaches You How To Make CHOCOLATE CHIP COOKIES!
Chef Anna Olson teaches you how to make the best chocolate chip cookies you've ever had!
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Ingredients
½ cup (115 g) unsalted butter, at room temperature
½ cup (100 g) packed light brown sugar
½ cup (100 g) granulated sugar
1 large egg, at room temperature
1 tsp vanilla extract
1 ¼ cup (185 g) all-purpose flour
1 Tbsp (7.5 g) cornstarch
½ tsp (2.5 g) baking soda
½ tsp (2.5 g) salt
1 ½ cup (262 g) chocolate chips
1 cup (100 g) lightly toasted, coarsely chopped pecans (optional)
Directions
1. Cream the butter with the brown sugar and granulated sugar together well. Beat in the egg and the vanilla.
2. In a separate bowl, sift the flour with the cornstarch, baking soda and salt. Add this to the butter mixture and stir until blended. Stir in the chocolate chips and pecans (if using).
3. Using a small ice cream scoop or a tablespoon, scoop spoonfuls of dough (about 2 Tbsp) shape them into a ball and place onto a parchment lined baking tray or a plate. Chill the scooped cookies for at least an hour, or once chilled, the cookies can be frozen for baking later.
4. Preheat the oven to 325ºF (162 C). Arrange the chilled scooped cookies onto parchment-lined baking trays, leaving 3 inches between the cookies. Bake for 15-18 minutes, until browned around the edges. Cool the cookies on the baking tray. If baking cookie dough that has been frozen, arrange the frozen cookies on the baking tray and let them thaw for 20 minutes at room temperature before baking as above.
Let cool slightly and enjoy.
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Oatmeal Raisin Cookies | Chewy Homemade Cookie Recipe
Amy's favorite Oatmeal Raisin Cookies recipe. This is a chewy homemade cookie recipe that is loaded with cinnamon and raisins. These cookies will become a family favorite!
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BEST EVER OATMEAL RAISIN COOKIES | Blondies Kitchen Channel
Ina Garten (otherwise known as Barefoot Contessa) is the queen of American cookery and baking. She was the babe that made us realise chocolate chips in an oatmeal raisin cookie is a good thing, and damn we haven’t looked back! We’ve reeeealllllyyyy taken it up a further notch by adding toasted pecans. The combination of oats, cinnamon, juicy raisins, toasted pecans and pools of chocolate, make this cookie one to remember. Think hug in a mug. Think warm fuzzy thoughts. Think hot and toasty fire. THIS IS THE COOKIE YOU NEED TO RELIVE THESE MOMENTS.
Let us know your thoughts because this is really the All American cookie right here. Chunky, chewy, crunchy, juicy and crumbly…all in one cookie. We really do know how to treat you well.
If you don’t fancy making your own dough, you can always head to our online store blondieskitchen.co.uk to buy ours pre-made! All you have to do is slice and bake baby!
Ingredients:
250g Unsalted butter
180g Golden Caster
180g Soft light brown
2 Eggs
1 tsp vanilla paste
330g Plain Flour
1 tsp Salt
1 tbsp cinnamon
100g Oats
200g Raisins
100g Toasted pecans (toasted in a 160C oven for 10 mins, cooled and roughly chopped)
100g Dark Chocolate Chips
Method:
Beat the butter and sugars together until pale and fluffy. Add the eggs one at a time with the vanilla, beating well between each addition.
Tip in the flour, salt, cinnamon and oats, and beat until combined.
Then add the raisins, toasted pecans and chocolate chips. Beat well until all the ingredients have distributed across the dough.
You will be able to smell the sweet nutty pecans, warm cinnamon and chocolatey notes from the chips. Before getting too excited, weigh 115g dough balls onto scales and roll into balls on a plate/tray which fits in the fridge.
You should make 12 cookies. Once all the cookie balls are formed, cover with cling film and chill in the fridge overnight.
You can chill for up to 1 week, or freeze for up to 3 months at this point too.
When you’re ready to bake, pre heat your oven to 175C. Line your baking tray with parchment and keep the cookies a fistful apart when baking. We fit 6 cookies on 1 tray.
Bake for 15 mins on the middle shelf, until crisp at the edge with a soft middle.
Leave to cool for at least 10 mins, before enjoying with a cuppa.
GIANT OATMEAL RAISIN COOKIES! Streetspeed717 Favorite! CHUNKY COOKIE EPISODE 3 | Frenchies Bakery
It's Mikes birthday and oatmeal raisin cookies are his fav!! So I figured it's only right to make theme for our chunky cookie series!
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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.