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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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.
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3 GIANT SINGLE SERVE OATMEAL COOKIES
These Giant Single Serve Cookies are crispy on the edges and chewy in the middle. They are the perfect amount for 1-2 people. Create your favorite oatmeal cookie flavor combo with one of these three recipes.
Find the printable recipes here:
Giant OATMEAL RAISIN COOKIE:
2 Tbsp butter, softened
2 Tbsp brown sugar, packed
2 Tbsp white sugar
1 Tbsp beaten egg
1/2 tsp vanilla
1/4 cup plus 2 Tbsp all purpose flour
1/4 tsp baking powder
1/4 tsp baking soda
pinch of salt
1/3 cup old fashioned oatmeal
1/4 tsp cinnamon
pinch of nutmeg
1/4 cup raisins
2 Tbsp nuts, walnuts chopped
Giant LEMON OATMEAL COOKIE:
2 Tbsp butter, softened
4 Tbsp sugar
1 Tbsp beaten egg
1/2 tsp vanilla
1.4 tsp lemon extract
1/4 tsp lemon zest
1/4 cup plus 2 Tbsp all purpose flour
1/4 tsp baking powder
1/4 tsp baking soda
pinch of salt
1/3 cup old fashioned oatmeal
Giant SALTED WHITE CHOCOLATE CHIP OATMEAL COOKIE:
2 Tbsp butter, softened
2 Tbsp brown sugar, packed
2 Tbsp sugar
1 Tbsp beaten egg
1/2 tsp vanilla
1/4 cup plus 2 Tbsp all purpose flour
1/4 tsp baking powder
1/4 tsp baking soda
pinch of salt
1/3 cup old fashioned oatmeal
1/4 white chocolate chips
flaky salt for garnish
Cream butter in a bowl and add in sugars. Stir to combine.
Add in extracts, (lemon extract and lemon zest for lemon cookie) and beaten egg.
Add in dry ingredients.
Add in raisins and nuts or chocolate chips for appropriate cookie.
Sprinkle salted white chocolate chip oatmeal cookie with salt before baking.
Bake at 350 degrees F. for 14 minutes or until golden brown around the edges.
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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
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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