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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Better than Hardee's Cinnamon Raisin Biscuits
Love Hardee's Cinnamon Raisin Biscuits? Try my Better Than Hardee's Cinnamon Raisin Biscuits for soft, buttery, flaky biscuits full of sweet, plump raisins, cinnamon sugar, and topped with a delicious vanilla glaze.
These homemade cinnamon raisin biscuits are so easy to make with self rising flour and perfect for a simple and yummy weekend breakfast treat!
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BAKING INSTRUCTIONS:
▪️ Bake in the oven at 400 degrees F for 12-15 minutes or until biscuits are a light golden brown on the tops.
▪️ Remove from oven and place baking dish on a wire cooling rack to cool for 10 minutes before glazing.
INGREDIENTS:
Biscuits
▪️ 2 cups self-rising flour
▪️ 1/2 stick salted butter (frozen for 15 minutes and grated)
▪️ 3/4 cup - 1 cup cold buttermilk (or whole milk)
▪️ 2 tbsp sugar
▪️ 1 1/2 tsp cinnamon
▪️ 1/2 cup raisins (pre-soaked in 1 cup hot water for 15 minutes, drained, and patted dry)
Glaze
▪️ 3/4 cup powdered sugar
▪️ 1-2 tbsp milk* (add 1 at a time)
▪️ 1/2 tsp vanilla extract
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Healthy Biscuit Recipe | How To Make Low Calorie Low Fat Biscuits In Only 15 Minutes!
Click below for the full recipe:
The Diet Chef Website:
How To Make Healthy 2 Ingredient Biscuits: Fat Free, High Protein, Low Calorie Recipe
Macros Per Biscuit (recipe makes 7):
54 Calories: 0g fat, 10.7g carbs (.6g fiber), 3.3g protein
Weight Watcher PointsPlus: 1PP
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Instructions:
In a large bowl add 3/4 cup (90g) self rising flour
Hollow out the center with a spoon
Now add just less then 2/3 cup (150g) non-fat greek yogurt
Pull your flour into your yogurt with a spoon
Continue the process until your dough forms
Add a pinch of flour to your work area
Roll out your dough to about 1/4 inch thick
Bake 450 for 10 minutes
Music:
How to make Sherry's Maple Oat Biscuits. (Ep.8) #sherryamorkitchen
In this video I will be teaching you how to make my fluffy maple oat biscuits. quick and easy recipe. also how to make a peach syrup and cinnamon butter for topping your biscuits.
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Maple oats biscuits
INGREDIENTS:
1 1/2 cups all-purpose flour
2 teaspoon brown sugar, packed
1 teaspoons baking powder
1/4 baking soda
1/2 teaspoon salt
1 teaspoons cinnamon
1/2 cup old fashioned oats/ rolled oats
6 tablespoons unsalted butter, cold small cubes
1 cup buttermilk
2 tablespoons maple syrup, divided
METHOD
STEP 1
Preheat the oven to 420°F.
STEP 2
Line a baking sheet with a piece of parchment paper or butter baking sheet In a large bowl, combine the flour, brown sugar, baking powder, salt, and cinnamon. Stir in the oats. Using a fork, cut 6 tablespoons of butter into the dry ingredients until the butter is about the size of peas. In a small bowl, combine the buttermilk and 2 tablespoons maple syrup stir and add maple syrup mixture into the flour and butter mixture and fold until just combined.
STEP 3
Turn the dough out onto a floured surface. Gently pat together, careful not to overwork. Pat into a 1 inch thick rectangle and fold in thirds like a letter. Rotate the dough 90 degrees and then repeat this patting and folding process. Repeat once more for a total of 3 sets of folds. Pat the dough out into a 1 inch thick rectangle and use a floured biscuit cutter to cut out rounds of dough. Gently pat together the remnants and cut out more biscuits.
STEP 4 Brush melted butter on the biscuits before baking 13 to 15 minutes, or until the tops are golden brown.
STEP 5 optional
In a small sauce pan over medium heat, melt the remaining butter and brown sugar, lemon zest and sliced peaches , stirring to combine. Simmer for 5 to 7minutes over!! This a great Apple brown sugar syrup to enjoy with your biscuits!!!
Vegan Cheddar & Herb Drop Biscuits
These Cheesy Cheddar & Herb Drop Biscuits are dairy-free, extra extra special and most importantly EASY! They are dairy-free, only a handful of ingredients and much less messy than traditional biscuit making! Crunchy on the outside, yet buttery soft inside. Made with simple ingredients like flour, baking powder, herbs, salt and dairy-free butter & cheese. Eat these Cheesy Cheddar & Herb Drop Biscuits nice and warm out of the oven with a spread of vegan butter. It doesn’t get much better than that!
RECIPE HERE:
3 Ingredient Shortbread Cookies - Easy and Delicious Shortbread Cookies
How to make buttery, melt in your mouth Shortbread Cookies using three ingredients you probably have in your pantry. Shortbread cookies are easy to make and taste divine.
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???? Shortbread Cookies Ingredients:
1 cup (16 tbsp, 230g) butter
1/2 cup (50g) powdered sugar
2 cups (250g) all purpose flour
2.5 inch cookie cutter
???? Shortbread Cookies Instructions:
1. Preheat the oven to 350F (177C).
2. Using a hand held or stand mixer, beat butter and powdered sugar until light and creamy. Add in flour and mix until mixture resemble crumb texture.
3. Knead the dough with hands until dough forms. Cover the dough with plastic wrap and keep it in the fridge for 30 minutes.
4. Lightly dust the work surface with flour, roll out the dough to a 1/4 inch thick rectangular shape. Using a cookie cutter (I used 2.5 inch round cookie cutter), cut into any shapes you like.
5. Place the cookies on a baking sheet lined with a silicone mat or parchment paper
6. Bake for about 16-18 minutes, or until cookies are pale golden brown.
7. Transfer to a wire rack to cool.
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