EASY HOLIDAY OATMEAL COOKIES
EASY HOLIDAY OATMEAL COOKIES
1/2 cup melted salted butter
3/4 cup brown sugar
1 whole egg
1/2 teaspoon baking soda
1/2 teaspoon cinnamon powder
1 cup all-purpose flour
1 1/2 cups oatmeal (whole)
1 cup raisins or cranberries
1/2 cup coarsely chopped walnuts
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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Jumbo Oatmeal Raisin Cookies
Jumbo Oatmeal Raisin Cookies
I take you step by step through the process of making this delicious Jumbo Oatmeal Raisin Cookies. I think you will enjoy this Oatmeal Raisin Cookie Recipe very much.
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Blast From The Past: Oatmeal Raisin Cookies Recipe
Oatmeal Raisin Cookies Recipe - Paula shows Kenton Duty how to make oatmeal raisin cookies from scratch!
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Disappearing Oatmeal Raisin Cookies - Soft, Chewy And Delicious! | Rockin Robin Cooks
Nothing beats soft, chewy oatmeal raisin cookies! Try these with a nice glass of milk or eggnog!
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Homemade oatmeal cookies are so awesome. These are easy to make and you can even freeze the batter for future cookies! Perfect for entertaining as you can make them ahead and defrost the batter for when it's time for dessert.
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Ingredients:
1 cup butter, softened
1 cup brown sugar, firmly packed
1/2 cup sugar
2 eggs
1 tsp. vanilla extract
1 1/2 cup flour
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
3 cups old fashioned oats
1 cups organic raisins
Directions:
Preheat oven 350 degrees F.
Combine the softened butter and sugars together until light and fluffy. Then add the vanilla and eggs until well combined.
Be sure to scrape down the sides of the bowl frequently.
In a separate bowl combine the flour, baking soda, salt, and cinnamon. Then add this mixture to the sugar and butter mixture and mix until all the dry ingredients are incorporated.
Stir or mix in the oats and raisins.
Drop by spoonfuls or use a small ice cream scoop onto a parchment paper lined baking sheet.
They will spread out a bit so space the dough accordingly.
Bake anywhere from 9 to 12 minutes or until golden brown. Let the cookies cool on the baking sheet for 2 to 3 minutes before removing them to a cooling rack for complete cooling.
Store cookies in an air tight container or ziploc bag. Don't forget you can freeze the dough as well.
Makes about 4 dozen cookies.
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Enjoy!
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Rockin Robin
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Thin Crispy Oatmeal Raisin Cookies
Thin Crispy Oatmeal Raisin Cookies spread thin when they bake. They are crispy and delicious.
???????????????? Ingredients:
???? ¾ cup unsalted butter
???? 1 ⅓ cup brown sugar
???? 2 eggs
???? 1 tsp vanilla extract
???? 1 cup sifted flour
???? ¾ tsp baking soda
???? ½ tsp salt
???? ¼ tsp nutmeg
???? 1 tsp cinnamon
???? 2 cups rolled oats
???? 1 cup raisins
???? ½ cup toasted walnuts
Sift together all-purpose flour, baking soda, cinnamon, salt and nutmeg into a bowl.
In a mixing bowl attached with paddle cream together unsalted butter, sugar until smooth and light for 2 minutes. Add eggs and vanilla and beat for 1 more minute. Stop the mixer and scrape the bowl.
Add flour mixture to the wet ingredients and beat on low speed until just combined.
Stir in oats, raisins and walnuts. Use a spatula to finish mixing by hand.
Using an ice cream scoop drop 1 Tbsp balls of dough onto a parchment-lined baking sheet or greased cookie sheet.
Bake at 350°F for 12 to 15 minutes.
Allow the cookies to sit on a baking sheet for 15 minutes.
Transfer the cookies onto a cooling rack to cool completely or serve warm.
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