Made these? Let us know how it went in the comments below. My Best-Ever Oatmeal Cookies recipe makes the tastiest oatmeal cookies, featuring toasty rolled oats, chewy plump raisins, and a sweet cinnamony center. Let sit at room temperature or microwave for a few seconds for a comforting warm cookie, without having to bake a whole batch. Add cake flour, all-purpose flour, oats, cornstarch, baking soda, salt and cinnamon and stir until combined. Add eggs one at a time, mixing well after each addition. You can also freeze baked cookies in a freezer-safe container for up to 3 months. In a large bowl, cream together cold butter and sugars until light and fluffy, about 4 minutes. The dough can also be frozen in individual portions for up to 3 months-just bake them from frozen for a few extra minutes than the time below. Storage: These cookies will keep at room temperature in an airtight container for up to 3 days. Cranberries, white or dark chocolate chips, pecans, and more would all be nice. Stir the flour mixture into the creamed mixture until no flour is visible. To cream, increase speed to high and beat until fluffy and the color lightens. Combine wet ingredients with a hand mixer on low. STEP TWO: First, in a medium bowl, cream together the wet ingredients (butter, sugars, eggs, and vanilla extract) with an electric mixer on medium. What can I use instead of raisins? Raisins are classic, but feel free to change these up with other dried fruits, nuts, or chocolate. 3 cups oats (not instant) 1 12 cups raisins. You can swap out the old-fashioned for quick oats if you need, but your cookies won’t be as chewy. Combine oats, flour, baking soda, baking powder, and salt in a separate bowl. ![]() Beat together butter, sugars, eggs, and vanilla in a large bowl with an electric mixer until light and fluffy, about 5 minutes. What kind of oats are best for oatmeal raisin cookies? Old-fashioned oats are perfect in these retro cookies because they’re bigger and thicker than modern quick oats. Preheat the oven to 350 degrees F (175 degrees C). These cookies are straight from my grandma’s house to yours-they’re soft and chewy, full of tart fruit, and have just a touch of spice that’ll keep you coming back for more. Sure, I could bake up a batch of oatmeal cookies, with no add-ins, or thin & crispy oatmeal cookies, or even oatmeal chocolate chip cookies (best of both worlds, tbh), but when I need that nostalgia, nothing will do but oatmeal raisin. Chocolate chip cookies get all the hype, but when I’m looking for comfort, nothing beats out oatmeal.
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