Room temperature ingredients will incorporate together more easily. Let the butter and eggs come to room temperature before making the cookie dough.Let the cookies cool on the baking sheet for 5-10 minutes before transferring them to a wire rack.įind the full printable recipe with ingredient amounts and instructions in the recipe card below.For the softest cookies, you want to slightly underbake. Bake at 350° F for 9-11 minutes, until the cookies are barely golden brown around the edges and almost set in the center.Scoop rounded tablespoons of cookie dough onto parchment paper-lined baking sheets.Cover and chill the dough in the refrigerator for 1-2 hours.Add the dry ingredients and mix them in on low speed.Use a stand mixer or hand mixer to beat together the softened butter and both sugars.This will help the ingredients incorporate together much more easily. You can use regular black raisins, golden raisins, or a combination of the two.īefore getting started, you’ll want to let the butter and eggs come to room temperature. Raisins: I use a full 1 3/4 cups of raisins, but you can use less if you prefer less raisins in your cookies.Steel cut oats will not work in this recipe. The cookies may also cook a bit faster if quick oats are used. You can also use quick oats, but they will make the cookies softer, with less texture and less chewiness. Old-Fashioned Oats: Old fashioned oats are the best kind of oats to use in oatmeal cookies because they give the cookies their delicious chewy, hearty texture.Vanilla Extract: For an extra touch of warm, sweet flavor.Eggs: Two eggs help the cookies to rise and also add structure and flavor.Granulated Sugar: Adds more sweetness and allows the cookies to spread a little (not too much) as they bake.I like to use dark brown sugar for its richer molasses flavor, but light brown sugar also works well. This recipe uses a full cup of brown sugar to bring flavor complexity to the cookies. Brown Sugar: Brown sugar lends rich, caramel flavor to cookies and also helps to make cookies chewy.Butter also adds moisture to the cookies and helps them to rise as they bake. Nutmeg is the secret ingredient that adds an extra something special to these oatmeal raisin cookies. Cinnamon and Nutmeg: These ground spices bring a touch of warm spice flavor.Salt: Salt is an essential ingredient in baking because it enhances all of the other flavors.Baking Soda: Helps the cookies to rise and puff up as they bake. Doing so will create a cookie that is not quite as moist and chewy. If desired, you can swap half of the all-purpose flour for whole wheat flour. All-Purpose Flour: Provides structure.To keep cookies soft, store them airtight at room temperature for several days freeze for longer storage.Here’s what you’ll need to make this oatmeal raisin cookies recipe: Remove the cookies from the oven, and cool right on the pan or transfer to a rack if you need the pan for the next batch. If the cookies have been frozen, bake them for 14 minutes. Reverse the pans (top to bottom, bottom to top) midway through baking. Just before baking, preheat the oven to 375☏.īake the cookies for 10 minutes, until they're barely beginning to brown. If the dough hasn't been chilled, place the pans of shaped cookies in the freezer for 1 hour. The cookies will spread, so leave 2" or so between them. Note: To save time, you can freeze unbaked cookies for 1 hour, rather than refrigerating the dough see step 6, below.ĭrop the chilled dough by generous tablespoonfuls onto the prepared baking sheet a tablespoon cookie scoop works well here. Blog How to substitute whole wheat for white flour in bakingĬover the dough, and refrigerate it for 1 to 2 hours, until it's thoroughly chilled.
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