When it’s all combined, stir in the oats and raisins then refrigerate the dough for 15 minutes.Īdd about 1 1/2″ balls (I used a small scooper) onto the prepared baking sheet leaving about 2″ between each cookie. Blending by hands means you aren’t overmixing the dough. In a small bowl whisk the flour, baking soda and cinnamon then add these dry ingredients to the butter/sugar mixture and blend by hand. In a large bowl using a hand mixer cream the butter, brown sugar, granulated sugar, eggs and vanilla until smooth. Preheat the oven to 350° then line a baking sheet with parchment paper. After soaking, drain them well then blot with a paper towel. This softens the raisins and allows them to plump before baking. How to make Chewy Oatmeal Raisin Cookies:įirst add the raisins to a small bowl, cover with warm tap water then soak for 10 minutes. Old fashioned with rolled oats (not instant), cinnamon and vanilla and the right balance of moisture that makes them soft. If your mom or grandma made Oatmeal Raisin Cookies, chances are good they were just like this. I created these the way I like them: soft and chewy with crispy bottoms. If you like crispy Oatmeal Raisin Cookies, this isn’t your recipe. There are definite standards when it comes to classic, nostalgic recipes, like this one. What kind of Oatmeal Raisin Cookies do you like? Translation: stay inside and bake instead of running the errands on my list.ĭays with temps in the teens are meant for indoor activities – especially baking! It warms the house, makes it smell better than any candle and as an added bonus, you’ll end up with a tasty snack.Ĭhewy Oatmeal Raisin Cookies for the win. It’s about 17 degrees outside today with 8″ of snow on the ground. Lightly crisp bottoms perfect for dunking. Chewy Oatmeal Raisin Cookies ~ soft, chewy loaded with oats and raisins and just the right about of sweetness.
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