Easy oatmeal raisin cookie recipe4/6/2024 Bake at 350☏ for 10 to 11 minutes, or until golden brown. Then, shape and bake the cookies. Roll the dough into balls and place them on parchment-lined baking sheets. Next, let the dough rest for 20 minutes. This time gives the wet ingredients a chance to hydrate the flour and oats, making it easier to work with the dough. Then, fold in the walnuts, oats, and raisins. No stand mixer (or even hand mixer) required! Here’s what you need to do:įirst, make the dough. Whisk together the wet ingredients in one mixing bowl and the flour, baking soda, baking powder, cinnamon, and salt in another.Īdd the wet ingredients to the dry ingredients and mix until just combined. Making this oatmeal raisin cookie recipe couldn’t be easier. Raisins dot them with chewy pops of sweetness.įind the complete recipe with measurements below.1 large egg + an extra egg yolk give them a rich, thick dough and a moist, light final texture.I used coconut oil, and these tasted wonderfully buttery just the same! Coconut oil or melted butter adds moisture and richness.Cinnamon and vanilla extract give them that delicious warm, spiced oatmeal cookie flavor.Sea salt offsets the sweet sugar and raisins.Brown sugar adds the perfect caramelized sweetness.Baking powder and baking soda make them nice and puffy.I don’t recommend using quick oats instead! Old fashioned oats give these cookies the best chewy texture. All-purpose flour and whole rolled oats form the base of the dough.You likely have them in your pantry already! Here’s what you’ll need: The only problem was that they disappeared too quickly! These oatmeal cookies were exactly what I was craving. She writes, “these little nuggets of joy you can’t stop eating-that just-right kind of cookie.” I completely agree. ![]() So when I flipped through Every Day Is Saturday this week, Sarah’s oatmeal cookie recipe grabbed my attention. I ended up with oat-ball-type cookies that were…just ok, and my craving continued. Perfect, if you ask me.Ī few weeks ago, I got an intense craving for good oatmeal raisin cookies and hastily threw together ingredients that I had on hand. Since these cookies are totally about texture, let’s take a closer look.These oatmeal cookies are truly the best! From Sarah Copeland’s cookbook Every Day Is Saturday, they’re soft and chewy, warmly spiced, and flecked with raisins and nuts. So if you want to, add it, if you don’t, I don’t think it’s needed and it keeps the ingredient list down for this simple recipe. I was intending on adding vanilla extract to this but forgot the second time around and I didn’t really notice, it just left room for the cinnamon to shine. I was so surprised that such a simple recipe could yield such fantastic results! This is definitely a recipe I’m going to hang on to for the days when I get a cookie craving but don’t want to take the time to make a full batch + have a huge mess in my kitchen. These cookies are moist and chewy and they are simply one of the best oatmeal cookies I’ve ever made or had (from bakeries included). Since I’ve already posted two recipes for a single cookie ( one chocolate chip cookie and one 3-ingredient peanut butter cookie) I decided why not keep a good thing going and share a recipe for one single oatmeal cookie! We’ve got to try them all in single batch form, right? One Big Oatmeal Cookie! Soft and chewy and perfect for when those cravings strike.
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