Since these cookies are totally about texture, let’s take a closer look. I’ve been doing this for years and it works like a charm. You can swap in whole wheat or white whole wheat flour for any or all of the all-purpose flour. Use 1 3/4 cups of flour rather than 1 1/2. You can make an adjustment to the flour to make these cookies at high altitude. 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. You can use Quaker Old-Fashioned Oats or Quick Oats. STEP TWO: First, in a medium bowl, cream together the wet ingredients (butter, sugars, eggs, and vanilla extract) with an electric mixer on medium. Line baking sheets with a silicone mat or parchment paper & set aside. STEP ONE: Preheat your oven to 350 degrees. 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. How to make the very best oatmeal raisin cookies.
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? Preheat the oven to 350 F and line 2 baking sheets with parchment paper. Transfer baking sheet to wire rack to cool.One Big Oatmeal Cookie! Soft and chewy and perfect for when those cravings strike.
Gently press down each ball.īake until cookies are deep golden brown, about 15-20 minutes. Add oats and raisins until evenly incorporated.ĭepending on your preference, use a 1 or 2 tablespoon scoop to form each cookie, making sure to leave at least 2 inches between each cookie. In a separate bowl, cream butter and sugars. Whisk flour, baking powder, baking soda, cinnamon and salt in a medium bowl. These are big, soft, and chewy with melty chocolate morsels. Spoon dough, about 1 tablespoon per cookie, onto the prepared baking sheets about 2 inches apart. Whisk flour, cinnamon, baking soda, baking powder, and salt in a separate bowl mix into butter mixture until just combined. 14 tablespoons (1 3/4 sticks) unsalted butter, slightly softened Our all-time favorite Oatmeal Raisin Cookies. Add egg and vanilla extract mix until incorporated.The result? A crispy oatmeal raisin cookie that stayed crunchy for almost a week! And then I added cinnamon to the recipe and swapped in raisins. The key was to reduce the amount of brown sugar. I remembered that the one oatmeal cookie that was reliably crispy is an oatmeal white chocolate cookie. I have tried many oatmeal raisin cookies claiming to be crispy and while all were flavorful, they got soft after a day or two.
Add the sugars and mix for 3-4 minutes until light and fluffy. Preheat the oven to 325☏, and line a baking sheet with parchment paper or a silicone baking mat. In the bowl of a stand mixer, cream the butter on medium speed. In a separate small bowl, whisk together the sugars until no lumps remain. But I also like a smaller size cookie that isn’t super flat as well. In a medium bowl, sift or whisk together the flour, cinnamon, baking soda and salt. You should be able to see the change in color and texture happen and know it’s ready. Beat the butter and sugars in a large bowl on medium speed until light in color and fluffy. Tate’s cookies made me appreciate the joy of a crunchy cookie. Combine the flour, baking soda, cinnamon, and salt in a medium-sized bowl and set it aside.