A Chewy Oatmeal Raisin Cookie You're Going to Love
This is my favorite recipe for classic oatmeal raisin cookies! They're richly flavored, perfectly soft and chewy, and SO easy to make--no mixer required!
Recipe:
Ingredients
1 cup unsalted butter, melted and cooled until no longer warm to the touch (226g)
1 cup dark brown sugar, firmly packed (200g)
½ cup granulated sugar (100g)
¾ teaspoon ground cinnamon
2 large eggs, room temperature preferred
1 Tablespoon molasses (use a molasses that says “unsulphured” on the label, I like “Grandmas” and “Brer Rabbit” brand)
1 Tablespoon vanilla extract
2 cups all-purpose flour (250g)
1 Tablespoon cornstarch
1 teaspoon baking soda
¾ teaspoon table salt
3 cups old-fashioned rolled oats (290g)
1 ½ cups raisins (225g)
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Instructions
00:00 Introduction
00:20 In a large mixing bowl, combine melted, cooled butter, sugars, and cinnamon and stir until well-combined.
00:57 Add eggs and stir well, then stir in molasses and vanilla extract until completely combined.
01:28 In a separate mixing bowl, whisk together flour, cornstarch, baking soda and salt.
01:45 Gradually stir dry ingredients into butter mixture until completely combined.
01:58 Add oats and raisins and stir until oats and raisins are uniformly distributed.
02:20 Cover dough with plastic wrap and refrigerate for 30-60 minutes before baking (see note if you would like to chill longer).
02:33 Once dough is nearly finished chilling, preheat oven to 350F (175C) and line a baking sheet with parchment paper.
03:37 Once dough has finished chilling, remove from refrigerator and scoop into rounded 1 1/2-Tablespoon sized scoops. Drop scoops onto prepared baking sheet, spacing cookies at least 2” (5cm) apart.
02:57 Bake on 350F (175C) for 10-12 minutes. The centers will look slightly underbaked still but allow the cookies to cool completely on the baking sheet and they will finish cooking to perfection, leaving you with soft, chewy cookies.
Notes
Making dough in advance
This cookie dough may be made up to 5 days in advance of baking, simply store it tightly covered in the refrigerator until ready to use. Note that the dough becomes quite firm if it sits longer than 1 hour, so you may need to let it sit at room temperature for 15-20 minutes or so before it is easy to scoop. Cookie dough may also be scooped, wrapped tightly, and frozen in an airtight container for up to 3 months.
Storing
Store in an airtight container at room temperature. Cookies will stay fresh for at least 5 days.
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Oatmeal Chocolate Chip Cookies
These delicious oatmeal chocolate chip cookies have JUST the right combination of crisp on the outside, chewy on the inside amazingness and of course big notes of chocolate, butter, and just the right hit of salt.
Full Recipe:
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Banana Oatmeal Cookies | Easy No Eggs No Flour No Sugar Cookie Recipe
i n g r e d i e n t s :
• 2 ripe bananas
• 1/4 tsp salt
• 1/4 tsp ground cinnamon (optional)
• 1 1/2 cups (150 g) rolled oats
• 1/4 cup (50 g) dark chocolate chips
• 1/2 cup (50 g) pecans, chopped
• 1/3 cup (50 g) dried cranberries
Bake the cookies at 375ºF/190ºC for 20-22 min. This recipe makes about 15 cookies.
* The baking time and temperature are only a guide. As every oven is different, you may need to make adjustments to get the right result.
m e a s u r i n g :
1 cup = 240 ml
1 tbsp = 15 ml
1 tsp = 5 ml
#oatmealcookies #easycookies #asmrcooking
All the recipes you see on my channel were found on the internet or in cookbooks. I am not the first one to make them. I adjust the ingredients to my taste, practice the recipes until I think they are perfect and share with you what I loved the most. Hope you will love them too! ;)
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The recipe used in the video:
Crispy Oatmeal Cookies (Classic Version) - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Crispy Oatmeal Cookies. You may wonder why another recipe for an Oatmeal Cookie? The answer is that this is not an ordinary Oatmeal Cookie, because it has a surprise ingredient, rice cereal. Rice cereal has a delightful crispy crunch which adds even more texture to this soft and chewy cookie with wonderfully crisp edges. Besides the rice cereal and rolled oats, chocolate also makes an appearance, and you can use semi sweet, bittersweet, milk or even white chocolate chips. Terrific with a glass of ice cold milk.
There is a newer version of this video here:
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How to Make Classic Oatmeal Cookies - THE BEST RECIPE EVER! #cookies #southernrecipes #dessertrecipe
These are hands-down, the very best oatmeal cookies ever! Just plain, oatmeal cookies! You can add in things if you want, but these are perfect exactly the way they are.
Ingredients
1 cup butter
3/4 cup white sugar
3/4 cup brown sugar
1 egg
1 tsp. vanilla
1/4 cup water
1 1/2 cup flour
1/2 tsp. salt
1/2 tsp. baking soda
3 cups oatmeal
For best results, wrap cookie dough in rolls in sheets of wax paper and refrigerate for a few hours before baking.
Bake ~12 to 13 minutes (or longer, if necessary) in a 350º oven. If you have refrigerated them first, they should start to brown around that time. At that point you can decide how done you want them before you pull them out of the oven. Get a nice glass of milk, a plate of warm cookies, and enjoy!
Want to make your own vanilla extract? Go here:
Soft & Chewy Oatmeal Chocolate Chip Cookies | Sally's Baking Recipes
Made with oats, butter, and brown sugar, you are guaranteed the softest and chewiest oatmeal chocolate chip cookies. Cinnamon and a touch of molasses add that little something extra. These are the best oatmeal chocolate chip cookies!
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• More of Sally's baking recipes: