Oatmeal raisin nut cookies
1 c softened unsalted butter
1 c picked brown sugar
1/4 c sugar
2 eggs
1 tbsp vanilla
1 c all purpose flour and 1/2 c whole wheat flour (or 1 1/2 c all purpose flour)
2 tsp baking soda substitute (see link on this page)
1 1/2 tsp cinnamon
3 c instant oats
1 c raisins
1/2 (or more) chopped walnuts or pecans (optional)
Cream butter and sugar, add in eggs and vanilla. In separate bowl mix flour, baking soda substitute, and cinnamon. Add this mix into the creamed sugar and butter. Add in oats, raisins, and nuts. Scoop out and freeze for individual cookies. Then put in ziplock bag. If baking now refrigerate for 30-60 min. Bake 350 for 11-14 min. Let cool for 5 before putting on cooling rack. About 8mg sodium for 2 cookies
Oatmeal Cookies Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Oatmeal Cookies. It's hard not to like this sweet tasting cookie with its soft and chewy texture. Besides lots of rolled oats, they contain dried fruit (raisins, dried cherries or cranberries), chocolate chips (white and/or semi sweet), and chopped nuts (walnuts and/or pecans).
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Oatmeal Raisin Cookies
These soft and chewy oatmeal raisin cookies have a touch of cinnamon and JUST the right amount of sweetness from the raisins. This classic cookie is a must make!
RECIPE:
Homemade oatmeal raisin cookies are so much better than ANY store-bought version. Even if you’re not a raisin fan they’re still amazing. Baking those raisins really wakes the flavor up and complements the oats, cinnamon, and brown sugar.
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How to Bake the Best Chewy Oatmeal Cookies and Ultranutty Pecan Bars
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Host Bridget Lancaster goes into the test kitchen with host Julia Collin Davison to learn how to make the ultimate Chewy Oatmeal Cookies. Then, equipment expert Adam Ried reviews mini prep bowls in the Equipment Corner. Finally, test cook Elle Simone reveals the secrets to Ultranutty Pecan Bars.
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The Best Recipe for Chewy Oatmeal Cookies is Not on the Back of the Oat Canister
Julia teaches Bridget the secrets to the best Chewy Oatmeal Cookies.
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ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
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Flavourful Nutty Surprise: Oatmeal Raisin Cookies!
Relish nuts and flavours galore, tucked into pockets of varied texture, when you bite into the gloriously ginormous oatmeal raisin cookies we bring to you today ! They’re loaded with nutrients, filling as hell, and make the most perfect treats to reward yourself with for your everyday wins.????
Try this recipe out and tell us how you like it in the comments!????
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Prep time- 15-20 minutes
Baking time- 20-25 minutes
Serving: 15-17 Cookies
Ingredients:
Raisins 150 gms
Salted butter 180 gms
White sugar 140 gms
Brown sugar 60 gms
Egg 1 number
Baking powder ½ tsp
Cinnamon powder ¼ tsp
Grated nutmeg ⅛ tsp
Oats 280 gms
Flour 95 gms
Milk 10 ml
Recipe:
1. Preheat your oven to 180 degrees celsius.
2. Soak some raisins in hot water for about an hour. This will cause the raisins to become very soft and give the cookies the desired texture.
3. Drain the raisins and apply slight pressure to remove excess water.
4. In a clean bowl, put semi-melted, warmer-than-room-temperature butter and add sugar.
5. Cream the butter and sugar together with the help of an electric whisk/ a silicone spatula/ the back of a wooden spoon/ the palm of your hand. This would ensure that the cookies are soft and crumbly, the way we want them to be.
6. Add an egg and mix until well-combined, followed by a dash of vanilla. This is optional since it just provides an added kick to the flavor.
7. In another bowl, take flour, oats, cinnamon powder, nutmeg powder, baking powder, and salt (if you're using unsalted butter).
8. Mix thoroughly with a fork or a spoon.
9. Add the dry mixture to the butter, then add the raisins.
10. Using a spatula, make sure everything is fully incorporated. Use your hands if necessary.
11. If the mixture is a little dry, add milk part by part and mix well.
12. Let it rest in the fridge for 10 minutes. This would lower the temperature of the butter; that way it won't stick to your hands and the dough would become more mobile.
13. Scoop around 43-45 gms of the dough, out and onto the lined baking tray.
14. Use wet fingers to flatten the cookie out, and shape it roughly.
These cookies won't expand on their own, so make sure they're not thicker than 5 mm.
15. Position the cookies one inch apart from each other.
16. Bake in the preheated oven at 180 degrees celsius for 20 minutes; you will be able to see the edges turning brown.
Once done, allow them to cool to room temperature.
Serve with milk.