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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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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SUPER EASY CRISPY OATMEAL COOKIES
SUPER EASY CRISPY OATMEAL COOKIES. These Oatmeal Cookies are made with whole grains, packed with fiber, free of butter and flour, eggless and easy to make with basic pantry ingredients.
RECIPE:
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3-INGREDIENT BANANA OATMEAL BREAKFAST COOKIES
These 3-Ingredient Banana Oatmeal breakfast cookies are the perfect healthy, grab-and-go breakfast or after-school snack. Made with just 3 healthy ingredients; oatmeal, bananas, and chocolate chips these delicious cookies are gluten-free, vegan, and easy to make.
The only challenge with these banana breakfast cookies is not eating the entire tray! But hey, sometimes a girl needs a few extra cookies (joking, not joking!).
The other great thing about these healthy breakfast cookies is how fast they come together. I know how busy life can get and these cookies won’t make life feel any busier. I hope you enjoy them as much as we do!
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3-INGREDIENT BANANA OATMEAL BREAKFAST COOKIES
1.5 cups oatmeal (I used 1/2 cup rolled and 1 cup quick)
2 medium bananas
1/3 cup mini chocolate chips
DIRECTIONS
Preheat oven to 350 degrees Fahrenheit.
Line a rimmed baking sheet with a silpat mat or coat with some cooking spray.
Using the back of a fork, mash bananas in a medium bowl until they are broken down. Add in oats and gently stir until all of the oats and bananas are mixed together and look like a thick cookie batter.
Now your ready to add the chocolate chips! Sprinkle them into the dough and stir until they are just mixed throughout.
Scoop one heaping tablespoon of the dough into your hands and free form into a cookie*. Place on cookie sheet and continue until you have 12 cookies.
Cook for 12-15 minutes or until set through and lightly golden. Cool and enjoy!
*NOTE: these cookies will not spread in the oven so be sure to form them into a cookie before placing on baking sheet.
Makes 16 cookies
Nutrients per cookie: Calories: 67; Total Fat: 2.1g; Saturated Fat: 1g; Cholesterol: 0mg; Carbohydrate: 11.8g; Dietary Fiber: 1.3g; Sugars: 5g; Protein: 1.3g
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SOFT & CHEWY Oatmeal Raisin Cookies | VEGAN
SOFT & CHEWY Oatmeal Raisin Cookies | VEGAN
As requested by one of our viewers, we've come up with a #VeganOatmealRaisinCookies recipe that we're sure you'll love. These soft and chewy vegan oatmeal raisin cookies are so easy to make and oh so delicious! This is sure to be a family favourite! Enjoy!
Note: To get a more successful result and to make measurements more precise, using a kitchen scale is highly recommended.
Yield: 14 pcs
Wet Ingredients:
73 g | ⅓ cup neutral-tasting oil
100 g | ½ cup brown sugar
24 g | 2 Tbsp granulated sugar
45 g | 3 Tbsp non-dairy milk
½ tsp vanilla extract
Dry Ingredients:
90 g | ¾ cup all purpose flour
¼ tsp baking soda
½ tsp sea or kosher salt
¼ tsp cinnamon powder
a pinch freshly ground nutmeg
112 g | 1¼ cup old-fashioned rolled oats
80 g | ½ cup raisins (used sultana raisins)
Procedure
For the step-by-step procedure, please refer to the video.
#ydajunsplantbasedkitchen #oatmealraisincookies
HOW TO MAKE OATMEAL COOKIES
An easy recipe for big, soft, Oatmeal Cookies.
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Ingredients
1 cup unsalted butter softened (226g)
1 cup light brown sugar tightly packed (200g)
1/2 cup granulated sugar (100g)
2 large eggs room temperature preferred
1 1/2 teaspoon vanilla extract
1 3/4 cup all-purpose flour (215g)
2 teaspoon cornstarch (cornflour in UK)
1 teaspoon baking soda
3/4 teaspoon salt
3/4 teaspoon ground cinnamon
3 cups old-fashioned rolled oats (285g)
1 1/2 cups chocolate chips, chopped nuts, or raisins optional
Instructions
00:00 Introduction
00:10 Beat butter in the bowl of a stand mixer (or using an electric beater) for about 30 seconds. Add sugars and beat until light and fluffy (pause to scrape down sides and bottom of bowl, if needed).
00:52 Add eggs, one at a time, beating until combined. Stir in vanilla extract.
01:16 In a separate bowl, whisk together flour, cornstarch, baking soda, salt, and cinnamon.
01:59 Gradually add flour mixture to butter mixture until completely combined. Be sure to scrape the sides and bottom of the bowl so ingredients are well-mixed.
02:37 Gradually stir in oats until completely combined. If using raisins or chocolate chips, stir them in at this point.
Chill dough in refrigerator for 30 minutes.
03:18 Preheat oven to 375F (190C) and prepare cookie sheets by lining with parchment paper. Drop cookie by rounded 2-3 Tablespoon-sized ball onto parchment paper, spacing at least 2” apart. Bake on 375F (190C) for 10-12 minutes (edges should be slightly browned, centers may still be slightly underbred but shouldn’t be raw, they’ll bake completely as they cool).
Allow cookies to cool completely on cookie sheet before serving and enjoying.
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