![]() Scoop mounds of dough onto the baking sheets, leaving 2 inches between them. Mix until everything is barely combined, then add the oats, raisins, and walnuts.ģ. Finally, stir in the vanilla.Ĭombine the two bowls of ingredients, adding the flour mixture to the butter mixture. Vigorously mix them until the mixture is fluffy and light. Use a second bowl to combine the softened butter and sugars. If you have a sifter, sift the ingredients together. Mix the flour, baking soda, salt, and cinnamon in one bowl. Gather your materials and measure out the ingredients beforehand if you want.Ģ. Line two baking sheets with parchment paper, and preheat the oven to 350 degrees. Bowls, a whisk, and two parchment-lined baking sheets get the job done. You won’t need any special equipment to make these cookies. You can also add some chopped walnuts to the batter if you like. If you’re not a fan, you can leave them out. Raisins and oatmeal cookies go hand in hand. They don’t provide the same chewiness as rolled oats. Avoid using quick-cooking oats unless you have no other choice. It provides a delicious flavor and enhances the other ingredients. Like salt and baking soda, vanilla extract is in most baking recipes. They hold everything together and add a little moisture, too. Eggs act as the binding agent for the recipe. The larger amount of brown sugar will ensure the cookies have a soft, chewy texture. Add 1/4 cup of granulated sugar and a whole cup of light brown sugar. Make sure it’s softened, not melted, before adding it. Unsalted butter is best, as it lets you control the amount of salt in the recipe. Use more or less of it, depending on your taste. Cinnamon provides a rich warmth to the cookies. The baking soda helps the cookies rise, while the salt enhances all the other flavors. These ingredients are crucial to any baking recipe. Fluff up the flour, spoon it into your measuring cup, and level it off with a knife’s flat edge. Use all-purpose flour measured using the “spoon and level” method for accurate measurements. You’ll need the following ingredients to make these tempting cookies: I can’t stop making them! I guarantee you’ll put them on repeat, too. ![]() Having a good oatmeal raisin cookie recipe in your repertoire is essential.Īnd this recipe makes the softest, chewiest, most delicious oatmeal raisin cookies I’ve ever had. There’s just something about their chewy, buttery texture and sweet and tangy taste that’s hard to beat. They’re comforting, wholesome, and remind you of being a kid. There’s no denying oatmeal raisin cookies are a classic. The outside added a wonderful crunch that was not too hard at all, but actually quite enjoyable.It’s easy enough for beginners, but everyone will think you’re a pro baker after trying them! Oatmeal Raisin Cookies Although the outside had hardened, the cookie was chewy and still soft in the middle. Well, to my complete surprise and delight I was able to bite into the cookie and I knew I had found a winner recipe. However, I decided to try one anyways and hoped it didn’t break my teeth. When I first pulled a cookie out the day after cooking them I thought all was lost. I like to store them in a Ziploc bag with as much air pushed out as possible.Īnd when I say hard, they are deceptive in their hardness. They are also delicious when cooled and eaten a few days after making, but they will harden up. Now, a disclaimer- these are delicious chewy oatmeal cookies that are amazing fresh from the oven. I like to use almond extract in the glaze because I love the flavor, but feel free to use vanilla or omit the extract all together! When the cookies are done baking, brush with the glaze and enjoy! ![]() While the cookies are baking, combine the glaze ingredients. So, if you have powdered sugar and a little milk make it! You won’t regret it. The glaze isn’t necessary but takes the cookies to the next level. Finally, mix in the oatmeal and raisins and bake! These easy oatmeal raisin cookies are super quick to mix together and will be gobbled up even faster! Simply cream the wet ingredients in a mixer and while those are creaming, mix together the dry ingredients. Well, I’ve made and eaten lots of oatmeal chocolate chip cookies, but I have also come around to enjoying these soft oatmeal raisin cookies because when I make them I know to expect raisins Let’s be honest, when you expect chocolate, anything else doesn’t satisfy. I always thought- why raisins and why not chocolate chips! Let’s be honest, I still think this way most of the time! I think I didn’t like them when I was little is because I would be expecting chocolate and then get a raisin. Growing up I was never a fan of oatmeal raisin cookies. These are some of the best oatmeal cookies I have ever had! They smell amazing when cooking, they are amazingly soft and chewy when fresh from the oven, and they are super easy to make!
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