In this time, the raisins rehydrate a little and plump up. To do it, just add some hot water to the raisins and leave them for a few minutes. In addition to that, we actually “plump up” the raisins before adding them. A hand mixer makes quick work of this.Īs I mentioned above, we love using a combination of golden and regular raisins for these cookies. To combine the wet and dry ingredients, we add the dry ingredients to the butter and sugar mixture in a few batches and then stir in raisins. If you don’t usually have rolled oats in the house and are looking for more ways to use them, try our strawberry banana baked oatmeal, blackberry baked oatmeal, and this apple crisp, which uses rolled oats to make the topping. Steel cut oats are not a good option for these cookies. The rolled oats provide a lovely chewy texture to the cookies. While instant oats will technically work when making these cookies, we highly recommend rolled oats. Since posting this recipe, we’ve been asked about using different kinds of oats in the batter. It’s the combination of brown sugar, butter, and vanilla that makes this cookie batter taste so good! (For vegan cookies, take a look at our extra easy oatmeal cookies recipe.)įor the dry ingredients, we add flour, oats - we prefer rolled oats for their texture, warm baking spices, and some salt. ![]() Then for even more flavor, we pour in some vanilla extract. I like to use brown sugar when making oatmeal cookies since it helps to make the centers soft and adds a little extra caramel flavor to the batter.įor structure, we add egg. ![]() Make the cookie batter by beating softened butter with sugar until creamy. You can make these oatmeal raisin cookies in minutes. Another bonus to this recipe is that you can adapt it - we love to use a combination of regular and golden raisins, but you can add dried cranberries, dried cherries, nuts or even chocolate chips to make chocolate chip oatmeal cookies. Cool cookies on a baking sheet for 2 minutes before moving them to a wire rack to cool completely.These oatmeal cookies are very easy to make and you don’t need any fancy equipment – only a hand mixer. Bake for 14-18 minutes, or until golden brown. The dough usually comes out easily with a good smack to the back of the measuring cup, but you can lightly grease it if you find the dough sticking. Drop dough 3 inches apart onto baking sheet. Put dough in a 1/4 cup measuring cup and level it. Stir in chocolate chips, oats, and raisins. Gradually mix in the flour, baking soda, and salt. ![]() In a large mixing bowl, beat together the butter and vanilla in a large mixing bowl until creamy. Preheat oven to 325 degrees F (160 degrees C). Two Years Ago: Peanut Butter Chocolate Chip Cookies and Cereal and Milk Barsġ cup (225 grams) butter, room temperatureĢ cups (180 grams) old fashioned or rolled oatsĢ cups (340 grams) semi-sweet chocolate chips One Year Ago: Chocolate Caramel Crispy Bars and Coconut Pineapple Banana Bread I adore these cookies for both their unique texture and characteristics and I hope you will too. The cookies are formed with a 1/4 cup measuring cup and will keep their shape while they bake they will not spread. Do not fret! This cookie will please even the most sugar-happy children. While the batter isn't sweet, the add-ins are delightfully so. The cookies are made with oatmeal and an abundance of chocolate chips and raisins. Chocolate Chip Raisin Oatmeal Cookies are thick, chewy, and have no added sugar.
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