![]() This also increased the chewiness of the cookie when combined with the rolled oats. I achieved this by adding a greater portion of brown sugar than white, granulated sugar and upping the toasty notes with a tad of molasses. I also wanted an oatmeal raisin cookie that was rich in flavor while being warm and toasty. This ensured the raisins were plump and chewy and didn’t shrink up into hard little dots while baking. To plump up the raisins, I rehydrated them by letting them soak in a hot water bath while the rest of the ingredients were prepped. To avoid this, I used one and a half cups of raisins and made sure to plump up my raisins before adding them to the cookie dough. And sometimes, you might only get ONE raisin in an oatmeal raisin cookie which is simply unforgivable. Oatmeal raisin cookies also tend to have hard little raisins spotted throughout them that have dried out during the baking process. Using rolled oats ensured that even when the oats soaked up some of the wet ingredients, they still maintained a small bite, giving the cookies added texture and chew once baked. To achieve this, I made sure to load it will rolled oats rather than quick oats. I knew my oatmeal raisin cookies had to be tender yet chewy. I’ve eaten way too many oatmeal raisin cookies that are too fluffy and too moist. The thing with oatmeal raisin cookies is that they can often lean closer to the muffin-top side of the spectrum rather than the cookie side. ![]() They are Oatmeal Raisin Cookie perfection.īefore diving in to create the Best Ever Oatmeal Raisin Cookie, I did a lot of research. They’re like sitting in front of a fireplace on a cold winter night. They’re like being wrapped in a warm blanket fresh out of the dryer. They’re like a warm hug from your Mom after a bad day at school. They’re soft yet chewy, loaded with plump raisins, warm spices and a touch of molasses. Think big, delicious, bakery-style Oatmeal Raisin Cookies. ![]() I understand oatmeal cookies may not sound that exciting but I’m gonna to need you to trust me on this one because these truly are the Best Ever Oatmeal Raisin Cookies. This post was originally published on Novemand updated with new photos in January 3, 2020. I promise you, someday these will be world-famous. Use multiple cookie sheets or let the single cookie sheet cool before placing more dough balls on it, as a warm cookie sheet can cause cookies to spread too fast.Big, delicious, bakery-style Oatmeal Raisin Cookies that are soft yet chewy, loaded with plump raisins, warm spices & a touch of molasses. For optimum results, bake one sheet of cookies at a time.If they do not spread enough, gently press the rounded spoonfuls of dough down with the palm of your hand and test again. If they spread too fast, refrigerate the dough for 1-2 hours and test again. Last but not least, and perhaps the most important tip of all.Use multiple cookie sheets or let the single cookie sheet cool before placing more dough balls on it as a warm cookie sheet can cause cookies to spread too fast. Always preheat your oven and load your cookies in the center of the oven.In addition to that, your cookies will not bake together. Leave a couple of inches between each cookie dough on the cookie sheet so the heat can move around them to bake them more evenly.Use old-fashioned oats, not quick oats, for a good chewy cookie.They help the cookies bake evenly, brown better, and lift off the cookie sheet without breaking. Cover your baking sheets with parchment paper or silicone baking mats.Use real vanilla extract, as it really does make a difference.For plump, juicy raisins, soak them in hot water for 15 minutes.Remove the butter and eggs from the fridge about 40 minutes in advance so the butter softens and the eggs come to room temperature.Allow the cookies to cool on the cookie sheets for about 5 minutes before moving to wire racks to cool. Bake in a preheated oven for about 10-12 minutes or until lightly browned. Using a 1 1/2 tablespoon scoop roll the cookie dough into balls and place on a parchment paper-covered baking sheet with 2 inches of space between the cookie dough balls. Now turn the mixer to low (or stir) and add the dry ingredients mixing until combined. Scrape the sides of the bowl and beater down as needed. Next, in a medium bowl, whisk together your flour, baking soda, ground cinnamon, and salt. Using an electric mixer or a stand mixer with a paddle attachment, cream the butter, granulated sugar, and brown sugar. Beat in the eggs and vanilla until combined.
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