For thick, chewy cookies make sure you do not use instant oats. If you don’t like the spice, you can leave them out but I love how the cinnamon and nutmeg complement the oatmeal and raisins. This is one of the tips for chewy oatmeal cookies. We took a tip from Cook’s Illustrated and used a small amount of baking powder and eliminated baking soda. All-purpose flour works best for this recipe. Vanilla will enhance the flavors and it makes these oatmeal raisin cookies so much better. The batter will blend much better if the eggs are at room temperature. Use both brown sugar and white granulated sugar. You can use salted or unsalted butter, I prefer salted butter which does not add too much salt to the recipe. We’re A-OK with that and won’t judge because, hey, they’re oatmeal. They’re quick and delicious and best of all, this all-purpose cookie can be a sweet snack or breakfast or really, any meal of choice. If you have some “distractibaking” on the agenda soon, please try these. Versatile- swap in chocolate chips (or other add-ins) for raisins if you prefer!īaking from scratch is easy.Chewy, but still melt-in-your-mouth good.What’s not to love when it comes to this classic oatmeal cookie recipe? They are: This is one cookie recipe you will bake again and again! why we love these cookies Soft and chewy! Buttery flavor! Dense with raisins! And lightly crisp around the edges.
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