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(Scooping directly from the bag compacts the flour, resulting in dry baked goods. Beat the butter and both sugars until creamy, about 2 minutes, with a hand mixer or a stand mixer with the paddle attachment. A large mixing dish, add flour, oats and salt and other dry ingredients. When measuring flour, we spoon it into a dry measuring cup and level off excess. Prepare 2 big baking sheets with parchment paper.
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Keep in an airtight container for up to 5 days. Let the cookies cool on the baking sheets for about 5 minutes, then serve warm or at room temperature. Bake until the cookies are golden brown and crisp on the edges, 12 to 15 minutes. Use a small ice cream scoop (1 ounce) or a heaping tablespoon to scoop mounds of dough onto the prepared baking sheets, spacing them about 2 inches apart. Add the oats and raisins and stir to combine with a wooden spoon. Add the flour mixture a little at a time on the lowest setting, mixing until just combined. Add the vanilla and then the eggs 1 at a time, mixing until completely combined. Stir together the flour, baking powder, baking soda, salt, cinnamon and nutmeg in a medium bowl set aside.īeat the butter, brown sugar and granulated sugar in a stand mixer with a paddle attachment on medium speed until creamed and fluffy, about 3 minutes. Set the batter aside to rest for 30 minutes. Mix on low-medium for 2 minutes, scraping down the bowl as needed. I tend to weigh the cookies out to 85g each (slightly smaller than the NYC cookies, but you can make them even smaller or bigger if you wish) – and then squish them down slightly to about 2cm thick – then I freeze them for 30 minutes before baking.Preheat the oven to 375 degrees F. Add the gluten free flour mix, xanthan gum (if needed), baking soda, cinnamon and salt. I use plain flour, and add in baking powder – but you can use 150g of self raising, and remove the baking powder from the recipe! One thing that is different with these, is I do find you have to squish the cookie slightly before baking. You can sub the sugars for dark brown sugar too – but generally I avoid caster sugar when it comes to cookies these days as I find it can spread too much! For the best texture, I recommend the granulated/soft sugar sizes! Flour You can use all light brown sugar, or all white granulated sugar! Like my other cookies, I love the two different sugars in the mix – the light brown sugar gives a lovely flavour, and the granulated sugar is ideal for the cookie. The raisins give a softer texture, just like you would get with chocolate chips (side note, if you don’t like raisins, you can use chocolate chips in them!). The texture for these is lovely and soft, but the outside is quite chewy – and that’s the best thing ever. I’ve seen varying recipes for these over the years, with some using far more oats, and some using far less – but I found my personal favourite was a 50/50 mix! You get enough oats for that delicious flavour, but also enough flour to make sure it remains a good cookie! The base remains very similar, but some of the flour has been removed and replaced with oats! All-purpose flour: the best general baking flour.
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The recipe is basically very very similar to my NYC cookies, because this is essentially just an oat & raisin version of them. Vanilla extract and cinnamon: for a warm flavor. Also, these have cinnamon in which can be just as controversial! Anyway… Recipe I will of course get comments saying “eIt’s amazing. These are a happy marriage of my NYC chocolate chip cookies and my chocolate oat cookies that have been on my blog for a few years… but just take out the chocolate and add in the raisins! Yes, that’s correct… I’ve finally published my oatmeal raisin cookie recipe! Let the celebration begin because oh holy moly you guys kept asking for them!! Say hello to your other new cookie obsession!Īfter the recent successes of my red velvet NYC cookies, triple chocolate NYC cookies and of course… the classic NYC chocolate chip cookies all I had was request after request for an oat & raisin version… and here we are! Bake at 350-degrees for 10 to 12 minutes or until lightly browned. Drop by heaping teaspoons onto an ungreased cookie sheet or roll into small balls and flatten slightly on cookie sheet.
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Blend in the egg-raisin mixture, oatmeal, and chopped nuts. Please see my disclosure for more details!* Delicious soft, chewy and epic oatmeal raisin cookies! Add flour, salt, cinnamon, and soda to sugar mixture.