Made these? Let us know how it went in the comments below. Let sit at room temperature or microwave for a few seconds for a comforting warm cookie, without having to bake a whole batch. You can also freeze baked cookies in a freezer-safe container for up to 3 months. Using a small ice-cream scoop or a tablespoon, drop 2-inch mounds of dough onto sheet pans lined with parchment paper. In a large bowl using a hand mixer or stand mixer, beat the butter and sugars on medium speed until light and fluffy (about 3 minutes). Combine the oats, flour, cinnamon, salt and baking soda in a medium mixing bowl and stir to combine. In a medium bowl whisk together the flour, baking soda, cinnamon, salt, and nutmeg. Instructions Combine the dry ingredients. The dough can also be frozen in individual portions for up to 3 months-just bake them from frozen for a few extra minutes than the time below. Add the oats, raisins, and pecans and mix just until combined. Prepare a baking sheet with parchment paper. Storage: These cookies will keep at room temperature in an airtight container for up to 3 days. Cranberries, white or dark chocolate chips, pecans, and more would all be nice. What can I use instead of raisins? Raisins are classic, but feel free to change these up with other dried fruits, nuts, or chocolate. You can swap out the old-fashioned for quick oats if you need, but your cookies won’t be as chewy. What kind of oats are best for oatmeal raisin cookies? Old-fashioned oats are perfect in these retro cookies because they’re bigger and thicker than modern quick oats. Using an electric beater, beat until smooth. Add the softened butter, brown sugar, and granulated sugar to a large mixing bowl. These cookies are straight from my grandma’s house to yours-they’re soft and chewy, full of tart fruit, and have just a touch of spice that’ll keep you coming back for more. Line two baking trays with parchment paper. Sure, I could bake up a batch of oatmeal cookies, with no add-ins, or thin & crispy oatmeal cookies, or even oatmeal chocolate chip cookies (best of both worlds, tbh), but when I need that nostalgia, nothing will do but oatmeal raisin. Chocolate chip cookies get all the hype, but when I’m looking for comfort, nothing beats out oatmeal.
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