OATMEAL RAISIN COOKIES --- BEST EVER OLD-FASHIONED RECIPE!
This is the BEST Oatmeal Raisin Cookie recipe! This is a great recipe for a perfectly soft and chewy oatmeal raisin cookie full of plump raisins, warm spices, molasses, and quick oats. We call them the vanishing cookies, in my house! And be sure to stick around and find out the TWO MUST-KNOW TRICKS for perfect bakery style oatmeal raisin cookies!
Provided by Nellie
Categories Dessert
Total Time 25 minutes
Prep Time 10 minutes
Yield 18
Number Of Ingredients 14
Steps:
- About 15 minutes before you start your cookie dough, pour water to cover the raisins completely. Let soak and be sure to drain the liquid of before putting them into the dough.
- Preheat oven to 375 degrees.
- In a large mixing bowl, beat the butter on high speed for 2-3 minutes until soft.
- Add the sugars, baking powder, baking soda, and spices and beat again for a minute or two, until thoroughly combined.
- Add eggs one at a time, beating thoroughly after each one.
- Add the vanilla and molasses and give it a quick mix.
- Add as much flour as you can with the mixer and then use a wooden spoon to add the rest.
- Stir in the oats and raisins.
- Put the bowl into the fridge and let chill for at least 15 minutes. Try for 30 minutes.
- Put 1/4 cup of dough on to ungreased cookie sheet -- 9 cookies to a sheet.
- Bake for 15-18 minutes at 375 degrees. Bake just until the edges are set. The center will still be a bit soft.
- Let cool. Store in air-tight container with a piece of bread (helps keep them soft!)
OATMEAL CHOCOLATE CHIP COOKIES RECIPE - NYT COOKING
These taste distinctly homemade: much smaller than giant, thick bakery-style disks and more delicate, with just enough buttery dough to bind the chocolate and oats. Mixing by hand turns out cookies that are crisp at the edges and tender in the centers. These can be mixed and baked in under an hour, but the dough balls also can be packed in an airtight container and refrigerated for up to 3 days, or frozen for up to a month. You can bake them from ice-cold, though they’ll need a few more minutes to turn golden brown.
Provided by Genevieve Ko
Total Time 40 minutes
Yield 2 to 3 dozen cookies
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees. Line 2 large baking sheets with parchment paper.
- Whisk the flour, baking soda and salt in a small bowl. Mix the butter and both sugars in a large bowl with a wooden spoon until creamy. Beat in the egg until incorporated, then stir in the cream and vanilla.
- Add the flour mixture and gently stir until no traces of flour remain. Add the oats, chocolate chips and nuts (if using), and fold until evenly distributed. Loosely scoop a rounded ball of dough using a measuring tablespoon or small cookie scoop and drop onto a prepared sheet. Repeat with the remaining dough, spacing the balls 2 inches apart.
- Bake, 1 sheet at a time, until golden brown, 12 to 14 minutes. Cool on the sheet on a wire rack for 1 minute, then transfer the cookies to the rack to cool completely. The cookies will keep in an airtight container at room temperature for up to 5 days or in the freezer for up to 2 months.
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OATMEAL CHOCOLATE CHIP COOKIES RECIPE - NYT COOKING
These taste distinctly homemade: much smaller than giant, thick bakery-style disks and more delicate, with just enough buttery dough to bind the chocolate and oats. Mixing by hand turns out cookies that are crisp at the edges and tender in the centers. These can be mixed and baked in under an hour, but the dough balls also can be packed in an airtight container and refrigerated for up to 3 days, or frozen for up to a month. You can bake them from ice-cold, though they’ll need a few more minutes to turn golden brown.
From cooking.nytimes.com
Reviews 4
Total Time 40 minutes
From cooking.nytimes.com
Reviews 4
Total Time 40 minutes
- Bake, 1 sheet at a time, until golden brown, 12 to 14 minutes. Cool on the sheet on a wire rack for 1 minute, then transfer the cookies to the rack to cool completely. The cookies will keep in an airtight container at room temperature for up to 5 days or in the freezer for up to 2 months.
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From food.com
Reviews 5.0
Total Time 40 minutes
Calories 409.7 per serving
From food.com
Reviews 5.0
Total Time 40 minutes
Calories 409.7 per serving
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