SOFT AND CHEWY OATMEAL RAISIN COOKIES
This oatmeal raisin cookie recipe makes cookies that are soft in the middle, a little chewy on the outside and full of warm flavors like cinnamon and vanilla. They are very easy to make and you don’t need any fancy equipment – only a hand mixer. We use two types of raisins in these oatmeal cookies for color and extra texture (the golden raisins are slightly softer). You could, however, choose to only use one kind or substitute them for other dried fruit and they will still be fantastic.
Provided by Adam and Joanne Gallagher
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield Makes approximately 16 cookies
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees F (177 degrees C). Line two baking sheets with parchment paper.
- Add raisins to a small bowl then cover with hot water. The hot water helps the raisins to become plump and juicy. Set the bowl aside for about 10 minutes.
- In a large bowl, beat the room temperature butter and sugar with a hand blender until creamy, about 2 minutes. (You can also use a stand mixer fitted with the paddle attachment). Add the egg and 1 1/2 teaspoons of vanilla extract then beat until combined, about 1 minute.
- In another bowl, use a whisk to combine the flour, baking soda, salt, cinnamon and nutmeg. Next, add the oats then stir until well combined. Add the oat mixture to the butter and sugar mixture in thirds, beating after each addition until incorporated.
- Drain the raisins then gently press down or squeeze them to remove any extra water. Stir them into the cookie batter. (Use a spatula or spoon for this, not the mixer).
- Drop dough by two tablespoonfuls about 2 inches apart onto baking sheets. (You can also use a large cookie scoop for this). Then, wet the tips of your fingers with water and gently press cookies down until they are about 1/2-inch thick. If some of the cookies have no raisins showing on top, steal a few raisins from the bowl and add to the tops of the cookies (they are prettier this way).
- Bake cookies 10 to 15 minutes or until the edges are light golden brown, the center is still soft. Cool cookies on baking sheet for 10 minutes then move to a cooling rack and cool completely.
Nutrition Facts : ServingSize 1 cookie, Calories 240, ProteinContent 3 g, CarbohydrateContent 36 g, FiberContent 2 g, SugarContent 19 g, FatContent 10 g, SaturatedFatContent 6 g, CholesterolContent 34 mg
OATMEAL RAISIN COOKIES RECIPE | BBC GOOD FOOD
Fill the biscuit tin with these rustic cookies. Soaking the raisins gives a boost to the texture and stops them from burning during cooking
Provided by Good Food team
Categories Treat
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield Makes 25
Number Of Ingredients 9
Steps:
- Heat oven to 180C/160C fan/gas 4 and line 2 baking trays with baking parchment. Pour 50ml/2fl oz boiling water over the raisins and leave to soak for 20 mins until plump. Drain, reserving the liquid.
- Meanwhile, in a large bowl, mix together the oil and sugar. Gradually beat in the egg, along with the reserved water from the raisins, the cinnamon and vanilla extract. Sift the flour, bicarbonate of soda and a pinch of salt into the bowl, then add the oats. Finally, mix in the raisins.
- Drop heaped tbsps of the cookie dough onto the baking trays, well spaced apart as they will spread when cooking. Bake for 12-15 mins until golden. Leave to cool on the trays for 10 mins before tucking in, or transfer to a cooling rack to cool completely. Will keep in an airtight container for up to 3 days.
Nutrition Facts : Calories 166 calories, FatContent 7 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 22 grams carbohydrates, SugarContent 11 grams sugar, FiberContent 2 grams fiber, ProteinContent 3 grams protein, SodiumContent 0.2 milligram of sodium
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SOFT AND CHEWY OATMEAL RAISIN COOKIES
From inspiredtaste.net
Reviews 4.9
Total Time 30 minutes
Cuisine American
Calories 240 per serving
- Bake cookies 10 to 15 minutes or until the edges are light golden brown, the center is still soft. Cool cookies on baking sheet for 10 minutes then move to a cooling rack and cool completely.
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