Then skip that step, space them a good distance apart on the baking tray and cook for around 12 to 15 minutes. If you want to make them more quickly than that and sometimes I know I do. I’ve added thirty minutes into the preparation time on the recipe instructions so that you know how long it may take if you do this. This will give you a bakery-style, thicker more chewy cookie which I absolutely love. Plus, they get to eat something good too! Notes on Making These Oatmeal Raisin CookiesĬhilling the dough for a while before baking prevents the cookies from spreading quite so much. In fact, it’s simple to make with children if it’s rainy outside and they’re bored. This is definitely a recipe for beginning bakers. It doesn’t involve any difficult cooking processes and doesn’t require any specialised baking equipment. This recipe is both easy and straightforward. These Oatmeal and Raisin cookies are made using everyday and readily available ingredients. The inclusion of raisins gives little bits of sweetness that contrast nicely with the oatiness giving a lighter texture to the final cookie.Ĭhilling the dough for 30 minutes before baking will create a thicker, bakery-style cookie that is just delicious. The oats in the cookies make them soft and chewy with lots of oatmeal texture. The raisins add to the sweetness, flavour and texture as do the oats. The cookies are sweet with a hint of cinnamon spice and smell wonderful when they’re baking. OK, the cookie jar is empty and you need to fill it with something wholesome and good but is this recipe for you? Flavour I think you’re going to be pleased that you did. If you’ve never made cookies before then this is a really simple recipe to start your cookie-making career. This recipe does not rely on exact measurements of ingredients to work, in my experience it has been pretty forgiving, so you can make make changes where you want to or if you are just short of something or want to dial up a certain ingredient, for example, if you don’t like cinnamon, just omit it or if you love the cranberries, add some more.These homemade soft chewy oatmeal raisin cookies are thick, and bursting with raisins and make a welcome snack.My Husband prefers them crunchy, so when I know he will be having some, I will bake one of the sheets 12 minutes. I usually bake 10 minutes but timing will depend on individual ovens 10 minutes yields a chewy, yet not undercooked cookie.Having the dough already prepared can help if you want to plan ahead to bake them for a party/event. You can refrigerate the dough 1/2 hour to 24 hours to make it easier to handle and hold it shape better resulting in more rounded cookies, if you do this, make sure to add 1-2 minutes to the baking time since the dough will be cold.A rounded tablespoon measure works just fine though! This method can cut down on mess, allowing you to keep your fingers from having to handle the dough. You can use a cookie dough scoop to make perfect scoops of dough.Be sure to check on the cookies when they are close to being done – burnt cookies are no fun! If you make the cookies larger, it will add baking time. When scooping the dough, you might have extra after putting 12 scoops on 2 sheets, just bake the cookies and do another set with the remaining dough.I have found in the many times making this recipe, that it is best not to overwork the dough mix the ingredients until combined but, no more, or you will end up with flat cookies!.Try adding 1 -2 tablespoons of freshly ground flaxseed or stabilized flaxseed with the dry ingredients. Try adding 1/2-1 cup of semi-sweet chocolate chips, however, this makes it a completely different cookie.Try adding 1/2 – 1 cup of chopped nuts, walnuts compliment the flavors in this recipe.Recipe Notes, Alternatives, and Thoughts:
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