Soaking the raisins is a great technique that makes a moist, soft and chewy and delicious Oatmeal cookie. Soft and moist and delicious! These really are The Best Oatmeal Raisin Cookies we’ve ever eaten. Step 13: Bake the Oatmeal Cookies in a 350-degree oven for 10 to 12 minutes or until golden brown around the edges. You can also use a food scale and measure 2 ounces of cookie dough and roll it into a ball. Step 12: We used a 2 tablespoon ice cream scooper to get these uniform cookie dough balls. Step 11: The homemade Oatmeal Cookie dough is now ready for baking! Baking Instructions Step 10: Finally, add the Quaker Old Fashioned Oats to the cookie dough mixture and mix. Step 9: This is a little different than most cookie recipes, but you add the egg, vanilla, and raisin mixture to the cookie dough AFTER the flour and mix until combined. Step 8: Add the dry ingredients to the creamed butter and sugar, one cup at a time and mix just until the flour is incorporated. Step 7: In a separate bowl, prepare the dry ingredients by adding salt, baking soda, and cinnamon to the flour and whisk together until combined. Step 6: With beaters or a mixer, cream the butter and sugar until thoroughly combined (about 2 minutes.) Step 5: Add the butter, granulated sugar and brown sugar to a mixing bowl. Soaking the raisins in the egg and vanilla mixture will allow them to plump up and be super yummy and moist in the finished cookies. Trust us, you will notice the difference. The secret trick in our Oatmeal Cookie Recipe is to soak the raisins in egg before you add them to the cookie dough. Flash forward one hour! Now you are ready to make the rest of the Oatmeal Raisin Cookie dough. Cover the bowl and refrigerate for at least an hour. Step 4: Add the raisins to the bowl and stir until the raisins are fully covered. In large bowl, beat margarine and sweetener or sugar until creamy. Step 3: Add the vanilla and continue to whisk the egg mixture. Lightly spray cookie sheet with cooking spray. Step 2: Whisk the eggs until the whites and the yolk combine. Step 1: To prepare the raisins, add three large eggs to a small bowl. Make sure you dry them well after soaking.The Secret to Soft, Moist Oatmeal Raisin Cookies I’ve been doing this for years and it works like a charm. You can swap in whole wheat or white whole wheat flour for any or all of the all-purpose flour. Use 1 3/4 cups of flour rather than 1 1/2. You can make an adjustment to the flour to make these cookies at high altitude. If you soak them your cookies will be more moist. You can use Quaker Old-Fashioned Oats or Quick Oats. Raisins are dried and will pull moisture from your cookies when baking. Just make sure to bake it for less time.Īlthough this is not necessary, some bakers believe that you should always soak your raisins in warm water before using them in a recipe so that you have plump raisins. If you want to make a smaller version, feel free. Please see the recipe card below for specific quantities. Do not overbake! Cookies will continue to bake as they cool on the baking sheet. At a Glance: Here is a quick snapshot of what ingredients are in this recipe.It makes your cookies turn out so much better! Melted butter gives the cookies their chewy texture. Add in eggs and vanilla, and mix on low speed to combine.In a separate bowl, combine the dry ingredients, and then add the dry ingredients to wet ingredients and mix.Don’t scoop your measuring cup directly into the four as this compacts the flour adding too much flour. Make sure you are measuring your flour correctly.Store cookies in an airtight container at room temperature. Set raisins in a bowl of warm water and soak for 15 minutes then drain well and pat dry with paper towels. Line 2 baking sheets with parchment paper and set aside. Let the cookies rest on the cookie sheet for a couple of minutes before transferring to a wire rack to cool. Prep: Preheat the oven to 350F with a rack in the center of the oven. The edges should look brown and the centers still slightly soft. Scoop 1/4 cup balls of cookie dough using a cookie scoop onto the prepared baking sheet and bake for 14-16 minutes.Stir the dry ingredients into the wet ingredients until just blended. Beat in the ground cinnamon, vanilla, egg, and egg yolk for 2-3 minutes until light and creamy. In a large bowl, cream together the melted butter, brown sugar and granulated sugar until well blended with an electric mixer.Mix flour, baking soda and salt set aside.
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