![]() See The Recipe Card Below For How To Make The Best Oatmeal Raisin Cookies Recipe. Cool for 5 minutes on the baking sheets before moving. Bake for 12-14 minutes, until slightly golden around the edges.Using a 1 1/2 tablespoon cookie scoop, scoop the dough into equal portions and spread the balls out two inches apart on the prepared cookie sheets.Scrape the bowl again then turn the mixer on low and mix in the oats and raisins. Turn the mixer on low and slowly add in the flour mixture. Scrape the bowl with a spatula, then beat in the vanilla and eggs. In another bowl, with an electric mixer, cream the butter and both sugars on high until light and fluffy, about 3-4 minutes.In a medium bowl, combine the flour, baking powder, salt, and apple pie spice.Line several baking sheets with parchment paper. Raisins – You can also use other dried fruits here!.Old Fashioned Oats – These are the flat and flaky oats.Vanilla Extract – A simple yet important ingredient to add depth. ![]() The darker the brown sugar the more molasses flavor. Brown Sugar – To sweeten with a molasses taste.Use three sticks (1 1/2 cups) which sounds like a lot, but trust me on this one. Apple Pie Spice – You can also use a mixture of cinnamon and nutmeg to achieve the same taste.Salt – This enhances and balances all the flavors mingling together.Baking Powder – To help the cookies rise.Flour – Use all-purpose flour, or you can actually use Gluten Free Baking Mix in this recipe!.So here’s what you’ll need to make these fabulous cookies: Use multiple cookie sheets or let the single cookie sheet cool before placing more dough balls on it, as a warm cookie sheet can cause cookies to spread too fast.A little hint of baking spices accentuates the comforting oat flavor, making them taste the way your very best childhood memory feels. For optimum results, bake one sheet of cookies at a time.If they do not spread enough, gently press the rounded spoonfuls of dough down with the palm of your hand and test again. If they spread too fast, refrigerate the dough for 1-2 hours and test again. Last but not least, and perhaps the most important tip of all.Use multiple cookie sheets or let the single cookie sheet cool before placing more dough balls on it as a warm cookie sheet can cause cookies to spread too fast. Always preheat your oven and load your cookies in the center of the oven.In addition to that, your cookies will not bake together. Leave a couple of inches between each cookie dough on the cookie sheet so the heat can move around them to bake them more evenly.Use old-fashioned oats, not quick oats, for a good chewy cookie.They help the cookies bake evenly, brown better, and lift off the cookie sheet without breaking. Cover your baking sheets with parchment paper or silicone baking mats.Use real vanilla extract, as it really does make a difference.For plump, juicy raisins, soak them in hot water for 15 minutes.Remove the butter and eggs from the fridge about 40 minutes in advance so the butter softens and the eggs come to room temperature.Allow the cookies to cool on the cookie sheets for about 5 minutes before moving to wire racks to cool. Bake in a preheated oven for about 10-12 minutes or until lightly browned. Using a 1 1/2 tablespoon scoop roll the cookie dough into balls and place on a parchment paper-covered baking sheet with 2 inches of space between the cookie dough balls. Now turn the mixer to low (or stir) and add the dry ingredients mixing until combined. Scrape the sides of the bowl and beater down as needed. Next, in a medium bowl, whisk together your flour, baking soda, ground cinnamon, and salt. Using an electric mixer or a stand mixer with a paddle attachment, cream the butter, granulated sugar, and brown sugar. Beat in the eggs and vanilla until combined.
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