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Oatmeal raisin cookies recipe4/3/2024 ![]() I tend to weigh the cookies out to 85g each (slightly smaller than the NYC cookies, but you can make them even smaller or bigger if you wish) – and then squish them down slightly to about 2cm thick – then I freeze them for 30 minutes before baking. Use your stand mixer or an electric hand mixer to cream together 1 cup of softened butter, 1 cup of light brown sugar, and ¼ cup of white granulated sugar until smooth. I use plain flour, and add in baking powder – but you can use 150g of self raising, and remove the baking powder from the recipe! One thing that is different with these, is I do find you have to squish the cookie slightly before baking. Preheat your oven to 350☏ (175☌) and line a baking sheet (s) with parchment paper or a silicone baking mat. ![]() You can sub the sugars for dark brown sugar too – but generally I avoid caster sugar when it comes to cookies these days as I find it can spread too much! For the best texture, I recommend the granulated/soft sugar sizes! Flour Preheat your oven to 375☏ (190☌) and line two large cookie sheets with parchment paper. You can use all light brown sugar, or all white granulated sugar! Like my other cookies, I love the two different sugars in the mix – the light brown sugar gives a lovely flavour, and the granulated sugar is ideal for the cookie. The raisins give a softer texture, just like you would get with chocolate chips (side note, if you don’t like raisins, you can use chocolate chips in them!). The texture for these is lovely and soft, but the outside is quite chewy – and that’s the best thing ever. I’ve seen varying recipes for these over the years, with some using far more oats, and some using far less – but I found my personal favourite was a 50/50 mix! You get enough oats for that delicious flavour, but also enough flour to make sure it remains a good cookie! The base remains very similar, but some of the flour has been removed and replaced with oats! The recipe is basically very very similar to my NYC cookies, because this is essentially just an oat & raisin version of them. Also, these have cinnamon in which can be just as controversial! Anyway… Recipe ![]() I will of course get comments saying “eIt’s amazing. These are a happy marriage of my NYC chocolate chip cookies and my chocolate oat cookies that have been on my blog for a few years… but just take out the chocolate and add in the raisins! Yes, that’s correct… I’ve finally published my oatmeal raisin cookie recipe! Let the celebration begin because oh holy moly you guys kept asking for them!! Say hello to your other new cookie obsession!Īfter the recent successes of my red velvet NYC cookies, triple chocolate NYC cookies and of course… the classic NYC chocolate chip cookies all I had was request after request for an oat & raisin version… and here we are! Please see my disclosure for more details!* Delicious soft, chewy and epic oatmeal raisin cookies! I’ll let you get to the recipe below.*This post may contain affiliate links. Related: No-Bake Oatmeal Chocolate Peanut Butter CookiesĬome to think of it, I don’t think I’ve ever had a bad oatmeal raisin cookie… but I must say, this recipe makes the best ones I’ve ever tried.Īs you know I could talk about recipes and food all day. The recipe is filled with staples you may already have in your pantry. Not everyone keeps raisins in the house, but if you do, you might not even have to run to the store to get ingredients. When a batch came out of the oven, I had to do a taste test!īut oats are healthy, right? So my full day of cookie munching couldn’t have been that bad… I told Megan from the Just Jill team that when I was baking these, they became my breakfast, lunch and dinner for the day. But after making these, I might make “oatmeal cookie gal” my new title. When someone sets out a cookie platter, I’m the gal that often reaches for the chocolate chip cookie ( have you tried my best-ever chocolate chip cookies?). When I think of the most classic of cookies, oatmeal raisin cookies are always near the top.
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