#Soft oatmeal raisin cookies recipe how to#

If you find yourself without brown sugar, you can replace it cup for cup with white granulated sugar.

#Soft oatmeal raisin cookies recipe how to#

HOW TO MAKE OATMEAL COOKIES WITHOUT BROWN SUGAR?īrown sugar helps give the cookies a deep molasses flavor and golden brown color. Stick with the rolled oats, you won’t be disappointed. I find instant oats can sometimes disintegrate into my batter throughout the cooking process and it also doesn’t really result in a good chewy cookie. Be sure you don’t skip the refrigerating process in this recipe. You need the steam from the cold butter to give the cookies that extra bit of lift to help give the extra height to these cookies. Warm butter/Room temperature butter is usually the reason behind flat cookies. Do not use rolled oats to make the flour, it will be too tough, instant oats can be pulverized much easier. Be sure to add them to your food processor and process until its turned into a flour. HOW TO MAKE THESE OATMEAL COOKIES GLUTEN-FREE:Ī good substitute for flour in oatmeal cookies is instant oats. If your baking sheet warps when it bakes it is not a high quality baking sheet and should be replaced.

Use a good quality baking sheet/cookie sheet and line with parchment paper/silicone mat.

Refrigerate your cookie dough (for at least 45 minutes) to keep the cookies thicker if you find they are baking too thin.

Spoon your flour into your measuring cup and level it off with a knife.

If you scoop your flour instead of spooning it into your measure it can be too dry.

If you mix the flour too much in the recipe the cookies can be too dry.

If you like your cookies crispy bake them for 12-13 minutes.

Under bake by 1-2 minutes if you find your cookies are coming out more crisp than you’d like.

Using a combo of brown sugar and white sugar like in my chocolate chip cookie recipe makes the best cookies.

Then place the cookies in an airtight container with pieces of parchment paper in-between to keep them from sticking together.īake your cookies straight from frozen, adding 3-4 minutes to the normal cook time. To do this, scoop your cookies onto the baking sheet and place the baking sheet in the freezer for 30-45 minutes, or until the dough is just starting to freeze. If you freeze the dough, you can either defrost it in the refrigerator and scoop it onto your cookie sheet when it’s soft enough, or freeze it already scooped out into individual cookies. When you’re ready, let them come to room temperature on the counter, or warm them in the oven at 300 degrees F for about 10 minutes before serving. For fully cooked cookies, make sure they’re at room temperature before wrapping them tightly and freezing. Oatmeal cookies can be frozen in both finished cookie or dough form. Either one of these would taste good and add some crunch to the cookie. WHAT KIND OF NUTS CAN YOU USE IN OATMEAL COOKIES?įor this oatmeal cookie recipe you can add chopped pecans, walnuts, or almonds. Honestly, no matter which oat you choose, the cookies are going to taste incredible, it’s just a texture preference. Instant oatmeal also cooks faster (even in cookie form), and in my opinion tastes the same as the rolled oats. Second, it’s what I always have in my house. First, quick oats tend to make the cookie softer. Personally, I like to use quick cooking oats for two reasons. A lot of recipes will call for old fashioned rolled oats, and they do add a lot of chewy texture to the cookie. You have a few options when choosing oats for oatmeal cookies. Oats are an ingredients I love using in recipes including Ultimate Apple Crisp, one of the most popular dessert recipes on the site. This makes sure everything gets mixed evenly, and you’ll have much better results for it. One of the best tips I’ve learned to make tasty cookies is to mix your dry ingredients together before mixing everything else in. I also use an ice cream scoop to help make each cookie the same size. I’ve also made these with dried cranberries and butterscotch chips before, and they were a big hit with my family!Īs far as desserts go, these definitely disappear the fastest. This oatmeal cookie recipe is about as easy and old fashioned as it gets, and it’s definitely one of my personal favorite cookie recipes. You can add any seasonal spices you’d like to these cookies, like nutmeg, pumpkin pie spice, or allspice. Oatmeal Cookies are soft and chewy with a brown sugar, vanilla, and cinnamon flavors. We can’t get enough of sweet and chewy oatmeal cookies including Oatmeal Chocolate Chip Cookies, Oatmeal Scotchies, Oatmeal Raisin Cookies, and Strawberry White Chocolate Oatmeal Cookies! OATMEAL COOKIES Oatmeal Cookies are the BEST soft and chewy cookie recipe, made with quick cooking oats, brown sugar, cinnamon, and vanilla extract, ready in under 20 minutes!