#HOMEMADE OATMEAL RAISIN COOKIE RECIPE HOW TO#
#HOMEMADE OATMEAL RAISIN COOKIE RECIPE PLUS#

Since you’ll be using softened butter chill dough 30 – 60 minutes so the cookies won’t spread too much. You’ll want to fold the oats, raisins and nuts in (using a spatula or wooden spoon) because the blender motor could burn up as the batter gets heavy.I recommend using softened or room temperature butter.It will work but there’s a few things to keep in mind: I have also made these with a hand mixer. Repeat with remaining dough.Ĭan I Use a Hand Mixer instead of a Stand Mixer? Cool: Let cool on baking sheet for a few minutes then transfer to a wire rack to cool completely. Bake: Bake in preheated oven until golden brown on edges and nearly set (center should look under-baked), about 12 – 14 minutes. Shape oatmeal cookie dough into individual rounds: Scoop dough out and shape into 1 1/2-inch balls (or 40 grams each), transfer to prepared baking sheet fitting 12 per sheet and spacing 2-inches apart. Tip for sticky dough: If dough is too sticky too shape into balls you can chill for 30 minutes or just use two spoons to drop mounds onto baking sheets.Add mix ins: Mix in oats, raisins and walnuts, mixing just until evenly distributed. Mix in dry ingredients: Add flour mixture to butter sugar mixture and mix just until combined. Blend in eggs one at a time and vanilla: Add in one egg mix. Cream butter and sugars using electric mixer: In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter, brown sugar, and granulated sugar until combined. Whisk dry ingredients: In a mixing bowl whisk together flour, cinnamon, baking soda, baking powder and salt, set aside. Line rimmed 18 by 13-inch baking sheets with parchment paper or silicone baking mats. Heat oven, prepare baking sheet: Preheat oven to 350 degrees.

How to Make the Best Oatmeal Cookies from Scratch? Just omit the salt because there’s about 1/4 tsp salt per stick of salted butter. Salted butter will work fine here if that’s what you have on hand. Just omit the raisins and add 1 cup semi-sweet chocolate chips instead. Walnuts. Optional, but who doesn’t love the additional chewy crunch to pair with the oats?Ĭhocolate chips work great here too.A freshly opened package will give best results, just don’t use some that are all super dry. Vanilla. You could also use vanilla bean paste here as well.Light brown sugar and granulated sugar. The combination gives a soft chewy cookie, and the brown sugar adds a light caramel-y flavor.Semi-firm butter will help cookies spread less. Unsalted butter. Careful not to soften butter fully.Don’t leave this out or cookies will taste flat. Cinnamon. If you’d like additional spice flavor add in 1/4 tsp nutmeg and ginger too.Baking powder and baking soda. The blend of the two offers cookies with just enough lift.All-purpose flour. Bleached or unbleached flour will work here.

Plus they absorb differently so cookies may end up dry.

Old fashioned oats. Don’t use quick oats here or the texture won’t come out the same.

#HOMEMADE OATMEAL RAISIN COOKIE RECIPE HOW TO#

#HOMEMADE OATMEAL RAISIN COOKIE RECIPE PLUS#

Homemade oatmeal raisin cookie recipe