![]() ![]() High Altitude Adjustment: Increase flour to 1-1/4 cups and bake as directed. Bake 30 to 35 minutes or until light golden brown. Bake 15 to 17 minutes.Ībout 2-1/2 Dozen Bar Cookies: Press dough onto bottom of ungreased 13 x 9-inch baking pan. Large Cookies: Drop by rounded tablespoonfuls onto ungreased cookie sheets. Serving Tips: Add 1 cup of any one or a combination of any of the following ingredients to basic cookie dough: raisins, chopped nuts, chocolate chips or shredded coconut. All-purpose flour is preferred, but in this particular recipe self-rising flour can also be substituted if the salt is omitted.In large bowl, beat brown sugar, shortening and granulated sugar on medium speed of electric mixer until creamy.Īdd combined oats, flour, salt and baking soda mix well.ĭrop dough by rounded teaspoonfuls onto ungreased cookie sheets.īake 9 to 11 minutes or until edges are golden brown. Flour: The flour provides the main structure for the cookies.These cookies have also been successfully tested with Ener-G egg replacer as a vegan option. Egg:The egg will help leaven and bind the cookies.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. Peanut Butter and Jelly with Raisin Oatmeal. Prep: Preheat the oven to 350F with a rack in the center of the oven. From breakfast to desserts, we have recipes for every season including sweet and savory. Dark brown sugar will add even more chew. Enjoy delicious and healthy Quaker Oats recipes the whole family will love that goes beyond a bowl of oatmeal. Sugar: Brown sugar is used as the sweet component in these cookies because it creates a more chewy cookie and also adds more depth of flavor.Salted butter can also be used, but omit the added salt in the recipe. Real unsalted butter is definitely preferred in this recipe, but non-dairy butter can be substituted for a vegan option. The process of creaming the butter and sugar also helps leaven the cookies. Butter: Butter adds richness and flavor to the cookies.The top of the cookies will change from ‘shiny’ to ‘matte’ when they’re cooked in the center. Swap out the raisins for chocolate chips, dried cherries, nuts, or any other mix-ins you enjoy in your oatmeal cookies. Bake at 350☏ for 12 to 14 minutes depending on how crunchy/chewy you want. This recipe can also be seen as sort of a base recipe for chewy oatmeal cookies.Check out this article for more details on quickly bringing butter and eggs to room temperature. Slowly add the egg/raisin mixture and mix until fully incorporated. Add flour mixture to butter and sugar and mix well. Cream the butter and both sugars together. If you did not have time to plan ahead and bring your butter and egg to room temperature, you can do it quickly by heating the butter in very short burts in the microwave and by covering the egg in warm water. In a small bowl, sift the flour, salt, cinnamon, and soda together set aside.Raisins can simply be soaked in water, or try bourbon, spiced rum, or coffee liquor for even more flavor! Soaking your raisins overnight (or for 15 minutes in hot liquid) will soften them and create a more desirable texture in your cookies.This results in an easy oatmeal raisin cookie with very few ingredients! Tips, Tricks, and Techniques The creaming process of the butter and sugar along with the addition of the egg make the cookie rise without the need for any other leavening. You may be surprised to see that this recipe is made without baking powder or baking soda. ![]() Butter and sugar is mixed together with an egg, some oats, flour, and raisins to create a cookie that is slightly crispy on the outside and moist and chewy in the center. Simply perfect oatmeal raisin cookies really only need very few ingredients. This recipe calls for very few ingredients and is made without baking powder or baking soda. This simply perfect version of classic oatmeal raisin cookies are incredibly easy to make and turn out soft and chewy with hints of cinnamon. ![]()
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