#Oatmeal and raisin cookie recipe how to

Bake for 12-15 minutes, until the edges are turning golden brown.

I generally can fit 9 cookies on each baking sheet.

Repeat with the remainder of the dough.

Gently tear the ball in half and place each piece on the baking sheet with the jagged, torn edge facing up.

Scoop out a scant 1/2 cup of dough, rolling it into a ball in your hands.

Add raisins, mixing just until incorporated.

With stand mixer on low speed, gradually add dry ingredients to wet ingredients until well-combined.

In a separate bowl, whisk together flour, oats, baking soda, baking powder, and cinnamon.

Add egg, egg yolk, and vanilla, mixing to combine well.

In the bowl of a stand mixer, combine butter, brown sugar, and white sugar, beating until light and fluffy.

Line baking sheets with parchment paper or silicone baking mat. Place each half piece of the balls of cookie dough on a parchment lined cookie sheet with the jagged edges facing up (you can use parchment paper or a silicone baking mat to line the cookie sheet). Use your hands to roll that dough into a ball. Then, use your hands to pull the ball apart into two halves. The edges where the ball tore will be kind of jagged. After making the cookie dough, scoop out a scant 1/2 cup of the dough. I just use my 1/2 cup measuring cup, but I don’t fill it completely. Then add those dry ingredients to the wet ingredients.Īfter you’ve added the flour mixture, add in the raisins and mix on low speed just to combine. Whisk together the flour, baking soda, baking powder, cinnamon, salt, and oats in a large bowl. Then you’ll add the eggs and vanilla, scraping down the sides as needed.

First, you’ll cream together the room temperature butter, brown sugar, and white sugar using a stand mixer fitted with a paddle attachment (or a hand-held electric mixer). (Full printable recipe is available below) It’s super easy, but I use a slightly different technique than you may have used before.

I’m going to explain exactly how I get them to have such a perfectly soft, bakery style texture so that you can enjoy these as well! How to Make This Easy Oatmeal Raisin Cookie Recipe

The recipe is adapted from this oatmeal chocolate chip cookie recipe at Our Best Bites. I made these cookies midway through the week…the recipe makes about 24 cookies and there were maybe only 4 left by the time my better half returned home. And with oatmeal and raisins, they pretty much can count as a breakfast food, right?! The oatmeal gives it a little bite to balance the soft, plump raisins. These cookies are buttery and have a hint of cinnamon that melds perfectly with the sweetness of the brown sugar. Why Bakery Oatmeal Raisin Cookies Are Sure to Be a Hit They’re soft and chewy with slightly crispy edges. I call them bakery style oatmeal raisin cookies because they’re larger than the typical home-baked cookie.

You guys. These oatmeal cookies are delightfully perfect. I decided to make some bakery style oatmeal raisin cookies, which was one of the best decisions I made all week. The Best Oatmeal Cookie Recipe with Raisins

#Oatmeal and raisin cookie recipe how to