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There’s just something about their chewy, buttery texture and sweet and tangy taste that’s hard to beat. They’re comforting, wholesome, and remind you of being a kid. There’s no denying oatmeal raisin cookies are a classic. It’s easy enough for beginners, but everyone will think you’re a pro baker after trying them! Oatmeal Raisin Cookies Cool for 10 minutes on the baking sheet, then transfer to a cooling rack to cool completely.While there are many oatmeal raisin cookies, this one is top-notch.
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Bake for 13 to 15 minutes, or until golden brown. Place them about 2-inches apart on the tray - do not press down. Use a 1/4 cup ice cream scoop to scoop and shape the balls of dough. Line two large baking sheets with parchment paper or a silicone baking mat. Cover the mixing bowl with plastic wrap and transfer to the refrigerator to chill for 30 minutes. Add the toasted oats and raisins and mix until just combined. With the stand mixer running, slowly add the dry ingredients until combined. In a separate mixing bowl, use a fine mesh sieve to sift together the flour, cinnamon, cardamom, baking soda and salt. Add the molasses and vanilla and beat until combined, about 1 minute. Add the eggs, one at a time, and beat until just incorporated.
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In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and brown sugar on medium-low speed until creamy, about 2 minutes. Bake for 5 to 7 minutes, or until lightly toasted. Spread the oats in a single layer on an unlined baking sheet. You can pick and choose exactly what ingredients you need based on what’s in your pantry and they’ll be on your doorstep before you know it. Get Ingredients: If you don’t have everything you need on hand, you can easily purchase all of the ingredients (just click the orange button below that says ‘Get Ingredients’). Doing so will help these cookies maintain their shape and prevent them from spreading as they bake. Technique Tip: I know that it’s annoying to chill cookie dough in the refrigerator but trust me, it’s worth doing for just 30 minutes. You can use a smaller scoop if you prefer petite cookies but really, why would you want to? The inclusion of molasses is a trick I learned from Sally McKenney of Sally's Baking Addiction and one that I can't let go of.įor fat, chewy, bakery-style cookies, I scooped balls of dough using a large ice cream scoop (about 1/4 cup). Beyond the usual cinnamon, I also added cardamom for an additional warming spice, as well as molasses, which helps to keep the cookies tender and chewy. Doing so will bring out their nutty qualities and make for a more complex cookie. To start, toast the rolled oats in the oven for just about five minutes. They needed to be chockful of both oats and raisins and be actually flavorful to boot. My goal was to create chewy cookies that had just a bit of crunch around the edges. In an effort to get excited about eating an oatmeal raisin cookie, I was determined to make the very best version I could. I didn’t think that “healthy” ingredients like oats and raisins should have any place in a cookie, especially when, in the eye of a seven-year-old, raisins and chocolate chips looked the same.įast-forward to my adult life and I’ve come around to this granola bar cosplaying as a cookie. When I was a kid, there was nothing - and I mean nothing - worse than picking up what I thought was a chocolate chip cookie, taking a bite and realizing it was actually an oatmeal raisin cookie.