TATE'S OATMEAL RAISIN COOKIE RECIPE PRO

For chewier cookies, slightly underbake them. Drain them and pat them dry before adding them to the dough. For extra plump raisins, soak them in warm water for about 10 minutes before using them. This helps prevent it from spreading too much.

Scoop the dough into balls and chill it in the refrigerator for 30-60 minutes before baking.

TATE'S OATMEAL RAISIN COOKIE RECIPE PRO

But here are a few pro tips to take them over the top: Serve them and enjoy! Tips for the Best CookiesĪgain, this oatmeal raisin cookie recipe is the best. Then, move them to wire racks to finish cooling. Let the cookies cool on the baking sheets for about 5 minutes. The edges should be lightly browned, while the centers should remain soft.Ĥ. Bake at 350 degrees for 12 to 14 minutes. Scoop mounds of dough onto the baking sheets, leaving 2 inches between them. Mix until everything is barely combined, then add the oats, raisins, and walnuts.ģ. Finally, stir in the vanilla.Ĭombine the two bowls of ingredients, adding the flour mixture to the butter mixture. Vigorously mix them until the mixture is fluffy and light. Use a second bowl to combine the softened butter and sugars. If you have a sifter, sift the ingredients together. Mix the flour, baking soda, salt, and cinnamon in one bowl. Gather your materials and measure out the ingredients beforehand if you want.Ģ. Line two baking sheets with parchment paper, and preheat the oven to 350 degrees. Bowls, a whisk, and two parchment-lined baking sheets get the job done. You won’t need any special equipment to make these cookies. You can also add some chopped walnuts to the batter if you like. If you’re not a fan, you can leave them out. Raisins and oatmeal cookies go hand in hand. They don’t provide the same chewiness as rolled oats. Avoid using quick-cooking oats unless you have no other choice. It provides a delicious flavor and enhances the other ingredients. Like salt and baking soda, vanilla extract is in most baking recipes. They hold everything together and add a little moisture, too. Eggs act as the binding agent for the recipe. The larger amount of brown sugar will ensure the cookies have a soft, chewy texture. Add 1/4 cup of granulated sugar and a whole cup of light brown sugar. Make sure it’s softened, not melted, before adding it. Unsalted butter is best, as it lets you control the amount of salt in the recipe. Use more or less of it, depending on your taste. Cinnamon provides a rich warmth to the cookies. The baking soda helps the cookies rise, while the salt enhances all the other flavors. These ingredients are crucial to any baking recipe. Fluff up the flour, spoon it into your measuring cup, and level it off with a knife’s flat edge. Use all-purpose flour measured using the “spoon and level” method for accurate measurements. You’ll need the following ingredients to make these tempting cookies: I can’t stop making them! I guarantee you’ll put them on repeat, too. Having a good oatmeal raisin cookie recipe in your repertoire is essential.Īnd this recipe makes the softest, chewiest, most delicious oatmeal raisin cookies I’ve ever had. 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

Tate's oatmeal raisin cookie recipe