![]() And what I think I can do with these is make a vegan version for one of my stepdaughters, using flaxseed meal and water as the egg substitute and a vegan margarine. Along with snickerdoodle bars, but that's another story. These baked up just soft enough and cut up beautifully and held their shape which I needed them to do as I was priority mail sending them to my step-dad for his 100th birthday. And I added the raisins then, too, to kind of break up the chunks, then finally added the flour and dumped it all into a greased 8x8" pan. I also melted and cooled the butter, added the sugar and the eggs and the spices (adding allspice to the cinnamon and freshly ground nutmeg) and the salt and baking soda because the brown sugar (despite my keeping a hunk of bread in the airtight container, still likes its little lumps, as does the baking soda. In a large bowl, sift flour with soda, salt, and spices. So I put them in the Vitamix and gave them just two or three quick pulses and between pulses, shook the container. I didn't have the quick cooking oats, only the old fashioned oats. This worked beautifully once I solved the oat problem. When baked from frozen, they’ll likely take an extra minute or two.TEN STARS! Ive been looking for a raisin bar that doesn't just crumble and lose it's shape. Just place the balls in a Ziploc bag and store them in the freezer. ![]() Store unbaked cookies after forming them into balls. Make sure the cookies have cooled completely before storing them.įREEZE DOUGH. Keep cookies in a container or freezer storage bag for up to three months. Keep baked oatmeal raisin cookies in an airtight container at room temperature.įREEZE BAKED. Bake at 350☏ for 30 to 35 minutes or until light golden brown. Press the dough into the bottom of an ungreased 13 x 9-inch baking pan. Place on the middle shelf of the oven and cook for approximately 12 to 15 minutes until the edges are slightly golden and the tops are still a little soft. Space them out to give them room to spread a little whilst they cook. Try adding nutmeg and ginger along with the cinnamon to give it more of a fall-ish flavor.īar cookies. Mould them into a roughly circular shape with your fingers. E asily substitute craisins, dried chopped dates, or golden raisins, or leave them out.Īdd flavor. Simple as that, your first batch is ready in about 25 minutes! Recipe Tips Bake for 9-11 minutes or until the tops are just set. Follow the simple steps and tips from the Betty Crocker Kitchens to get crispy and chewy cookies with a perfect balance of ingredients. Form the dough into balls about 1 to 1½ tablespoons in size (I recommend using a cookie scoop to easily make uniform sizes) and place them 2 inches apart on the baking sheets.īAKE. Learn how to make these easy and delicious oatmeal raisin cookies with raisins, nuts, butter, sugar, eggs, flour, baking soda, cinnamon and salt. Beat in the oats with the mixer on low, then stir in the raisins using a large spatula or wooden spoon.įORM. Turn the mixer down to low speed and carefully beat in the flour, cinnamon, baking soda, and salt. Then beat in the vanilla and eggs.ĭRY INGREDIENTS. In a large bowl using an electric mixer, or stand mixer, beat together the butter and sugar until fluffy. Line the cookie sheets with parchment paper or silicone baking mats. So if you’re looking for the perfect oatmeal raisin cookies, then this recipe is definitely for you! Sift the flour, baking soda, and cinnamon into the wet ingredients, using a spatula to incorporate the dry ingredients as you go. Whisk in the eggs, vanilla extract, and honey. We absolutely love how these easy oatmeal raisin cookies are so chewy, packed with texture, and have a delicious brown sugar flavor and a hint of cinnamon. Using an electric mixer, cream the butter or applesauce together with brown sugar until smooth. I don’t recommend using instant oats (they’re too fine and behave more like flour), or steel-cut oats (they’ll end up too hard and crunchy in your cookies). Then finally, we’re using quick or old-fashioned oats.A hint of cinnamon is a must for oatmeal raisin cookies in my book.Brown sugar adds a caramel-like undertone and makes the cookies extra chewy.We’re starting with real butter for the most flavor.
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