![]() ![]() 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. 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. Make sure you dry them well after soaking.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. If you soak them your cookies will be more moist. Raisins are dried and will pull moisture from your cookies when baking. Just make sure to bake it for less time.Īlthough this is not necessary, some bakers believe that you should always soak your raisins in warm water before using them in a recipe so that you have plump raisins. If you want to make a smaller version, feel free. Do not overbake! Cookies will continue to bake as they cool on the baking sheet.It makes your cookies turn out so much better! Melted butter gives the cookies their chewy texture.Don’t scoop your measuring cup directly into the four as this compacts the flour adding too much flour. Make sure you are measuring your flour correctly.Store cookies in an airtight container at room temperature. Let the cookies rest on the cookie sheet for a couple of minutes before transferring to a wire rack to cool. The edges should look brown and the centers still slightly soft. Scoop 1/4 cup balls of cookie dough using a cookie scoop onto the prepared baking sheet and bake for 14-16 minutes.Stir the dry ingredients into the wet ingredients until just blended. Beat in the ground cinnamon, vanilla, egg, and egg yolk for 2-3 minutes until light and creamy. In a large bowl, cream together the melted butter, brown sugar and granulated sugar until well blended with an electric mixer.Mix flour, baking soda and salt set aside. ![]()
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