Oatmeal raisins cookie recipe4/14/2024 ![]() If this sounds too fussy, cold butter will work fine if using a stand mixer (this will not work if using a hand mixer).ĭO AHEAD. This cookie dough freezes wonderfully. Room temperature butter will be cool to the touch and leave a slight indentation. If you don’t have a thermometer, test the butter by placing your finger on the butter and pressing down slightly. I used room temperature butter that is 65 degrees Fahrenheit. If you opt to measure by volume instead of weight, whisk the flour first to aerate it, then spoon into a measuring cup, and then level it off with the back of a knife.īUTTER. Recipe inspired by Sarah Kieffer’s Oatmeal Raisin Cookies in 100 Cookies: The Baking Book for Every Kitchen. ![]() Remove the baking sheet from the oven and transfer the baking sheet to a wire rack and let the cookies cool completely on the baking sheet. ![]() Bake one baking sheet at a time until the edges are light golden brown and the middle looks soft and gooey. Form the dough into 2-tablespoon (45g) balls and arrange them 2-inches apart on the baking sheets. The dough will look dry use a spatula to incorporate any loose oats or raisins at the bottom of the bowl. Strain the raisins from the water, and add the raisins at low speed until incorporated. Add the flour mixture to the wet ingredients and mix at low speed until combined, then add the oats until just mixed. Scrape down the sides and bottom of the bowl as needed. Add the egg and beat on medium speed until incorporated, about 2 minutes. Add the brown and white sugars and cream on medium speed until light and fluffy, about 3 minutes. In the bowl of a stand mixer with a paddle attachment or a large bowl with a hand mixer, beat the butter on medium speed until creamy, about 2 minutes. In a medium bowl, whisk the flour, baking soda, cinnamon, salt, and nutmeg together. This will ensure the raisins are soft and plump. Warm 1/3 cup (158 ml) of water in a bowl and place the raisins in the water to soak until ready to use (step 5). Alternatively, one large baking sheet lined with parchment paper will also work. Line two half-sheet baking sheets with parchment paper. Adjust an oven rack to the middle of the oven. European-style butter, such as Kerrygold, has a higher butterfat content that adds an extra richness and buttery flavor to these cookies. Whole nutmeg, freshly grated with a Microplane is also worth the upgrade.ĮUROPEAN-STYLE BUTTER. Regular cinnamon from the grocery store works great, and if you want to amplify the flavor, it’s worth seeking out Saigon Cinnamon for that Red Hots cinnamon candy punch. Flavor Boosters: Ways to Elevate these Oatmeal Raisin CookiesĬINNAMON. Just ensure your ingredients are fresh (the smell is always a telltale sign). I used Bob’s Red Mill whole wheat flour and old-fashioned oats in this recipe, but use whichever brand you like best. The butter, brown sugar, and white granulated sugar add structure and texture to the cookie and perfectly complement these wholesome ingredients. These oatmeal raisin cookies have whole wheat flour and oats yet are not gritted with healthfulness. Flavorful cookies start with flavorful ingredients With a lower proportion of oats, I used whole wheat flour to add a little extra cragginess to the cookies and make them perfectly acceptable to eat for breakfast or with your morning coffee. I no longer battled the inevitable spread of cookies across the cookie sheet with only little mountains of raisins poking up. Her cookies had a smaller ratio of flour to oats than other recipes I’d tried, and this proved to be a game-changer. The Oatmeal Cookie Recipe in Sarah Kieffer’s 100 Cookies: The Baking Book for Every Kitchen cookbook inspired me to create this recipe. ![]() Dare I say these cookies may convert the Oatmeal Raisin cookie haters into believers and consumers. I’ve asked myself time and time again, “why is it so hard to make good Oatmeal Raisin cookies?” I’d tried the most popular recipes on the internet and always experienced disappointing results I wanted them to be thick but not cakey, have the perfect touch of raisins, and taste toothsome but not “healthy.” Then, I created these: they are made with whole wheat flour, have a respectable amount of raisins (though you can add more!), and come out of the oven perfectly thick and chewy. ![]()
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