See the steps to make these in the slideshow below. It should have a golden texture like this. Below is a photo of the bottom of the cookie. I’ve been doing this for years and it works like a charm. You can swap in whole wheat or white whole wheat flour for any or all of the all-purpose flour. Use 1 3/4 cups of flour rather than 1 1/2. You can make an adjustment to the flour to make these cookies at high altitude. After a few minutes, use a spatula to place the oatmeal cookies on a wired rack till they are cooled completely to room temperature. For the best flavor and texture, cover the dough and chill at least 4 hours, or overnight. You can use Quaker Old-Fashioned Oats or Quick Oats. using a tablespoon measure scoop heaped tablespoons of the cookie dough onto your lined cookie sheet, leaving about 1 1/2 to 2 inches between the cookies. Remove the tray from the oven and allow the cookies to cool on the pan for 2 to 3 minutes. Lastly, fold in the oats and the raisins. My kind of oatmeal cookie is thin and buttery, crispy and chewy and this is all that! If that is how you like your oatmeal cookies, you will LOVE these! Add the dry ingredients into the wet and mix with a spatula until the flour has just absorbed, do not over mix. In some pictures here you will see a variation with craisins and mini-chocolate chips. Over the many times I’ve made these, once in a while I change it up depending on how I feel! I might add chocolate chips in the batter or on top, or both, or craisins or finely chopped nuts. In the month of March I think of Irish cuisine, and oatmeal, or “porridge”, the old word, has been associated with Ireland forever! I make these oatmeal cookies all through the year, but definitely a few times in March! Most cookie recipes, even the vegan ones, call for butter or oil and white sugar. I like that it has both white and brown sugars. I know people who LOVE these cookies and have asked me for the recipe many times. Next, add in the vanilla, eggs and milk and blend until fully incorporated. You can also use an electric stand mixer if you have one. I prefer oatmeal in a meatloaf over breadcrumbs. In a large bowl with an electric mixer, blend granulated sugar, brown sugar and butter until light and fluffy. From Food Network in 2010 came this great Oatmeal Raisin Cookie recipe – it is my all-time favorite oatmeal cookie recipe! If asked what is my favorite cookie, no, it’s not chocolate chip, it is oatmeal! And this recipe in particular if I am making them! I love oatmeal as a cereal or a snack.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |