oatmeal raisin cookie recipe food network

When measuring flour, we spoon it into a dry measuring cup and level off the excess. Cool the cookies on the baking sheets for 3 to 5 minutes and then transfer to wire racks to cool completely. Bake, rotating the baking sheets halfway through, until golden brown, about 12 minutes. Beat in the oats, peanuts, raisins, chocolate chips and toasted coconut.ĭrop the dough by heaping tablespoons onto ungreased baking sheets. Reduce the speed to low and gradually beat in the flour mixture. Beat in the milk and vanilla until blended. Beat in the eggs, one at a time, until incorporated. Meanwhile, whisk together the flour, baking soda, cinnamon, salt and nutmeg in a medium bowl.īeat the butter, brown sugar and granulated sugar in a large bowl using an electric mixer on medium speed until creamy. Cool for 10 minutes on the baking sheet, then transfer to a cooling rack to cool completely.Spread the coconut on a rimmed baking sheet and toast, stirring occasionally, until golden brown, about 5 minutes set aside to cool. Bake for 13 to 15 minutes, or until golden brown. In a medium bowl, combine the flour, oats, cinnamon, baking soda. Line 2 heavy large baking sheets with parchment paper. Place them about 2-inches apart on the tray - do not press down. Position a rack in the center of the oven and preheat to 350 degrees F. Use a 1/4 cup ice cream scoop to scoop and shape the balls of dough. Line two large baking sheets with parchment paper or a silicone baking mat. Cover the mixing bowl with plastic wrap and transfer to the refrigerator to chill for 30 minutes. 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. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and brown sugar and beat until light and fluffy. Add the molasses and vanilla and beat until combined, about 1 minute. In a medium bowl, sift together the flour, salt, cinnamon, allspice, baking powder and baking soda. Add it into the creamed mixture in 2 to 3 batches, mixing until just. Mix together the flour, salt and baking soda in a medium bowl.

Add the eggs, one at a time, and beat until just incorporated. Add the eggs one at a time, scraping the bowl after each one. 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. In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt. To start, toast the rolled oats in the oven for just about five minutes. Line 2 baking sheets with parchment paper. 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. 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.

Oatmeal raisin cookie recipe food network