Add in the eggs, then stir in the vanilla. In the bowl of a stand mixer, beat the butter and sugars until smooth and creamy. In a medium bowl, soak the raisins in cold water for about 10 minutes. You will also love these Classic Oatmeal Chocolate Chip Cookies!Īll right, now that we’ve waxed poetic about each ingredient needed for this recipe, let’s make cookies! Here’s how to do it in six simple steps: You want the oats to retain some of their chew after baking, and old-fashioned oats will deliver. Old-fashioned oats: Please use old-fashioned rolled oats for this recipe - not instant oats, not steel-cut oats, not quick-cooking oats.Baking soda and baking powder: more small-but-mighty ingredients that are essential to cookie baking! Be sure your baking soda and baking powder are both fresh so they can do their jobs right.Cinnamon: 1 teaspoon of this standard spice is all you need to give these giant oatmeal-raisin cookies their classic flavor!.If you only have table salt, reduce the amount of salt to 1 teaspoon. Sea salt: As a true food nerd, I have no fewer than six different types of salt at home but for this recipe, fine sea salt is ideal.All-purpose flour: I usually use unbleached all-purpose flour for cookie recipes (reserve the bleached flour for yellow or white cakes, etc.), but either can be used here - whatever you have on hand.In reality, just a small amount of it can serve as a powerhouse ingredient in giving cookies just that much more flavor. Vanilla: This small-but-mighty ingredient is often used but underrated in recipes.Eggs: a baker’s BFF for binding and moisture in cookie recipes!.Sugar: Use a combo of granulated and brown sugars in this recipe for the perfect ratio of sweetness and depth of flavor.Butter: I always use unsalted butter for baking recipes because then I can control the amount of salt that goes into a recipe, so I recommend using that for this recipe, too! That being said, if you only have salted butter on hand, reduce the amount of added salt in the recipe to 1 teaspoon.Raisins: I used all dark raisins in testing this recipe, but I can guarantee that using golden raisins or a mix of dark and golden raisins is an excellent idea.Since this really is a “go big or go home”-kind of cookie, we want to be sure we’re using the best, freshest, most delicious ingredients possible to make each oversized cookie sing. Best Ingredients for Giant Oatmeal-Raisin Cookies It will turn even the most skeptical raisins-in-cookies people into fans (you know who you are). And now that this vision has become a reality, I am THIS EXCITED to share the recipe with you. Hello hello, my friends and fellow bakers! For months now, I’ve had this vision of creating extra-large cookies with oatmeal and raisins - just big, oversized cookies that are extra-soft and extra-chewy and extra-full of the classic warm spices and flavors that we oatmeal-raisin cookie lovers enjoy so much. Give these larger-than-life treats a try and enjoy them with a glass of cold milk for the ultimate dessert experience. Full of plump raisins, chewy oats and warm spices, these cookies will delight the oatmeal-raisin cookie lovers of the world but might also turn skeptics into fans. That’s why we went all out on these Giant Oatmeal-Raisin Cookies, which are as big as your hand but just as soft, chewy and flavorful as the original. They’re so irresistible and delicious.When it comes to cookies, no size is too big. These are the best oatmeal cookies you will EVER bake. The perfect throwback treat when you need a comforting sweet! Those are the best cookies in the world according to my household, at least! There is just nothing not to love about an warm, home-baked oatmeal cookie. Oatmeal cookies combine all the classic goodness of every good cookie in the world – the buttery indulgence of a chocolate chip and the spiciness of a snickerdoodle. And then another one.Įven my meh-about-oatmeal hubby couldn’t resist a short stack of these scrumptious cookies! I wasted no time grabbing a glass of milk and plucking one hot off the pan. I had a couple close successes, a few failures, and then I pulled these out of the oven, and the clouds parted. I’ve baked dozens of batches of oatmeal cookies, but no more than I have in the past few weeks. You know the one, flat and buttery, with crisp edges and a soft, chewy texture. And that vanilla aroma as they bake! Oh, the right oatmeal cookie is just so good. That’s why, today I decided to help you solve your longtime search for the ultimate old-fashioned oatmeal cookie. Sometimes, the simplest recipe can be the hardest to find. Mug Cakes, Cookies & Small Batch Dessertsīuttery soft, old-fashioned vanilla oatmeal cookies that melt in your mouth! Our readers LOVE these! Just like grandma used to make… but better.
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