This also increased the chewiness of the cookie when combined with the rolled oats. I achieved this by adding a greater portion of brown sugar than white, granulated sugar and upping the toasty notes with a tad of molasses. I also wanted an oatmeal raisin cookie that was rich in flavor while being warm and toasty. This ensured the raisins were plump and chewy and didn’t shrink up into hard little dots while baking. To plump up the raisins, I rehydrated them by letting them soak in a hot water bath while the rest of the ingredients were prepped. To avoid this, I used one and a half cups of raisins and made sure to plump up my raisins before adding them to the cookie dough. And sometimes, you might only get ONE raisin in an oatmeal raisin cookie which is simply unforgivable. Oatmeal raisin cookies also tend to have hard little raisins spotted throughout them that have dried out during the baking process. Using rolled oats ensured that even when the oats soaked up some of the wet ingredients, they still maintained a small bite, giving the cookies added texture and chew once baked. To achieve this, I made sure to load it will rolled oats rather than quick oats. I knew my oatmeal raisin cookies had to be tender yet chewy. I’ve eaten way too many oatmeal raisin cookies that are too fluffy and too moist. The thing with oatmeal raisin cookies is that they can often lean closer to the muffin-top side of the spectrum rather than the cookie side. They are Oatmeal Raisin Cookie perfection.īefore diving in to create the Best Ever Oatmeal Raisin Cookie, I did a lot of research. They’re like sitting in front of a fireplace on a cold winter night. They’re like being wrapped in a warm blanket fresh out of the dryer. They’re like a warm hug from your Mom after a bad day at school. They’re soft yet chewy, loaded with plump raisins, warm spices and a touch of molasses. Think big, delicious, bakery-style Oatmeal Raisin Cookies. I understand oatmeal cookies may not sound that exciting but I’m gonna to need you to trust me on this one because these truly are the Best Ever Oatmeal Raisin Cookies. This post was originally published on Novemand updated with new photos in January 3, 2020. I promise you, someday these will be world-famous. Cool on the sheets for 2 minutes, and then move to a cooling rack to cool completely.Big, delicious, bakery-style Oatmeal Raisin Cookies that are soft yet chewy, loaded with plump raisins, warm spices & a touch of molasses. Bake until the cookies begin to brown around the edges, 12 to 14 minutes, rotating the baking sheets halfway through. Scoop the dough with a 1 1/2-tablespoon disher onto the baking sheets, leaving 2 inches between each mound. Add the remaining toasted oats and the raisins, if using, and mix to combine. Stop once to scrape down the sides of the bowl. Slowly add the flour mixture until just combined. Reduce the mixer speed to the lowest speed and add the vanilla extract and egg. Combine the butter and sugars in the bowl of a stand mixer and mix on medium speed using the paddle attachment until light in color, about 3 minutes. Add the baking powder, cinnamon and salt to the food processor and pulse 2 to 3 times to combine. Grind 8 ounces of the toasted oats in a food processor until they have the consistency of whole-wheat flour, about 3 minutes. Cool the oats for 2 to 3 minutes on the sheet. Bake until lightly toasted, about 20 minutes. Spread the oats into a single layer on a baking sheet.
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