Skip the raisins and use butterscotch chips or a mix of chocolate and butterscotch chips for extra-buttery flavor.Add a dash of cardamom or ginger to the dough.Swap the raisins for dried cherries or cranberries.Substitute chocolate chips for the raisins to make oatmeal chocolate chip cookies, or use a mix of both.If you want to step outside the traditional oatmeal raisin cookie box, though, here are a few suggestions to change them up: If you follow this recipe as written, you absolutely will not be disappointed: these oatmeal cookies are buttery, nutty, and perfectly spiced. My Favorite Variations for Oatmeal Cookies (Though I can attest that they’re still good if you can’t wait that long.) Sarah likes these best a few hours to 1 day after baking. They’ll be chewier and fully infused with brown sugar flavor. Allow the cookies to cool completely for the best texture and flavor. It may be agony, but letting these oatmeal raisin cookies cool completely only makes them better.Those 20 minutes will make your dough easier to roll into balls, so the cookies will keep their shape and develop a yummy chewy texture in the oven. Let the dough rest 20 minutes before baking.With melted butter, though, you’ll get moist, chewy cookies every time. Go for melted, not creamed, butter. According to Sarah, creamed butter cookies are unpredictable: they can easily spread too much or be too firm.It gives these oatmeal raisin cookies a delicious caramelized sweetness. Use brown sugar. Instead of using a mix of brown sugar and granulated sugar, Sarah opts for all brown sugar.These are her tips for making the best oatmeal raisin cookies: Sarah has a few excellent pointers in her book. After 5 minutes, transfer the cookies to a wire rack to cool completely, and enjoy!.Don’t worry, though – leave them on the hot baking sheets for 5 minutes out of the oven, and they’ll be delectably soft and chewy. When you take the cookies out of the oven, they should look slightly under-baked.Bake the balls at 350 degrees for 10-11 minutes, until nicely golden brown.Fold in the oats, raisins, and walnuts.Pour the wet ingredients into the bowl with the dry ingredients and mix until just combined.In separate bowls, whisk together the dry and wet ingredients.Making this oatmeal raisin cookie recipe couldn’t be easier. Raisins dot them with chewy pops of sweetness.1 large egg + an extra egg yolk give them a rich, thick dough and a moist, light final texture.I used coconut oil, and these tasted wonderfully buttery just the same! Coconut oil or melted butter adds moisture and richness.Cinnamon and vanilla extract give them that delicious warm, spiced oatmeal cookie flavor.Sea salt offsets the sweet sugar and raisins.Brown sugar adds the perfect caramelized sweetness.Baking powder and baking soda make them nice & puffy.All-purpose flour and whole rolled oats are the base of the dough.The ingredients to this recipe are simple – you likely already have them in your pantry! Her newest book, Every Day is Saturday, is a gorgeous book full of recipes that are easy and doable for weekdays but that will infuse a dreamy weekend vibe into your everyday. Sarah is the author of some of my favorite cookbooks including the Newlywed Cookbook and Feast. My personal verdict? These cookies totally hit the spot! They were exactly what I was craving, the only problem is that they disappeared too quickly! And for the sweet-toothed, a sprinkling of raisins, and buttery pecans (I used walnuts) do the trick.” Cinnamon and vanilla give these big flavor. These live in the third camp: sugar under control, but present, and no skimping on the butter (although I used coconut oil and they were still perfect). Sarah writes, “there are three kinds of oatmeal cookie: over-sugared and raisin-laden too wholesome (a hippie cookie in disguise) and then these little nuggets of joy you can’t stop eating – that just right kind of cookie. So when I flipped through Sarah Copeland’s beautiful new book Every Day is Saturday, her oatmeal cookie recipe grabbed my attention. They halfway hit the spot, but my craving continued. I ran to the kitchen and hastily threw together ingredients that I happened to have on hand and, without really measuring, I made some ok oat-ball kind of cookies. A few weeks ago, I got an intense craving for a good oatmeal raisin cookie. Happy Friday! I’m so excited to share these oatmeal cookies with you today because they truly are the best.
0 Comments
Leave a Reply. |
Details
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |