Oatmeal Raisin Cookies
I have a perfect oatmeal raisin cookie recipe for you that is a cinch to throw together because it uses melted butter. You can use quick oats or old fashioned- whichever you have on hand so you have ultimate oatmeal raisin cookies that rival your local bakery. This recipes takes about 10 minutes to prep and uses no mixer!
For the full printable recipe: https://www.bostongirlbakes.com/bakery-style-oatmeal-raisin-cookies/
Tools Used:
Cookie Sheet: https://amzn.to/4razPaq
Cordless Hand Mixer (I love this thing!) - https://amzn.to/3O3OhCe
Cookie Scoop: https://amzn.to/4cfcbVm
Vanilla used: https://amzn.to/4ukITvb
Parchment baking sheets: https://amzn.to/3Ne8LZ0
Chocolate Chips: https://amzn.to/4sUgbjt
Flaky Sea Salt: https://amzn.to/3PrurkX
Ingredients
2 cups (240 g) all purpose flour *spooned and leveled
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1 cup (2 sticks, 226 g) unsalted butter melted and slightly cooled
1 cup (213 g) packed light brown sugar
½ cup (100 g) granulated white sugar
2 large eggs room temperature
2 teaspoons vanilla extract
2 cups (200 g) old-fashioned oats
1 ½ cups (234 g) raisins
Instructions
Combine dry ingredients. In a medium sized mixing bowl, whisk your flour, baking soda, salt, and cinnamon together. Set aside.
Combine wet and dry ingredients. In a second bowl whisk together your melted butter and sugars until evenly combined, about 1-2 minutes. Add in your eggs and vanilla. Whisk to combine.
Combine wet and dry mixtures.. Add in your dry ingredients, and with a wooden spoon or spatula stir to combine. Be careful to not overmix.
Add oats and raisins. Stir in your oats, and raisins with a rubber spatula or wooden spoon.
Refrigerate dough. Chill the cookie dough for at least 2 hours, up to 24 hours. Simply cover the bowl and refrigerate the cookie dough for 24 hours. You can also scoop before chilling (I let the dough rest for 10 minutes to thicken then scoop). When ready to bake, allow the dough to sit at room temperature for several minutes to allow for easy scooping.
Prep oven and pans. Position a rack in the center of your oven, and preheat the oven to 350°F/177°C. Prepare a cookie sheet with parchment paper (or you can use a silicone baking mat)
Bake. Use a medium scoop (about 2 Tablespoonsful) and place 12 cookies about 2 inches apart onto a cookie sheet. Bake on the middle rack for 10-12 minutes for smaller cookies until edges are set and golden brown and middles still look slightly soft. Allow cookies to cool 5 minutes on the cookie sheet before transferring the cookies to cool on a cooling rack.
#oatmealcookies #cookies #cookiesrecipe
For the full printable recipe: https://www.bostongirlbakes.com/bakery-style-oatmeal-raisin-cookies/
Tools Used:
Cookie Sheet: https://amzn.to/4razPaq
Cordless Hand Mixer (I love this thing!) - https://amzn.to/3O3OhCe
Cookie Scoop: https://amzn.to/4cfcbVm
Vanilla used: https://amzn.to/4ukITvb
Parchment baking sheets: https://amzn.to/3Ne8LZ0
Chocolate Chips: https://amzn.to/4sUgbjt
Flaky Sea Salt: https://amzn.to/3PrurkX
Ingredients
2 cups (240 g) all purpose flour *spooned and leveled
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1 cup (2 sticks, 226 g) unsalted butter melted and slightly cooled
1 cup (213 g) packed light brown sugar
½ cup (100 g) granulated white sugar
2 large eggs room temperature
2 teaspoons vanilla extract
2 cups (200 g) old-fashioned oats
1 ½ cups (234 g) raisins
Instructions
Combine dry ingredients. In a medium sized mixing bowl, whisk your flour, baking soda, salt, and cinnamon together. Set aside.
Combine wet and dry ingredients. In a second bowl whisk together your melted butter and sugars until evenly combined, about 1-2 minutes. Add in your eggs and vanilla. Whisk to combine.
Combine wet and dry mixtures.. Add in your dry ingredients, and with a wooden spoon or spatula stir to combine. Be careful to not overmix.
Add oats and raisins. Stir in your oats, and raisins with a rubber spatula or wooden spoon.
Refrigerate dough. Chill the cookie dough for at least 2 hours, up to 24 hours. Simply cover the bowl and refrigerate the cookie dough for 24 hours. You can also scoop before chilling (I let the dough rest for 10 minutes to thicken then scoop). When ready to bake, allow the dough to sit at room temperature for several minutes to allow for easy scooping.
Prep oven and pans. Position a rack in the center of your oven, and preheat the oven to 350°F/177°C. Prepare a cookie sheet with parchment paper (or you can use a silicone baking mat)
Bake. Use a medium scoop (about 2 Tablespoonsful) and place 12 cookies about 2 inches apart onto a cookie sheet. Bake on the middle rack for 10-12 minutes for smaller cookies until edges are set and golden brown and middles still look slightly soft. Allow cookies to cool 5 minutes on the cookie sheet before transferring the cookies to cool on a cooling rack.
#oatmealcookies #cookies #cookiesrecipe
