![]() ![]() Made these? Let us know how it went in the comments below. Let sit at room temperature or microwave for a few seconds for a comforting warm cookie, without having to bake a whole batch. ![]() Add raisins: You can add up to 1/2 cup raisins to the recipe as. You can also freeze baked cookies in a freezer-safe container for up to 3 months. Recipe Variations to Try Add cinnamon: Add 1/2 to 1 teaspoon ground cinnamon to the dough. The dough can also be frozen in individual portions for up to 3 months-just bake them from frozen for a few extra minutes than the time below. Step 2 Using an electric mixer, beat butter in a large. Butter two large cookie sheets, or line them with parchment paper or reusable silicone liners. Storage: These cookies will keep at room temperature in an airtight container for up to 3 days. Preparation Step 1 Heat oven to 350 degrees. Cranberries, white or dark chocolate chips, pecans, and more would all be nice. Add combined flour, baking soda, cinnamon and salt mix well. What can I use instead of raisins? Raisins are classic, but feel free to change these up with other dried fruits, nuts, or chocolate. In large bowl, beat margarine and sugars until creamy. Drop by teaspoonfuls onto ungreased cookie sheet and bake for 8-10 minutes at 350 degrees. Drop by teaspoonful onto greased cookie sheets. Add dry ingredients in small amounts alternatively with milk. Add egg mixture, plus oats and pecans (optional). Cream shortening and sugar add eggs beat until smooth. ![]() Add flour, salt, cinnamon, and baking soda. You can swap out the old-fashioned for quick oats if you need, but your cookies won’t be as chewy. Cream butter, brown sugar, and white sugar. What kind of oats are best for oatmeal raisin cookies? Old-fashioned oats are perfect in these retro cookies because they’re bigger and thicker than modern quick oats. These cookies are straight from my grandma’s house to yours-they’re soft and chewy, full of tart fruit, and have just a touch of spice that’ll keep you coming back for more. Add to sugar and egg mixture and mix well. Whisk together the flour, salt, baking soda, and cinnamon. Add the eggs and vanilla extract, and beat well. Sure, I could bake up a batch of oatmeal cookies, with no add-ins, or thin & crispy oatmeal cookies, or even oatmeal chocolate chip cookies (best of both worlds, tbh), but when I need that nostalgia, nothing will do but oatmeal raisin. Make the cookie dough: Beat together the shortening, brown sugar, and white sugar. Chocolate chip cookies get all the hype, but when I’m looking for comfort, nothing beats out oatmeal. ![]()
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