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I have had cookies that spread while baking and looked horrifying, but when they came out of the oven, I was able to salvage them with this trick. You need to do this rather quickly before the cookies cool down. Want to know how to make your cookies consistently round? Here’s the secret: Right when you take the cookies out of the oven, use a circular cookie or dough cutter (or even a coffee mug turned upside down) and gently but quickly circle around each cookie so that the edges of the cookie hit the sides of the cutter or mug. They will finish baking as they start to cool down out of the oven. 30 grams seems to give me the perfect size cookie - regardless of how many I eat! Bakeīe careful not to overbake your Chewy Oatmeal Raisin Cookies! The edges should be browned and the middles should just barely be baked. I make almost all of my cookies 30 grams, regardless of the recipe I am making (such as my Brown Butter Rye Chocolate Chip Cookies and my Brown Butter Chocolate Chip Cookies). I weigh my cookies by taking a spoonful of dough and placing on my scale. They just taste a teeny bit better when baked immediately.įor portioning, you can, for sure, use a cookie scoop. I highly recommend making the dough and baking the same day rather than refrigerating the dough for a longer period. Once chilled, you will be able to shape them. If they are too sticky to shape, pop the dough in the refrigerator for 30 minutes. When you shape the cookies, the dough will be sticky, but it should be manageable. Once the dry ingredients are just incorporated, dump in the oatmeal and raisins and mix to combine. If you over-mix, the gluten in the flour will develop and change the texture of your cookies. You can use the mixer, but I like to add the dry ingredients by hand to avoid over-mixing. Quality ingredients render a quality product! Add Dry Ingredients Oh, and use a quality vanilla extract or vanilla bean paste! The flavor of these cookies come primarily from the cinnamon, vanilla and of course the oatmeal. Continue mixing until fully incorporated. Takes less than a minute! Add Eggs and Vanilla I do not own a hand mixer, and I’m too lazy to do this by hand, so I always use my stand mixer.
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For cookies, however, we don’t really want all that additional air, so there is no need to go overboard with creaming here. For cakes, you want to really cream these ingredients together because the more you do so, the more air will become incorporated which will help make an airy cake. What does “cream” mean? Generally, it means to mix the butter with the sugar until fully combined, pale yellow, fluffy and airy. With a stand mixer, hand mixer, or just by hand with a wood spoon, cream the butter with the sugars. Just make sure everything is interspersed. The perfect afternoon pick-me-up! How to Make Chewy Oatmeal Raisin Cookies Mix Dry Ingredients
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Chewy oatmeal cookies with a glass of cold milk. They are downright delish, perfectly chewy, and, best of all, incomprehensibly easy to make! Let’s break it down to show you how quick these come together. But, present me with a sensible plate of Chewy Oatmeal Raisin Cookies, I will be in my happy place. I have no interest in a crisp, dry oatmeal cookie. When it comes to oatmeal raisin cookies, they gotta be chewy. For more information, please visit my Privacy Policy. As an Amazon Associate, I earn from qualifying purchases.