When baked from frozen, they’ll likely take an extra minute or two. Just place the balls in a Ziploc bag and store them in the freezer. Store unbaked cookies after forming them into balls. Add the sugars and continue beating until the mixture is light and fluffy 2-3 minutes. In a large bowl or stand mixer, beat the butter until soft and creamy, about 2 minutes. Step 2: Pour the butter, along with any browned bits, into a large, heatproof bowl. Preheat oven to 350 degrees and line 2 baking sheets with parchment paper or silicone mats. Make sure the cookies have cooled completely before storing them.įREEZE DOUGH. Step 1: Begin by browning the butter in a saucepan until it’s amber golden brown and smells nutty. Mix on high for 2 minutes so its nice and creamy. In a separate mixing bowl, whisk together flour, cornstarch, baking soda and salt. Add eggs and stir well, then stir in molasses and vanilla extract until completely combined. In a large bowl cream together the softened butter, peanut butter, and both sugars. In a large mixing bowl, combine melted, cooled butter, sugars, and cinnamon and stir until well-combined. Keep cookies in a container or freezer storage bag for up to three months. Line baking sheets with parchment paper, silicone baking mats, or leave ungreased. Keep baked oatmeal raisin cookies in an airtight container at room temperature.įREEZE BAKED. Bake at 350☏ for 30 to 35 minutes or until light golden brown. Press the dough into the bottom of an ungreased 13 x 9-inch baking pan. Try adding nutmeg and ginger along with the cinnamon to give it more of a fall-ish flavor.īar cookies. E asily substitute craisins, dried chopped dates, or golden raisins, or leave them out.Īdd flavor. Simple as that, your first batch is ready in about 25 minutes! Recipe Tips Bake for 9-11 minutes or until the tops are just set. Form the dough into balls about 1 to 1½ tablespoons in size (I recommend using a cookie scoop to easily make uniform sizes) and place them 2 inches apart on the baking sheets.īAKE. Beat in the oats with the mixer on low, then stir in the raisins using a large spatula or wooden spoon.įORM. Turn the mixer down to low speed and carefully beat in the flour, cinnamon, baking soda, and salt. Then beat in the vanilla and eggs.ĭRY INGREDIENTS. In a large bowl using an electric mixer, or stand mixer, beat together the butter and sugar until fluffy. Line the cookie sheets with parchment paper or silicone baking mats. So if you’re looking for the perfect oatmeal raisin cookies, then this recipe is definitely for you! We absolutely love how these easy oatmeal raisin cookies are so chewy, packed with texture, and have a delicious brown sugar flavor and a hint of cinnamon. I don’t recommend using instant oats (they’re too fine and behave more like flour), or steel-cut oats (they’ll end up too hard and crunchy in your cookies). Then finally, we’re using quick or old-fashioned oats.A hint of cinnamon is a must for oatmeal raisin cookies in my book.Brown sugar adds a caramel-like undertone and makes the cookies extra chewy. We’re starting with real butter for the most flavor.
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