How to Cook Appetizing Oatmeal Raisin Cookies

Oatmeal Raisin Cookies. Stock up on cereal, snacks and more. Save On Organic Food, Natural Snacks, Nut Butters, Tea, Coffee, and Bars, at Vitacost®! Beat in the eggs and vanilla until fluffy.

Beat in eggs, one at a time, beating well after each addition. Cool completely in pan on wire rack. How to Make Oatmeal Raisin Cookies. You can have Oatmeal Raisin Cookies using 13 ingredients and 6 steps. Here is how you cook it.

Ingredients of Oatmeal Raisin Cookies

1. It's 2 Cups of AP Flour SPOON FLOUR INTO MEASURING CUP.
2. You need 1/2 tsp of baking soda.
3. It's 1/2 tsp of salt.
4. It's 3/4 Cup of unsalted, melted butter (slightly cooled).
5. It's 1 Cup of packed brown sugar.
6. You need 1/2 Cup of white sugar.
7. Prepare 1 tsp of cinnamon.
8. You need 1 tbsp of vanilla extract.
9. Prepare 1 of egg.
10. You need 1 of egg yolk.
11. You need 1.5 Cup of old fashioned oats.
12. Prepare 1 Cup of raisins.
13. Prepare 1/2 cup of chopped walnuts or pecans optional.

Add vanilla and molasses, mix until combin This is an oatmeal raisin cookie developed to use vegetable oil instead of solid fats. It is a slight modification of one with which I won first place in a company sponsored contest where I work. By Cal Schroeck; Egg-Free Low-Fat Oatmeal Cookies. Delicious and moist, applesauce oatmeal cookies.

Oatmeal Raisin Cookies step by step

1. Preheat oven to 325 and line baking sheets with parchment.
2. Mix flour, baking soda and salt.
3. In separate bowl mix butter, brown sugar and white sugar until well combined. Beat in cinnamon, vanilla, egg and egg yolk. Mix until creamy and light..
4. Mix in flour until just blended. Stir in raisins and nuts and oats..
5. Use 1/4 cup measurements and spoon mixture onto baking sheet. Bake 14-16 minutes. You're looking for brown edges but still soft in the middle..
6. Let cool and enjoy 🥰.

Transfer the cooled cookies to airtight containers and freeze them for up to twelve months. For grab-and-go desserts and snacks freeze two or three cookies each in resealable plastic freezer storage bags. The origins of the oatmeal raisin cookie can be traced back to Scottish oat cakes that were eaten when extra bursts of energy were needed. These Oatmeal Raisin cookies are extra moist and chewy! This is a Cook's Illustrated recipe and they found the key to achieving this are: a) the size (these are larger than usual) and b) using baking powder, not baking soda.