![]() The second reason is that warmer dough spreads more. The chill time gives the old-fashioned oats an opportunity to hydrate and soften a bit before baking. The reason for this is two-fold: We are using old-fashioned oats in the recipe as opposed to quick oats. ![]() Once the dough is made, cover it with plastic wrap and chill it in the refrigerator for at least an hour. ![]() Once the dry ingredients are added in, an entire cup of sweet and chewy raisins are mixed in by hand. Then, brown sugar and butter are creamed together and eggs and vanilla are added. These cookies begin by whisking together the dry ingredients with 2 cups of old-fashioned oats. How to Make Thick and Chewy Oatmeal Raisin Cookies One cookie is enough to satisfy your craving, unless you’re a fanatic like me, then it’s two cookies J While I love the slight crunch and textures that my Chewy Oatmeal, Raisin, and Walnut Cookies offer, it’s time I share a classic oatmeal raisin cookie recipe – one with the same qualities and flavors that made me fall in love with them as a kid.Īs the name suggests, these cookies are thick, chewy, loaded with oats and raisins, and a generous amount of cinnamon. Thick, chewy, and loaded with oats and raisins, these Thick and Chewy Oatmeal Raisin Cookies will be on repeat in your cookie jar.Īs a child, while my classmates preferred munching on cookies akin to my chewy chocolate chunk cookies, I was the kid who consistently asked for oatmeal raisin cookies.
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