HOW TO: Make McConnell’s Oatmeal Raisin Cookies from Scratch

you know what she’s referencing rightbecause otherwise it’s so awkward yeahlike I haven’t seen it in a really longtime we just don’t have our Christmassweaters I can’t remember the whole bitlike oh I can’t wait to try your sweatyballs so those yeah does it take a longtime to make your sweaty long hey guyswelcome to McConnell’s baker room I’mShannon this is Jordyn and today we’remaking oatmeal raisin cookies we areactually in the dairy where mcconnell’smakes all of our ice cream in ourproduction facility this is kind of likean at-home recipe of a cookie that weput into our one of our new fall icecream flavors our Simon oatmeal raisincookie we normally will make this inwhat like four hundred pound batches andwe’re gonna make just like a coupledozen cookies so we’re gonna start kindof like any good cookie recipe withscreaming some butter and sugarit starts with six ounces of butterwhich is a stick and a half and then 3/4of a cup of sugar so you want to get thebutter going we buy our butter in poundsand a each stick of butter is a quarterpound so we’re just going to make ourown little sticks for reference thebutter that we like to use most Baker’sdo we like to use unsalted just becausedepending on the brand you don’t knowhow much salt they’re adding to thebutter you don’t want to accidentallyhave an under salted or over-saltedrecipe so unsalted is just the way to goso if you’re using KitchenAid I think Iturned it to like four and then this isjust you can go even on like thestirring speed once it’s all togethermedium at the max I’m sorry now we’re wehave a base of the stick and a half ofbutter 3/4 of a cup of white sugar and3/4 a cup of brown sugarand we’re just gonna cream that anduntil it’s kind of lightened in colorand a little bit fluffy just a fewminutes until we add a we’re gonna turnthe mixer off and add eggs and vanillayou can tell that it’s cream becauseit’s got a little whiter color to it andit’s really fluffy and I said fluffylike five times today so that’s fun okayso this is kind of like a standardcookie recipe um just in general andwhere you cream the butter and sugar andthen you add your wet ingredients andthen you do your dry ingredients so I’mgonna get our wet ingredients whileShannon preps dry so this one has twoeggs and we I’m just gonna crack thesedirectly into the bowl also typically wemeasure our flour and grants that’s theeasiest way to get an accuratemeasurement of flour but if you’re doingthis at home we’re doing a quarter a cupand a quarter of flour and the best wayto do it is to scoop loosely and pour itinto the measuring cup and then if youjust want to kind of smooth it out ontop you don’t get too much and I treatsometimes sometimes I’ll just skip itthis has two teaspoons of vanilla in itas well so two eggs two teaspoonsvanilla and then we’re going to combinethese into the butter and sugaryou really just want to kind of mixthese until it’s fully emulsified youcan kind of like see in there when theeggs combine with butter and sugar it’lllook kind of separated at first and thenit really come together and this littlemetronome I have two teaspoons of salt ateaspoon of baking soda and two and ahalf teaspoons of cinnamon and thenwe’re just gonna add this at the sametime with the flour and once that isincorporated we’re gonna add the oatsand the raisins okay so that’s allincorporated super emulsified and we’regonna add the flour and the rest withthe dry ingredients it’s not going inI’m gonna do the oh there’s 2 and 3/4cup of oats I like to just eyeball it ifyou know what a quarter cup looks likeso that’s kind of what I’m going forit’s good enough for me and it alsocalls for 3/4 cup of reasonsonce again you can eyeball it this isalso something where if you want more orless than or none at all that’s totallyfineor nuts or chocolate chips it’s reallyjust like yeah whatever you want so theflour and the dry ingredients are allmixed in here and just you just kind ofwant it to be fully incorporated untilyou and then we’re gonna add the oatsand the raisins[Music]I’m just gonna mix it on lowdoesn’t need to we don’t need to add anyair or claw or anything so we’re justliterally just stirring it until it’stotally incorporated that’s it it’sreally simple cookie recipe and we’regonna bake them off for you guys too soyou can kind of see the finished productbut does that we’ll look when you’refinished this is also kind of one of thebest things to eat raw I’m not a hugelike cookie dough fan but this I reallylove I’m gonna preheat the oven to 350and we’ll give that a minute and we makeeverything here on parchment paper it’shonestly just like the easiest way forus to bake but a lot of people have likesilicone pads or whatever you want to doit’s not necessary but we prefer it andthen we use these like little kind ofice cream scoops they’re actually cookiedough sleepoh maybe I don’t know idea they workgreat for cookie dough whether or notfor chopping it I think they’re about anounce which is kind of a nice standardsize for an ice cream or a cookie scoopnot ice cream we use different ones ricecream and these ones this particularcookie recipe is a drop cookie sothere’s enough butter in it that whenthe butter is cooking it’s going tospread the cookie out so you don’t needto press this down or make it into acertain shapesuper easy which is nice we usually bakethese for about eight minutesmcconnell’s I feel like we err on theside of like Joey cookies so if that’snot your jam you can totally just kindof keep going these could be crispy ifyou just kept going with them but welike a really soft cookie so we do abouteight minutesand we’re at temp so I’m gonna pop thething and okay what are we doing Ithought we could just pull some oatmealraisin cookies out of the oven and we’regonna just make an ice cream sandwichwith our Simon oatmeal raisin cookiebecause more is moreyou want to do one and I’ll do one Ithink you got it oh cool yeahI’ve never done this before so anotherfirst verse so this just allows you tokeep like your ratio and check I thinkbasically just like a cleaner way tomake an ice cream sandwich instead ofjust like using a scoop and I kind oflike go over alreadythis way it kind of is like when he’ssmush it yeah I thought like now it’slike a perfect ring which is basicallyjust like a cookie cutter or a biscuitcutter and you can use any size and nowwe have ice cream sandwichesthank you so much for joining us we justfinished ice cream sandwich cookies umwe’ll see you next timeoh they’re gonna be credit yeah sweetand you’re finally gonna make creditsokay[Music]