Cookies Recipes

How to Make Oatmeal Raisin Cookies|The Best Oatmeal Cookies

1 cup (1/2 pound or 2 sticks) unsalted butter, softened
1 cup brown sugar, packed
1/2 cup granulated sugar
1 large eggs
2 teaspoons of vanilla extract
1 teaspoon of almond extract
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1 1/2 cups raisins
1/2 cup chopped pecans (optional)
2- 3 cups rolled oats (according to textural desire -3 cups for a more oat like textured cookie (We use Quaker Old Fashioned or Quick. Do NOT use instant.)

Preheat and prep: Preheat oven to 350°F. Line with parchment paper.

In a large mixing bowl combine the butter & sugar until smooth then and egg, beat butter until creamy. Add the vanilla and almond extract.

Add the dry ingredients together in a separate bowl: Mix flour, salt, baking soda, cinnamon, and nutmeg together in medium bowl. Stir the dry ingredients into the butter-sugar mixture. Stir in the raisins and pecans. Stir in the oats.

Refrigerate for at least 15 mins. Scoop out the dough and roll gently into a ball onto cookie sheets: You could also spoon out the dough by large tablespoonfuls onto the prepared cookie sheets, leaving at least 2 inches between each cookie.

Bake the cookies: Bake until the edges of the cookies turn golden brown, about 10 to 12 minutes. Note that the cookies will seem underdone and lightly colored everywhere but the edges. That’s okay, they will firm up as they cool.

Cool 1 minute on cookie sheets. Then carefully remove them, using a metal spatula, to a wire rack. Cool completely. They will be quite soft until completely cooled. Store tightly covered or in a ziplock bag.

Original of the video here

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