![]() ![]() Sugar: Use a combo of granulated and brown sugars in this recipe for the perfect ratio of sweetness and depth of flavor.Butter: I always use unsalted butter for baking recipes because then I can control the amount of salt that goes into a recipe, so I recommend using that for this recipe, too! That being said, if you only have salted butter on hand, reduce the amount of added salt in the recipe to 1 teaspoon.Raisins: I used all dark raisins in testing this recipe, but I can guarantee that using golden raisins or a mix of dark and golden raisins is an excellent idea.Since this really is a “go big or go home”-kind of cookie, we want to be sure we’re using the best, freshest, most delicious ingredients possible to make each oversized cookie sing. Best Ingredients for Giant Oatmeal-Raisin Cookies It will turn even the most skeptical raisins-in-cookies people into fans (you know who you are). And now that this vision has become a reality, I am THIS EXCITED to share the recipe with you. Hello hello, my friends and fellow bakers! For months now, I’ve had this vision of creating extra-large cookies with oatmeal and raisins - just big, oversized cookies that are extra-soft and extra-chewy and extra-full of the classic warm spices and flavors that we oatmeal-raisin cookie lovers enjoy so much. Give these larger-than-life treats a try and enjoy them with a glass of cold milk for the ultimate dessert experience. Full of plump raisins, chewy oats and warm spices, these cookies will delight the oatmeal-raisin cookie lovers of the world but might also turn skeptics into fans. That’s why we went all out on these Giant Oatmeal-Raisin Cookies, which are as big as your hand but just as soft, chewy and flavorful as the original. Leave the cookies on the hot pan for 10 minutes you take them out of the oven where they will continue to cook a bit firming up the center.When it comes to cookies, no size is too big. When you remove them from the oven, the edges should be lightly brown and the inside should look uncooked. Lightly press each ball to make a disk that is about 1/2 inch thick.īaking the cookies for 10-12 minutes, turning them half way through. Place 6 balls on each pan, no more so they won’t be too close together. After about 10-15 minutes, remove the dough from the refrigerator and spoon out large scoops of dough making balls about 1 to 1 1/2 inches thick. Put the dough in the refrigerator while you prepare your baking sheets, lining each one with parchment paper. Use a large wooden spoon to mix in the oats and the raisins and cranberries. Add the flour mixture little by little, mixing until fully incorporated. Add room temperature eggs, one at a time, beating each until fully incorporated. In a separate bowl beat room temperature butter and both sugars until light and fluffy, about 4 minutes. Combine flour, baking soda and salt in a bowl. But for now, finally… I am content.ġ cup (2 sticks) unsalted butter at room temperatureģ cups old fashioned rolled oats (not instant)ģ/4 cups dried cranberries (or use 1 1/2 cups of regular raisins) I always like to continue to test new recipes against my favorites. If you have an oatmeal raisin cookie recipe that you swear by, let me know. ![]() Mix in white raisins or other favorite dried fruits to your liking! Finally, I love dried cranberries so I used half regular raisins and half dried cranberries. I used Bob’s Red Mill Old-fashioned Rolled Oats, which you can find at many grocery stores. I also love nice texture and highly suggest using quality, old-fashioned oats instead of a quick cooking variety. The biggest surprise to me is that there is no cinnamon in this recipe like most I have tried. When one more item in your repertoire is perfectly finalized to your liking, it feels good, like one more side of your Rubik’s cube is solved showing solid color. If you are an avid baker, I am sure you know that feeling. ![]() I will just come right back here and make these time and time again. When I want a basic oatmeal raisin cookie, I will not launch a new internet search or flip through more cookbooks. Finally, after years, I have finalized an oatmeal raisin cookie recipe that does not leave me searching for the next. I feel like staking a flag in the top of this cookie mountain. Christmas Cookies Cookies Desserts & Sweets 47 Comments Soft on the inside, crunchy around the edges. ![]()
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