Introduction For Oatmeal Raisin Cookies

 The classic chewy and hearty oatmeal cookies with a sweet natural way addition of puffy raisins is nothing but oatmeal raisin cookies.

These cookies present a wonderful conclusion between being so good and so good-for-you that it is no wonder they are a favorite of both children and adults. The oatmeal raisin cookies are a homely delight as they are equalized with the resonance of oats, the sweetened taste of raisins and the rather inviting catch of cinnamon in every bit.

The recipe above will help you go through the process bearing your cookies so chewy and delicious. Besides, we will discuss alternatives to the ingredients, the mistakes to avoid, and how to store them in order to make your cookies reach their shelf life.

Ingredients

Dry Ingredients:

 1 ½ cups (180g) general-purpose all-purpose flour

 1 tsp soda bicarbonate

 1 tsp of ground cinnamon

 ½ tsp of salt

Wet Ingredients:

 1 cup (227g) soften butter, unsalted

 1 cup(200g) brown sugar packed

 ½ cup (100g) granulated white sugar

 2 large egg

 1 tsp vanilla

Add-ins:

 240g old-fashioned rolled oats 3 cups

 1 1/2 cup (225g) raisins

(Optional 1/2 cup of chopped up walnuts or pecan, to give extra crunchiness)

Preparation Steps

• Warm up the Oven

Set the oven to 350 o F/175 o C. Place parchment paper or silicone baking mats on two baking sheets so that the mini muffins will not stick onto the sheets and will bake uniformly.

• Raisins (optional and Recommended)

You have to soak the raisins in warm water to allow them to absorb the water; this is normally 10 minutes. This will make them puff out and thus they will be juicier in the end as cookies. Drain and dry on paper towels and add to the dough.

• Dry Ingredients Mixing

Whisk:

 Flour

 Baking soda

 Cinnamon

 Salt

• Blend the Sugar and Butter

Cream the softened butter along with the brown sugar and granulated sugar in the big mixing bowl with the aid of an electric mixer unit until their colors turn light and fluffy matters, this to a duration of approx 2-3 min. The usage of proper creaming, makes the cookies to rise and be tender in texture.

• Eggs and Vanilla

Combine eggs, one by one and beat in each one. Next add the vanilla extract. A piece of mixture should be smooth and thick.

• Mix Wet and dry Ingredients

Incorporate the wet mix with the dry one gradually. Whisk stirring or alternatively use a spatula until everything is just mixed but not over mixed (the cookies will be tough).

• Add in Oats, stir in Raisins

Add the oats, raisins and nuts, (if used). These will be thick, chunky, which is great at making chewy cookies. Forming, and Baking

• The Dough is to be Scooped

To form cookies, drop heaping tablespoon (or as much cookie scoop) amounts of dough onto the ready baking sheets. Deposit the scoops leaving spaces of 2 inches between the scoops in order to allow spreading.

• Bake

Oven-bake on a preheated oven 10-12 min or until the edges turn crisp golden brown but centers still are a bit undone. This creates soft chewy insides.

• Cool

The moment the cookies are made, Generally, place the cookies in a baking sheet to cool until the baking sheet is completely cooled down with 5 minutes then place it on a wire rack to finish cooling.

Tips for How to make the Best Oatmeal Raisin Cookies

 Use whole Rolled Oats instead of instant.

The cookies have the best texture when rolled oats are vintage. The cookies may turn mushy and too soft due to instant oats.

 Melt the Butter Nice and Easy.

Not too cold otherwise it won t cream properly. Too soft, and the cookies will be spreading. Allow it to rest at room temperature 30-45 minutes.

Don’t Over bake

The secret towards nice chewing cookies is under baking them. They will still solidify as they cool over the baking sheet.

A pinch of Nutmeg

To make it more warm, incorporate 1/4 teaspoon of ground nutmeg to the dry mixture.

Storing and Preparing in advance

 The way to store

Room temperature: Cookies may be stored, in a container with a closed lid, within 5 days. Add a slice of bread in the container so that they remain soft.

Freezer (Baked): Cookies can be frozen any time after they are fully cooled in an airtight container or a zipper lock plastic bag.

Freezer (Unbaked Dough): Scoop dough in balls then freeze in a tray until it is hard then move in a bag or container. Oven straight out of the freezer. Simply add 2 additional minutes, to the regular baking time.

Conclusion

There is something warm about a batch of oatmeal raisin cookies that are removed out of the oven; heartwarming. They are also chewy and comforting as they are filled with plenty of warm flavors. These cookies should make everyone cheerful to the last cookie bite no matter whether you are having them on a holiday or a potluck or a quiet afternoon at home.

Besides, the recipe is quite flexible you can add your personal favorite ingredient or reduce the sweetness. After you get to taste this home-made cookie, you could not possibly compare any other store-bought oatmeal candy cookies again.

Therefore, collect your ingredients, warm up your oven, and fill your place with an amazing aroma of comfy cookies. Happy baking!