Chewy Oatmeal Craisin Cookie Recipe

Oatmeal Raisin Cookies (Soft & Chewy) Live Well …

WebFeb 28, 2021 · Cover the cookie dough tightly with plastic wrap and refrigerate for at least 30 minutes. Preheat the oven to 350°F (180°C). …

Rating: 4.9/5(438)
1. In a large bowl, whisk together the flour, cinnamon, baking soda, and salt. Stir in the old-fashioned rolled oats and set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl using a handheld mixer, beat the butter, brown sugar, and granulated sugar together for 1 to 2 minutes or until well combined. Add the egg and vanilla extract and mix until fully combined, stopping to scrape down the sides of the bowl as needed.
3. Add the dry ingredients and continue mixing on low speed until just combined, then mix in the raisins.
4. Cover the cookie dough tightly with plastic wrap and refrigerate for at least 30 minutes.

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Oatmeal Craisin Cookies Soft & Chewy! That Skinny …

WebNov 10, 2022 · Whisk together flour, cinnamon, baking soda, and salt. Set aside. Place butter in the bowl of a stand mixer, Using the paddle …

1. Preheat oven to 325º. Line baking sheets with parchment and set aside.
2. Whisk together flour, cinnamon, baking soda and salt. Set aside.
3. Place butter in the bowl of a stand mixer, Using paddle attachment, beat till light and creamy.Add brown sugar and sugar and mix for 3-4 minutes.Scrape down sides of bowl, then add egg and vanilla and mix on low till just incorporated.
4. Add the dry ingredients and mix on low till just combined. Then mix in oats and cranberries.

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Soft & Chewy Oatmeal Raisin Cookies Sally's Baking Addiction

WebMar 23, 2019 · Cream butter + sugars: Use a hand or stand mixer to cream the softened butter with both sugars until smooth, about 2 …

1. Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter and both sugars together on medium speed until smooth, about 2 minutes. Add the eggs and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and molasses and mix on high until combined. Set aside.
2. In a separate bowl, whisk the flour, baking soda, cinnamon, and salt together. Add to the wet ingredients and mix on low until combined. Beat in the oats, raisins, and walnuts (if using) on low speed. Dough will be thick, yet very sticky. Chill the dough for 30-60 minutes in the refrigerator (do the full hour if you’re afraid of the cookies spreading too much). If chilling for longer (up to 2 days), allow to sit at room temperature for at least 30 minutes before rolling and baking.
3. Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
4. Roll balls of dough (about 2 tablespoons of dough per cookie) and place 2 inches apart on the baking sheets. I recommend using a cookie scoop since the dough can be sticky. Bake for 12-14 minutes until lightly browned on the sides. The centers will look very soft and under-baked. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. The cookies will continue to “set” on the baking sheet during this time.

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