The Ultimate Healthy Soft Chewy Oatmeal Raisin Cookies

Healthy Soft And Chewy Oatmeal Raisin Cookies …

WEBMar 17, 2018 · Pre-heat oven to 325 Degrees. Add all ingredients to a large bowl and mix until a thick cookie dough forms. Mix until well combined …

Rating: 5/5(1)
1. Pre-heat oven to 325 Degrees
2. Add all ingredients to a large bowl and mix until a thick cookie dough forms
3. Mix until well combined and a dough forms.
4. Once combined, line a baking sheet with parchment paper, and add the cookies using a cookie scoop (around 20 cookies).

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Oatmeal Raisin Cookies (Soft & Chewy) RecipeTin Eats

WEBJun 25, 2021 · How to make Oatmeal Raisin Cookies Part 1: Cookie dough. Soak the raisins to plump them (this is optional);. Drain the …

Rating: 4.9/5(105)
1. Preheat oven to 180°C/350°F (160°C fan). Adjust oven racks to middle and low position, ensuring you have 4"/10cm between each rack. Line 2 trays with parchment/baking paper.
2. Optional: Soak raisins in boiled water for 10 minutes. Drain then pat dry. (This makes them plumper).
3. Sift dry ingredients: Sift flour, salt, baking powder and cinnamon into a bowl.
4. Cream butter and sugar: Using a stand mixer or electric mixer, beat butter until creamy. Then beat in sugar until fluffy - about 2 - 3 minutes.

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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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