Irresistible pleasure,  Soft and Chewy Oatmeal Raisin Cookies

This delicious cookie recipe finally comes up. I can’t describe how much my family is happy because that Oatmeal Raisin Cookie testing is finally done. They’ve enjoyed the ridiculous number of cookies that have come their way, haha. I recommend very much this well-tested recipe If you and your family love Oatmeal Raisin Cookies too.


There are many reasons that make this recipe for Oatmeal Raisin Cookies different from the rest!

First, we substituted the baking powder for the baking soda which is typically found in cookie recipes. Baking powder gives these cookies a little more loft and helps prevent the heavy, dense texture sometimes found in thick oatmeal cookies. These cookies are easy to bite into and a little more airy and. Yummy!

·    Second, we add a teaspoon of liquid magic: coconut extract. You probably won’t notice the coconut flavor, unless you’re looking for it and know it’s there. The addition of coconut extract elevates the cookie flavor without overpowering the oats and raisins. This hint of coconut flavor adds a ton of interest and uniqueness to our cookie recipe.

·    Finally, we reduced the amount of cinnamon typically found in oatmeal cookies. Just a hint of cinnamon was all these cookies needed. Now we have the perfect cookie recipe where you can taste the oats, raisins, and buttery caramel flavor all in one delicious bite. yummy yum!!


Does we can use quick or instant oats in this recipe?

the Oatmeal Raisin Cookies It was designed to be thick and chewy with plenty of character, and that wonderful texture comes from the whole old-fashioned rolled oats. I do not recommend using quick or instant oats for this recipe.


Can we freeze these Oatmeal Raisin Cookies?

 Yes, you can freeze the baked cookie for about 3 months. Or, better yet, roll the cookie dough into balls and flash freeze on a pan until set. Once frozen transfer the dough balls to a zipper bag or airtight container.

Now you can remove a few cookie dough balls and bake as needed! Fresh hot cookies in no time.

This recipe makes 40 big chewy cookies.

Our recipe is easily halved if desired. But I say make the entire batch, bake some, and freeze some for later. 

What is the texture of these cookies?

These oatmeal raisin cookies are soft when they come out of the oven, then harden a bit once cooled. They are incredible eaten slightly warm with a glass of cold milk. Once cooled, store the cookies in an airtight container where they will soften just a bit.

If you prefer a softer cookie, add a small piece of bread to the container. The bread will harden and the cookies will become a little softer.

Where did Oatmeal Raisin Cookies come from?

Undoubtedly one of the most popular cookies in the United States, Oatmeal Raisin Cookies have been around since the early 1900’s. Originally thought to be based on the Scottish oatcake, which is a cross between a cookie and a cracker.
These iconic sweet treats have been a lunchbox favorite for generations. They’re a memorable after school snack, especially when served with a glass of cold milk. Enjoy this great recipe!

Oatmeal Raisin Cookies RECIPE


Ingredients:

1 ½ cup all-purpose flour (200g)

3 cups old-fashioned rolled oats, NOT instant or quick cooking (300g)

½ teaspoon baking powder

½ teaspoon salt

¼ teaspoon ground cinnamon

16 tablespoons unsalted butter, room temperature (226g or 8 ounces)

1 cup light brown sugar, firmly packed (226g)

¾ cup granulated sugar (134g)

2 large eggs, room temperature

1 teaspoon vanilla extract

1 teaspoon coconut extract

2 cups raisins (328g)


Instructions:

1. Preheat oven to 350°F. Line two baking sheets with parchment paper. Set aside.

2. In a medium mixing bowl combine the dry ingredients: flour, oats, baking powder, salt and cinnamon. Set aside.

3. In a large mixing bowl, beat the butter and sugars together until fluffy and lightened. Add the eggs, one at a time, beating well after each addition. Add the vanilla and coconut extracts. Blend on medium speed until combined, scraping down the sides and bottom of the bowl as needed.

4. Add half the flour and oat mixture and beat on low, just until the flour disappears. Add the remaining flour and mix until combined. Scrape down the sides of the bowl and blend again. Add the raisins and mix well with a wooden spoon.

5. Roll scant 2 tablespoons of dough into a ball and place them 2-inches apart on the prepared baking sheet. Bake for 17 to 20 minutes or until the edges are set and golden brown. The centers should be soft and puffy with no wet batter visible.

6. Transfer the cookies to a wire rack to cool completely before storing.

7. Store cookies at room temperature in an airtight container. To maintain a nice chewiness, add a small piece of bread to the container. The bread will stale, but the cookies will be soft.


Recipe Notes:

Baked and cooled cookies can be frozen for up to three months in an airtight container.

Flash freeze unbaked cookie dough balls on a tray. Once frozen, store in an airtight container or zipper bag.

Add a few minutes to the baking time if dough balls are frozen.

Place a small piece of bread in the container with the cookies to maintain the soft chewy texture.

Let’s be a friends! When you try our recipe please feel free to leave a comment on this post. I’m sure your experience and insights will help all our readers, and it helps me too.


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