AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |
Back to Blog
![]() I tend to weigh the cookies out to 85g each (slightly smaller than the NYC cookies, but you can make them even smaller or bigger if you wish) – and then squish them down slightly to about 2cm thick – then I freeze them for 30 minutes before baking. I use plain flour, and add in baking powder – but you can use 150g of self raising, and remove the baking powder from the recipe! One thing that is different with these, is I do find you have to squish the cookie slightly before baking. You can sub the sugars for dark brown sugar too – but generally I avoid caster sugar when it comes to cookies these days as I find it can spread too much! For the best texture, I recommend the granulated/soft sugar sizes! Flour You can use all light brown sugar, or all white granulated sugar! Like my other cookies, I love the two different sugars in the mix – the light brown sugar gives a lovely flavour, and the granulated sugar is ideal for the cookie. The raisins give a softer texture, just like you would get with chocolate chips (side note, if you don’t like raisins, you can use chocolate chips in them!). The texture for these is lovely and soft, but the outside is quite chewy – and that’s the best thing ever. I’ve seen varying recipes for these over the years, with some using far more oats, and some using far less – but I found my personal favourite was a 50/50 mix! You get enough oats for that delicious flavour, but also enough flour to make sure it remains a good cookie! The base remains very similar, but some of the flour has been removed and replaced with oats! The recipe is basically very very similar to my NYC cookies, because this is essentially just an oat & raisin version of them. Also, these have cinnamon in which can be just as controversial! Anyway… Recipe I will of course get comments saying “eIt’s amazing. These are a happy marriage of my NYC chocolate chip cookies and my chocolate oat cookies that have been on my blog for a few years… but just take out the chocolate and add in the raisins! Yes, that’s correct… I’ve finally published my oatmeal raisin cookie recipe! Let the celebration begin because oh holy moly you guys kept asking for them!! Say hello to your other new cookie obsession!Īfter the recent successes of my red velvet NYC cookies, triple chocolate NYC cookies and of course… the classic NYC chocolate chip cookies all I had was request after request for an oat & raisin version… and here we are! Please see my disclosure for more details!* Delicious soft, chewy and epic oatmeal raisin cookies! Stir occasionally, melt ingredients, and bring the mixture to a boil. If you do not like raisins, you can substitute with any dried fruit or chocolate chips.*This post may contain affiliate links. In a large saucepan, combine the sugar, butter, and milk, cook over medium heat. Form 1-2 tbsp balls of dough and place them on a baking sheet lined with parchment about 2 inches apart.īake for 15-17 minutes, or until the edges are golden brown. Once dough is chilled, preheat oven to 350 degrees. Set the batter aside to rest for 30 minutes. Mix on low-medium for 2 minutes, scraping down the bowl as needed. ![]() Alternately, you can portion out balls of dough and refrigerate or freeze them until they are ready to bake. Add the gluten free flour mix, xanthan gum (if needed), baking soda, cinnamon and salt. Refrigerate the dough for at least 30 minutes, although an hour or more is preferred. It's okay if there is still a little flour showing.įold in the raisins so that they are consistently incorporated throughout the dough. Then slowly mix the dry ingredients into the wet ingredients until just combined. In a separate bowl, combine the flour, oats, cinnamon, baking soda, and salt. ![]() In a large bowl, cream together butter, sugars, and molasses until light and fluffy. Prep Time:15 Min Cook Time:15 Min Total Time:30 Min
0 Comments
Read More
Leave a Reply. |