![]() Mix in dry ingredients: Add flour mixture to butter sugar mixture and mix just until combined. Blend in eggs one at a time and vanilla: Add in one egg mix. Cream butter and sugars using electric mixer: In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter, brown sugar, and granulated sugar until combined. Whisk dry ingredients: In a mixing bowl whisk together flour, cinnamon, baking soda, baking powder and salt, set aside. Line rimmed 18 by 13-inch baking sheets with parchment paper or silicone baking mats. Heat oven, prepare baking sheet: Preheat oven to 350 degrees. How to Make the Best Oatmeal Cookies from Scratch? Just omit the salt because there’s about 1/4 tsp salt per stick of salted butter. Salted butter will work fine here if that’s what you have on hand. Just omit the raisins and add 1 cup semi-sweet chocolate chips instead. Walnuts. Optional, but who doesn’t love the additional chewy crunch to pair with the oats?Ĭhocolate chips work great here too.A freshly opened package will give best results, just don’t use some that are all super dry. Vanilla. You could also use vanilla bean paste here as well. ![]() Light brown sugar and granulated sugar. The combination gives a soft chewy cookie, and the brown sugar adds a light caramel-y flavor.Semi-firm butter will help cookies spread less. Unsalted butter. Careful not to soften butter fully.Don’t leave this out or cookies will taste flat. Cinnamon. If you’d like additional spice flavor add in 1/4 tsp nutmeg and ginger too.Baking powder and baking soda. The blend of the two offers cookies with just enough lift.All-purpose flour. Bleached or unbleached flour will work here.Plus they absorb differently so cookies may end up dry. Old fashioned oats. Don’t use quick oats here or the texture won’t come out the same.This recipe does not rely on exact measurements of ingredients to work, in my experience it has been pretty forgiving, so you can make make changes where you want to or if you are just short of something or want to dial up a certain ingredient, for example, if you don’t like cinnamon, just omit it or if you love the cranberries, add some more.My Husband prefers them crunchy, so when I know he will be having some, I will bake one of the sheets 12 minutes. I usually bake 10 minutes but timing will depend on individual ovens 10 minutes yields a chewy, yet not undercooked cookie.Having the dough already prepared can help if you want to plan ahead to bake them for a party/event. You can refrigerate the dough 1/2 hour to 24 hours to make it easier to handle and hold it shape better resulting in more rounded cookies, if you do this, make sure to add 1-2 minutes to the baking time since the dough will be cold.A rounded tablespoon measure works just fine though! This method can cut down on mess, allowing you to keep your fingers from having to handle the dough. You can use a cookie dough scoop to make perfect scoops of dough.Be sure to check on the cookies when they are close to being done – burnt cookies are no fun! If you make the cookies larger, it will add baking time. When scooping the dough, you might have extra after putting 12 scoops on 2 sheets, just bake the cookies and do another set with the remaining dough.I have found in the many times making this recipe, that it is best not to overwork the dough mix the ingredients until combined but, no more, or you will end up with flat cookies!.Try adding 1 -2 tablespoons of freshly ground flaxseed or stabilized flaxseed with the dry ingredients.Try adding 1/2-1 cup of semi-sweet chocolate chips, however, this makes it a completely different cookie.Try adding 1/2 – 1 cup of chopped nuts, walnuts compliment the flavors in this recipe.Recipe Notes, Alternatives, and Thoughts:
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