#SOFT CHEWY OATMEAL RAISIN COOKIE RECIPE PRO#
#SOFT CHEWY OATMEAL RAISIN COOKIE RECIPE FREE#

Follow the recipe to soak the cranberries in eggs just as you would the raisins and get ready for the best white chocolate cranberry oatmeal cookies ever.īut, white chocolate cranberry cookies are just one idea. Likewise, this recipe can be transformed into white chocolate cranberry oatmeal cookies just by swapping out the raisins for dried cranberries and the almonds for white chocolate chips. This recipe for anything cookies was created to be exactly that - the kind of cookie dough to which you can add pretty much anything. I love cookie recipes in which you can swap out a few ingredients and bake an entirely different kind of cookie. Warm and cozy spices for warm and cozy cookies. And, salt is always important because it boosts the flavor of all the other ingredients in the dough. Baking soda is one of the main reasons why these cookies are thin, soft, and chewy rather than thin and crispy. The ground oats contribute additional flavor and the whole oats supply a chewy texture. In this recipe, some of the oats are ground up and the rest are left whole. Quick oats kind of dissolve into the dough whereas old-fashioned oats create that classic oatmeal cookie texture. It's important to use oats labeled as 'old fashioned' and not 'quick cooking'. I found that a quarter cup of whole wheat flour in this recipe contributes flavor without interfering with the light, tender texture. So why not only use whole wheat flour? Because whole wheat flour creates baked goods that are dense and heavy. Whole wheat flour has a lot more flavor than all-purpose flour, which is why I've added some to this dough. I always choose unbleached all-purpose flour because it's less dense and gives baked goods a softer, fluffier texture. The three brands I like the most for baking are King Arthur, Bob's Red Mill, and Wheat Montana. Brown sugar adds flavor and causes the dough to spread while baking into thin, chewy cookies. White sugar traps more air than brown sugar, aerating the dough and giving these cookies a soft, tender texture. Using a combination of butter and oil in these cookies gives them a buttery flavor and thin, chewy consistency that's not cakey at all.

Just a small amount adds a subtle nuttiness to baked goods that elevates the flavor to a surprising degree. I consider almond extract to be a kind of secret weapon in baking. This is an optional ingredient but one I always include. Or, scrape some vanilla beans into the eggs. As always, I prefer pure vanilla extract to the imitation variety. Or cranberries, or dried cherries, or any other kind of dried fruit you like. If you're curious, there's more about how that works below. This simple technique not only improves the flavor and texture of the cookies, it helps keep them fresh for longer. This recipe calls for soaking raisins in beaten eggs for about an hour to soften and plump them. These cookies are perfectly delicious without them. Or, roast raw almonds before adding them to the dough.

But feel free to use raw almonds if you prefer. I usually use roasted and salted almonds because I think their toasty, salty flavor is a delicious compliment to the buttery, sweet cookies. It's the kind of thing you bake when you need comfort, stability, and sweetness more than anything else in the world. On one such day, after staring down my to-do list for a while, I abandoned everything on it and baked an ungodly number of oatmeal raisin cookies instead.Īnd that is really all I feel I need to tell you about this recipe. All my very important goals and tasks seemed dreadfully unimportant. We lost my grandma a couple of years prior, and the experience of living without grandparents in the world left me feeling unmoored. He was a hard-working, kind, dependable rock of a man, and amongst the precious few who knew the kind of life he wanted to live and then went about living it until the day he died.

I first published this recipe in 2018 after my grandfather passed away at the age of 92. You can make them whatever size you like, but I prefer to bake them into huge two-handed cookies because they are the kind of thing I crave when I need an excess of all things warm and cozy. This recipe is unusual because it produces oatmeal cookies that are thin, soft, and chewy. I find that oatmeal cookies most often fall into two categories - thick, soft, and chewy or thin and crispy. A few more of my favorite comfort food recipes.

Pro tip #2: Letting cookie dough rest makes it taste better.Pro tip #1: Soaking raisins in eggs is genius.

Ingredients needed to prepare this recipe.

#SOFT CHEWY OATMEAL RAISIN COOKIE RECIPE FREE#

#SOFT CHEWY OATMEAL RAISIN COOKIE RECIPE PRO#

Soft chewy oatmeal raisin cookie recipe