Quaker Oats Old Fashioned Oatmeal Cookies

Original Quaker Oatmeal Raisin Cookie Recipe has crispy edges, chewy centers, and raisins studded throughout. These cookies will be the star at your next holiday cookie tray.

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I don't recall liking oatmeal cookies when I was younger. However, I don't recall not liking them either. My mother didn't brand cookies. When I started baking I simply fabricated peanut butter cookies and chocolate scrap cookies.

However, after my married man received a batch of oatmeal cookies for Christmas a few years ago, I cruel completely head over heels in honey with them. The crunchy edges, the chewy center, that hint of cinnamon, all the texture the oatmeal and raisins provided. I immediately went on a mission to make the best oatmeal cookies ever!

What I institute what Quaker perfected the ingredients a long time ago. The secret lies in the process…. the butter, temperature, and size of the cookies.

Original Quaker Oatmeal Raisin Cookie Recipe

So, I hate a cakey cookie. Detest them. I'd rather accept a slice of cake than a cookie impersonating a cake. Practise you know how to avoid a cakey cookie? Use melted butter. This was a game-changer for me and, now, I'll always use melted butter in a cookie recipe.

Adjacent, the secret to thick, chewy cookies is chilling the cookie dough after information technology's mixed together. Otherwise, if yous don't chill the cookie dough you'll have a thin, flat cookie. Chill the dough at least thirty minutes. I prefer to chill it for an hour.

Finally, you need a lot of dough to have a thick cookie. More dough than yous probably retrieve. You lot tin can't have a thick cookie with crisp edges and chewy centers if the cookie is small. It but doesn't work. Therefore, I use a leap-release scoop that holds 1/3 loving cup of dough.

Cookie Recipe Tips

1. I ever bake cookies on a Silpat silicone mat on a half sheet pan.
2. I used 1/three-loving cup spring-release scoop to make uniform balls of cookie dough and placed them on the silicone mat. Do not flatten the dough.
3. Bake at 350°F for 12 to fourteen minutes depending on how crunchy/chewy yous desire. The top of the cookies will change from 'shiny' to 'matte' when they're cooked in the center. Spotter the edges for the degree of brown/crisp that you lot desire.
4. Don't overbake. Cookies will keep to bake and set for a couple of minutes after you remove them from the oven.

How exercise I store cookies?

Store baked cookies in an closed container at room temperature for up to 1 week, or in the freezer for upwards to 4 months.

Alternatively, unbaked cookie dough can be stored in an closed container in the refrigerator for upward to v days, or in the freezer for up to iv months.

I similar to store unbaked cookie dough in the refrigerator and bake a few at a time for my family. This way they're always hot and fresh.

More than Vacation COOKIES

1. Mississippi Mud Cookies with Marshmallow Fluff and Chocolate Frosting
2. Loaded Butterfinger Chocolate Fleck Toffee Cookies
3. Blueish Ribbon Chewy Molasses Ginger Cookies
4. Ranger Cookies with Chex
5. Soft Batch Glazed Lemon Foam Cheese Cookies
6. Soft Peanut Butter Oatmeal Cookie Recipe
7.  Pretzel Oatmeal Chocolate Chip Cookies
8. Flourless Peanut Butter Cookies
9. Copycat PayDay Bars
10. Dark Chocolate Brown Sugar Cookies
11. Softbatch Cream Cheese Chocolate Chocolate Chip Cookies
12. Cream Cheese Snickerdoodles
13. Original Quaker Oatmeal Raisin Cookies

• 1 loving cup real butter melted then cooled, no substitution, salted or unsalted, I use this
• one cup brown saccharide low-cal or dark, packed
• 1/2 loving cup granulated sugar
• 2 large eggs at room temperature
• 1 teaspoon pure vanilla extract recommended
• ane and ½ loving cup all-purpose flour sifted and so measured correctly, roll half-fashion downwards postal service
• 1 teaspoon baking soda
• ane teaspoon footing cinnamon I used this
• ½ teaspoon salt
• 3 cups old-fashioned rolled oats uncooked, I used this brand or this brand
• 1 loving cup raisins I utilise these

• Please read post above for detailed tips and tricks.

• In the basin of an electric mixer beat butter, brown carbohydrate, and granulated sugar until creamy.

• Add eggs and vanilla, beat well. Cease mixer and scrape sides of the bowl. Mix again to combine.

• In some other bowl, combine sifted flour, soda, cinnamon, and salt.

• Turn the mixer to low and slowly add flour and oats. Stop mixer and scrape sides. Add raisins and mix until combined.

• Tightly cover the bowl with plastic wrap and refrigerate for thirty minutes to one hr. You lot can refrigerate up to 24 hours if yous prefer.

• When y'all're set to bake. Preheat the oven to 350°F.

• I used 1/three-loving cup spring-release scoop to make uniform assurance of cookie dough and placed them on the silicone mat. Do not flatten the dough.

• Bake at 350°F for 12 to 14 minutes depending on how crunchy or chewy yous desire them. The top of the cookies will change from 'shiny' to 'matte' when they're cooked in the center. Lookout man the edges for the degree of brown/crisp that yous want. They will firm upwardly some as they cool.

• Permit cookies to cool on the blistering sail for about 3 to 4 minutes before removing and transferring to a wire rack to finish cooling.

• Store cookies airtight at room temperature for up to 1 week, or in the freezer for up to iv months. Alternatively, unbaked cookie dough can be stored airtight in the fridge for up to 5 days, or in the freezer for upward to iv months, and then consider blistering simply as many cookies as desired and save the remaining dough to be baked in the future when desired.

Calories: 211 kcal | Carbohydrates: 31 one thousand | Protein: iii k | Fat: nine g | Saturated Fat: 5 g | Cholesterol: 38 mg | Sodium: 173 mg | Potassium: 116 mg | Fiber: ii g | Sugar: 13 g | Vitamin A: 262 IU | Vitamin C: 1 mg | Calcium: 21 mg | Iron: 1 mg

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