Bake at 350☏ for 10 to 11 minutes, or until golden brown. Then, shape and bake the cookies. Roll the dough into balls and place them on parchment-lined baking sheets. Next, let the dough rest for 20 minutes. This time gives the wet ingredients a chance to hydrate the flour and oats, making it easier to work with the dough. Then, fold in the walnuts, oats, and raisins. No stand mixer (or even hand mixer) required! Here’s what you need to do:įirst, make the dough. Whisk together the wet ingredients in one mixing bowl and the flour, baking soda, baking powder, cinnamon, and salt in another.Īdd the wet ingredients to the dry ingredients and mix until just combined. Making this oatmeal raisin cookie recipe couldn’t be easier. Raisins dot them with chewy pops of sweetness.įind the complete recipe with measurements below.1 large egg + an extra egg yolk give them a rich, thick dough and a moist, light final texture.I used coconut oil, and these tasted wonderfully buttery just the same! Coconut oil or melted butter adds moisture and richness.Cinnamon and vanilla extract give them that delicious warm, spiced oatmeal cookie flavor.Sea salt offsets the sweet sugar and raisins.Brown sugar adds the perfect caramelized sweetness.Baking powder and baking soda make them nice and puffy.I don’t recommend using quick oats instead! Old fashioned oats give these cookies the best chewy texture. All-purpose flour and whole rolled oats form the base of the dough.You likely have them in your pantry already! Here’s what you’ll need: The only problem was that they disappeared too quickly! These oatmeal cookies were exactly what I was craving. She writes, “these little nuggets of joy you can’t stop eating-that just-right kind of cookie.” I completely agree. So when I flipped through Every Day Is Saturday this week, Sarah’s oatmeal cookie recipe grabbed my attention. I ended up with oat-ball-type cookies that were…just ok, and my craving continued. Perfect, if you ask me.Ī few weeks ago, I got an intense craving for good oatmeal raisin cookies and hastily threw together ingredients that I had on hand. Stir in the oats and dried fruits.ĭrop 1-inch balls of dough onto the cookie sheet, placing about 1 1/2 inches apart so they have room to spread.īake at 350F for 10-13 minutes, until cookies are just golden brown at the edges.Ĭool on baking sheet for at least 1-2 minutes before transferring to a wire rack to cool completely.These oatmeal cookies are truly the best! From Sarah Copeland’s cookbook Every Day Is Saturday, they’re soft and chewy, warmly spiced, and flecked with raisins and nuts. Gradually blend the flour mixture into butter mixture. In a medium bowl, whisk together the flour, baking soda, baking powder and salt. Beat in the eggs one at a time, followed by the vanilla extract. In a large bowl, cream together the butter and the sugars until mixture is light. Line a baking sheet with parchment paper. Again, if you want to throw in a handful of walnuts or pecans to add a little crunch, feel free to play around with this recipe!Ģ 1/2 cups oatmeal (rolled or quick cooking, not instant)Ģ/3 cup each raisins, dried cranberries and dried blueberries I like how the chewy fruit matches well with the chewy cookie here, so I didn’t break that up by introducing nuts to the recipe, either. I’d stay away from things like dried raspberries, which tend to have a lot of seeds even though they have a nice, sweet flavor to them. You can feel free to use other dried fruits. My top choice for dried fruits for these cookies are raisins, cranberries and blueberries. Sometimes I’ll find that some of the berries want to stick together more than they want to stick to the cookie dough, and if that is the case, simply give the dough balls a little help with your fingers as you shape them and place them on the baking sheet. The cookies come together just like any other cookie dough. A little vanilla to accent the very buttery oatmeal background was all these cookies needed to make them very tasty. I purposely did not include any spices, like cinnamon or cardamom, in these cookies so that the berry flavors would really stand out. The variety of dried fruit in these cookies makes them taste lighter, maybe even a bit fresher than your average (if still tasty) batch of oatmeal raisin cookies. Raisins might be the go-to dried fruit for a batch of oatmeal cookies, but I’m fairly certain that other berries aren’t off limits because of it.
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