Using a combo of brown sugar and white sugar like in my chocolate chip cookie recipe makes the best cookies.

Then place the cookies in an airtight container with pieces of parchment paper in-between to keep them from sticking together.īake your cookies straight from frozen, adding 3-4 minutes to the normal cook time. To do this, scoop your cookies onto the baking sheet and place the baking sheet in the freezer for 30-45 minutes, or until the dough is just starting to freeze. If you freeze the dough, you can either defrost it in the refrigerator and scoop it onto your cookie sheet when it’s soft enough, or freeze it already scooped out into individual cookies.

When you’re ready, let them come to room temperature on the counter, or warm them in the oven at 300 degrees F for about 10 minutes before serving. For fully cooked cookies, make sure they’re at room temperature before wrapping them tightly and freezing. Oatmeal cookies can be frozen in both finished cookie or dough form. Either one of these would taste good and add some crunch to the cookie. WHAT KIND OF NUTS CAN YOU USE IN OATMEAL COOKIES?įor this oatmeal cookie recipe you can add chopped pecans, walnuts, or almonds. Honestly, no matter which oat you choose, the cookies are going to taste incredible, it’s just a texture preference. Instant oatmeal also cooks faster (even in cookie form), and in my opinion tastes the same as the rolled oats. Second, it’s what I always have in my house. First, quick oats tend to make the cookie softer. Personally, I like to use quick cooking oats for two reasons. A lot of recipes will call for old fashioned rolled oats, and they do add a lot of chewy texture to the cookie. You have a few options when choosing oats for oatmeal cookies. Oats are an ingredients I love using in recipes including Ultimate Apple Crisp, one of the most popular dessert recipes on the site. This makes sure everything gets mixed evenly, and you’ll have much better results for it. One of the best tips I’ve learned to make tasty cookies is to mix your dry ingredients together before mixing everything else in. I also use an ice cream scoop to help make each cookie the same size. I’ve also made these with dried cranberries and butterscotch chips before, and they were a big hit with my family!Īs far as desserts go, these definitely disappear the fastest. This oatmeal cookie recipe is about as easy and old fashioned as it gets, and it’s definitely one of my personal favorite cookie recipes. You can add any seasonal spices you’d like to these cookies, like nutmeg, pumpkin pie spice, or allspice. Oatmeal Cookies are soft and chewy with a brown sugar, vanilla, and cinnamon flavors. We can’t get enough of sweet and chewy oatmeal cookies including Oatmeal Chocolate Chip Cookies, Oatmeal Scotchies, Oatmeal Raisin Cookies, and Strawberry White Chocolate Oatmeal Cookies! OATMEAL COOKIES (Scooping directly from the bag compacts the flour, resulting in dry baked goods.Oatmeal Cookies are the BEST soft and chewy cookie recipe, made with quick cooking oats, brown sugar, cinnamon, and vanilla extract, ready in under 20 minutes!

When measuring flour, we spoon it into a dry measuring cup and level off excess. Cool on the sheet for 10 minutes, and then transfer to a wire rack to cool completely. Let the baking sheet cool, and then repeat with the remaining cookie dough. Bake until the cookies are lightly golden around the edges, 15 to 20 minutes. Arrange twelve 1-ounce scoops (2-tablespoon portions) of cookie dough on the prepared baking sheet, leaving about 2 inches between each. Fold in the raisins until evenly distributed. Add the oats and beat on low speed until combined. Add the dry ingredients and mix on low speed, scraping the bowl as needed, until completely combined. Add the honey, vanilla, egg and 1 tablespoon warm water and beat on high speed until creamy, scraping the sides and bottom of the bowl, about 3 minutes more. Beat the brown sugar and butter in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Whisk together the flour, salt, baking soda and cinnamon in a small bowl until combined. Arrange an oven rack in the center of the oven and preheat to 350 degrees F. Line a rimmed baking sheet with parchment paper.

Best oatmeal raisin cookie recipe