#Recipe for chewy oatmeal raisin cookies tv#

Add flour, baking soda, cinnamon and salt and mix well.

Add eggs and vanilla beat just until smooth.

Do not overcream to the point that the mixture feels greasy.

Beat margarine or butter, sugar and molasses on medium just until somewhat creamy and a little shaggy, about 2 minutes.

1 cup margarine (or butter, if you must).

(For the best chocolate chip cookies, see Hall-of-Achievement Chocolate Chip Oatmeal Cookies.) Classic Chewy Oatmeal Raisin Cookies Our Recipephany Test Kitchen wants to hear from you. Try ‘em and let me know if they work for you, too. So now our Classic Chewy Oatmeal Raisin Cookies look and taste like the real thing. And proper creaming can make a critical difference in how the cookies rise. It creamed more easily, even right out of the fridge. And, as in the old days, we used margarine rather than butter. Plus, as always, we doubled the vanilla-that flavor-enhancing ingredient. Unlike chocolate chip cookies, which demand to be underbaked, CCORCs need to crisp up on the edges and bake throughout. And we baked the cookies longer, so they got nicely brown and held together. Whether it does or not, we increased the flour to help keep the dough from spreading. We suspected that this mixture might make the dough a tiny bit wetter than dough made with packaged brown sugar. We always make our own brown sugar by adding molasses to white sugar. So our Recipephany Test Kitchen tweaked the recipe. Some might say that’s just the way the cookie crumbles. And even when they rose okay, the baked cookies would often fall apart at the slightest touch. Quaker Oats put a version on its cardboard cannister and called it “Vanishing Oatmeal Raisin Cookies.” It’s now the home baker’s gold standard-and the Grandma of all Online CCORCs.īut we’ve had our problems with this Quaker Oats classic.įor instance, often the dough would spread way too much in the oven, producing thin disks rather than slightly domed cookies. The very first oatmeal cookie recipe appeared in 1896 in the Fannie Farmer Cookbook (then called The Boston Cooking-School Cook Book by Fannie Merritt Farmer). And with this recipe, we have finally achieved that crisp-on-the-outside and chewy-on-the-inside texture that has eluded the Recipephany Culinary Research Institute for so many years. Satisfyingly delicious oats and raisins, with a spark of cinnamon and molasses, make us feel good all over.

#Recipe for chewy oatmeal raisin cookies tv#

A classic made bigger and better.Like cozy jammies and a binge-worthy TV show, these Classic Chewy Oatmeal Raisin Cookies (CCORCs, for short) take us right to our happy place. You will love these Big and Chewy Oatmeal Cookies because they are so thick, giant, soft, and easy to make. All those flavors and textures work perfectly together and create one amazing cookie! I encourage you to try this combination too, though. Of course you can go with the classic raisin – that’s definitely my favorite. That’s what my friends mom used in her oatmeal cookies, so that’s what I wanted to use. These cookies are loaded with tasty add-ins dried cherries, chopped walnuts, and dark chocolate chips. I also used a tablespoon of Golden Barrel Blackstrap Molasses – a little goes a long way and it gives great depth of flavor. I used Golden Barrel’s Organic Brown Sugar which keeps the cookie incredibly moist and soft.

These cookies are super thick and so chewy- perfect!! Also, because of the cornstarch there is no need to refrigerate the dough- a step most cookie recipes call for.Ī couple essential ingredients in creating the most chewy oatmeal cookie are brown sugar and molasses. I’ve used it in chocolate chip cookies to keep them thick so I figured it would also work in these and I was right. I know because it has happened to me many times! I played around with the measurements and also added a super helpful ingredient- cornstarch. One thing that can happen when making oatmeal cookies is that they can come out flat and thin. Good thing is, they are super easy to make! That’s not a bad thing! They make the perfect gift because they are so big and look very impressive. They are huge and remind me of those specialty cookies you buy at bakeries. Each ball of dough is 1/3 cup and the whole batch only makes 8 cookies. These cookies are not for the faint-of-heart. Now she’ll be able to make these whenever she wants. I love that food can do that- bring back a memory or remind you of someone. She said it was just like her mom used to make and that made me happy. I got to work and after a couple tries it came out perfect. She told me what was in it including all the qualities that mattered. A friend from church was telling me about a cookie her mom used to make before she passed away and I decided I wanted to try to replicate that cookie for her. These Big and Chewy Oatmeal Cookies are everything you are looking for in a cookie – easy, chewy, extra big, and packed with delicious add-ins.