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Make sure you dry them well after soaking. If you soak them your cookies will be more moist. Raisins are dried and will pull moisture from your cookies when baking. Just make sure to bake it for less time.Īlthough this is not necessary, some bakers believe that you should always soak your raisins in warm water before using them in a recipe so that you have plump raisins. If you want to make a smaller version, feel free. Do not overbake! Cookies will continue to bake as they cool on the baking sheet.It makes your cookies turn out so much better! In a large bowl, cream together butter, sugar, egg, and vanilla. Melted butter gives the cookies their chewy texture.Don’t scoop your measuring cup directly into the four as this compacts the flour adding too much flour. Finish the dough: Beat the eggs and vanilla, then gradually mix the almond flour. Make sure you are measuring your flour correctly.Store cookies in an airtight container at room temperature.
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Let the cookies rest on the cookie sheet for a couple of minutes before transferring to a wire rack to cool. 2.In a medium bowl, whisk together flour, baking soda, cinnamon, and salt. The edges should look brown and the centers still slightly soft. 1.Preheat your oven to 350☏ (175☌) and line a baking sheet with parchment paper. Scoop 1/4 cup balls of cookie dough using a cookie scoop onto the prepared baking sheet and bake for 14-16 minutes.Stir the dry ingredients into the wet ingredients until just blended. Please see my full disclosure for details. Beat in the ground cinnamon, vanilla, egg, and egg yolk for 2-3 minutes until light and creamy. Remove from oven and let cool for 3 minutes on the baking sheet. Place cookies on a baking sheet lined with a silicone baking mat or parchment paper. In a large bowl, cream together the melted butter, brown sugar and granulated sugar until well blended with an electric mixer. Roll into balls and freeze the balls for about 5 minutes, to get them chilly quickly.Mix flour, baking soda and salt set aside.