Oatmeal raisin ginger cookie recipes4/17/2024 Gather your materials and measure out the ingredients beforehand if you want.Ģ. Line two baking sheets with parchment paper, and preheat the oven to 350 degrees. Bowls, a whisk, and two parchment-lined baking sheets get the job done. You won’t need any special equipment to make these cookies. You can also add some chopped walnuts to the batter if you like. If you’re not a fan, you can leave them out. Raisins and oatmeal cookies go hand in hand. They don’t provide the same chewiness as rolled oats. Avoid using quick-cooking oats unless you have no other choice. It provides a delicious flavor and enhances the other ingredients. Like salt and baking soda, vanilla extract is in most baking recipes. They hold everything together and add a little moisture, too. Eggs act as the binding agent for the recipe. The larger amount of brown sugar will ensure the cookies have a soft, chewy texture. Add 1/4 cup of granulated sugar and a whole cup of light brown sugar. Make sure it’s softened, not melted, before adding it. Unsalted butter is best, as it lets you control the amount of salt in the recipe. Use more or less of it, depending on your taste. Cinnamon provides a rich warmth to the cookies. The baking soda helps the cookies rise, while the salt enhances all the other flavors. These ingredients are crucial to any baking recipe. Fluff up the flour, spoon it into your measuring cup, and level it off with a knife’s flat edge. Use all-purpose flour measured using the “spoon and level” method for accurate measurements. You’ll need the following ingredients to make these tempting cookies: I can’t stop making them! I guarantee you’ll put them on repeat, too. Having a good oatmeal raisin cookie recipe in your repertoire is essential.Īnd this recipe makes the softest, chewiest, most delicious oatmeal raisin cookies I’ve ever had. There’s just something about their chewy, buttery texture and sweet and tangy taste that’s hard to beat. They’re comforting, wholesome, and remind you of being a kid. There’s no denying oatmeal raisin cookies are a classic. Bake 15 minutes and cool on a cookie rack.ĭisclosure: This post is part of a partnership with Pacific Foods.It’s easy enough for beginners, but everyone will think you’re a pro baker after trying them! Oatmeal Raisin Cookies ![]() Scoop out dough using a 1 1/2 tablespoon scoop and place on cookie sheet, spaced about an inch and a half apart. Line two large cookie sheets with parchment paper. Place dough in fridge for at least 15 minutes to chill. Scrape bowl with rubber spatula and mix a final time. Add the flour mixture in two additions, beating on low to blend. Beat to combine, scraping down the inside of the bowl to mix ingredients thoroughly. Once butter is lighter in color and whipped in appearance, add brown sugar on medium high speed until creamy (about 3 minutes).Īdd eggs, molasses, fresh ginger and ground spices to the butter and sugar bowl. In an electric mixer with a paddle attachment, beat butter until creamy and light, about two minutes, occasionally using a rubber spatula to scrape sides of bowl. In a large bowl, whisk flour, crystalized ginger, baking soda and salt to combine. / Directions /// Remove butter and eggs from refrigerator to bring to room temperature. 1 1/2 teaspoons finely grated fresh, peeled ginger.1 1/2 cups Pacific Foods Oatmeal, unsweetened original (about 1.5 packages).2/3 cup (1 1/2 sticks) unsalted butter, room temperature.I say mostly because I think there are about 3 versions of this recipe running around the family and Grandma isn't sure which is the right one. They're a bite sized soft gingerbread spice cookie. It's been years since that routine happened but one thing that hasn't changed is my favorite cookie: Pfeffernusse. Then we would go Black Friday shopping (in the early 2000's before it was dangerous and insane) and then eat a ton of Christmas cookies that had been made by those family members who passed on the shopping excursion. Grandpa had to be the first at the Christmas tree farm. We were a very, very organized family back then when it came to the holidays. The day after Thanksgiving, my Grandma would always serve up the first of the Christmas cookies. And they're going to kick butt at your holiday cookie exchange. ![]() I don't want to say it but.these are moist cookies. ![]() We also figured out to make the recipe with 100% whole wheat flour and steel cut oats but you would never, ever know it. It has all the benefits of a gingerbread-esque aroma, but is assuredly pillowy. This triple ginger oatmeal cookie is a soft cookie that bounces back to the touch. If you're looking for a different kind of cookie this holiday season, here it is.
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