Chewy oatmeal cookie recipe….?
I am looking for a recipe for oatmeal raisin cookies. They need to be chewy and soft.
Thanks a bunch!
Just so happens I was looking this up only an hour ago.
Thick, Chewy Oatmeal Raisin Cookies
The last trick to getting a really thick, chewy cookie is to chill the dough before you bake it. You can scoop it and then chill it, or, if you’re like us, scoop it, freeze them and store them in a freezer bag so you can bake them as you wish. I find they’re always thicker when baked from the cold — only a couple extra minutes baking is needed.
This is a half recipe. It makes a couple dozen standard-size cookies. (I get more because I make them tinier.) I always feel like I’m swimming in cookies when I make the full volume, but if you’re feeding a crowd, go ahead and double it.
1/2 cup (1 stick or 4 ounces) butter, softened
2/3 cup light brown sugar, packed
1 egg
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt (I often use a half teaspoon, but I like more salt in my baked goods)
1 1/2 cups rolled oats
3/4 cup raisins
1/2 cup walnuts, chopped (optional)
Preheat oven to 350°F (175°C).
In a large bowl, cream together the butter, brown sugar, egg and vanilla until smooth. In a separate bowl, whisk the flour, baking soda, cinnamon and salt together. Stir this into the butter/sugar mixture. Stir in the oats, raisins and walnuts, if using them.
At this point you can either chill the dough for a bit in the fridge and then scoop it, or scoop the cookies onto a sheet and then chill the whole tray before baking them. You could also bake them right away, if you’re impatient, but I do find that they end up slightly less thick.
The cookies should be two inches apart on a parchment-lined baking sheet. Bake them for 10 to 12 minutes (your baking time will vary, depending on your oven and how cold the cookies were going in), taking them out when golden at the edges but still a little undercooked-looking on top. Let them sit on the hot baking sheet for five minutes before transferring them to a rack to cool.
You can use any receipe. How you make them soft and chewy is to replace the butter with Crisco.
See link below.
References :
http://www.crisco.com/Recipes/Details.aspx?recipeID=3517
you can go to http://www.allrecipes.com they have tons of recipes on there..good luck
References :
http://www.allrecipes.com
http://www.foodnetwork.com
Try of these recipe, looks good (Note, the first recipe is oatmeal raisin, the 2nd one is without raisins):
Chewy Oatmeal Yumm Cookie Recipe
Ingredients
* * 1 cup granulated sugar
* * 1/2 cup shortening
* * 1 egg
* * 1/2 cup molasses
* * 2 cups sifted flour
* * 1 teaspoon salt
* * 1 1/2 teaspoons baking soda
* * 1 teaspoon vanilla extract
* * 1 cup quick-cooking oats
* * 1 to 1 1/2 cups raisins
* * 1 cup chopped walnuts or pecans, optional
Directions
1. Cream sugar and shortening together in a large mixing bowl. Add egg and molasses; beat well. Add sifted dry ingredients and mix well. Add vanilla then stir in oatmeal and raisins. Stir in nuts, if using.
2. Drop from teaspoon onto greased baking sheet. Bake oatmeal raisin cookies at 375° for 10 to 12 minutes, until done.
3. Makes about 4 dozen oatmeal raisin cookies.
Chewy Oatmeal Cookie Recipe
1 1/2 cups flour
1 tsp. Salt
1 tsp. Soda
1 cup margarine
1 cup white sugar
1 cup brown sugar
2 eggs
1 tsp. Vanilla
3 cups oats
Preheat your oven to 350 degrees.
Mix together the 1 1/2 cups flour, 1 teaspoon salt and 1 teaspoon baking soda.
Combine the 1 cup margarine, 1 cup white sugar, 1 cup brown sugar, 2 eggs and 1 teaspoon vanilla. Add to the flour mixture.
Mix the 3 cups of oats into the mixture.
Drop by tablespoons full onto an ungreased cookie sheet.
Bake at 350 degrees for 8 to 10 minutes or until the edges begin to brown and the centers of the cookies are still soft. For a chewy cookie you must not over bake.
References :
http://www.grouprecipes.com/25393/chewy-oatmeal-yumm-cookie.html
http://www.cookie-recipe-club.com/chewy-oatmeal-cookie-recipe.html
Just so happens I was looking this up only an hour ago.
Thick, Chewy Oatmeal Raisin Cookies
The last trick to getting a really thick, chewy cookie is to chill the dough before you bake it. You can scoop it and then chill it, or, if you’re like us, scoop it, freeze them and store them in a freezer bag so you can bake them as you wish. I find they’re always thicker when baked from the cold — only a couple extra minutes baking is needed.
This is a half recipe. It makes a couple dozen standard-size cookies. (I get more because I make them tinier.) I always feel like I’m swimming in cookies when I make the full volume, but if you’re feeding a crowd, go ahead and double it.
1/2 cup (1 stick or 4 ounces) butter, softened
2/3 cup light brown sugar, packed
1 egg
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt (I often use a half teaspoon, but I like more salt in my baked goods)
1 1/2 cups rolled oats
3/4 cup raisins
1/2 cup walnuts, chopped (optional)
Preheat oven to 350°F (175°C).
In a large bowl, cream together the butter, brown sugar, egg and vanilla until smooth. In a separate bowl, whisk the flour, baking soda, cinnamon and salt together. Stir this into the butter/sugar mixture. Stir in the oats, raisins and walnuts, if using them.
At this point you can either chill the dough for a bit in the fridge and then scoop it, or scoop the cookies onto a sheet and then chill the whole tray before baking them. You could also bake them right away, if you’re impatient, but I do find that they end up slightly less thick.
The cookies should be two inches apart on a parchment-lined baking sheet. Bake them for 10 to 12 minutes (your baking time will vary, depending on your oven and how cold the cookies were going in), taking them out when golden at the edges but still a little undercooked-looking on top. Let them sit on the hot baking sheet for five minutes before transferring them to a rack to cool.
References :
i use the recipe on the quaker oats box. soft, chewy and sweet.. yum
References :
Use the recipe on the lid of the Quaker Oatmeal box. The recipe is simple and it turns out cookies that are chewy, soft, and delicious. This is the only recipe I use for oatmeal cookies. Yummy!
References :
I’ve made these a lot and it’s our favorite. I like to dice up the raisins in the food processor, adds more bite per cookie. I make up the whole batch and then freeze the uncooked cookie dough in rolls (like the packaged cookie dough in the grocery store). That way whenever we want a small batch of cookies, slice them off and then they are ready to go in the oven.
Applesauce Oatmeal Raisin Cookies
Makes 3-1/2 dozen
(Low Fat, moist and chewy)
1 1/2 cupsflour
1 tsp baking soda
1 1/2 tsp cinnamon
1/2 tsp salt
1/4 tsp nutmeg
3/4 cup firmly packed brown sugar
1/2 cup Splenda
1/4 cup margarine, softened
3/4 cup applesauce (unsweetened)
1 egg (or 1/4 cup Egg Beaters)
2 tbsp fat-free milk (made extra rich by adding more milk powder to the ice cold filtered water
2 tsp vanilla
3 cups quick or old fashioned uncooked oatmeal
1 cup dried mixed fruit or raisins, measure then dice (can use the food processor)
Heat oven to 350 degrees. Lightly spray cookie sheet(s) with cooking spray or grease lightly with cooking oil.
In medium bowl, combine flour, baking soda, cinnamon, salt, and nutmeg; mix well.
In large bowl, beat sugars and margarine until well blended. Add applesauce, egg, milk and vanilla; beat well. Stir in flour mixture’ mix well. Stir in oats and dried fruit; mix well. (Dough will be moist.)
Drop dough by rounded tablespoons onto prepared cookies sheets.
Bake 10 to 12 minutes or until edges are light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely.
Store in tightly covered container.
—-
References :
I would follow the basic directions that you have been given via other answers – however, use DARK or LIGHT BROWN SUGAR in place of white sugar – more moisture, moister, chewier cookies…use BREAD FLOUR instead of regular flour – bread has more moisture – again moister, chewier cookies. Good luck!
References :
check out my COOKING BLOG
maggiemckelvey.blogspot.com