Never have had cookies go so wrong! I have absolutely no idea why. I followed the recipe exactly and baked them for 9 minutes as directed for chewy. They are completely flat and I had to chisel them off the pans! Once on the cooling racks, the middles sunk right out onto the counter. After 2 dozen, I put the remaining dough in the fridge, thinking that would help firm them up, but nooo. I'm sooo disappointed and wish I'd used the recipe I've always used. Oh well. They'll be good crumbled up on ice cream! Show
DirectionsBig Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, Visit fightbac.org1: Wash hands with soap and water. 2: Heat oven to 375 degrees Fahrenheit. 3: In large bowl, beat margarine or butter and sugars until creamy. 4: Add milk, vanilla and eggs; beat well. 5: In a separate bowl, combine flour, baking soda and salt. Gradually add to the wet mixture and mix well. 6: Add oats, chocolate chips and nuts, if desired; mix well. 7: Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Wash hands after handling raw batter. 8: Bake 9 to 10 minutes for a chewy cookie or 12 to 13 minutes for a crisp cookie. 9: Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. 10: Store tightly covered. Nutrition FactsNutrition Information Per ServingCalories 110 Total Fat 5 g Saturated Fat 3 g Cholesterol 15 mg Sodium 25 mg Carbohydrates 14 g Fiber Less Than 1 g Protein 1 g This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases. Pin Share Tweet Share Jump to Recipe I’m getting kind of used to our daughter, Hope, baking and writing about baking. When she heads off to college this fall, what will I ever do without her goodies spontaneously appearing when she gets an itch to bake? It will be greatly, missed that’s for sure. Today she shares a favorite cookie recipe: Oatmeal Chocolate Chip Cookies. I hope you enjoy them as much as our family does. Take it away, Hope! Today, in July, in South Carolina, the ridiculous and improbable happened. Today, in July, in South Carolina, it stayed under 80 degrees ALL DAY. This is practically record breaking. I kept looking outside to check if the leaves were on the trees. There weren’t any football games on, and my sweaters are still in the attic. So with Fall weather and no real Fall, what can I do to fill that gaping hole where crunchy leaves and Thanksgiving and Saturday football games are supposed to go? Chewy Oatmeal Chocolate Chip Cookies, that’s what. As far as I know oatmeal doesn’t have a season, chocolate is universal, cookies are for Santa, and, well everybody. But there is something about oatmeal cookies that I think is distinctly for Autumn. It might be the cinnamon or the color or something about how it’s so simple and logical but so dang good. Our favorite oatmeal cookie recipe is the Vanishing Oatmeal Raisin Cookie recipe from Quaker Oats, only with chocolate chips substituted for the raisins. Not that we have anything against raisins. But chocolate is hard to beat when it comes to cookies. These cookies are chewy and light in texture at the same time, and oh so satisfying. And they do vanish rather very quickly. Treat yourself to a delicious cookie you can feel good about. Made with the goodness of Quaker Oats and baked with real chocolate chips, it’s a tasty and nourishing snack to help keep you going. With wholegrain oats. No artificial flavouring. Conveniently packed in smaller pouches for easy carrying and storage. IngredientsOats, Sugar, Wheat Flour, Palm Oil, Chocolate Chips, Egg, Inulin, Skimmed Milk, Soya Lecithin, Whey Powder, Natural Flavour, Iodised Salt and Silicon Dioxide Heat oven to 350 F. in large bowl, beat butter and sugars until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and chocolate chips; mix well. 2 Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. 3 Bake 10 to 12 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. store tightly covered. The very best oatmeal raisin cookies you will ever have! They are soft and chewy and I promise you will NOT be wishing those raisins were chocolate chips. (I know you) The trick is to plump the raisins in boiling water, and then add a bit of molasses to the cookie dough. It’s to die for! There’s a new sheriff in town around here, folks. That’s what my new parenting book says to tell my children, anyway. Reading a new discipline book is always a sure fire way to shake things up when parenting gets too boring (har, har). The book basically eschews all the “psychobabble” from the 1960s and tells you to parent the same as your great-grand parents did. (Minus the belt) Lots of common sense. No BS. It’s right up my ally, so no surprise I love it. No surprise, my kids are hating it. You should see the looks on their faces when I tell them there’s a new sheriff in town. It’s as if I’m torturing them. You would not believe the weeping and wailing and gnashing of teeth going on around here, yours truly included (the Bible just has the best punishment imagery, doesn’t it?) My son Truman should really be loving our new discipline regime, because he’s basically an 80 year old at heart. His favorite food is Brussels sprouts (no lie). He will not eat cake. He does not like sugar cookies or anything too sweet. He loves to snack on nuts. He will eat a chocolate chip cookie, but only one. These oatmeal raisin cookies, though? He can pound them down. “These are really good, Mom.” Why thank you, child from 1945. How to make Oatmeal Raisin CookiesI saw this joke on Pinterest a while back, “Oatmeal raisin cookies that look like chocolate chip cookies are the main reason I have trust issues.” I used to feel exactly the same way, but oh how the times have changed! Why do we have such a bias against raisins these days?? They are so good. Well, I should qualify that. Raisins are just okay, until you soak them in boiling water for a few minutes. Then they are AMAZING. Plump and juicy raisins are so delicious and pop-able. You will have to stop yourself from eating them all before you mix them into the cookies. The other secret to making these the BEST oatmeal raisin cookies is to add a bit of molasses to the dough. It totally amps up the flavor in the best, deepest, blackstrappiest way. A little pinch of nutmeg in addition to the cinnamon helps too. I like to use a combination of quick oats and old fashioned oats in these cookies. If you use only old fashioned oats, the cookies may not bind together as well. Most oatmeal raisin cookies call for less flour and more oats than this recipe, but I tested this multiple times and am in love with the texture of the recipe as written. I don’t want a granola bar, I want a COOKIE, thank you very much! If you have only ever tried Oatmeal Raisin cookies that were bought at the store, you seriously need to try these out. They just do not compare AT ALL. I love me a good Chocolate Chip Cookie, but these Oatmeal Raisins seriously give them a run for their money, trust issues aside. ;) Facebook | Pinterest | Instagram Four years ago: Cheesy Buffalo Chicken Dip 4.72 from 25 votes Rate this RecipeThe Very Best Oatmeal Raisin Cookies (Soft and Chewy)Servings: 30 cookies Prep Time: 25 mins Cook Time: 12 mins Chilling Time: 2 hrs Total Time: 2 hrs 37 mins The very best oatmeal raisin cookies you will ever make! They are soft and chewy and I promise you will NOT be wishing those raisins were chocolate chips. (I know you) The trick is to plump the raisins in boiling water, and then add a bit of molasses to the cookie dough. It's to die for! Ingredients
Instructions
NotesYou can make this dough ahead of time and freeze for later. Shape the dough into balls, seal in a ziplock, and freeze for up to 3 months. No need to thaw before baking; put them frozen into a preheated oven and add 2-3 minutes to the bake time. Once the dough has been frozen, there is not as much need to use spoons to smoosh them together, although you can if you want. NutritionServing: 1 cookie, Calories: 202 kcal, Carbohydrates: 30 g, Protein: 3 g, Fat: 8 g, Saturated Fat: 4 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 2 g, Trans Fat: 1 g, Cholesterol: 29 mg, Sodium: 196 mg, Potassium: 126 mg, Fiber: 1 g, Sugar: 13 g, Vitamin A: 208 IU, Vitamin C: 1 mg, Calcium: 20 mg, Iron: 1 mg Course: Dessert Cuisine: American Calories: 202kcal Author: Karen Tried this Recipe? Tag me Today!Mention @TheFoodCharlatan or tag #thefoodcharlatan! More classic cookies you are going to love!Texas Cowboy Cookies << these are one of the most popular recipes on my site! You will love all the mix ins.
Skinny Oatmeal Chocolate Chip Cookies << another super popular recipe on the site. You guys love your oatmeal cookies! What makes cookies crispy vs chewy?Different types of sugars affect the texture because they absorb different amounts of water. Remember moisture is the key! White sugar creates crispier cookies and brown sugar creates chewier cookies. Chilling your cookie dough before baking prevents the cookie from spreading and creating cookie disasters like below.
What is the secret to gooey cookies?Double Your Yolks Most cookie recipes call for at least one egg. You can try omitting the white of each egg, which tends to dry out when baked, and replacing it with an additional yolk. Plus, egg yolks have more fat than egg whites, which helps to keep your cookies moist and chewy.
Should I flatten oatmeal cookies before baking?It's also important to slightly flatten each ball of cookie dough before baking them in the oven. This will help them spread some as they are baking!
Why do my oatmeal cookies get hard?Overmixing develops the gluten in the flour, which can produce tough cookies. If the recipe doesn't call for an electric mixer, mix in dry ingredients using a wooden spoon. When dry ingredients like flour are "scooped" into the measuring cup directly from the container, it compresses, or becomes packed.
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