![]() I was intending on adding vanilla extract to this but forgot the second time around and I didn’t really notice, it just left room for the cinnamon to shine. I was so surprised that such a simple recipe could yield such fantastic results! This is definitely a recipe I’m going to hang on to for the days when I get a cookie craving but don’t want to take the time to make a full batch + have a huge mess in my kitchen. These cookies are moist and chewy and they are simply one of the best oatmeal cookies I’ve ever made or had (from bakeries included). Since I’ve already posted two recipes for a single cookie ( one chocolate chip cookie and one 3-ingredient peanut butter cookie) I decided why not keep a good thing going and share a recipe for one single oatmeal cookie! We’ve got to try them all in single batch form, right? I tend to weigh the cookies out to 85g each (slightly smaller than the NYC cookies, but you can make them even smaller or bigger if you wish) – and then squish them down slightly to about 2cm thick – then I freeze them for 30 minutes before baking.One Big Oatmeal Cookie! Soft and chewy and perfect for when those cravings strike. I use plain flour, and add in baking powder – but you can use 150g of self raising, and remove the baking powder from the recipe! One thing that is different with these, is I do find you have to squish the cookie slightly before baking. You can sub the sugars for dark brown sugar too – but generally I avoid caster sugar when it comes to cookies these days as I find it can spread too much! For the best texture, I recommend the granulated/soft sugar sizes! Flour You can use all light brown sugar, or all white granulated sugar! Like my other cookies, I love the two different sugars in the mix – the light brown sugar gives a lovely flavour, and the granulated sugar is ideal for the cookie. The raisins give a softer texture, just like you would get with chocolate chips (side note, if you don’t like raisins, you can use chocolate chips in them!). ![]() The texture for these is lovely and soft, but the outside is quite chewy – and that’s the best thing ever. I’ve seen varying recipes for these over the years, with some using far more oats, and some using far less – but I found my personal favourite was a 50/50 mix! You get enough oats for that delicious flavour, but also enough flour to make sure it remains a good cookie! The base remains very similar, but some of the flour has been removed and replaced with oats! The recipe is basically very very similar to my NYC cookies, because this is essentially just an oat & raisin version of them. Also, these have cinnamon in which can be just as controversial! Anyway… Recipe I will of course get comments saying “eIt’s amazing. These are a happy marriage of my NYC chocolate chip cookies and my chocolate oat cookies that have been on my blog for a few years… but just take out the chocolate and add in the raisins! Yes, that’s correct… I’ve finally published my oatmeal raisin cookie recipe! Let the celebration begin because oh holy moly you guys kept asking for them!! Say hello to your other new cookie obsession!Īfter the recent successes of my red velvet NYC cookies, triple chocolate NYC cookies and of course… the classic NYC chocolate chip cookies all I had was request after request for an oat & raisin version… and here we are! Please see my disclosure for more details!* Delicious soft, chewy and epic oatmeal raisin cookies!
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |