And don’t worry, if you don’t like raisins you can easily leave them out or replace them with something else! If you love raisins, I guarantee this is the best oatmeal raisin cookie recipe you will ever try. I originally published this oatmeal raisin cookie recipe back in 2017 and they’ve been a huge reader favorite! I decided it was finally time to update this recipe with more instructions and pictures so you can see just how easy they are to make. Is there anything better than a soft, thick, and chewy cookie? I’ve always been a huge fan of oatmeal cookies because there’s so many different things you can mix into them and they’re always delicious. ![]() These cookies are easy to make and so delicious! Cool completely on the baking sheet.These Oatmeal Raisin Cookies are super soft, thick, and loaded with oats and raisins. To defrost, let them come to room temperature for 1 hour before smashing them down on a prepared baking sheet.īake 10-12 minutes, flipping the pan half way, until they are light golden brown. Once frozen, you can transfer them to a freezer container or bag. Note: You can freeze them at this point as scoops. Smash down each cookie with your middle 3 fingers so they are ½-3/4 inch thick. Using an ice cream scoop, scoop the batter and place 6 cookies on a tray. Skim off the whey and pour the clear butter into a container, leaving the solids on the bottom.Īdd the flour mixture to your large bowl in 3 batches, mixing well. Then, stir in 2 cups of raisins and 4 cups of oats. Cook until you can see the clear butter and the solids have dropped to the bottom of the pot. The whey is on top, clear butter in the middle, and the milk fat sinks to the bottom. The butter will separate into whey, clear butter, and milk fat. Melt over medium-low heat and continue to cook for about 15 minutes. Note: To make your own ghee, place butter in a heavy-bottomed pan (you will need ~3 sticks for this recipe). In a large bowl or the bowl of a standing mixer, beat together 1 cup of ghee, 1 ½ cups packed brown sugar, ¼ cup granulated sugar, 2 eggs, and 4 teaspoons of vanilla extract until well mixed. Whisk together 1 ¾ cups all-purpose flour, ¾ teaspoon baking soda, ¾ teaspoon baking powder, ½ teaspoon salt, 1 teaspoon cinnamon, and 1 teaspoon nutmeg in a medium bowl. If you don't have one, lightly grease the baking sheet or use parchment paper. Line your baking sheet with a silicone baking mat. Place your rack in the upper third of the oven. Use what you like in your oatmeal cookies.īaking soda & baking powder - both affect the browning and flavor in these oatmeal raisin cookies, and we are using both because there isn't enough acid in the batter to activate just one. Raisins - I have made this recipe with raisins, currants, craisins, and even others. ![]() It adds a wonderful nutty taste that makes this cookie much more special than a typical oatmeal raisin cookie. You can make your own, or buy it ready made in the grocery story. ![]() You should give these oatmeal raisin cookies a try if you’re looking to improve on a classic! Ingredients & Substitutions Yes, you can make them even just one at a time! ![]() The dough for these cookies freezes really well, so it’s easy to make a batch of dough ahead of time and defrost whenever you’re in the mood for a cookie. My version swaps out butter fo r ghee (clarified butter) which adds a layer of rich nutty flavor to the cookies, and the hint of spice kicks up the delicious taste another notch. The chewy texture is what wins people over with these, it’s addictive! Oatmeal raisin cookies are a classic for a reason - the oats provide the texture and bulk in the cookie while the raisins are chewy and naturally sweet, providing a great contrast. 6 Oatmeal Raisin Ghee Cookies Why this Recipe Works
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