Oatmeal raisin cookies best recipe how to#

Remove the cookies from the oven, and cool right on the pan or transfer to a rack if you need the pan for the next batch. If the cookies have been frozen, bake them for 14 minutes. Reverse the pans (top to bottom, bottom to top) midway through baking. Just before baking, preheat the oven to 375☏.īake the cookies for 10 minutes, until they're barely beginning to brown. If the dough hasn't been chilled, place the pans of shaped cookies in the freezer for 1 hour. The cookies will spread, so leave 2' or so between them.

Add eggs one at a time, beating thoroughly after each one. Add the sugars, baking powder, baking soda, and spices and beat again for a minute or two, until thoroughly combined. Beat until combined, scraping sides of bowl occasionally. In a large mixing bowl, beat the butter on high speed for 2-3 minutes until soft. Add the brown sugar, baking soda, cinnamon, and salt. Dough: In a large bowl, cream together the butter, shortening, brown sugar, white sugar, eggs, and vanilla until smooth. Note: To save time, you can freeze unbaked cookies for 1 hour, rather than refrigerating the dough see step 6, below.ĭrop the chilled dough by generous tablespoonfuls onto the prepared baking sheet a tablespoon cookie scoop works well here. In a large bowl beat the butter with an electric mixer on medium to high speed for 30 seconds. Line two baking sheets with parchment paper or silicon mats and set aside.

Oatmeal raisin cookies best recipe how to#

Blog How to substitute whole wheat for white flour in bakingĬover the dough, and refrigerate it for 1 to 2 hours, until it's thoroughly chilled.