Then, fold in the walnuts, oats, and raisins. No stand mixer (or even hand mixer) required! Here’s what you need to do:įirst, make the dough. Whisk together the wet ingredients in one mixing bowl and the flour, baking soda, baking powder, cinnamon, and salt in another.Īdd the wet ingredients to the dry ingredients and mix until just combined. Making this oatmeal raisin cookie recipe couldn’t be easier. Raisins dot them with chewy pops of sweetness.įind the complete recipe with measurements below.1 large egg + an extra egg yolk give them a rich, thick dough and a moist, light final texture.I used coconut oil, and these tasted wonderfully buttery just the same! Coconut oil or melted butter adds moisture and richness.Cinnamon and vanilla extract give them that delicious warm, spiced oatmeal cookie flavor.Sea salt offsets the sweet sugar and raisins.Brown sugar adds the perfect caramelized sweetness.Baking powder and baking soda make them nice and puffy.I don’t recommend using quick oats instead! Old fashioned oats give these cookies the best chewy texture. All-purpose flour and whole rolled oats form the base of the dough.You likely have them in your pantry already! Here’s what you’ll need: The only problem was that they disappeared too quickly! These oatmeal cookies were exactly what I was craving. She writes, “these little nuggets of joy you can’t stop eating-that just-right kind of cookie.” I completely agree. So when I flipped through Every Day Is Saturday this week, Sarah’s oatmeal cookie recipe grabbed my attention. I ended up with oat-ball-type cookies that were…just ok, and my craving continued. Perfect, if you ask me.Ī few weeks ago, I got an intense craving for good oatmeal raisin cookies and hastily threw together ingredients that I had on hand. Tip: Add 1/2 cup finely chopped nuts to the flour mixture if you'd like a nutty flavor and crunch.These oatmeal cookies are truly the best! From Sarah Copeland’s cookbook Every Day Is Saturday, they’re soft and chewy, warmly spiced, and flecked with raisins and nuts. Step 5 After removing them from the oven, let the cookies cool slightly on the pan, then transfer the cookies onto a plate for serving.If you'd like a crispier cookie, just cook a little longer! Bake for 12 to 13 minutes or until dark and chewy. Step 4 Use your preferred size cookie scoop (or a regular spoon) to drop portions of dough onto a lightly greased cookie sheet, spacing them a couple inches apart.Add the flour mixture to the butter mixture in 2 to 3 parts, mixing until just combined after each addition. Step 3 In a medium bowl, whisk together the flour, salt, and baking soda.Add the eggs, one at a time, beating after each addition and scraping the bowl as needed. Step 2 In the bowl of an electric mixer (or using a hand mixer), beat together the butter and brown sugar until fluffy.They'll give the cookies wonderful nutty flavor and some crunch.

Try adding 1/3 to 1/2 cup finely chopped pecans to the dough. I kept it simple with this oatmeal recipe, but some nuts would be delicious thrown in. What can you add to brown sugar oatmeal cookies? Using quick oats can change the texture of the cookie and make it dry. Go for old-fashioned oats or rolled oats (they're the same thing, but sometimes go by one name or the other). What kind of oats do you use in brown sugar oatmeal cookies? The brown sugar is the real star of these cookies, and dark brown sugar has a richer, more molasses flavor than light brown sugar that is so good in these cookies. Should I use light brown sugar or dark brown sugar in oatmeal cookies? Why did I have so many oats? What was I trying to prove? Anyway, it turns out that brown sugar-not the oats-is really the star of the show (hence this recipe's title) and the result is a type of cookie that's as good at room temperature as it is warm straight out of the oven. So yesterday, in between the nine loads of laundry I knocked out, I set out to make chewy oatmeal cookies, partly because I discovered that I was in possession of six (!) large containers of oats. Whether they're crispy or chewy, I don't care. But in recent days/weeks/months, I've really found myself drawn to cookies that are flat-out… well, flat. I never met a homemade cookie I didn't like, whether caky or crispy or chewy.

Recipe healthy oatmeal raisin cookies