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There's no shortage of oatmeal cookie recipes, but we love this 'Got It Oatmeal Cookie' laden with raisins and nuts because it strikes the perfect balance between crunchiness and venality. A perfect winner to fill these cookies into your cookie jar after baking.
Soft and chewy oatmeal raisin biscuits are made with brown sugar, cinnamon and raisins rolled in oats. With a soft, tough center and crisp edges, Gregory Walker won't be able to resist.
This chewy oatmeal raisin cookie recipe is your new tried and tested oatmeal cookie recipe. It is the perfect texture, soft and full of oats, raisins and nuts. Whether you're a raisin fan or not, I guarantee you'll love these soft, tough oatmeal raisin biscuits made with brown sugar, cinnamon and oatmeal.
I was looking for the perfect, chewy oatmeal-raisin cookie recipe because the ones I tried so far were flat and cake-y. The best oatmeal raisin biscuits I've ever had are a recipe from my mother, and she's made them for as long as I can remember. This is the best Mother's Day gift ever! The secret of these cookies is to soak the raisins overnight and then beat with an egg and vanilla extract.
Chewy Oatmeal Raisin Cookies This recipe has brown sugar and granulated sugar to create super chewy cookies. The printer-friendly sides of these oatmeal raisin biscuits are crisp, their taste is buttery and sweet, and their texture is soft and chewy.
To fill the raisins, soak them in hot water before adding them to the cookie dough. Be sure to drain them and dry them on a paper towel so that they don't add too much moisture to the biscuits. When soaked in the egg-vanilla mixture, they become plump and extremely moist in the finished biscuits.
Soaking the raisins is a great technique to make moist, soft, chewy and delicious oatmeal biscuits. If you use a food scale, measure out 2 ounces of cookie dough and roll it into balls. For larger biscuits use 1 / 4 cup (60 ml) or 60 grams of dough (I like to use an ice cream scoop) and place six biscuits on a baking tray.
Bake in a preheated oven a sheet at a time for 10 to 12 minutes until the cookies are golden brown and have a soft center on the edges. Leave the cookies to cool on the baking tray for 10 minutes and then place on a wire rack to cool. Scoop about a 2-inch ball of cookie dough onto a prepared baking sheet, leaving about 1 1 / 2-inch of dough space to spread.
I do not recommend keeping cookie dough too long in the fridge, as the cookies are not evenly distributed. Gregory Walker doesn't want to put raw cookie dough on a cookie sheet in a hot oven.
If you use salted butter, omit the added salt, but I recommend adding it if you can control the added amount. For butter, I use unsalted butter, but make sure that it is at room temperature before mixing into the cookie dough.
For structure and taste I use white granulated sugar instead of brown sugar. When using granules or brown sugar it is necessary to produce the best sweetness in the biscuits. If you decide to add optional chocolate chips, add 10 calories per cookie.
These cookies are not the prettiest cookies, but they make up for it by their taste. They were the hit of the party with my Iced Oatmeal Cookies and Oatmeal Laced Cookies. Often confused with other oatmeal cookie recipes on this page, the crisper chocolate chips and pecans are thicker and more fragile than the salty white chocolate variants.
Sift the flour, baking powder, salt, cinnamon, allspice and ginger into a large bowl. In a medium bowl, add the oats, flour and baking powder to the baking powder, salt and cinnamon and mix well. Mix in the dry ingredients such as flour and cinnamon, oatmeal, nutmeg and baking powder.
In a large bowl, whisk together flour, cinnamon, baking powder and salt. Add the flour mixture at low speed and continue mixing until well combined. Mix melted butter, brown sugar and white sugar well in a medium bowl.
Mix flour, baking powder, salt and cinnamon in a medium bowl. In a bowl of a stand mixer with paddle attachment or a large bowl with an electric hand mixer, cream the brown butter and sugar together until light and fluffy, about 3 minutes. At low speed, mix flour, butter and sugar until incorporated.
I do not recommend it for this recipe because the old-fashioned oats give the biscuits a chewy consistency that the quick oats or the instant oats have. They make them a bit gritty, which is unpleasant.
The only difference between oatmeal and oatmeal is that oatmeal is chopped and boiled first. Fast oats are great for baking, but your biscuits look much more even than if you were using old-fashioned oatmeal.
They have the perfect amount of sweetness and flavor from raisins, cinnamon and vanilla and just the right chewy texture thanks to oatmeal and brown sugar. Gregory Walker uses coarse sea salt in these biscuits, which I like in my favorite chocolate biscuits to make them even more special. In my recipe below I will show you how to prepare these biscuits and I will offer some fun variations if you want to add a little chocolate or crispy roasted nuts.
You might think I'm mad, but I'm not a fan of chocolate biscuits. What I really enjoy is that I like to use Saigon cinnamon in these biscuits and fry it first.