Recipe
Big Chewy Oatmeal-raisin Cookies Recipe
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Thegoldminer / All my dishes 2 months, 2 weeks ago
Do not over bake these cookies. The edges should be light brown but the rest of the cookie should still be very light in color. From Cooks recipes. Click any pic to enlarge.
Prep:15m Cook:16m Servings:8
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 Thegoldmine |
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Ingredients
Butter sugar mixed
First egg
Second egg
Flour mix
Mixing it up
Mixed flour
Add oats
Oats added
Add raisins
Raisins mixed
Close up
Round balls
Cooked
Round mounds
Close up
Flattened
All the cookies
Soft insides
Cookies to eat-Final
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Fans
- 2 Sticks unsalted butter (1/2 lb softened but still firm)
- 1cup light brown sugar
- 2/3 cup granulated sugar
- 2 eggs
- 11/2 cups all purpose flour
- 1/2 teaspoon table salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon ground nutmeg
- 3 cups rolled oats
- Recipe called for 11/2 cups raisins. I used 2 and next time it will be 3 cups.
Directions
- 1. Adjust oven racks to low and middle positions; heat oven to 350 degrees. In bowl of electric mixer or by hand, beat butter until creamy. Add sugars; beat until fluffy, about 3 minutes. Beat in eggs one at a time.
- 2. Mix flour, salt, baking powder, and nutmeg together, then stir them into butter-sugar mixture with wooden spoon or large rubber spatula. Stir in oats and optional raisins.
- 3. Form dough into sixteen to twenty 2-inch balls, placing each dough round onto one of two large cookie sheets. Bake until cookie edges turn golden brown, 16-18 minutes. (Halfway during baking, turn cookie sheets from front to back and also switch them from top to bottom.) Slide cookies onto cooling rack. Let cool at least 30 minutes before serving if you can wait that long.
- If you make the 2 inch balls the cookies are very domed when cooked. They do not melt down much as you can see in the pics. I took some of the last of the batter and made balls and then using the palm of my hand I pressed the ball down and mushed the cookie out to make it spread out. They cook just about the same shape you form. It called for a longer cooking time, I shortened it and they just had a light brown bottom. A quarter of a cookie set out since yesterday and it was still soft today. I reduced the white sugar and these were not overly sweet. I definitely liked the raisings and definitely 3 cups next time.
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minitindel 2 months, 2 weeks ago said:
yummmmmm the pixie dust is sprinkled over the recipe and you get a 5 ha ha ha ha ha great job
mystic_river1 2 months, 2 weeks ago said:
Live long and prosper my friend. Your dog is thanking you for not making him suffer, John Joseph and you will see him again. Be well!
rosemaryblue 2 months, 2 weeks ago said:
Great recipe!
cabincrazyone 2 months, 2 weeks ago said:
Oatmeal-raisin cookies are the BEST cookies. Not only are they yummy ... you can use nutrition as an excuse to eat them!
Have you tried a few pecans in there, also?
taylorsue82 2 months, 2 weeks ago said:
Yummy, got to love oatmeal cookies.
ahmed1 2 months, 2 weeks ago said:
Great post and great dessert my friend.
silverqueen 2 months, 2 weeks ago said:
Hi JJ,
What nice step by step pictures love it great post and the cookies look so yummmmmy am going to make these little babies this afternoon will let you know how they turn out. Thanks again for the great post.
Have a very nice weekend!!!!
Silver
silverqueen 2 months, 2 weeks ago said:
Oh JJ I forgot to rate this recipe is a 5 a big time 5. Tahnks for a wonderful post.
Silver
magali777 2 months, 1 week ago said:
Mmm..love this one
juliecake 2 months, 1 week ago said:
I just love my oatmeal raisin cookies all "smooshy" like this! A dozen of these, a large glass of icy cold milk...what more could one possibly want???! j
henrie 2 months, 1 week ago said:
YUM, you got my attention with this recipe, sounds very very good. You got my 5
bakermel 2 months, 1 week ago said:
Very good! :)
michellem 2 months, 1 week ago said:
Looks great..I love oatmeal cookies.
momo_55grandma 1 month, 3 weeks ago said:
Oatmeal cookies are good thanks bunches