quaker oats oatmeal raisin cookie recipe

#Quaker oats oatmeal raisin cookie recipe tv

Cookies freeze well, and even taste great frozen. Store in sealed containers with parchment paper or wax paper between layers for up to a few days.Cool one minute on cookie sheet, then remove to wire rack. Bake 10-15 minutes, depending upon your oven, until fully set and lightly brown.Drop batter by tablespoons (a cookie scoop makes it easy to release the dough) about 1½ inches apart on the prepared sheets,.Add flour, baking soda, cinnamon and salt and mix well.Add eggs and vanilla beat just until smooth.Do not overcream to the point that the mixture feels greasy.

Beat margarine or butter, sugar and molasses on medium just until somewhat creamy and a little shaggy, about 2 minutes.

1 cup margarine (or butter, if you must).

(For the best chocolate chip cookies, see Hall-of-Achievement Chocolate Chip Oatmeal Cookies.) Classic Chewy Oatmeal Raisin Cookies Our Recipephany Test Kitchen wants to hear from you. Try ‘em and let me know if they work for you, too. So now our Classic Chewy Oatmeal Raisin Cookies look and taste like the real thing. And proper creaming can make a critical difference in how the cookies rise. It creamed more easily, even right out of the fridge. And, as in the old days, we used margarine rather than butter. Plus, as always, we doubled the vanilla-that flavor-enhancing ingredient. Unlike chocolate chip cookies, which demand to be underbaked, CCORCs need to crisp up on the edges and bake throughout. And we baked the cookies longer, so they got nicely brown and held together. Whether it does or not, we increased the flour to help keep the dough from spreading. We suspected that this mixture might make the dough a tiny bit wetter than dough made with packaged brown sugar. We always make our own brown sugar by adding molasses to white sugar. So our Recipephany Test Kitchen tweaked the recipe. Some might say that’s just the way the cookie crumbles. And even when they rose okay, the baked cookies would often fall apart at the slightest touch.

Quaker Oats put a version on its cardboard cannister and called it “Vanishing Oatmeal Raisin Cookies.” It’s now the home baker’s gold standard-and the Grandma of all Online CCORCs.īut we’ve had our problems with this Quaker Oats classic.įor instance, often the dough would spread way too much in the oven, producing thin disks rather than slightly domed cookies. The very first oatmeal cookie recipe appeared in 1896 in the Fannie Farmer Cookbook (then called The Boston Cooking-School Cook Book by Fannie Merritt Farmer). And with this recipe, we have finally achieved that crisp-on-the-outside and chewy-on-the-inside texture that has eluded the Recipephany Culinary Research Institute for so many years. Satisfyingly delicious oats and raisins, with a spark of cinnamon and molasses, make us feel good all over.

Like cozy jammies and a binge-worthy TV show, these Classic Chewy Oatmeal Raisin Cookies (CCORCs, for short) take us right to our happy place.

#Quaker oats oatmeal raisin cookie recipe tv