![]() The dough can be scooped and placed in a freezer bag for later use. I bet that will only be a few minutes because you will be tempted to dive in right away. Space about 2 inches apart.īake in a 350 degree oven for 12 - 15 minutes. The scoop I use measures 2 tablespoons and creates golf ball sized rounds. Scoop the dough and place onto a baking sheet that is lined with parchment. ![]() It starts out thick but don't worry, it all comes together.Īdd the oat mixture along with the flour mixture and mix with a wooden spoon until everything is combined. In a mixing bowl, add the eggs, sugars, and vanilla. In a bowl, combine the dry ingredients and set aside. Set aside to cool while you gather your remaining ingredients. In a small saucepan, melt the butter and stir in the raisins and oatmeal. ![]() A chewy center to counter the crispy edge.Not so crunchy that it crumbles all over the place.My goal for the perfect oatmeal raisin cookie. After testing and making so many batches of cookies, I found it took an unconventional method to deliver the very best cookie that was delicious and somewhat addictive. The method to making these cookies may surprise you as it’s not conventional. ![]() I always smile when I see a recipe with 'The Best" in the title because how can you say something is the best? Isn’t it subjective? Well let me tell you something, these oatmeal raisin cookies are the best. The Best Oatmeal Raisin Cookies with crispy edges, chewy center and delicious flavor. ![]()
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