Powered by the ESHA Research Database © 2018, ESHA Research, Inc. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. In a large mixing bowl with an electric mixer, beat the Crisco shortening, granulated sugar, and brown sugar on high speed until well combined. In a medium bowl, mix the oats, flour, baking soda, salt, and ground cinnamon. (-) Information is not currently available for this nutrient. Line a cookie sheet with parchment paper or silicone mats. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. ![]() Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. When baked from frozen, they’ll likely take an extra minute or two.Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. Just place the balls in a Ziploc bag and store them in the freezer. Store unbaked cookies after forming them into balls. Make sure the cookies have cooled completely before storing them.įREEZE DOUGH. Keep cookies in a container or freezer storage bag for up to three months. Keep baked oatmeal raisin cookies in an airtight container at room temperature.įREEZE BAKED. Bake at 350☏ for 30 to 35 minutes or until light golden brown. ![]() Press the dough into the bottom of an ungreased 13 x 9-inch baking pan. Try adding nutmeg and ginger along with the cinnamon to give it more of a fall-ish flavor.īar cookies. E asily substitute craisins, dried chopped dates, or golden raisins, or leave them out.Īdd flavor. Simple as that, your first batch is ready in about 25 minutes! Recipe Tips Bake for 9-11 minutes or until the tops are just set. Form the dough into balls about 1 to 1½ tablespoons in size (I recommend using a cookie scoop to easily make uniform sizes) and place them 2 inches apart on the baking sheets.īAKE. Beat in the oats with the mixer on low, then stir in the raisins using a large spatula or wooden spoon.įORM. Turn the mixer down to low speed and carefully beat in the flour, cinnamon, baking soda, and salt. Then beat in the vanilla and eggs.ĭRY INGREDIENTS. ![]() In a large bowl using an electric mixer, or stand mixer, beat together the butter and sugar until fluffy. Line the cookie sheets with parchment paper or silicone baking mats. So if you’re looking for the perfect oatmeal raisin cookies, then this recipe is definitely for you! We absolutely love how these easy oatmeal raisin cookies are so chewy, packed with texture, and have a delicious brown sugar flavor and a hint of cinnamon. I don’t recommend using instant oats (they’re too fine and behave more like flour), or steel-cut oats (they’ll end up too hard and crunchy in your cookies). Then finally, we’re using quick or old-fashioned oats.A hint of cinnamon is a must for oatmeal raisin cookies in my book.Brown sugar adds a caramel-like undertone and makes the cookies extra chewy.We’re starting with real butter for the most flavor.
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