toll house oatmeal raisin cookies recipe

Here’s a link back to the post and pictures: Oatmeal chocolate chip (or cranberry-raisin) cookies. Be sure to line your pans to avoid sticking I like to use a cookie scoop to give more uniform chunks of dough. Add the eggs and vanilla extract and beat until combined. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, brown sugar and sugar on medium speed until until light and fluffy, about 2 minutes. Makes approximately 72 small cookies, or 42 medium cookies. Line a baking sheet with parchment paper or a Silpat. If baking two sheets at a time, switch racks halfway through for even baking. Bake for 12 minutes, or until edges just start to brown.Drop by spoonfuls onto ungreased baking sheet using tablespoon or medium cookie scoop. Thick, Chewy, and oh, so Satisfying Our timeless recipe has created the best Oatmeal Raisin Cookie according to FourSquare Healthy rolled oats with plump.

Add flour mixture, 1/3 at a time, mixing well after each addition.In large bowl, cream butter and sugars until light and fluffy.Whole rolled oats will give traditional oatmeal cookie appearance roughly chopped oats will give a more subtle texture finely blended oatmeal will give chewiness without an noticeable oatmeal appearance. Fill a 40 cookie scoop and press against side of bowl, pulling up to level dough. (Over mixing develops the gluten, making a tough cookie.) Now add the oats and raisins stir to incorporate. Stir the flour mixture into the creamed mixture until no flour is visible. If desired, chop oatmeal in food processor to desired texture. To cream, increase speed to high and beat until fluffy and the color lightens.In medium bowl, mix flour, baking soda, baking powder and salt.Gather your materials and measure out the ingredients beforehand if you want. Gradually beat in flour mixture and milk. Beat butter, brown sugar, granulated sugar and vanilla extract in large mixer bowl until creamy. 2 1/4 c chocolate chips OR 1 1/2 cups dried cranberries and 3/4 cup golden raisins OR 2 1/4 cups of any combination you like Line two baking sheets with parchment paper, and preheat the oven to 350 degrees. Combine flour, baking powder, baking soda, cinnamon and salt in small bowl.1/2 teaspoon salt (coarse salt is nice).2 sticks (1 cup) butter, softened at room temperature.Quick oats are thinner and more powdery, so youll miss out on a lot of texture. The cranberry-raisin variation is devoured even more quickly in our house than the chocolate chip. Use thick old-fashioned whole rolled oats, not quick oats. Oatmeal adds some health to this variation on the classic Toll House. My family loves these soft, chewy cookies with crisp edges.

Toll house oatmeal raisin cookies recipe