#OATMEAL COOKIE RECIPE NO RAISINS PLUS#

Let dough come to room temperature before baking. Let sit on sheets 10 minutes, then transfer to wire racks let cool.ĭo ahead: Cookie dough can be made 3 days ahead store chilled in an airtight container. Step 5īake cookies, rotating cookie sheets halfway through, until edges are golden brown and firm but centers are soft, 15–17 minutes. ice cream scoop (or ¼-cup measuring cup), portion cookies and place on prepared baking sheets, spacing 3' apart (cookies will spread as they bake). Line 2 rimmed baking sheets with parchment paper. Let sit at room temperature at least 1 hour to hydrate oatmeal. Reduce speed to low add flour mixture and 1 cup raisins, dried sour cherries, and/or dried cranberries and continue to beat, scraping down sides and bottom of bowl, until just combined. vanilla extract or paste and beat until incorporated, about 1 minute. Add 1 large egg, room temperature, 2 Tbsp. Using an electric mixer on medium speed, beat ¾ cup (1½ sticks) unsalted butter, room temperature, ¾ cup (packed 156 g) light brown sugar, and ¼ cup (50 g) granulated sugar in a large bowl, scraping down sides of bowl, until light and fluffy, 3–4 minutes. freshly ground nutmeg in a medium bowl stir in cooled oats and pecans. Whisk 1 cup (125 g) all-purpose flour, 1 tsp. Add 1 cup (100 g) pecans, chopped, toss to combine, and continue toasting until pecans are fragrant and oats are deep golden brown, about 6 minutes more. Spread 2 cups (178 g) old-fashioned oats on a rimmed baking sheet and toast until lightly golden, about 6 minutes. For the chewiest oatmeal cookies, reduce the baking time by 2 minutes-if you prefer crisper ones, flatten the dough balls slightly before baking. Use an ice cream or cookie scoop to portion the dough. The dough should rest at least 1 hour after mixing (but before forming) so the dry ingredients have time to hydrate fully-you can also make the dough a day ahead, cover it well, and stick it in the fridge overnight. (Looking for a chocolate chip oatmeal cookie recipe? We’ve arranged that elsewhere.) Cherry lover? Ginger fiend? Current connoisseur? Go your own way. Traditionalist? Oatmeal-raisin cookies it is. So scour your cabinet for the dried fruit you like best and use it instead. We’re well aware that not everyone loves a raisin (just ask half our colleagues). And, perhaps most important, we made them choose-you-own-mix-in-adventure cookies.

We use a high proportion of brown sugar, plus a glug of maple syrup, to boost the cookies’ classic butterscotch notes. Of course, there are a few other contributing factors. For extra nutty flavor, we toast the oats (and pecans) before stirring them into the cookie dough, resulting in the best oatmeal cookies of your life. The two absorb liquids at different rates swap the quick-cooking version into this recipe, and you’ll end up with dry, cakey cookies instead of buttery ones. Quick oats are rolled thinner than old-fashioned oats (sometimes called rolled oats).

Raisin lovers, it’s for you too.)īut be warned: Don’t try to make these with quick-cooking oats.

This recipe for chewy oatmeal cookies results in an amped-up version of the childhood favorite, with pecans for nutty, crunchy interest and your choice of dried fruit to make them personal.

#OATMEAL COOKIE RECIPE NO RAISINS PLUS#

Oatmeal cookie recipe no raisins