#OATMEAL RAISIN COOKIES BEST RECIPE HOW TO#

Remove the cookies from the oven, and cool right on the pan or transfer to a rack if you need the pan for the next batch. If the cookies have been frozen, bake them for 14 minutes. Bake 8 to 10 minutes or until light golden brown. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Add combined flour, baking soda, cinnamon and salt mix well.

Reverse the pans (top to bottom, bottom to top) midway through baking. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Position racks in the upper and lower thirds of the oven preheat to 350. Just before baking, preheat the oven to 375☏.īake the cookies for 10 minutes, until they're barely beginning to brown. For the best flavor and texture, cover the dough and chill at least 4 hours, or overnight.

If the dough hasn't been chilled, place the pans of shaped cookies in the freezer for 1 hour. Drop dough by rounded teaspoonfuls 2 inches apart onto sprayed cookie sheets. Add flour, baking soda, cinnamon and salt mix well. The cookies will spread, so leave 2' or so between them. In large bowl, combine granulated sugar, brown sugar and butter beat until light and fluffy. Note: To save time, you can freeze unbaked cookies for 1 hour, rather than refrigerating the dough see step 6, below.ĭrop the chilled dough by generous tablespoonfuls onto the prepared baking sheet a tablespoon cookie scoop works well here.

#OATMEAL RAISIN COOKIES BEST RECIPE HOW TO#

Blog How to substitute whole wheat for white flour in bakingĬover the dough, and refrigerate it for 1 to 2 hours, until it's thoroughly chilled.

Oatmeal raisin cookies best recipe