As I always recommend, use a bit less baking soda and/or baking powder than a recipe calls for. It’s easy to over bake cookies when you’re at altitude so take them out before they get too brown. The soaked raisins do need to sit for an hour so make sure to plan ahead when making these cookies!Īdding a little extra flour and using a mix of old-fashioned and quick oats are my tricks for baking at high altitude. A heavy hand of ground cinnamon is key to balance the sweet raisins. While a tad unconventional soaking the raisins in a mixture of beaten eggs and vanilla adds moisture to the cookies. The secret to these delicious cookies is soaking the raisins. Blame it on the dry air and high elevation. One of the biggest issues of high altitude baking is dry baked goods. THE SECRET TO THE BEST OATMEAL RAISIN COOKIES You’ll see why this high altitude cookie recipe is my go-to and often requested. Loaded with raisins, lots of cinnamon and the perfect ratio of flour and oats. You’ll rarely see me turn down a homemade cookie and will gladly eat one with with cinnamon and raisins or one studded with dark chocolate. Some swear by raisins and for others only chocolate chips will do. Who knew that a cookie could be so divisive? People either love or hate oatmeal cookies. Made time and time again and I’ve yet to find an oatmeal cookie recipe I like better! Even if the center still looks doughy, they will continue to cook during the cooling process.My tried-and-true recipe for High Altitude Oatmeal Raisin Cookies, this recipe is my oldest son’s favorite. – Try to remove the cookies from the oven before the edges start to brown. Cool for 1-2 minutes, then transfer to a cooling rack for 3 minutes. With an ice-cream scoop or two teaspoons, scoop balls of dough (about 1 tbsp.) on a baking sheet covered with parchment paper (no need to grease pan).ġ0. Refrigerate dough for 30 minutes to an hour.*ĩ. Fold oats, raisins, and walnuts into the dough, being careful not to overmix.Ĩ. In the empty bowl that held the dry ingredients, mix together the oats, raisins, and walnuts.ħ. Gradually incorporate dry ingredients until just mixed. Beat together butter and sugars until creamy.ĥ. In a small bowl, whisk together flour, baking soda, cinnamon, and salt. butter (2 sticks), softened & sliced into 1/2-inch cubesĢ. I still would like to try a healthier version without compromising the taste, but until then, I must share this classic recipe with all of you with some of my adjustments (marked with asterisks *).ġ/2 lb. They had never had these oatmeal raisin cookies, so guilt aside, I baked them for this special occasion. I wanted to bake them some treats as an engagement gift. Just this past weekend, my two good friends got engaged. What ended up happening was me just choosing other cookies and pastries to bake because I knew that no sweetener or butter substitute would produce the perfection of Vanishing Oatmeal Raisin Cookies. On newer packaging of Quaker Oats, they even updated the recipe to use less sugar and only half the butter (it’s not as good).Īt some point last year, I held off on making the cookies until I was able to find an alternative to all the butter and sugar. The thing is, it requires two sticks of butter and a cup and a half of sugar. I used to make it regularly for parties, gifts, picnics, or just when my sweet tooth was craving it. Quaker Oats has the most perfect recipe for oatmeal raisin cookies.
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