You will love these Big and Chewy Oatmeal Cookies because they are so thick, giant, soft, and easy to make. In large bowl, beat sugars, butter and shortening with electric mixer on medium speed, scraping bowl occasionally, until light and fluffy. All those flavors and textures work perfectly together and create one amazing cookie! I encourage you to try this combination too, though. Of course you can go with the classic raisin – that’s definitely my favorite. That’s what my friends mom used in her oatmeal cookies, so that’s what I wanted to use. These cookies are loaded with tasty add-ins dried cherries, chopped walnuts, and dark chocolate chips. I also used a tablespoon of Golden Barrel Blackstrap Molasses – a little goes a long way and it gives great depth of flavor. I used Golden Barrel’s Organic Brown Sugar which keeps the cookie incredibly moist and soft. These cookies are super thick and so chewy- perfect!! Also, because of the cornstarch there is no need to refrigerate the dough- a step most cookie recipes call for.Ī couple essential ingredients in creating the most chewy oatmeal cookie are brown sugar and molasses. Almond-Oatmeal Cookies with Black Raspberries. And don't forget the walnuts and raisins. I’ve used it in chocolate chip cookies to keep them thick so I figured it would also work in these and I was right. Find your perfect oatmeal cookiewhether soft and chewy, spiced with ginger, or studded with chips of chocolate or butterscotch. I know because it has happened to me many times! I played around with the measurements and also added a super helpful ingredient- cornstarch. One thing that can happen when making oatmeal cookies is that they can come out flat and thin. Good thing is, they are super easy to make! These are easy to modify by adding some chopped. That’s not a bad thing! They make the perfect gift because they are so big and look very impressive. This is a variation of the cookies that I have been making for years. They are huge and remind me of those specialty cookies you buy at bakeries. Stir together flour, baking soda, cinnamon, and salt. Beat butter, white sugar, and brown sugar in a large bowl until smooth and creamy. Line two cookie sheets with parchment paper or silicone liners. Each ball of dough is 1/3 cup and the whole batch only makes 8 cookies. Preheat the oven to 375 degrees F (190 degrees C). These cookies are not for the faint-of-heart. Now she’ll be able to make these whenever she wants. How to Make Oatmeal Cookies In one bowl, whisk the dry ingredients together (flour, baking soda, cinnamon, cardamom, and salt). I love that food can do that- bring back a memory or remind you of someone. She said it was just like her mom used to make and that made me happy. I got to work and after a couple tries it came out perfect. She told me what was in it including all the qualities that mattered. A friend from church was telling me about a cookie her mom used to make before she passed away and I decided I wanted to try to replicate that cookie for her. These Big and Chewy Oatmeal Cookies are everything you are looking for in a cookie – easy, chewy, extra big, and packed with delicious add-ins.
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