SUBSCRIBE for more great recipes! http://bit.ly/BethsEntertaining.
CLICK HERE FOR MORE DESSERTS! http://bit.ly/MBeUKa
BETH’S ULTIMATE OATMEAL RAISIN COOKIE RECIPE
Makes 1 dozen 3 inch cookies
Ingredients:
2 sticks of salted butter (240 g)
½ cup white sugar (100 g)
½ cup turbinado sugar or brown sugar (90 g)
1 egg
1 tbsp vanilla (15 ml)
1 cup of flour (120 g)
½ tsp salt (2.5 ml)
½ tsp baking soda (2.5 ml)
1/8 tsp ground cloves (a good sized pinch)
¼ tsp ground allspice (1.25 ml)
½ tsp ground ginger (2.5 ml)
3 tsp ground cinnamon (15 ml)
2 cups Oatmeal (180 g)
1 cup of black raisins (150g)
½ cup of golden raisins (75 g)
Method:
Preheat oven to 350F (175C) degrees.
Beat together the butter and sugars until fluffy.
Add the egg and combine. Then add the vanilla. Beat until well combined.
Combine all the flour, salt, baking soda and spices and whisk together. Then whisk in the oatmeal. Slowly add the dry ingredients to the butter mixture and beat just until combined.
Add the raisins and beat slightly until incorporated.
Scoop out dough with a standard ice cream scoop, onto a parchment lined (or silpat lined) cookie sheet. Limit 5 scoops per sheet, this will allow room for the cookies to spread. Bake 1 tray at a time, on the middle rack of your oven.
Bake for 15-17 minutes until golden brown around the edges and set in the middle.
Transfer to a cooling rack and allow to cool. To store, place in an airtight container and leave out at room temperature. Cookies will stay fresh for 4-5 days.
source
View Comments (30)
Omg, I just made these and they are out of this world good!!!! Thanks for sharing this recipe.
OmG!!!! I can belive that I made these wonderful cookies. I did everything you did plus gluten free ingredients and they came out so, so, so good. Thank you Beth for your videos. I love you.
is turbonardo sugar the same as sugar to the raw
Merry Christmas Beth! If I want to reduce the amount of sugar by half (using just 1/2 cup of brown sugar) in this recipe, would that affect the quality of the cookie? My family doesn't like cookies to be too sweet and I'm looking for any ways to make good and healthy cookies for them. Thank you!
Hi Beth! Thanks for the awesome recipe! I have a question. I made these the other day and they came out PERFECTLY. I got so many compliments! They were super large, thin and crunchy but still soft. I just made another batch, and they're barely baking. They have a kind of gross heaviness to them, and they aren't spreading out at all. They're just small and round. I've had to cook them extra which is making them hard, but if I didn't cook them that extra time they would be raw. What do you think is going on here?! I love this recipe but I'm just very confused as to what happened between cookies. Thanks!
Hi Beth! I want to make this recipe, but I know I won't be using allspice, ginger, or cloves very often. Would it be possible to just sub for some nutmeg, or should I just get them?
Thanks for the recipe! Haha I'm totally drooling right now.
Hi Beth, I have tried so many recipes including yours but my cookies just don't spread out flat as much as yours or how it supposed to be. I really don't know why. Can you help?
Thank you!
I feel so sad, maybe I did something wrong, because my cookies became greasy
hi beth!
about how much butter do i have add?