![]() Wrap baked and chilled cookies in plastic wrap, place in freezer bags and freeze for up to 3 months.Thaw them at room temperature for 1-2 hours before baking, or thaw in the fridge overnight and then let them stand at room temperature for 30 minutes before baking. Then scoop balls of cookie dough, roll, and flatten them, and transfer to freezer bags and freeze for up to 3 months. Make the dough as described and chill for 1 hour.Let it stand at room temperature for 20-30 minutes until it's a smooth and spoonable dough. Prepare the dough up to 2 days in advance and chill it covered in the fridge.The more you flatten them, the thinner they turn out, though. ![]() Chilled dough leads to thicker cookies with well-balanced flavors.I recommend increasing salt to ½ teaspoon in this case. Unchilled dough leads to thinner cookies with browner and crispier edges, and the taste is sweeter.Here is a side-by-side comparison of the baking results of chilled and unchilled cookie dough: You will also find there other useful tips and tricks to get perfect cookies every time. In my how to make cookies guide, you can read more about the chilling process and how it affects your cookies. After making the dough, scoop balls of dough on a baking sheet without flattening and bake.īut be aware that not only the texture changes but also the taste if you skip chilling. Unchilled oatmeal cookie dough is sticky and spreads more during baking. In this case, the flour and oatmeal don't have time to absorb the liquid that much. However, if you want them to spread more and desire a flatter and thinner cookie, simply skip the chilling process. That's why it's important to flatten them before baking. My oatmeal cookies don't spread that much for that reason, either. The flour and the oatmeal absorb the liquid therefore, the cookies spread less than regular cookies made without oatmeal. Why don't they spread?Ĭhewy oatmeal cookies made from chilled cookie dough usually don't spread much during baking because of the increased amount of liquid-absorbing ingredients used in these cookies. Place on the prepared baking sheets and flatten slightly with your fingers. Then add the chocolate chips and raisins and mix just until well distributed. Then, add the egg and vanilla and mix until creamy and well combined.Īdd the flour mixture and mix on low speed just until incorporated. In a large bowl, cream the butter, sugar, and brown sugar on medium-high speed for about 2-3 minutes. In a medium bowl, combine the flour, baking soda, and salt, and set aside. By the way, have you seen my handy list of chocolate chip cookie recipes? Make sure that you don't add more than 1 cup of add-ins in total. Also, other add-ins like walnuts, white chocolate chips, or cranberries can be used. Raisins and chocolate chips - I added half raisins and half chocolate chips to the dough but you can replace one for the other or leave out both to your liking.Gluten-free oatmeal cookies - substitute the all-purpose (plain) flour with Bob's Red Mill gluten-free flour.Customize the ingredients to your preference while following the recipe as directed below. ![]() Vegan oatmeal cookies - to make vegan oatmeal cookies use my vegan cookies recipe as a guide on how to use a suitable butter substitute for cookies and an egg substitute for cake mix. ![]() Learn more about the different oatmeal types for baking. So, old-fashioned oats are the only oats that bring the desired chew texture to these oatmeal raisin cookies. Instant oats are powdery and don't contribute any oatmeal texture to cookies. Quick oats are thinner than old-fashioned oats and have less texture. Old-fashioned oats are whole grains, steamed and then flattened. By the way, if you love breakfast cookies, you should also try my chocolate chip sourdough discard cookies!īefore you make the best oatmeal cookies recipe, check out my ultimate guide on how to make chocolate chip cookies and learn about the most common mistakes, plus my favorite troubleshooting tips. It's my basic recipe for oatmeal cookies with soft centers, crispy edges, and a mind-boggling chewy texture. Learn how to make oatmeal raisin chocolate chip cookies from scratch! These chewy oatmeal raisin chocolate chip cookies are easy to make, and you can use only chocolate chips, raisins or leave out both. ![]()
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