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Now when making oatmeal or sugar cookies you wouldn’t want to use shortening for those. When baking chocolate chip or peanut butter cookies I prefer to use shortening (crisco) instead of butter. Also if a recipe calls for butter don’t use margarine because that will definitely change the texture or cause a cookie to be flat. When baking you need to be very accurate with your measurements. I just hate to see a bad review left when the recipe works fine for others. Beat together butter, brown sugar, and granulated sugar in a stand mixer fitted with the paddle attachment or. I am not saying these things to insult anyone. Stir together oats, flour, cinnamon, baking soda, and salt in a medium bowl.
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As an avid baker myself who grew up having a grandmother and mother who made everything homemade I learned a lot of things from them and how to “tweek” a recipe. I tend to like a softer cookie so I always decrease the baking time by 2-3 minutes. Meanwhile, in a large bowl, mix together the oil and sugar. Scoop 16 equal-sized balls (about 2 tablespoons 45g) of cookie dough, roll into even balls, and place 6-8 cookies, about 3 inches (7.5 cm) apart, on each prepared baking sheet and flatten slightly with your fingers. Pour 50ml/2fl oz boiling water over the raisins and leave to soak for 20 mins until plump. Line two baking sheets with parchment paper and set aside. In the case of this recipe at 325° 12 minutes should be more than enough time for these to bake. Heat oven to 180C/160C fan/gas 4 and line 2 baking trays with baking parchment. I personally never bake cookies for more than 9 minutes at a temperature of 350°. Another said it took 15-18 to bake a cookie. Line two large baking sheets with parchment paper, or omit if using non-stick cookie sheets (we swear by these ). 3 cups/270 grams rolled oats (not instant) 1½ cups/225 grams raisins. A stick of butter is one half cup or 8 tablespoons. ¼ teaspoon ground cardamom or ground ginger. What measurement is a stick of butter one asked. I eat oatmeal every morning and I’ve been storing it in this cute glass container and can leave it out on my counter and it looks nice.Maybe a couple of the reviewers don’t bake often or so it seems due the comments they left. Somehow having oatmeal in them makes them seem healthier, so I’ve been making them more and more! I doubt these are any healthier, but it’s a nice change from chocolate chip cookies. Make sure you soften the butter first and then get mixing. They didn’t last long and my kids and neighbors ate them up fast. How do you make oatmeal raisin cookies from scratch Oatmeal Raisin Cookies are super simple to make. Add eggs, one at a time, stirring to combine after each addition. Cream butter and sugars just to blend, about 2 minutes. Whisk together flour, cinnamon, baking soda, baking powder, and salt. I decided to make up a batch of the best eggless oatmeal cookies EVER, take a picture, type it up and it was the best decision I made this weekend. Line sheet pans with parchment and mist lightly with cooking spray.
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I had a comment on that webpage about an oatmeal cookie recipe and I realized I had never put my recipe up here. My most popular post is my eggless chocolate chip cookie recipe. Check out my privacy policy for more info. As an Amazon Associate, I earn from qualifying purchases. Add the egg and vanilla and stir until smooth. In a large bowl, combine coconut sugar and coconut oil until completely combined. In a medium bowl, combine almond flour, shredded coconut, cinnamon, salt, and baking powder. This post contains affiliate links and I will be compensated if you make a purchase after clicking on my links. Preheat the oven to 325° and line 2 sheet trays with parchment paper. Add the egg, salt, and cinnamon and mix until just incorporated. Add the sugars and continue beating until the mixture is light and fluffy 2-3 minutes. Bake for 10-12 minutes, until cookies just begin to brown at the edges and center is still soft. Drop rounded balls of dough onto prepared baking sheet, the size of 2 tablespoons each, and spacing 2 inches apart. In a large bowl or stand mixer, beat the butter until soft and creamy, about 2 minutes. Line pan with parchment paper and set aside. They won’t last long, so make sure to make a double batch. In a large bowl with a hand mixer or the bowl of a stand mixer fit with a paddle attachment, cream together the butter and brown sugar until light and fluffy, about 4 minutes. Preheat oven to 350 degrees and line 2 baking sheets with parchment paper or silicone mats. These are best EGGLESS oatmeal cookies EVER! Perfect for lunch boxes, snacks, and desserts.