Week 6: Vanishing Oatmeal Raisin Cookies from Quaker Oats.

I decided to go with something simple, yet something I’ve never made in its entirety: Oatmeal Raisin Cookies. I decided to go with the tried-and-true recipe that is on the lid of Quaker Oats.

This is a tip I’ve seen on several videos for baking: if your recipe calls for using brown sugar and granulated sugar, whisk them together in a bowl before you mix them with the butter. This will make sure the sugars are evenly distributed before you combine them with the butter.

I modified this recipe a little bit by soaking the raisins in orange juice for 24 hours before putting them in the recipe.

I also made the cookies larger by using a 1.5 tablespoon scoop, and I set the timer for 15 minutes for these larger cookies. They still came out very chewy.

Rare glimpse of oatmeal raisin cookies before they vanished seconds later.

Ingredients

  • 1/2 Cup (1 stick) plus 6 tablespoons butter, softened
  • 3/4 Cup firmly packed brown sugar
  • 1/2 Cup granulated sugar
  • 2 Eggs
  • 1 Teaspoon vanilla
  • 1-1/2 Cup all-purpose flour
  • 1 Teaspoon Baking Soda
  • 1 Teaspoon ground cinnamon
  • 1/2 Teaspoon salt (optional)
  • 3 Cups Quaker® Oats (quick or old fashioned, uncooked)
  • 1 Cup raisins

Cooking Instructions

  1. Heat oven to 350°F.
  2. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy.
  3. Add eggs and vanilla; beat well.
  4. Whisk together combined flour, baking soda, cinnamon and salt in a separate bowl. Add combined mix into bowl and mix well.
  5. Add oats and raisins; mix well.
  6. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
  7. Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

Source

Author: Michael Maravick

I hold a Bachelor's of Science in Manufacturing Engineering from Cal Poly San Luis Obispo. I'm a process engineer by day with a passion for baking and trying new recipes.

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