Let the cookies sit for a minute before moving them to a rack to cool.Ĭlick here for a printable version of this recipe – For the Love of Īdapted recipe by For the Love of Cooking. Bake in the oven for 10-12 minutes or when the cookies are golden at the edges. Let the cookies cool in the pan for 5 to 10 minutes, then transfer them to a wire rack. Chill the dough in the fridge for 30 minutes and then bake in the oven for 12-15 minutes until the edges are golden. Place dough by the spoonful onto the silpat mat. Mix in the egg and vanilla extract and finish by adding flour, oatmeal and raisins. Stir in the oats, raisins, and walnuts then mix until combined. Slowly add the flour mixture to the butter and sugar mixture. Whisk the flour baking soda, salt, and cinnamon together in a separate bowl. In a large bowl, cream shortening and sugar until light and fluffy. Cook for 3 minutes remove from the heat and let cool (do not drain). In a large bowl, cream together the butter, brown sugar, egg, and vanilla until creamy and smooth. Combine water and raisins in a small saucepan bring to a boil. How to Make Cinnamon, Oatmeal, Raisin, and Walnut Cookies Cinnamon, Oatmeal, Raisin, and Walnut Cookies: They brought a smile to my friend’s face which is what I wanted. My daughter and son taste tested them for me (tough job) and they said they were soft, chewy, and delicious. It was a super quick and easy recipe to make and they smelled so good while they baked. They are my Dad’s favorite and my oldest sons too.I wanted to make some cookies for a friend so I used this recipe I found on Smitten Kitten. Some of the best oatmeal raisin cookies I’ve ever had, this a recipe from my Mom and she’s been making them for as long as I can remember. Leaving the cookies on the tray for about 5-7 minutes after they come out of the oven so they firm up and hold their shape before transferring to a cooling rack. Either way, it’s nice to have a cookie stash in the freezer! Sometimes I will form the cookie dough into balls and freeze to bake at a later time and sometimes I will bake the cookies and freeze them baked. I like to double a cookie recipe (you can never have enough cookies!) and save half for later. All of my recipes are already adjusted an altitude for 7,000 feet so you might need adjust a touch if you live at a high altitude. As I always recommend, use a bit less baking soda and/or baking powder than a recipe calls for. Add eggs one at a time, beating thoroughly after each one. Add the sugars, baking powder, baking soda, and spices and beat again for a minute or two, until thoroughly combined. It’s easy to over bake cookies when you’re at altitude so take them out before they get too brown. In a large mixing bowl, beat the butter on high speed for 2-3 minutes until soft. The soaked raisins do need to sit for an hour so make sure to plan ahead when making these cookies!Īdding a little extra flour and using a mix of old-fashioned and quick oats are my tricks for baking at high altitude. A heavy hand of ground cinnamon is key to balance the sweet raisins. While a tad unconventional soaking the raisins in a mixture of beaten eggs and vanilla adds moisture to the cookies. The secret to these delicious cookies is soaking the raisins. Blame it on the dry air and high elevation. One of the biggest issues of high altitude baking is dry baked goods. THE SECRET TO THE BEST OATMEAL RAISIN COOKIES You’ll see why this high altitude cookie recipe is my go-to and often requested. Loaded with raisins, lots of cinnamon and the perfect ratio of flour and oats. You’ll rarely see me turn down a homemade cookie and will gladly eat one with with cinnamon and raisins or one studded with dark chocolate. Some swear by raisins and for others only chocolate chips will do. Who knew that a cookie could be so divisive? People either love or hate oatmeal cookies. Made time and time again and I’ve yet to find an oatmeal cookie recipe I like better! My tried-and-true recipe for High Altitude Oatmeal Raisin Cookies, this recipe is my oldest son’s favorite.
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