What should I make for dinner tonight? This might just be the number one question that we ask ourselves almost daily over here.
Then you have come to the right place, we have rounded up 15 chocolate chip raisin oatmeal cookie recipe that we have shared over the years.
Plus, there is such a variety of flavours in these recipes, so you are sure to find something for you. Most of these recipes are quick and easy ones made especially for busy weeknights.
15 Chocolate Chip Raisin Oatmeal Cookie Recipe
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BAKER’S Oatmeal Raisin-Chocolate Chunk Cookies
Oatmeal Cookies With White Chocolate Chips and Raisins
Vanishing Oatmeal Raisin Chocolate Chip Cookies
Oatmeal Raisin Cookies
Oatmeal Raisin Peanut Butter Chocolate Chip Cookies
Oatmeal Raisin Chocolate Chip Cookies
Can you substitute raisins for chocolate chips in cookies?
Ingredients notes and substitutions
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. Also, other add-ins like walnuts, white chocolate chips, or cranberries can be used.
What makes a cookie soft and chewy or crispy?
Butter contributes milk solids and water to a cookie, both of which soften it. Brown sugar contributes molasses – again, a softener. Using lower-moisture sugar (granulated) and fat (vegetable shortening), plus a longer, slower bake than normal, produces light, crunchy cookies.
What is the secret to moist cookies?
Double Your Yolks Most cookie recipes call for at least one egg. You can try omitting the white of each egg, which tends to dry out when baked, and replacing it with an additional yolk Plus, egg yolks have more fat than egg whites, which helps to keep your cookies moist and chewy.
Should oatmeal cookie dough be chilled before baking?
You need to chill cookie dough before baking it! Does it make a difference? Absolutely. This is the one step that will transform even your best cookie recipes.
What can I use in place of chocolate chips?
Substitute For Chocolate Chips
You can use butterscotch chips. OR – Sweetened carob chips which have a slight-chocolate flavor and contain no caffeine. OR – Use cocoa nibs which have a stronger chocolate flavor and a nice crunchy texture (less sweet). OR – Vanilla chips which are typically white chocolate.
Why do my cookies get hard after they cool?
They go from soft to hard because they start to dry out, and it begins as soon as you pull them from the oven. (Yikes.) Whatever moisture is left in the cookies is always in a state of evaporation. At the same time, the sugars and starches are solidifying.
Should you sift flour for cookies?
For desserts that are chewy or crisp like cookies, sifting flour isn’t a must. The purpose of sifting flour through a sieve or sifter helps break up clumps and aerates the ingredients. In the past, sifted flour also allowed for more accurate measuring results.
How do you keep cookies from getting hard after baking?
Here are a few tips for keeping your next batch as pillowy as possible:
- Use brown sugar instead of white sugar. …
- Use cake flour. …
- Bake at a low temperature. …
- Don’t overbake them. …
- Eat them the day they’re baked. …
- Store them in an airtight container. …
- Store them with a piece of white bread. …
- Steam them in the microwave.
Is Crisco better than butter for cookies?
Shortening generally makes baked goods softer. Shortening is flavorless. Butter adds a rich flavor to baked goods.
Does butter or Crisco make cookies softer?
Shortening is 100% fat, containing no water. That means no steam is created during baking which effectively reduces gluten production, so shortening cookies tend to be softer and more tender. Also, shortening has a higher melting point than butter, resulting in taller cookies.
What ingredient makes cookies hard?
If your cookies are rock hard, the site explains that it’s likely due to an over-abundance of sugar, which hardens, darkens, and flattens the cookies as they bake. Bake or Break adds that over-mixing your dough can be the culprit, too. When flour is blended with other ingredients, gluten starts to form.