Easiest Way to Prepare Appetizing Chewy Oatmeal Raisin Cookies

Chewy Oatmeal Raisin Cookies. Chewy Oatmeal Raisin Cookies Chewy Oatmeal Raisin Cookies. Combine the oats, flour, cinnamon, baking powder and salt in a large bowl. This moist and chewy oatmeal raisin cookie recipe makes the best version of an old favorite..

These Oatmeal Raisin cookies are extra moist and chewy! These are probably the best I have ever made. They are soft and chewy, and they are filled with plump raisins. You can cook Chewy Oatmeal Raisin Cookies using 12 ingredients and 7 steps. Here is how you cook it.

Ingredients of Chewy Oatmeal Raisin Cookies

1. Prepare 1 cup of All purpose flour.
2. It's 1/2 tsp of Baking soda.
3. You need 1/4 tsp of Ground nutmeg (optional).
4. You need 1 tsp of Salt.
5. Prepare 1/2 cup of Butter or margarine.
6. It's 1 cup of Packed brown sugar.
7. Prepare 1/2 cup of Granulated white sugar.
8. Prepare 1 large of Egg.
9. It's 1/2 cup of Sour cream.
10. Prepare 1 tsp of Vanilla extract.
11. Prepare 3 cup of Rolled oats.
12. You need 1 cup of Raisins or chocolate chips.

The addition of molasses is key. You can make these oatmeal raisin cookies in minutes. Below are our top tips for making them. Make the cookie batter by beating softened butter with sugar until creamy.

Chewy Oatmeal Raisin Cookies step by step

1. Preheat oven to 350°F..
2. Combine the flour, baking soda, nutmeg, and salt in a small bowl and set aside..
3. In a large bowl cream together butter or margarine, and both types of sugar..
4. Add in the egg and sour cream. Beat together. Add in the vanilla extract. Beat in..
5. Gradually beat in the dry ingredients, oats, and raisins..
6. Spoon into a greased baking sheet. Let bake until golden brown for 10-12 minutes..
7. Let cool for 10 minutes and enjoy..

I like to use brown sugar when making oatmeal cookies since it helps to make the centers soft and adds a little extra caramel flavor to the batter. How to Make Oatmeal Raisin Cookies. Add vanilla and molasses, mix until combin Transfer the cooled cookies to airtight containers and freeze them for up to twelve months. For grab-and-go desserts and snacks freeze two or three cookies each in resealable plastic freezer storage bags. The origins of the oatmeal raisin cookie can be traced back to Scottish oat cakes that were eaten when extra bursts of energy were needed.