There are a couple of things that could prevent your cookies from not spreading in the oven. Why are my cookies not spreading in the oven? However, you can replace them with the same amount of quick oats. I recommend using old-fashioned rolled oats because they will make the cookies chewier. You’ll know they’re done when the edges are lightly browned and the tops of your cookies are set.įrequently Asked Questions Can I use quick oats? These oatmeal raisin cookies will take about 10 to 12 minutes in the oven. Then, gently press down each ball of cookie dough just slightly. Remove the cookie dough from the refrigerator and scoop 1.5 tablespoon-sized balls of cookie dough onto the baking sheets. Once the dough has chilled, line a couple of baking sheets with parchment paper or silicone baking mats. This extra step will allow the oats time to absorb some of the moisture so the cookies don’t spread too much when they bake. I also suggest covering the cookie dough with some plastic wrap and chilling it in the refrigerator for at least 30 minutes. The finished cookie dough will look like the picture above on the right. Then, toss in your raisins and mix them in on low-speed or gently fold them in with a rubber spatula until they’re fully incorporated. Once the wet ingredients are well combined, add the dry ingredients and mix them in until just combined. At this point, your mixture should look like the picture above on the left. I suggest stopping to scrape down the sides of your bowl and then mixing one more time. Next, beat in your egg and vanilla extract. The amount of time will depend on whether you’re using a stand mixer or a handheld mixer, but it should take about 1 to 2 minutes. To start, beat your softened butter with the brown sugar and granulated sugar until they’re well combined. Then, stir in your rolled oats and set the mixture aside. To make the cookie dough, you’ll start by whisking together the flour, baking soda, ground cinnamon, and salt. If you’re not a fan of raisins, you can omit them or replace them with something else. Raisins: There’s one cup of raisins in these cookies so that you get some in every single bite.Pure Vanilla Extract: For a little extra flavor.I suggest using a room temperature egg for best results. Egg: The egg helps bind everything together.The granulated sugar helps the cookies spread as they bake in the oven. The brown sugar adds moisture and flavor to the cookies and also makes them chewier.
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