How to Bake Oatmeal Cookies Homemade oatmeal cookies are an all-time family favorite. And baking delicious homemade oatmeal cookies is easy when you know how. Ingredients 3 cups rolled oats (old-fashioned or quick cooking) 1 1/3 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon cinnamon 1/2 teaspoon salt 1 cup (2 sticks) unsalted butter, softened to room temperature 1 1/4 cups packed brown sugar 1 cup sugar 2 large eggs 1 1/2 teaspoons pure vanilla extract 1 1/2 cups raisins, if desired Steps 1 Preheat oven to 350F. Line baking sheets with parchment paper and set aside. 2 In a large bowl, whisk together oats, flour, baking soda, cinnamon, and salt until well combined; set aside. 3 In a large bowl beat butter and sugars at medium speed with an electric mixer until light and fluffy. (This will take about 3-4 minutes.) 4 Add eggs and vanilla and beat until well blended. Scrape down the sides of the bowl with a rubber spatula to make sure everything is well combined. 5 Gradually add the oat/flour mixture to the butter/egg mixture, with the mixer on low or with a wooden spoon, just until combined. 6 Stir in raisins, if using, just until incorporated. 7 Using 2 tablespoons (or a small ice cream scoop), drop the dough by rounded tablespoonfuls onto the parchment paper lined baking sheets, about 2 inches apart. 8 Bake until the edges are golden and the cookies are just set (They will still be soft in the center), about 9 to 11 minutes. 9 Remove from the oven and let cool on the cookie sheets for about 1 to 2 minutes and then transfer the cookies to wire racks to cool completely. Tips Space cookie dough evenly on cookie sheets for even baking. For best results bake cookies in the center of the oven one cookie sheet at a time. Check your cookies a minute or two before the earliest baking time and then every few minutes until they are baked to your liking. Only place cookie dough on cool cookie sheets or the dough will melt and spread too much. For best results use heavy duty cookie sheets lined with parchment paper.
Posted on: Thu, 01 Aug 2013 00:36:57 +0000
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