Oatmeal Raisin Cookies (30 minutes & no chilling required)
High-Altitude Oatmeal Raisin Cookies. Kris March 20, 2022 September 5, 2013 41 Comments on High-Altitude Oatmeal Raisin Cookies. Pardon the dust! I'm totally revamping the site and the cookie recipe can now be found here (or by clicking on the cookie):
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Roll the dough into balls, and flatten the balls slightly with the palm of your hand. Cover with plastic wrap and chill the dough balls for 20 minutes. While the dough is chilling, preheat the oven to 350 F, and position a rack in the center of your oven. Line a large baking sheet with parchment paper or baking paper.
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Add the brown sugar and white sugar, then mix for 3 minutes on medium or until fluffy in appearance. Add the egg and vanilla extract, then mix until blended into the batter. In another bowl, combine the flour, salt, baking soda and cinnamon with a whisk or fork. Combine the oats with the dry mixture and stir until well-mixed.
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Hard Boiled Eggs. Hard boiled eggs are tricky at high altitude. Find my fool proof recipe here. Visit Kelley Epstein {Mountain Mama Cooks}'s profile on Pinterest.
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Preheat the oven to 350F degrees. In a small bowl, sift the flour, salt, cinnamon, and soda together; set aside. Cream the butter and both sugars together. Add flour mixture to butter and sugar and mix well. Dough will be stiff. Slowly add the egg/raisin mixture and mix until fully incorporated.
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How to make Oatmeal Raisin Cookies Part 1: Cookie dough. Soak the raisins to plump them (this is optional);. Drain the raisins then leave to dry, or pat dry to speed things up;. Sift the dry ingredients into a bowl;. Beat butter, sugar and egg: In a separate bowl, beat the butter until smooth and creamy. Then add both brown and white sugars and beat until fluffy - around 2 minutes on high.
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Preheat oven to 375F degrees. Line a large baking sheet with a nonstick baking mat or parchment paper. Whisk together the flour, salt, baking powder, baking soda, and pumpkin spice in a medium bowl. Using a stand mixer, beat the butter and both sugars together until light and fluffy. Add egg and vanilla, mix until combined.
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Preheat the oven to 350°F. Add butter and sugars to a stand mixer and beat until cream. Add eggs and vanilla and beat until fluffy. In a separate bowl mix together the dry ingredients - flour, baking soda, cinnamon and salt and mix well. Add the flour to the sugar mixture and stir.
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Preheat the oven to 350°F. Grease 2 large cookie sheets or line with Silpat or parchment paper. Combine the butter, sugar, and eggs: In a large mixing bowl, beat the butter until creamy. Add the brown sugar and white sugar and beat until fluffy, about 3 minutes. Beat in the eggs one at a time.
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Step 4. In a large bowl, using a sturdy spoon, or in the bowl of an electric mixer, preferably with a paddle attachment, beat the butter until soft and creamy, then beat in both sugars. Scrape.
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Add eggs, vanilla, + molasses: Add eggs, then mix on high for about 1 minute until incorporated. Add vanilla and molasses, mix until combined. Dry ingredients: Mix flour, baking soda, cinnamon, and salt together in a separate bowl. Pour this into the wet ingredients. Combine together on low.
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Cover the cookie dough tightly with plastic wrap and refrigerate for at least 30 minutes. Preheat the oven to 350°F (180°C). Line two large baking sheets with parchment paper or silicone baking mats and set aside. Once the dough is chilled, remove it from the refrigerator.
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3/4 cup (120 grams) raisins (see Note) 1/2 cup walnuts (65 grams), chopped (optional) In a large bowl, cream together the butter, brown sugar, egg and vanilla until smooth. In a separate bowl, whisk the flour, baking soda, cinnamon and salt together. Stir this into the butter/sugar mixture.
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Bake the cookies. Preheat the oven to 350 F, and position a rack in the center of the oven. Line a large baking sheet with parchment paper. Place the chilled dough balls 3 inches apart on the baking sheet (refrigerating the rest of the dough balls until ready to bake them).
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In cookies, add 1/2 to 2 teaspoons water per recipe. If biscuit dough seems dry, add 1 tablespoon liquid per one cup flour. Liquids evaporate faster in all cooking processes. Flour. Add 1 to 4 tablespoons at 5,000 feet, more at higher altitudes. Cookie dough used in a cookie press may need less flour.
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Line a large baking sheet with parchment paper, and place the dough balls 3 inches apart on the baking sheet. Place the pan in the refrigerator to chill for 20 minutes. While the dough is chilling, preheat the oven to 350 F. Bake the chilled cookies on the center oven rack for about 8 - 8 1/2 minutes.
