Soft Oatmeal Cookies
This is definitely the best oatmeal cookie recipe I've tried! These cookies stay soft and chewy for a full week!!
Have used this recipe a few times and I now substitute cinnamon sugar for plain sugar on top. I sprinkle it on, then flatten the cookie balls a tiny bit (just until the top is no longer rounded, but flat) with a spatula or the back of a spoon. I bake for 9 minutes, rotate the pans due to my oven's "hot spots", and bake for another 2 minutes. They turn out perfectly every time. Skipping the refrigeration step did made them spread out more, resulting in a thinner, crispier cookie. I keep them in the fridge for several hours or overnight. Usually, I mix in a cup of raisins, but I've also added dark chocolate chips instead and loved the results. Also, I use margarine in place of butter for baking.
A tip I learned from my mother about baking with raisins: always soak raisins in very warm water for awhile to plump them up prior to using. Be sure to strain them fully so you're not adding excess water to your mix, then gently stir them in. It's personal preference, but I find the raisins dry out a lot if I skip this step.
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Jan. 1, 2014