![]() The Ultimate Healthy Soft & Chewy Oatmeal Raisin Cookies ! Soft, chewy & packed with raisins. They’re so easy to make & they don’t taste healthy at all! I lived in the dorms during my freshman year of college, and with only a small fridge the size of a microwave and no kitchen, I purchased a meal plan and ate most of my lunches and dinners in the dining hall. Although usually somewhat skeptical of the entr. Even then, I needed my daily fix! Chocolate chip, peanut butter, snickerdoodle, tuxedo. ![]() It was like biting into little circles of heaven! But with the extra chewy factor and ample amounts of cinnamon, the oatmeal raisin cookies were always the first I’d reach for. I often headed down to dinner with my next door neighbor, who enrolled in many of the same classes and quickly turned into my study buddy. Since oatmeal raisin were his favorite too, we’d grab a plate to nibble on while quizzing each other about mechanisms and equations for our next chemistry and physics midterms. Thank goodness the rest of the freshmen seemed to avoid that flavor! So now, quite a few years later, I decided that it was finally time to develop a recipe of my own that rivaled—if not surpassed—those oatmeal raisin cookies. Something incredibly soft, unbelievably chewy, and absolutely irresistible. And of course, being me and my blog, I wanted to make them healthier. They’re the Ultimate Healthy Soft & Chewy Oatmeal Raisin Cookies. They’re chock full of hearty oats, sweet raisins, and lots of warm cinnamon. Trust me, you’ll never need another recipe ever again! I’m going to walk you through a few keys steps to help you avoid some of the more common issues. I cover many of these things in the video beneath the recipe too. If you’d rather skip straight to the recipe and start baking, go right ahead! First, it’s extremely important to measure both the oats and flour correctly. I cannot emphasize this enough. Use the spoon and level method or a kitchen scale if you own one. This is the one I own.)If your cookies turned out dry or failed to spread on the baking sheet, it’s mostly likely because there was too much of either of those dry ingredients, especially the oats. They act like little sponges and soak up moisture, so adding too many will quickly turn the cookies crumbly. Second, chilling is mandatory. Most of the time. If you added the correct amount of oats and flour, the dough should be wet and look more like thick muffin batter. Chilling will help stiffen up the dough so it doesn’t spread as much while baking. If your cookie dough is already stiff, skip the chilling and bake it right away.(The video beneath the recipe shows what the textures before and after chilling should look like!) Third, the cookies will only spread a little bit after chilling, so if you want wider, somewhat thinner cookies, make sure you flatten them slightly before baking. Just give them a little pat with a spatula. If you prefer thicker cookies, skip that and bake them right after scooping them onto the baking tray. ![]() Fourth, do not overbake these cookies! I always pull mine out slightly early, then let them sit on the warm baking sheet longer. This allows the centers to continue to set without turning the outsides crisp and crunchy. They’ll stay soft and chewy for an entire week that way! These Ultimate Healthy Soft & Chewy Oatmeal Raisin Cookies didn’t stand a chance at my house. Even with just me eating (and sneaking) them, they only lasted four days. I hope you enjoy them just as much! ![]() What Paleo Is and Isn’t. Is the Paleo diet healthy? Going Paleo means giving up a host of unhealthy ingredients, while focusing on using pure, natural, and. Tweet; Pin It; Welcome to our Weight loss results page where you can read lots of inspirational stories and see lots of before and after pictures of mums who have. According to Kidspot.com, muesli bars are an easy snack to drop into your kids' lunch. Be sure to check out the video and step- by- step photos beneath the recipe! My newly released Healthier Chocolate Treats cookbook is full of sweet and healthy recipes like these oatmeal cookies! Buy your very own copy here! And when you make your own oatmeal raisin cookies, remember to snap a picture and share it on Instagram using #amyshealthybaking and tagging @amyshealthybaking IN the photo itself! I made this last night, half of everything except for the boiling water. Haha, I was so careful to make sure everything is and then I realised my mistake while I was. From key lime pie to chocolate chip cookie dough, these easy homemade energy bites recipes will conquer your cravings and make your taste buds smile. This is the concluding article of my 3-part series on Milking The Soy Bean. In Part 1, I described how to make soy milk with no special equipment, and in Part 2 I. They’re extremely chewy and packed full of warm cinnamon and raisins. To preserve their texture, store any leftovers in an airtight container for up to a week—if they last that long! In a separate bowl, whisk together the coconut oil, egg, and vanilla. Stir in the agave. Add in the flour mixture, stirring just until incorporated. Fold in the raisins. ![]() Chill the cookie dough for 3. Preheat the oven to 3. Bake at 3. 25. Cool on the pan for 1. ![]() Notes: It’s extremely important to measure both the oats and flour correctly using the spoon- and- level method or a kitchen scale. Too much of either will dry out the cookies and leave them crumbly instead of chewy. Instant oats are also known as quick- cooking or minute oats. They come in large canisters, just like old- fashioned oats. They are not the ones in the small flavored packets of oatmeal. To make your own, add the same amount of old- fashioned oats to a food processor, and pulse 1. For a gluten- free version, use gluten- free instant oats and a gluten- free flour blend. I recommend the following blend: . You may also substitute . Any milk will work. For the best results, use fresh raisins. Older raisins will be drier, so I recommend hydrating them first. Add the raisins to a microwave- safe bowl, cover them completely with water, and top with a tight- fitting lid or plastic wrap. Microwave on HIGH for 4. Let the raisins sit and absorb moisture until you’re ready to add them to the dough. Drain them thoroughly before folding in. For all other questions regarding the recipe, including ingredient substitutions, please see my Oatmeal Cookie FAQ + Video page. It resembles thick muffin batter more than cookie dough! Here is what the cookies look like before and after baking. They only spread a little bit, so be sure to flatten them slightly with a spatula just before popping the baking sheet in the oven. You may also like Amy’s Other Recipes.
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