![]() ![]() These tools aren’t necessary, but they’re nice to have because they can take your creations to the next level. I did mention this briefly in my cake mix cookie recipe, but I’ll repost it in case you haven’t seen it. Tools of the Trade – How to Make Oatmeal Raisin Cookies If you try to cream together cold, hard butter with sugar, you’ll end up with a clumpy mess. Don’t Use Cold Butterīring your butter to room temperature before you use it. You can also use steel-cut or quick oats. In my experience, old-fashioned oats are the best to use and produce an awesome oatmeal cookie. In my experience, baking at 350☏ for 10 minutes has always resulted in the perfect cookie. I understand that each oven is a bit different. I tried this before out of sheer curiosity, and I either ended up with overbaked or underbaked cookies. I’ve seen a few recipes that call for baking cookies at 375☏. If you’re feeling extra sinister, you can even throw all the different types of raisins in there at once.Ĭheck out these 6 different types of raisins you can find at most grocery stores. Try adding 1/2 cup of one type of raisin and 1/2 cup of a different type. The Kitchen Wizards encourage you to turn your kitchen into a science lab. If you’re like me and you love experimenting with different flavours and ingredients, I highly recommend checking out different types of raisins. If you’re really unsure, carefully remove one cookie with a spatula and see what the bottom of the cookie looks like. Then, you can transfer them to a wire cooling rack. I usually remove mine after 5–10 minutes of them sitting on the baking sheet. Once the cookies are done baking, they might seem a bit too soft. I mentioned this in the recipe notes, but I’ll say it again just in case anyone missed it. Tips, Tricks, and Nonsense – How to Make Oatmeal Raisin Cookies Wait for the Cookies to Get Firm ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |