You haven't tasted boring oatmeal with golden raisin cookies if you've never tried the best recipe for them. They contain raisins and sweet and savory spices, and they are soft and chewy. This recipe for Old-Fashioned Oatmeal Raisin Cookies was given to me by a close friend of my grandmother. I drove out to my grandmother's farm and bought eggs there. When they sat down to talk, a homemade dessert and a cup of coffee were usually on the menu. These homemade cookies are soft, chewy, and delicious. These oatmeal raisin cookies are a great first recipe if you've never baked before. We put our baking rack in the center of the oven to guarantee even baking. The first step is to preheat the oven and line the cookie sheets with parchment paper. 
- Place the raisins in a small dish or measuring cup and cover them with boiling water to create plump, juicy raisins. When you've drained the water, put them aside.
- Combine the butter and sugar using a wooden spoon or spatula, an electric stand mixer with a paddle attachment, or all three.
- Pour in the milk and the hastily scrambled eggs. Mix the ingredients with a mixer set at medium speed.
- In a large bowl, combine the dry ingredients first. Add the flour mixture to the wet ingredients, and whisk everything together on low speed until thoroughly incorporated.
Add the oats and raisins to the mixture and mix them in gently before scooping out three tablespoons of cookie dough and rolling it into balls. We arranged biscuits on a baking sheet to give our cookies room to spread out. The best results will be obtained by baking these oatmeal raisin cookies just until the edges start to become golden brown. After cooling for five minutes on a wire rack, remove the cookies from the pan. 
Ingredients for an oatmeal-raisin cookie recipe
- Simplifying. White sugar, eggs, and flavor-infused butter were all utilized. It uses large, delicately beaten eggs.
Milk. We used whole, but any type will work. Ingredients: All-Purpose Flour, Bicarbonate of Soda, Cinnamon, Salt, and Raisin-Studded Oatmeal. Old-fashioned oat bars make the best oats for this biscuit. Quick oats may cause the cookie to become drier by acting more like flour. Cherries. The golden raisins are a wonderful complement. Your oatmeal raisin cookies will continue to be a hit even with a few tweaks. Use dried cranberries or any dried fruit in place of raisins. To swell them up, you'll still need to rinse them in hot water. Use nuts in place of the raisins, or a combination of both. In this recipe, walnuts, pecans, and macadamia nuts can all be utilized. We didn't chill the dough we used to make oatmeal raisin cookies. However, to prevent the cookie dough from spreading excessively in the oven in a warm kitchen, you could leave it out for a little while. My two favorite baked goods to use raisins in are Grandma's carrot cake and oatmeal cookies. Raisins tend to absorb liquid from baked goods to make up for their lack of moisture. That's not at all a good concept, in my opinion! The best bakers soak the raisins before adding them to the batter in addition to the regular baking technique. 
As soak liquids, you may also use spirits (such as rum and brandy) and fruit juice extracts. Eggs are a great substitute that many people neglect in addition to water. Most baked goods don't require extra liquid since fruit is soaked in eggs before being added to the batter. Different cooks soak dried fruit in different methods, each of which they feel produces plumper dried fruit. Fruit can be soaked using at least four distinct techniques. These are the best I've heard out of all of them: Before using, place the raisins in a basin, cover with boiling water, and let sit for 10 to 15 minutes. After bringing everything to a boil, turn off the heat and let the liquid sit for ten to fifteen minutes before draining and using it. 2. 3. Heat the raisins in the microwave for two to three minutes, then let them soak for ten to fifteen minutes before adding them to the batter. The raisins should be taken out of the alcohol after 30 minutes and patted dry. When that time has passed, they are ready to move on! 
oatmeal cookies with golden raisins
Oatmeal cookies with golden raisins might flatten for a variety of reasons. Fresh baking soda is essential. Over time, it may lose its efficacy. How to do the exam is something we can go through with you. Incorrect fat measurements or using butter instead of shortening are two major causes. Due to its high water content, butter has the potential to greatly impact the final product. A heated baking sheet from the previous batch could have saved you some time. Your shortening may have been too hot or you may have used too little flour in the cookie. Flat cookies might be the outcome of any of these scenarios. If you use quick oats, you'll get a dry oatmeal raisin cookie or you'll miscalculate the components. Make sure you're using the correct methods for measuring. In addition, these cookies should be baked as soon as they are mixed. If you don't want to knead the dough, cover the bowl and put it in the fridge. The refrigerated dough may be scooped and baked whenever it's most convenient for you. 
In most cases, we'll use old-fashioned oats instead of quick oats. There is no difference between quick-cooking and old-fashioned oats in terms of nutritional value. But they do affect the cookie's texture and wetness. The greatest oatmeal raisin cookie recipe relies on old-fashioned oats for a chewy, moist cookie. Quick oats can be used as a flour substitute and to help dry up the cookie dough. Overbaking is the most prevalent cause of hard cookies. Remove the cookies from the oven when the edges are just beginning to become a light brown color. At this stage, the cookies never appear to be completely baked in the center. However, if you leave the finest oatmeal raisin cookies in the oven until they "look done," you'll end up with a hard, crunchy cookie that has to be dipped to be palatable. Remove them from the oven as soon as they begin to become brown. They will finish baking and setting in minutes if you do this. Even if you don't over-mix, you may end up with a difficult cookie. 
You just want to stir each item in until it is well incorporated. Creaming the shortening and sugar together is an exception to this rule. A light and fluffy shortening should be achieved by mixing well. An airtight jar of classic oatmeal raisin cookies can keep them fresh for a few days. They keep well for up to three months in the freezer. In a sealed container, they'll be OK. Cookie dough that hasn't been cooked can be portioned out into individual cookies, frozen on a baking sheet, and then stored in a freezer-safe zipper bag until needed. You don't have to defrost frozen cookie dough before baking it. You may need to increase the baking time by a few minutes. This tasty little monster was topped with a buttercream frosting similar to the one listed below. You might also use light and fluffy Vanilla Frosting.
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