Made these? Let us know how it went in the comments below. In a large bowl cream together butter and sugars until light and fluffy. Let sit at room temperature or microwave for a few seconds for a comforting warm cookie, without having to bake a whole batch. Step 1 Preheat oven to 350° and line two baking sheets with parchment paper. Drop dough by rounded teaspoonfuls 2 inches apart onto sprayed cookie sheets. Add flour, baking soda, cinnamon and salt mix well. You can also freeze baked cookies in a freezer-safe container for up to 3 months. In large bowl, combine granulated sugar, brown sugar and butter beat until light and fluffy. The dough can also be frozen in individual portions for up to 3 months-just bake them from frozen for a few extra minutes than the time below. Storage: These cookies will keep at room temperature in an airtight container for up to 3 days. Mix in the egg and vanilla until well blended. In a large bowl, cream together the shortening, white sugar and brown sugar. ![]() Scrape down the sides and bottom of the bowl as needed. Add the eggs, and beat until well combined. Add the sugars, vanilla extract, and honey, and beat until combined (about two minutes). Cranberries, white or dark chocolate chips, pecans, and more would all be nice. Preheat oven to 350 degrees F (175 degrees C). In the bowl of your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), beat the butter until smooth. What can I use instead of raisins? Raisins are classic, but feel free to change these up with other dried fruits, nuts, or chocolate. Ingredients 1 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon ground cinnamon 1 cup butter, softened 1 cup SPLENDA Sugar Blend 2 large eggs 1 tablespoon molasses 1 teaspoons vanilla extract 3 cups old-fashioned oatmeal, uncooked 1 cup raisins Directions Preheat the oven to 350 degrees F (175 degrees C). You can swap out the old-fashioned for quick oats if you need, but your cookies won’t be as chewy. What kind of oats are best for oatmeal raisin cookies? Old-fashioned oats are perfect in these retro cookies because they’re bigger and thicker than modern quick oats. These cookies are straight from my grandma’s house to yours-they’re soft and chewy, full of tart fruit, and have just a touch of spice that’ll keep you coming back for more. Sure, I could bake up a batch of oatmeal cookies, with no add-ins, or thin & crispy oatmeal cookies, or even oatmeal chocolate chip cookies (best of both worlds, tbh), but when I need that nostalgia, nothing will do but oatmeal raisin. ![]() Slowly incorporate dry ingredients into butter mixture. ![]() In a separate bowl, combine the dry ingredients except the rolled oats. Chocolate chip cookies get all the hype, but when I’m looking for comfort, nothing beats out oatmeal. Using a hand mixer or stand mixer (or I guess a fork/whisk combo attack), cream the butter into the sugar on medium speed.
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