Why Bakery Oatmeal Raisin Cookies Are Sure to Be a Hit They’re soft and chewy with slightly crispy edges. I call them bakery style oatmeal raisin cookies because they’re larger than the typical home-baked cookie. You guys. These oatmeal cookies are delightfully perfect. I decided to make some bakery style oatmeal raisin cookies, which was one of the best decisions I made all week. Use multiple cookie sheets or let the single cookie sheet cool before placing more dough balls on it, as a warm cookie sheet can cause cookies to spread too fast.The Best Oatmeal Cookie Recipe with Raisins For optimum results, bake one sheet of cookies at a time.Allow the cookies to cool on the cookie sheets for about 5 minutes before moving to wire racks to cool. Bake for 10-12 minutes or until lightly browned. Using a 1 1/2 tablespoon scoop, roll the cookie dough into balls and place them on the prepared baking sheet with 2 inches of space between the cookie dough balls.Turn the mixer to low (or stir) and add the dry ingredients to the wet ingredients mixing until combined.Scrape the sides of the bowl and beater down as needed. Beat in the eggs and vanilla until combined. Using an electric mixer or a stand mixer with a paddle attachment, cream the butter, granulated sugar, and brown sugar.In a medium bowl, whisk together your flour, baking soda, ground cinnamon, and salt.Drain the raisins and dry them well with paper towels. In a small bowl, combine the raisins and enough hot water to cover them.Line a baking sheet with parchment paper. If they do not spread enough, gently press the rounded spoonfuls of dough down with the palm of your hand and test again. If they spread too fast, refrigerate the dough for 1-2 hours and test again. Last but not least, and perhaps the most important tip of all.Use multiple cookie sheets or let the single cookie sheet cool before placing more dough balls on it as a warm cookie sheet can cause cookies to spread too fast. Always preheat your oven and load your cookies in the center of the oven.In addition to that, your cookies will not bake together. Leave a couple of inches between each cookie dough on the cookie sheet so the heat can move around them to bake them more evenly.Use old-fashioned oats, not quick oats, for a good chewy cookie.They help the cookies bake evenly, brown better, and lift off the cookie sheet without breaking. Cover your baking sheets with parchment paper or silicone baking mats.Use real vanilla extract, as it really does make a difference.For plump, juicy raisins, soak them in hot water for 15 minutes.Remove the butter and eggs from the fridge about 40 minutes in advance so the butter softens and the eggs come to room temperature.Bake in a preheated oven for about 10-12 minutes or until lightly browned. Using a 1 1/2 tablespoon scoop roll the cookie dough into balls and place on a parchment paper-covered baking sheet with 2 inches of space between the cookie dough balls. Now turn the mixer to low (or stir) and add the dry ingredients mixing until combined. Next, in a medium bowl, whisk together your flour, baking soda, ground cinnamon, and salt. Using an electric mixer or a stand mixer with a paddle attachment, cream the butter, granulated sugar, and brown sugar. Beat in the eggs and vanilla until combined.
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