Or add in a little extra cinnamon with a teaspoon of nutmeg and a ¼ teaspoon cloves. If you aren’t a raisin fan, but love oatmeal cookies just swap the raisins out for your favorite toppings or mix and match!! Make sure your total measurement of extra goodies equals to 1 cup. Frozen cookie dough balls may take a couple extra minutes to bake in the oven. Freeze cookie dough balls in air tight freezer safe container for up to three months.Store baked cookies in an air tight container for up to 1 week.Cookie dough can be made the day before and stored in the fridge.If you’re in a hurry, simply microwave 2 sticks of butter for about 15 seconds. Maple Syrup can be swapped for honey or molasses.I love nutmeg, but if you’re not a fan, swap it out for more cinnamon.Dark Brown Sugar and Light Brown Sugar can be swapped interchangeably. Keep this oatmeal cookie recipe in your kitchen at all times for a quick, easy, and satisfying cookie craving tamer!! What makes a cookie chewy?!īrown sugar is the key ingredient for a softer chewier cookie! The high moisture content provided by the dark brown sugar coupled with a shorter baking time, yields a fabulous chewy oatmeal cookie. Good news is this recipe works for chocolate and nut cookie lovers too! With a base of butter, dark brown sugar, and old fashioned oats, you can add your favorite cookie flavor goodies without a change in the cookie texture. I’m addicted to the cozy flavors of soft spices and brown sugar. My favorite type of cookies are hands down Chewy Oatmeal Raisin Cookies!! Sorry to all the chocolate lovers out there.
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