Does anybody have a fool proof oatmeal raisin cookie recipe?

I have tried to make them over and over again and they don't come out right. When I bake them, they won't form into a cookie. When I take itout of the oven, it looks like Granola.

:howdy:

I do...but it's at home. The secret is soaking the raisins. :yay: I'll post it tonight.

Soaking the raisins? I have never heard of that.

Soaking the raisins? I have never heard of that.

Yep. :yay: Whisk the eggs and vanilla, add raisins and soak for an hour...then go on with the rest of the recipe. Grrreat cookies!

:howdy:

I do...but it's at home. The secret is soaking the raisins. :yay: I'll post it tonight.

:yay:

I have a recipe and the cookies turn out tasting just like the Mothers Oatmeal Raisin Cookies all soft and chewy. That is part of the secret soaking the raisins and then the recipe also calls for you to pulse have the soaked raisins in the food processor w/ the liquid. They are delish!!! :drool:

I've always used the one on the oatmeal box

Soaking the raisins? I have never heard of that.

They turn into grapes.

Try theses:

Must-Have Chocolate Chip Cookies

Ingredients

1 cup raisins
1/2 cup boiling water
1/2 cup peanut butter
1/4 cup butter, softened
1/2 cup sugar or sugar substitute* equivalent to 1/2 cup sugar
1/2 cup refrigerated or frozen egg product, thawed, or 2 eggs
1 teaspoon ground cinnamon
1 teaspoon vanilla
1/2 teaspoon baking soda
1/2 cup all-purpose flour
1-1/4 cups rolled oats
1 cup semisweet chocolate pieces or chunks

Directions

1. Preheat oven to 350 degree F. In a small bowl, combine raisins and boiling water; set aside.
2. In a large bowl, combine peanut butter and butter; beat with an electric mixer on medium speed for 30 seconds. Add sugar or substitute, egg, cinnamon, vanilla, and baking soda. Beat until combined. Add flour; beat until smooth. Stir oats.
3. Drain the raisins; stir raisins and chocolate pieces into oat mixture.
4. Drop by rounded teaspoons onto ungreased cookie sheets. Bake about 10 minutes or until lightly browned. Transfer to wire racks; let cool. Makes about 40 cookies.
*Sugar Substitutes: Choose from Splenda Granular or Sugar Twin or Sweet 'N Low packets in bulk. Follow package directions to use product amount equivalent to 1/2 cup sugar. With Sweet 'N Low, you'll get about 34 cookies.


I use regular ingredients, no sugar substitute and real eggs.

Does anybody have a fool proof oatmeal raisin cookie recipe?

I have tried to make them over and over again and they don't come out right. When I bake them, they won't form into a cookie. When I take itout of the oven, it looks like Granola.

What kind of butter or margerine are you using?

What kind of butter or margerine are you using?

Country Crock margarine.

Country Crock margarine.

Unsalted butter :yay:

Unsalted butter :yay:

:yeahthat:

Although I thought that using margarine resulted in softer cookies and ketelone said that the cookies were crunchy and granola like :confused:

:yeahthat:

Although I thought that using margarine resulted in softer cookies and ketelone said that the cookies were crunchy and granola like :confused:

I dunnno..but I do know if you use some of the lower fat margarines, you will get flat, icky cookies.

I dunnno..but I do know if you use some of the lower fat margarines, you will get flat, icky cookies.

exactly! I never us all margarine. But if I am making a cookie that I want to have a softer texture I usually add a few tablespoons of margarine to the mixer along w/ the unsalted butter.

Toll House Oatmeal Raisin Cookies. Turn your oven on, slap them on a cookie sheet and bake for 9 minutes. They're delicious - raw or baked doesn't matter - and making them doesn't mess your kitchen up.


I am leaning more and more towards that. I am not big on baking. I love to cook but baking is just not my thing. But, since I have 2 daughters I was trying to do something on the weekend with them. I remember making cookies with my mom when I was little. She always let me eat the dough off the blender! Yum-O!

:yeahthat:

Although I thought that using margarine resulted in softer cookies and ketelone said that the cookies were crunchy and granola like :confused:

I never use any sort of tub margerine when I bake. Sometimes cookies won't set up properly since the tub stuff is so soft. I thought ketelone meant the cookies all flattened out together. :shrug:

I never use any sort of tub margerine when I bake. Sometimes cookies won't set up properly since the tub stuff is so soft. I thought ketelone meant the cookies all flattened out together. :shrug:

Not the tub the sticks of margarine. cut up a few tablespoons and add it to cookies you like soft. (normally for me that is snickerdoodles & oatmeal raisin)

Unsalted butter :yay:


Why unsalted?

I never use any sort of tub margerine when I bake. Sometimes cookies won't set up properly since the tub stuff is so soft. I thought ketelone meant the cookies all flattened out together. :shrug:

That is exactly what they did. The flattened out and crumbled when I tried to take them off the cookie sheet.

That is exactly what they did. The flattened out and crumbled when I tried to take them off the cookie sheet.


what will happen if I use salted butter instead unsalted?

Try taking whatever measurement is in the recipe for "butter" (margarine) and split it evenly between shortening (prefer Crisco) and butter/margarine. (for example: 1/2 cup butter would be 1/4 cup Crisco AND 1/4 cup butter). The shortening helps the cookies set up better and the butter/margarine adds the flavor. Baking is basically chemistry and if you don't have the right chemical mix the recipe will not turn out. I remember reading somewhere that using all butter or all margarine willl not work in that type of a cookie. Now, butter spritz cookies are an entirely different matter but then, they're meant to be "crumby".

Just as an aside, I never use margarine in baking anymore.