![]() ![]() I’m keeping them in my (cold) pantry and they are still as good as when I took them out of the oven – crispy on the outside, soft and chewy on the inside. I made a double batch of Thick, Soft and Chewy Oatmeal Raisin Cookies four days ago and put them in a box with paper towels in between layers. If you want to see the science that is behind making perfect cookies, click here: ![]() I made a note to myself to put cookies in the fridge for at least 30 minutes before baking to prevent them from spreading too much. ![]() I added a teaspoon of vanilla extract to the dough and soaked raisins in mixture of 1/2 cup water and 1 tablespoon of rum. I liked those cookies in every sense so I made only a few minor changes to the recipe. And they replaced cinnamon with nutmeg so that oats flavor is not overpowered. They used baking powder instead of baking soda which made the cookies less dense and a bit chewier. They increased the amount of sugar in cookies which improved texture and moistness and increased crispness. The editors at America’s Test Kitchen came up with the perfect recipe in every sense. I played it safe and used a tried and true recipe from The Cook’s Illustrated Cookbook. Add the granulated sugar and oats, and whisk again to combine. In a large bowl, place the flour, xanthan gum, baking soda and salt, and whisk to combine well. The BEST Thick, Soft and Chewy Oatmeal Raisin Cookies – so comforting, these big cookies are crispy on the outside while soft and chewy on the inside.Įven though Oatmeal Raisin Cookies are a classic, it is not always easy to make them exactly as you like them. Line a rimmed baking sheet with parchment paper and set it aside. ![]()
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