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Quaker Oatmeal Cookie recipe which is included in the box lid.Quaker Oatmeal Cookie recipe which is included in the box lid. For GF... Ground oats into flour and use same qty in place of all-purpose flour.Quaker Oatmeal Cookie recipe which is included in the box lid. For GF... Ground oats into flour and use same qty in place of all-purpose flour.Original Quaker Oatmeal Raisin Cookie Recipe has crispy edges, chewy centers, and raisins studded throughout. These cookies will be the star at your next holiday cookie tray. REMEMBER TO SUBSCRIBE TOCall Me Pmc Newsletter FOR FREE AND RECEIVE FRESH RECIPE NOTIFICATIONS DELIVERED INTO YOUR INBOX! You may also want to join my Facebook Group, Call Me Pmc- Easy Recipes. I don’t recall liking oatmeal cookies when I was younger. However, I don’t recall not liking them either. My mother didn’t make cookies. When I started baking I only made peanut butter cookies and chocolate chip cookies. However, after my husband received a batch of oatmeal cookies for Christmas a few years ago, I fell completely head over heels in love with them. The crunchy edges, the chewy center, that hint of cinnamon, all the texture the oatmeal and raisins provided. I immediately went on a mission to make the best oatmeal cookies ever! What I found what Quaker perfected the ingredients a long time ago. The secret lies in the process…. the butter, temperature, and size of the cookies. Original Quaker Oatmeal Raisin Cookie RecipeSo, I hate a cakey cookie. Hate them. I’d rather have a slice of cake than a cookie impersonating a cake. Do you know how to avoid a cakey cookie? Use melted butter. This was a game-changer for me and, now, I’ll always use melted butter in a cookie recipe. Next, the secret to thick, chewy cookies is chilling the cookie dough after it’s mixed together. Otherwise, if you don’t chill the cookie dough you’ll have a thin, flat cookie. Chill the dough at least 30 minutes. I prefer to chill it for an hour. Finally, you need a lot of dough to have a thick cookie. More dough than you probably think. You can’t have a thick cookie with crisp edges and chewy centers if the cookie is small. It just doesn’t work. Therefore, I use a spring-release scoop that holds 1/3 cup of dough. Cookie Recipe Tips
How do I store cookies?Store baked cookies in an airtight container at room temperature for up to 1 week, or in the freezer for up to 4 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months. I like to store unbaked cookie dough in the refrigerator and bake a few at a time for my family. This way they’re always hot and fresh. MORE HOLIDAY COOKIES
Calories: 211kcal | Carbohydrates: 31g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 38mg | Sodium: 173mg | Potassium: 116mg | Fiber: 2g | Sugar: 13g | Vitamin A: 262IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg Please take a moment to comment letting me know how you liked it & consider giving it a 5 star rating. I love hearing from you! Visit Recipe Box FAQ! You can also find great recipes at Recipe Index or at Meal Plan Monday or Weekend Potluck This post contains affiliate links. If you click the link and make a purchase I will receive a small commission at no cost to you. Visit all my recommended products at Paula’s Picks on Amazon. Read my entire Privacy Policy here. Should you use quick oats or old fashioned oats in cookies?However, rolled oats are better for baking and cooking because they retain their texture better than quick oats. This makes them the ideal addition to baked goods like my autumn granola breakfast cookies.
Is Quaker oat cookies good for diet?Oatmeal cookies have a high fiber content compared to normal sugar cookies. Oatmeal cookies contain significant amount of minerals like calcium, iron, magnesium and potassium, all of which are needed for overall physical health. Compared to sugar cookies, oatmeal cookies also have less calorie content.
Why do my oatmeal cookies get hard?Overmixing develops the gluten in the flour, which can produce tough cookies. If the recipe doesn't call for an electric mixer, mix in dry ingredients using a wooden spoon. When dry ingredients like flour are "scooped" into the measuring cup directly from the container, it compresses, or becomes packed.
How do you make Martha Stewart oatmeal cookies?Ingredients. 1 cup packed light-brown sugar.. 1 cup granulated sugar.. 1/2 pound (2 sticks) unsalted butter, room temperature.. 2 large eggs, room temperature.. 1 teaspoon pure vanilla extract.. 3 cups rolled oats.. 1 cup plus 2 tablespoons all-purpose flour.. 1 teaspoon baking soda.. |