If your eggs are significantly larger or smaller in size, just weigh different eggs and use 100-110g / 4 oz in total (including shell) or 90 – 100g / 3.6 oz in total excluding shell (useful if you need to use a partial egg to make up the total required weight.

Wipe dry, then use per recipe.Įgg size (“large eggs”): 50 – 55g / 2 oz per egg is the industry standard of sizes sold as “large eggs” in Australia and the US. A quick way to warm up fridge-cold eggs: Place eggs in a large bowl, cover with warm tap water (just warm, not hot) and leave for 5 min. This is not a step in the Cook’s Illustrated recipe, it’s just something I like to do – a personal preference!Įggs at room temperature – The eggs need to be at room temperature and not fridge-cold, to ensure it incorporates properly into the cookie dough easily. Raisins – I like my raisins tender and plump, so I soak them briefly in hot water. The contrast some crispiness around the edges brings to the soft cookie centre is part of the magic of these cookies! For this recipe, self-raising flour cannot be used in place of the flour and baking powder, because self-raising flour has too much baking powder in it īrown sugar AND white sugar – Brown sugar makes the cookie chewier and adds a pleasing caramelly note, while the white sugar gives the cookie crispy edges. So, just baking powder it is! įlour – Just plain / all-purpose flour. This recipe specifically calls for only baking powder which Cook’s Illustrated found makes the cookie chewier. The residual heat will soften the butter in 5 minutes.īaking powder – Most recipes call for baking soda / bicarb, or a combination of baking soda and baking powder. Remove jug, quickly put plate in, close door. Microwave 2 cups of cold tap water for 4 minutes on high. In fact, this is one of the most common problems people have when making cookies!Ī quick way to bring butter to room temperature: Cut fridge-cold butter into 1.5cm cubes (1/2″ thick slices if you have a US stick of butter). This is soft enough to whip until creamy, but still cool enough such that when you touch it, you don’t end up with a slick of grease on your finger.īutter that is too soft can lead to cookies that split or spread too much in the oven. I applaud them for their persistence, not least so we may feast on the sweet fruits of their labour!īutter (at room temperature) – When recipes call for butter at room temperature or softened butter, the butter needs to be firmer than you probably think. I read that it took them 6 months to come up with the perfect soft and chewy Oatmeal Raisin Cookie.

This is a recipe adapted fairly closely from a Cook’s Illustrated recipe. Keep your Insta-friendly hipster cookies and call me a granny, I don’t care – just leave me all the Oatmeal Raisin Cookies!! Ingredients for Oatmeal Raisin Cookies For me that magical mix of warm cinnamon and fruit studding a caramelly, chewy cookie just tastes like pure comfort and, well, home. Here’s the thing: I’m all about fruit and spice oatmeal cookies, and they rate higher than chocolate chip cookies in my world. Unless, that is, they have big and fat Oatmeal Raisin Cookies. If you love your oatmeal cookies soft and chewy, this is THE Oatmeal Raisin Cookie recipe for you! Nicely crispy around the edges, studded with plump and juicy raisins, and buttery in taste with the faintest wisp of cinnamon, these cookies smell heavenly when they’re in the oven and also keep really well! Oatmeal Raisin Cookiesīeing more of a savoury than sweet-toothed gal, I’m rarely a victim of the urge to buy cookies or sweet tarts lined up in temptation on the counters of coffee shops.

Easy recipe oatmeal raisin cookies