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The big difference here is that quick oats are cut smaller and may change the texture slightly, but you likely won’t notice. They offer a chewy, nutty flavor that I really like. It wouldn’t be an oatmeal cookie without oats! I recommend using old-fashioned rolled oats. Enjoy them plain, add in raisins or chocolate chips or make them into Oatmeal Cream Pies. They are sweet perfection. Filled with butter, sugar, lots of rolled oats, and a ton of sweet flavor. Soft and chewy, this is a classic recipe for Oatmeal Cookies. The cookies will continue to “set” on the baking sheet during this time.This post may contain affiliate sales links. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. The centers will look very soft and under-baked. Bake for 12-14 minutes until lightly browned on the sides. I recommend using a cookie scoop since the dough can be sticky. Roll balls of dough (about 2 tablespoons of dough per cookie) and place 2 inches apart on the baking sheets.Line two large baking sheets with parchment paper or silicone baking mats. If chilling for longer (up to 2 days), allow to sit at room temperature for at least 30 minutes before rolling and baking.
#Oatmeal raisin cookie recipe full#
Chill the dough for 30-60 minutes in the refrigerator (do the full hour if you’re afraid of the cookies spreading too much). Beat in the oats, raisins, and walnuts (if using) on low speed. Add to the wet ingredients and mix on low until combined.
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Roll: Roll cookie dough into balls and place on a lined baking sheet.Chill: Refrigerate the cookie dough for 30-60 minutes.Add the extras: Beat in the oats and raisins on low speed.
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Nuts are totally optional but highly recommended. (You can also use this cookie dough to make my white chocolate chip cherry oatmeal cookies.) This step is optional, but it guarantees they are plump and soft.