This recipe for soft oatmeal raisin cookies is the perfect blend of chewy and crunchy. The oats add a lovely texture, while the raisins provide a burst of sweetness in each bite. These cookies are sure to become a new favorite!
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup plain yogurt
- 1 tablespoon butter flavored granules
- 1/2 cup packed brown sugar
- 1/2 cup white sugar
- 2 egg whites
- 1 1/2 teaspoons vanilla extract
- 1 cup raisins
- 1 1/2 cups quick cooking oats
1. Preheat oven to 375 degrees F (190 degrees C).
2. Whisk together flour, salt and baking soda. Set aside.
3. In a large bowl, mix yogurt, butter-flavored granules (Butter Buds), brown sugar and granulated sugar until combined.
4. Add egg whites and vanilla, mix until just combined.
5. Add flour mixture and mix until just moistened then stir in oatmeal and raisins
6: Drop dough by level tablespoon onto to cookie sheet lightly sprayed with non-stick spray; bake for 8 minutes each cookies center should be spring back when pressed lightly if not bake for additional minute check every minute or so to prevent over cooking store in airtight container these cookies do not keep well at room temperature store in the refrigerator
- Serving size: 1 cookie
- Calories: 100
- Fat: 2.5g
- Saturated fat: 0.5g
- Unsaturated fat: 2g
- Trans fat: 0g
- Carbohydrates: 18.5 g
- Sugar: 10 g
- Fiber: 1 g
What makes oatmeal cookies soft?
There are a few things that make oatmeal cookies soft. One is the temperature at which they are baked. Oatmeal cookies should be baked at 350°F (177°C) for 12-13 minutes until lightly browned. The cookies might look under-baked, but they will continue to set as they cool. This is the secret to a soft and chewy oatmeal raisin cookie!
Another thing that makes oatmeal cookies soft is the type of flour used. All-purpose flour can make them tough, so it’s best to use whole wheat pastry flour or oats that have been ground into a flour. These types of flours help to make the cookies softer and more tender.
Lastly, using butter instead of margarine in the recipe will also result in a softer cookie. Butter contains milk solids which help to keep the cookies moist and tender.
Why are my oatmeal raisin cookies hard?
There are a few reasons why your oatmeal raisin cookies might be getting hard. One reason could be over mixing the dough. This is because it develops the gluten in the flour, which can make the cookies tough and chewy. Another reason could be that you’re not measuring your ingredients properly and you’re adding too much flour. Too much flour can make the cookies dry and crumbly. Be sure to measure your ingredients carefully and don’t over mix the dough to avoid hard oatmeal raisin cookies.
How do you soften oatmeal raisin cookies?
Oatmeal raisin cookies are a delicious treat, but they can be quite hard and crunchy if not cooked properly. The key to softened oatmeal raisin cookies is baking them at the right temperature for the right amount of time.
The ideal temperature for baking oatmeal raisin cookies is 350°F (177°C). This will ensure that the cookies are lightly browned and have a soft, chewy texture. Thecookies should be baked for 12-13 minutes. Even though the cookies might look under-baked, they will continue to set as they cool down.
Why are my cookies dry and hard?
Your cookies are dry and hard because they are stale. Over time, the moisture in the cookies evaporates, leaving them stiff and crumbly. It’s the same thing that happens to breads, muffins, and other baked goods.
There are a few ways to prevent your cookies from getting stale. First, you can store them in an airtight container. This will help keep the moisture in the cookies from evaporating. Second, you can place a piece of bread or a damp paper towel in the container with the cookies. This will help keep the cookies moist. Finally, you can try freezing your cookies. This will help keep them fresh for longer periods of time.
How do you soften raisins for oatmeal cookies?
Raisins are a popular ingredient in oatmeal cookies, but they can be hard and dry if not properly prepared. Soaking them in warm water for 10 minutes before using (and blotting very well to dry them) will make them nice and plump for your cookies. This technique was adapted from the Loaded Oatmeal Cookies & Oatmeal Creme Pies recipe originally published on Sally’s Baking Addiction in 2014.