Try adding 1 -2 tablespoons of freshly ground flaxseed or stabilized flaxseed with the dry ingredients.Try adding 1/2-1 cup of semi-sweet chocolate chips, however, this makes it a completely different cookie.Try adding 1/2 – 1 cup of chopped nuts, walnuts compliment the flavors in this recipe.To store for longer, freeze them in plastic wrap in an airtight freezer bag for up to 3 months.Recipe Notes, Alternatives, and Thoughts: Keep these cookies for up to a week in an airtight container. See this flourless chocolate chip cookie that is made with oats! Storage I also really like oatmeal cookies without any additions, they have great flavor on their own too! Some ideas would be chocolate chips, white chocolate chips, peanut butter chips, M&Ms, butterscotch chips, or even other dried fruit such as golden raisins or dried cranberries. If you aren't a fan of raisins, there are so many great options to substitute. However, it's not an integral part of this recipe. Personally, I love the flavor combination of cinnamon and oats as it reminds me of a nice fresh bowl of oatmeal. Substitute with caution!Ĭinnamon: You can omit the cinnamon if you don't have any or if it is a flavor that you do not enjoy. While the recipe will work if you only have quick oats, the recipe will not necessarily come out exactly the same. Additionally, quick oats may dry out your cookies more than old-fashioned. Old Fashioned Oats: This recipe was created using Old-Fashioned Oats, which cook much slower than instant oats. If you prefer a more crispy cookie, butter is the choice for you! Though still delicious, I do highly recommend using shortening in this recipe. When I tested out butter, the cookies turned out slightly thinner and with a denser texture. SubstitutionsĬrisco: You can substitute butter for Crisco 1:1 for this recipe. Allow them to come to room temperature on a cooling rack. Once removed from the oven, allow the cookies to come to solidify on the cookie sheet for at least 5-10 minutes until they are set. When complete, the cookies may appear SLIGHTLY doughy (but if the entire top of the cookie still looks uncooked, put them back in the oven for another minute and check again). If you are using a food scale, approximately 30-gram cookie dough balls will work.īake in the oven for 8-10 minutes. Set aside for now.ĭrop heaping tablespoons (I fill this cookie scoop with a heaping amount of dough) onto the lined cookie sheets. Using a whisk, mix the dry ingredients well until everything is well combined. In a medium bowl, combine flour, oats, baking soda, sea salt, and ground cinnamon. However, it's easy to do a double batch of these if you need more! This recipe makes approximately 20-24 cookies depending on how large or small you make them. I love using silicone mats because they distribute the heat to the cookie evenly. Preheat the oven to 350 degrees and line your baking sheet with parchment paper or silicone mats. Looking to Learn About Cookie Decorating?.I love using shortening in cookies as it gives a nice thick and flavorful texture, so I wanted to make another recipe that featured it! Jump to: This recipe was inspired by my Crisco chocolate chip cookies. This recipe has a hint of cinnamon in it which gives them a nice flavor that reminds me of fall. These chewy oatmeal cookies are great for any time of year as oatmeal cookies are a classic. Not a fan of raisins? No problem, you can easily swap out the raisins for chocolate chips or other tasty mix-ins. In just about 30 minutes, including baking, you can have a delicious batch of oatmeal cookies. This Crisco oatmeal raisin cookie recipe has a soft chewy centers and a rich buttery taste (even though they're made with Crisco).
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