soft chewy oatmeal cookie in SUNOL soft chewy oatmeal cookie SUNOL

soft chewy oatmeal cookie in SUNOL

soft chewy oatmeal cookie SUNOL

soft chewy oatmeal cookie in SUNOL.Plus, the classic combination of oatmeal flavored with nutmeg and cinnamon, combined with sweet golden raisins and a handful of nuts is too good to resist!
I got my first taste of these babies in subway, and i instantly became a fan the crunchy chewy texture that is only accentuated by the additives makes oatmeal cookies ideal for tea time, or a quick sweet tooth craving.
In order to get soft and chewy cookies, it is imperative to do one thing right, and that is, you should beat the wet ingredients until they are light and creamy, especially the butter and the sugar.
This usually takes about seven to eight minutes and this is a very important step so do not get lazy and stop after a few minutes.
The idea of creaming is to get the most air bubbles that you can into the mixture so that the dough will properly rise in the oven.
Also, for chewy cookies with crisp edges and soft centers, use a melon scoop to drop dough on the baking sheet if you want thinner crispy cookies, flatten the dough a little before baking.
One more tip, replacing butter with shortening in the recipe will also help you get chewy cookies.
But no matter what you do, even if you simply follow this recipe to the bill, i promise you that you will end up with a batch of oatmeal raisin cookies that are soft, chewy and full of flavor.
Grease two large cookie sheets or line with parchment paper or waxed paper.
In a large mixing bowl, beat butter until creamy.
Add both the brown and white sugars; beat until fluffy, for about 57 minutes.
Beat in the eggs, one at a time, folding them well into the mixture.
Finally add the vanilla and give a final mix.
Mix flour, salt, baking soda, cinnamon, and nutmeg together in another medium bowl.
Stir dry ingredients into buttersugar mixture.
Stir in raisins and almonds, followed by oats.
Remember to just stir the ingredients together, so not beat it like a cake, or your cookies will never be chewy!
Spoon out dough by large tablespoonfuls onto prepared cookie sheets, leaving at least 2 inches between each cookie.
Bake until cookie edges turn golden brown, 1012 minutes.
Cool 1 minute on cookie sheets.
Then carefully remove them, using a metal spatula, to a wire rack and allow to cool completely.
They will be quite soft initially but will harden as they cool down.
You can store them in an airtight container for about 1215 days.
soft chewy oatmeal cookie in JOSEPHINE soft chewy oatmeal cookie
JOSEPHINE