How To Make OATMEAL RAISIN COOKIES

Name: OATMEAL RAISIN COOKIES
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 18
Cuisine: Canadian
Ingredients: For the cookies; 1 cup unsalted butter, at room temperature; 1 cup granulated sugar; ½ cup packed dark brown sugar; 2 large eggs, at room temperature; 1 tsp vanilla extract; 1 ¼ cup all-purpose flour; 2 Tbsp cornstarch; ½ tsp ground cinnamon; ½ tsp ground ginger; ½ tsp baking soda; ¼ tsp salt; ¼ tsp ground allspice; 2 ¼ cup regular rolled oats (not instant); 1 cup raisins; For the filling:; ¾ cup peanut butter; ¼ cup unsalted butter, at room temperature; ½ cup icing sugar, sifted

by Anna Olson October 26, 2021

written by Anna Olson October 26, 2021

Professional Baker Teaches You How To Make OATMEAL RAISIN COOKIES

Oatmeal raisin cookies are on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!

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OATMEAL RAISIN COOKIES

Rating: 4.5/5
( 2 voted )

Serves: 18 Prep Time: 20 Minutes Cooking Time: 10 Minutes 10 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

For the cookies

1 cup unsalted butter, at room temperature
1 cup granulated sugar
½ cup packed dark brown sugar
2 large eggs, at room temperature
1 tsp vanilla extract
1 ¼ cup all-purpose flour
2 Tbsp cornstarch
½ tsp ground cinnamon
½ tsp ground ginger
½ tsp baking soda
¼ tsp salt
¼ tsp ground allspice
2 ¼ cup regular rolled oats (not instant)
1 cup raisins

For the filling:

¾ cup peanut butter
¼ cup unsalted butter, at room temperature
½ cup icing sugar, sifted

Instructions

For cookies:

For the cookies, preheat the oven to 375 F and line baking trays with parchment paper.
Cream the butter, granulated sugar and brown sugar together until smooth and light. Add the eggs one at a time, beating well after each addition. Stir in the vanilla.
In a separate bowl, stir the flour, cornstarch, cinnamon, ginger, baking soda, salt and allspice together. Add this to the butter mixture and stir to blend. Stir in the oats and then add the raisins. Drop the cookies by tablespoonfuls (or using a small ice cream scoop), leaving at least 2 inches between the cookies. Bake the cookies for 10 minutes (the cookies may look underdone, but will set up to be nice and chewy once cooled) and allow them to cool on the baking tray.

For filling:

To prepare the filling, beat the peanut butter, butter and icing sugar until smooth. Spread a layer of the filling one the bottom of one cookie and sandwich with a second cookie.
The cookies will keep for 3 days (filled or unfilled) in an airtight container.

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Enjoy

Anna Olson

Chef Anna Olson is here to teach you how to bake and cook every dish you could ever want to make! Follow along with the recipes in the descriptions and you will be a star in the kitchen in no time!

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