How do you like to make oatmeal cookies? Let me know in the comments! How to Store Oatmeal Cookies Replace the raisins with butterscotch chips to give the cookies an extra-buttery taste.Add a dash of cardamom or ginger to the dough.Swap the raisins for dried cherries or cranberries.White chocolate chips are a fun option too. Substitute chocolate chips for the raisins to make oatmeal chocolate chip cookies, or use a mix of both.Here are a few great ways to change up this recipe: But if you want to step outside the traditional oatmeal raisin cookie box, feel free. These oatmeal cookies are buttery, nutty, and perfectly spiced. If you follow this recipe as written, you won’t be disappointed.
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(Though I can attest that they’re still good if you can’t wait that long.) Sarah likes these best a few hours to 1 day after baking. They’ll be chewier and fully infused with brown sugar flavor.
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Baking powder and baking soda make them nice and puffy.I don’t recommend using quick oats instead! Old fashioned oats give these cookies the best chewy texture. All-purpose flour and whole rolled oats form the base of the dough.You likely have them in your pantry already! Here’s what you’ll need: The only problem was that they disappeared too quickly! These oatmeal cookies were exactly what I was craving. She writes, “these little nuggets of joy you can’t stop eating-that just-right kind of cookie.” I completely agree. So when I flipped through Every Day Is Saturday this week, Sarah’s oatmeal cookie recipe grabbed my attention. I ended up with oat-ball-type cookies that were…just ok, and my craving continued. Perfect, if you ask me.Ī few weeks ago, I got an intense craving for good oatmeal raisin cookies and hastily threw together ingredients that I had on hand. These oatmeal cookies are truly the best! From Sarah Copeland’s cookbook Every Day Is Saturday, they’re soft and chewy, warmly spiced, and flecked with raisins and nuts.