Use room temperature eggs and butter for the softest cookies.
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Give this recipe a try the next time you’re in the mood for some homemade cookies!ħ.4 Did you make this recipe? Tips for the BEST Oatmeal Cookies Best of all, these cookies are made with simple ingredients that you probably already have in your kitchen. This recipe is perfect for a winter treat, or any time you need a quick and easy cookie fix. Warm up your ovens, friends! It’s time for some delicious oatmeal raisin cookies. The cookies are soft and chewy, with the perfect combination of sweet and spicy flavors. Who doesn’t love a delicious oatmeal raisin cookie? This recipe is perfect for home cooks who want to make a classic treat that always satisfies. These cookies are easy to make, and they taste delicious! Here’s a recipe for oatmeal raisin cookies that are sure to be a hit with your friends and family. It’s the time of year when everyone is baking cookies. This is my favorite recipe for them – they always turn out soft and chewy, with plenty of delicious raisins. Oatmeal raisin cookies are one of those classic, comforting recipes that everyone seems to have a version of. If you’re looking for a Tate’s copycat recipe, trust me when I tell you, this is it! Feel free to add nuts, raisins, chocolate chips or whatever add-ins you fancy to make this the crispy and crunchy oatmeal cookie of your dreams.Looking for a delicious oatmeal raisin cookies recipe? Soft, chewy, and delicious oatmeal raisin cookies that are easy to make and delicious! I also flattened the cookies with a fork prior to baking to make sure they spread nice and thin. Butter has never failed me, and voila - it worked. the 3/4 cups of butter to 4 1/4 cups of dry ingredients called for in more traditional recipes. They suggested the secret to getting that Tate’s potato chip-like crunch is to add more butter so I did some digging and settled on this ratio: 2 sticks of butter to 3 cups of dry ingredients vs. The test kitchen at Bon Appetit tried a recipe from the Tate’s cookbook but their results were similar, a good cookie but not quite the same. It seems she wasn’t ready to divulge her trade secrets. I came across a video on YouTube of Kathleen King, the founder of Tate’s, making her famous cookies but my results with the recipe she quoted yielded a more traditional cookie. While I found recipes for crunchy cookies, they weren’t thin and crispy like Tate’s. I’ve been on the hunt for a copycat recipe of the Tate’s oatmeal cookies. Let cookies cool on baking sheets until set, about 2 minutes, then transfer to a wire rack and let cool completely. Bake until cookies are uniformly golden brown, approximately 12-14 minutes. Add the vanilla and beat in the egg until just combined.Īdd the oat-flour mixture, mixing just until combined.Īdd the raisins, mixing just until combined.ĭrop small spoonfuls of dough onto baking sheets and flatten firmly with a fork, dipping fork into water if necessary to prevent sticking. Scrape down sides of the bowl with a spatula. Add sugar and beat until mixture is smooth and creamy. In a large bowl, cream butter with a hand-held electric mixer or by hand. In a medium bowl, whisk together the flour, spices, soda and salt. Pulse oats in a blender or food processor to break them up.