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oatmeal raisin cookie and cookie dough recipe

post #1 of 12
Thread Starter 

I want to make a cookie platter for bday party.  I have request for oatmeal raisin.  I am not a fan since I have not tasted one that is soft or chewy.  Most are hard and too sweet.  Anyone has a recipe for a soft oatmeal raisin?  Do I used quaker old fashioned oats or rolled oats?  Other cookie flavors I plan to make  are chocolate chip, M&M,, and cherry white choc chip macadamia cookies.  Do anyone have a basic dough recipe that i can use and add different topping to save time?

post #2 of 12

To make a chewy cookie, add an extra yolk and take them out of the oven a minute early, or just as they are almost done. The residual heat in the dough and the metal pan will finish them without crisping. You can try varying the texture with a cake flour or bit of whole wheat but the extra egg does the most. Most "master" recipes call for old fashioned, not quick oats. The quick oats are broken and leack the texture of old fashioned, in my opinion. Good recipes are on the backs of chocolate chips, cocoa powder, oatmeal, and flour. The mill who made your flour or processed your cocoa or packaged your oats have websites with master recipes, tried and true which make good basic doughs.

Edited by David Reed - 3/31/11 at 9:58pm
post #3 of 12

Oh, and you could also use bread flour after trying the above if it still isn't quite right.

post #4 of 12

The best one I have found is on the back of the Quaker Oat box.  I did a blind tasting when one place I worked wanted a better one, and it was picked by everyone.  Just don't over bake, and they will stay chewy.

post #5 of 12

First off, you can use the Toll House Cookie recipe for the last 3 cookies you mentioned. I add all sorts of things to that and it always comes out good.


Secondly, here is an oatmeal cookie recipe that I think blows all the others out of the water. It was my ex-MIL's. I don't even like oatmeal cookies, but I could eat these until I get sick.


Oatmeal Cookies


1 cup butter
1 c. dark brown sugar, packed
1 c. granulated sugar
1 1/2 c. flour
2 eggs
3 c. quick-cooking oats
2 t. allspice
1 t. ginger
2 t. cinnamon
2 t. cloves (I use 1)
1/2 t. salt
1 t. vanilla
1/2 t. baking soda
1/2 c. raisins (optional)

Cream butter and sugars until light and fluffy. Beat in eggs and vanilla. Add dry ingredients, except oats. Mix well. Add oats and mix. Cover dough with plastic wrap and set aside at room temperature for 2 hours.

Heat oven to 375. Drop dough by 1/4 cupfuls onto lightly greased baking sheets. Flatten slightly.

Bake 10 minutes or until edge is slightly browned. Middle will look undone at first. Cool slightly and remove from baking sheet.

Once cool, store in airtight container.

Notes: You can leave out the spices if you don't like them.

You can also add things like nuts, other dried fruits, or chocolate chips.

If you'd prefer a smaller cookie, you can make them whatever size you want, but watch carefully so you don't overcook. The middle should look undercooked. It will look normal once it cools.

post #6 of 12
Thread Starter 

so this recipe uses quick cooking oats...are the old fashion interchangeable...thanks everyone

post #7 of 12

I've used old-fashioned oats and it turned out fine.

post #8 of 12

You can use either quick or old fashioned it doesn't matter. The quick don't give you the same texture because the pieces are smaller (at least I think so). And Granny is right about the toll house. You can make that your basic cookie recipe for a lot of things. You'll vary the ratio of white granulated sugar and brown sugar. As you use more brown sugar the recipe usually calls for more baking soda than powder, often no powder at all. This is because the brown sugar is acidic, and the addition of soda creates the air bubbles. If you use all white sugar, like in a snickerdoodle, you'll use powder and no soda. Make sense? Other ingredients you add/substitute can alter your ph also, and that's often why you'll see 1/4 tsp differences in the amounts of powder, soda, salt, etc. Note also whether it calls for all-purpose or self-rising flour (which will already has a little powder in it).


You should probably add some notes to your recipe card about your baking time, oven rack, temperature, any other little nuances that you'll want to remember to fix the next time you make them.


**edit ** I should add that even though I've baked thousands of cookies and can whip them up blindfolded, I still can't predict exactly what they'll look like unless I measure!

Edited by David Reed - 4/2/11 at 4:39pm
post #9 of 12

Take a look at homemade cookies , at least that is a starting point!


And here is the ratio from Michael Ruhlman's "Ratio-The Simple Codes Behind the Craft of Everyday Cooking


* Exported from MasterCook *

                               Cookie Dough

Recipe By     :Formatted by Pete V. McCracken, 657 Village Green St., Porterville, CA 93257 (559) 784-6192 PersonalChef@cwdi.org
Serving Size  : 0     Preparation Time :0:00
Categories    : Dough

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1               part  sugar
  2              parts  fat
  3              parts  flour

  ""Ratio", Michael Ruhlman, ISBN-13: 978-1-4165-6611-3  ISBN-10: 1-4165-6611-2"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 5837 Calories; 414g Fat (64.0% calories from fat); 39g Protein; 486g Carbohydrate; 11g Dietary Fiber; 390mg Cholesterol; 10mg Sodium.  Exchanges: 19 Grain(Starch); 82 Fat; 13 1/2 Other Carbohydrates.

Nutr. Assoc. : 0 0 0

Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
post #10 of 12

Zeemans raisin oatmeal cookies


2 cups butter
4 cups flour
2 teaspoons baking soda
2 cups sugar
5 cups blended oatmeal
2 cups packed brown sugar
1 teaspoon salt
4 large eggs
2 teaspoons baking powder
2 teaspoons vanilla
3 cups chopped riasens

Prep Time: 30 mins

Total Time: 36 mins
1 Measure oatmeal and blend in a blender to a fine powder.
2 Cream the butter and both sugars.
3 Add eggs and vanilla.
4 Mix together with flour, oatmeal, salt, baking powder and soda.
5 Add raisens.
6 Roll into 1 inch balls and place 2-inches apart on a cookie sheet.
7 Bake for 10 minutes at 375° or until golden.

Edited by MikeZ - 4/3/11 at 9:24am
post #11 of 12
Thread Starter 

I often wonder about the tiny variances in amounts for in cookies or baked goods recipes. BTW, I made the some oatmeal raisin cookies and they turned out darker than other cookies i have baked.  I also made a batch of choc chip cookies from bobby flay throwdown recipe.  His turned out flatter and crispy edges but stayed soft in the center.  It spread more than I have wanted even though I chilled the dough.  I am in the process of testing out my fave chocolate chips cookies recipes.  My goal is a chewy cookie with a flavor and chocolate kick. I hope for a big gourmet kind that you see in fancy shops.  but often, these are hard and lack flavor.  I noticed that most has the same basic, 2 sticks of butter (some melted some softened), 2 eggs, salt, either baking soda or both (unsure why both).  but the difference is the sugar ratio such as 1 cup of  brown sugar and 1/2 c of white.  Also most are close to 2 cups of AP flour.  But some are slighter more flour...why is a slightly little flour make a real difference? makes a recipe harder to remember when I need to recall a recipe.   Some says butter other says margarine.  I always try to use unsalted butter and avoid shortening or margarine.  But some of the award winning recipe uses shortening or even pudding.  If I toss in oatmeal or coconut flakes, would it throw off my chewy goal?  Anyone have any teachable moments or input on their recipe experimenting?  Butter is pricey these days, I hope my cookies trials would bring good results besides extra weight.  If anyone has a recipe for me to try..I will put it on my list.

post #12 of 12

The easiest teachable moment is when you mix your batch, divide it, and add a little more flour to one half and compare the results.

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