They will be good for four days after baking. Store these cookies in an airtight container at room temperature. They may seem undone when they first come out but they will finish baking on the sheet outside of the oven. Let them rest on the baking sheet 15 minutes after baking before transferring. Dough may seem crumbly at first but it will come together when you form the dough into balls.įorm the dough into balls (about 2 ½ tablespoons each) and place on a baking sheet lined with parchment paper (NOT wax paper).īake for 13 to 15 minutes at 350 degrees or until edges are golden brown. Mix well with a hand mixer until everything is well combined. Next, add in the wet ingredients (softened butter, eggs, and vanilla extract). In a large bowl combine the dry ingredients (flour, oats, salt, baking soda, brown sugar, white sugar, and nutmeg). How to makeīegin by preheating your oven to 350 degrees. I also recommend using a dark baking sheet and parchment paper (not wax paper) when baking these cookies. Raisins: You can swap the raisins out for craisins or chocolate chips if you like.Salt: You’ll need just ½ a teaspoon of salt.Quick oats and all purpose flour: The base of the cookie dough.Nutmeg: Just a little to give the cookies some spice.Vanilla extract: I recommend using pure vanilla extract whenever possible.Eggs: You’ll need two large eggs for this recipe.Brown sugar and white sugar: To sweeten the cookies.The salt content varies brand from brand and this helps you control the amount of salt going into the recipe. Butter: I recommend using unsalted butter in most of recipes.Ingredients neededįor these copycat cookies, you will need: ![]() You can also swap the raisins out for craisins or chocolate chips if you’d like. They’re less complicated than some of my other copycat recipes and there’s no need to chill the dough. These oatmeal raisin cookies are pretty easy to make.
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