My husband is over the moon for them! As with any cookie recipe, when you let the dough chill overnight, the flavors have a little time to combine and deepen. I let them soak while preparing the dough. I used this recipe because i didn’t have any granulated sugar on hand and it was truly serendipitous. Fold in the oats, raisins, and walnuts. They are a hit with my family. I just made one batch..I got 100 pcs of cookies I weighed them at 12gm per piece Thank you for sharing your delicious recipe. I decided to make monster cookies hoping they would turn our big and chewy which they did. Line baking sheets with parchment paper. https://www.allrecipes.com/gallery/best-cookie-recipes-of-all-time See how perfect and gorgeous these cookies bake up? this link is to an external site that may or may not meet accessibility guidelines. There are 230 calories in a 1 cookie serving of Kirkland Oatmeal Raisin Cookie. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Oh. Watch the baking time carefully only adding a minute at a time if you want chewy cookies. This did not affect the taste of the cookies, thanks to the raisins, which add natural sweetness. https://www.allrecipes.com/recipe/10264/oatmeal-raisin-cookies-i Best Oatmeal Raisin cookies ever!! This did not affect the taste of the cookies, thanks to the raisins, which add natural sweetness. I’m fasting so will have to wait till sunset before I can eat them. They’re my boyfriend’s favorite cookie and I’ve been searching for one he’ll love. In separate bowl whisk flour, baking soda, sea salt, and cinnamon together. To try and avoid this happening, I used 1/4 cup more flour and added 1/2 tsp. I didn’t have white chocolate chips so I used peanut butter and chocolate chips. Information is not currently available for this nutrient. He took one bite and said, “Don’t lose this recipe!” He thought they were perfect! So, now is the time! It’s a chewy and puffy cookie studded with oats, raisins and flax seeds for extra fibre and omega 3. Cool slightly, remove from sheet to wire rack. My cookies did not run at all, and puffed up quite nicely. Looking for old fashioned oatmeal cookie recipes, this was just what I needed. baking powder. if you have the same problems I had, you might want to try this. Fat 63g. I had to chisel them off (and clean the pan between batches). This recipe is really the best oatmeal raisin cookie because they turn out great every time and it’s forgiving. I’m thinking I’ll need to use 2 1/2 cups of raisins then. Another concern expressed in other reviews was that these cookies came out flat and ran into each other. They’re soft in the middle, perfectly chewy with a crisp edge. https://www.food.com/recipe/oatmeal-craisin-cookies-worlds-best-27570 Since I prefer a rolled oat in these, when you chill the dough it gives them more of a chance to soften, producing a softer cookie! Cream the butter until it is light and fluffy, if you're using a mixer like a Kitchenaid, mix on medium speed for about a minute and a half. Scrape sides of bowl as needed. When you’re ready, thaw and enjoy! It's hard to find an oatmeal raisin cookie recipe that uses butter instead of shortening. I even tried freezing the dough for the last batch. I've read most reviews about the recipe and the most common concerns seem to be that the cookie spreads too thinly when baked and that it is too sweet or bland. Star-shaped cookie cutters. This recipe either needs to be rewritten or taken out of the tried and true section. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. Make sure you don't overbake if you want them moist maybe even take them out a couple minutes early. My cookies needed about 9 minutes, but I had to watch them. Proceed as above. Cholesterol 300g--/ 300g left. Stir in oats and raisins. Guess what! Serving Size : 0.5 cookie. It worked! In stand mixer cream the butter and sugar together about 2 minutes until fluffy. When I found this recipe on Epicurious I had high hopes. I did soak the raisins by putting them in a colander, placing the colander in a saucepan and running hot tap water over them enough to cover them. Ingredients. BUT with all this said, you don’t have to chill the dough. Freeze the scoops of dough on a parchment lined baking sheet. The extra flour REALLY makes the difference. I was looking for something different in the cookie department when I came across your recipe, although I don’t like raisins, I thought I would give them a try, they are perfect, I wouldn’t change anything, thank you! Get 5 Baking Secrets That Will Change Your Life! Bake for 9-11 minutes until golden around edges, but still soft in center. I like the texture and look better than Quick Oats in these, but note you can absolutely use Quick Oats too! Your choice of fruit (strawberries, blackberries and blueberries) ADDITIONAL ITEMS. I used a chopped 4 oz. Allrecipes is part of the Meredith Food Group. You’re amazing! I have tried SO many different oatmeal raisin cookie recipes and have always been disappointed…until this one!!! Love this recipe! This will allow the whole cookie to bake without the butter melting first and the cookie turning out flat and crunchy. Log Food. These did not run at all, and are slightly poofy. This was a very tasty recipe exactly what I was looking for. To try and avoid this happening, I used 1/4 cup more flour and added 1/2 tsp. I'm changing my rating to a 2 star. I cut the white sugar down to 1/2 cup, bumped cinnamon up to a whole teaspoon, and added 1/4 teaspoon of nutmeg. I always think it’s best to use a cookie scoop when portioning out the oatmeal raisin cookie dough, but if the dough is chilled and hard to scoop, just form them into lightly packed balls. The extra flour REALLY makes the difference. The dough gets a little richer and the gluten in the dough relaxes, adding to the crispier texture of the edges. Turn mixer to low and slowly add flour mixture into butter mixture until combined. First let me say, you are my favorite food blogger. Slowly add in oats and mix until evenly incorporated. For baking, I rolled spoon-sized amounts of the dough into balls. I did soak the raisins by putting them in a colander, placing the colander in a saucepan and running hot tap water over them enough to cover them. Yes, absolutely! The dough can also be frozen and baked frozen directly for extra convenience. ?. Do not use a mixer or you will overwork the dough and get flat cookies. An old stand-by that the whole family loves. I made these for Christmas. I did soak my raisins which made them extra plump, but I found I did not need to add the extra flour or baking soda, as the dough already had a nice consistency. I did soak the raisins by putting them in a colander, placing the colander in a saucepan and running hot tap water over them enough to cover them. You can reheat these oatmeal raisin cookies in the oven to enjoy warm as well! I have cut down the sugar to 1/2 cup each of brown and white sugar and added 1/4 tsp ground cloves and 1/4 tsp of ground allspice. Bake for 9-11 minutes until golden around edges, but … xo Si. I got 20 large cookies from this recipe. Thank you so much for your awesome recipes! Love the adaptations you made, they sound delicious! After three batches, all the cookies went into the trash. You saved Oatmeal Raisin Cookies I to your. I let them soak while preparing the dough. This made the cookies very flavorful. Without this alteration, the original recipe is not good. I let them soak while preparing the dough. I used a baking spray and they came off easily for me. In an attempt to make "perfect" cookies the first try, I read many of the reviews here. Personalized health review for Kirkland Signature Cookies, Double Nut Oatmeal Raisin Choc Chunk: 230 calories, nutrition grade (C), problematic ingredients, and … Soooooo delicious!!! I also found MINI white chocolate chips at my local supermarket (which are what I used in the pictured cookies), which I think are perfect for cookie baking, but certainly not an essential ingredient. Kirkland Signature - Oatmeal Raisin Cookie . Regular white chips will work fine! I turned my oven down to 350, as I found the first batch to be browning a little too quickly on the edges. This recipe came out perfectly for me the first time I tried it. Here are some tips: These thick, chewy Oatmeal Raisin Cookies are the BEST! Using a medium cookie scoop, portion out the dough and place 2 inches apart on baking sheet. white chocolate bar because I didn’t have any chips on hand. I have also soaked the raisins in hot water and drained them in a sieve prior to adding them at the end. 5 % 1g Protein. I use Old Fashioned Oats (Rolled Oats) in my cookies. I also added a little extra cinnamon as well as ground star anise (1/2 tsp) to this recipe, which gives a nice flavour. I will definitely be making these again! These are perfect. It is one of the first cookie recipes I feel like I perfected. I substituted cranberries for raisins and added an 1/8th tspn of ground cloves. I hadn't made these cookies in a while, and I forgot about my notes in my first review below. Nutrient information is not available for all ingredients. Thank you so much. Delivered Straight to Your Inbox, For Free! If you choose not to chill the dough, the oats will still be fine, you will just have a little more texture and chew…which could be a good thing! Sodium 2,255g. I would probably just use 2 cups of raisins! My husband’s favorite, had to hold the chocolate chips but will be making this my go to recipe. Gosh. Somehow they stuck to my non-stick, commercial baking pan, even when it was greased. Be sure to register or log in and then click the camera icon located at the bottom of the comment form. Bake the cookies on a cookie sheet at 350 or lower depending on your oven (I baked mine at 325 because my oven was too hot). I’ve never had that problem when baking these. Just bake them at 350°F for 3-4 minutes and they’ll be warm and delicious! To try and avoid this happening, I used 1/4 cup more flour and added 1/2 tsp. You’ll find that special recipe that will impress your family and friends. Regardless at which temperature you bake them, make sure you keep an eye on them after 5-8 minutes and take them out when the edges are golden brown. Hope this helps! Specifically I really enjoy I like to use Saigon Cinnamon in these cookies…or Roasted Cinnamon. It had four forks, that looked promising! https://www.pillsbury.com/recipes/dish-type/cookies/oatmeal/raisin All Rights Reserved. You can substitute in nuts or semi-sweet chips for the white chocolate chips, if desired. In an attempt to make "perfect" cookies the first try, I read many of the reviews here. Follow the recipe and incorporate the dry ingredients into the wet in three stages. Reply. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Actually I always use salted I just prefer it! Add ½ teaspoon molasses along with the eggs and vanilla. Even people who loathe oatmeal raisin cookies will gobble up the ones from Costco. I now understand why some where so disappointed. 115 Cal. Hi. Can’t wait to try them tonite. Reply. They are THAT good. What a waste of time. 50 % 10g Carbs. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! Cool completely. Percent Daily Values are based on a 2,000 calorie diet. Let dough chill for at least 2 hours (overnight is best). If you freeze them already baked, just make sure they are completely cool, and simply place them in a zip-top bag. 92 calories; protein 1.3g 3% DV; carbohydrates 14.6g 5% DV; fat 3.4g 5% DV; cholesterol 15.4mg 5% DV; sodium 75.4mg 3% DV. The salt paired with the sweetness of the raisins is the guarantee people will tell you these are the best cookies ever! Love them! They aren't the kind that you can pop in the oven and walk away. www.cookandpost.com/recipes-copycat-costco-oatmeal-cookies.htm Let cool on baking sheet for 3 minutes and transfer to cooling rack. 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