They always were so comforting to me and reminded me of home and I'm happy to share them with you guys! Ingredients & Substitutions for Oatmeal Raisin Cookies Life is too short.Īnyways, back to these chewy oatmeal raisin cookies.my mom used to make me these when she visited me at school. It's just something that I grew out of and realized that there is more to life than counting calories, eating "super clean" and not enjoying going out to eat at restaurants or drinks with your friends. Some people ask me how I overcame orthorexia and I don't know how to answer it really. I know the majority of dietitians out there have had some sort of eating disorder, how can we not have? Going to school and learning about "good" and "bad" foods plants seeds in your brain and sometimes it's hard to shake those thoughts out of your head. It was definitely not a period of my life that I enjoyed, but in hindsight I'm happy I went through it and overcame it. ![]() I recently discovered some emails where I would over analyze and stress about every single bite of unhealthy food that I consumed. I realized I had a problem and reached out to a counselor at the campus's health clinic. In college, it was all about healthy desserts, as healthy eating was all the rage and I fell into an eating disorder called, orthorexia. She would whip up a batch of chocolate chip cookies or 7 layer bars before I knew it and the house would smell amazing.Īs I've grown up, I've taken to her ways. Growing up, my mom always had some sort of baked good in the house. They are made with oatmeal and honey and I've also been known to toss in some walnuts! Make sure to follow us on Instagram and Pinterest for more recipes like this.These chewy oatmeal raisin cookies are a classic at my parents' house. Seal in an airtight container and place in your freezer. Place wax paper or parchment paper in between each layer of cookies so they don’t stick together. Room Temperature – Store in an airtight container at room temperature for 7-10 days.įreezer – Let baked cookies cool completely and then place in an airtight container. Freeze for up to 2 months.īefore using, let the dough thaw in the refrigerator for 24 hours.īake according to instructions. Wrap them tightly in plastic wrap and then place in an airtight freezer bag. Form the dough into 2 discs about 2 inches thick. Make the dough according to instructions. Your house will smell heavenly as the cookies bake, and when they come out of the oven you’re going to have a hard time waiting for them to cool. You’re going to have to trust me that gives them a soft, chewy texture. Note: The cookies will look slightly under cooked in the very center. Once done baking let the cookies cool on the baking sheet for 3 minutes then move to a cooling rack to cool completely. You should use 1 heaping tablespoon for each cookie. ![]() Drop the cookie dough onto the prepared cookie sheets. Using a spoon or spatula stir in the oats and the raisins. Add the flour mixture ½ cup at a time mixing fully in between each addition of flour. Add eggs one at a time followed by the molasses, and vanilla, mixing the whole time until they are combined. In the bowl of your mixer cream together butter and two types of sugar until fully combined. In a bowl combine Fflour, baking soda, cinnamon, and salt. Line a baking sheet with parchment paper. How to Make the BEST Oatmeal Raisin Cookies:
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