![]() ![]() ![]() Like salt and baking soda, vanilla extract is in most baking recipes. They hold everything together and add a little moisture, too. Eggs act as the binding agent for the recipe. The larger amount of brown sugar will ensure the cookies have a soft, chewy texture. Add 1/4 cup of granulated sugar and a whole cup of light brown sugar. Make sure it’s softened, not melted, before adding it. Unsalted butter is best, as it lets you control the amount of salt in the recipe. Use more or less of it, depending on your taste. Cinnamon provides a rich warmth to the cookies. The baking soda helps the cookies rise, while the salt enhances all the other flavors. These ingredients are crucial to any baking recipe. Fluff up the flour, spoon it into your measuring cup, and level it off with a knife’s flat edge. Use all-purpose flour measured using the “spoon and level” method for accurate measurements. You’ll need the following ingredients to make these tempting cookies: I can’t stop making them! I guarantee you’ll put them on repeat, too. Having a good oatmeal raisin cookie recipe in your repertoire is essential.Īnd this recipe makes the softest, chewiest, most delicious oatmeal raisin cookies I’ve ever had. ![]() There’s just something about their chewy, buttery texture and sweet and tangy taste that’s hard to beat. They’re comforting, wholesome, and remind you of being a kid. There’s no denying oatmeal raisin cookies are a classic. 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.It’s easy enough for beginners, but everyone will think you’re a pro baker after trying them! Oatmeal Raisin Cookies 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. ![]()
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