Classic American Oatmeal Cookies. A cookbook recipe exclusively for All-Access members from The Perfect Cookie. Many oatmeal cookies are dry, cakey, and overly spiced. Transfer to a wire rack;let cool. To store: layer cookies between waxed paper in an airtight container; cover. I got this recipe from an American neighbour and I've been making them ever since.
The oatmeal raisin cookie has an international origin.
Oatmeal cookies are the descendants of oat cakes made by the Scots and the British.
History records that raisins and nuts had been added to the cakes since the Middle Ages.
You can cook Classic American Oatmeal Cookies using 8 ingredients and 7 steps. Here is how you cook that.
Ingredients of Classic American Oatmeal Cookies
- Prepare 50 grams of Oatmeal.
- You need 60 grams of Cake flour.
- It's 2/3 tsp of Baking powder.
- Prepare 50 grams of Light brown sugar (or white sugar).
- You need 40 grams of Butter (or olive oil).
- Prepare 20 grams of Beaten egg.
- Prepare 2 tsp of Liqueur (such as brandy).
- You need 20 grams of Raisins (broken up).
Cool: Let cool on baking sheet for a few minutes then. Knowingly or not, most folks use the cookie recipe from the Quaker canister. We wanted a cookie that was chewier, moister, and easier to make. American classics, everyday favorites, and the stories behind them.
Classic American Oatmeal Cookies step by step
- Bring the butter to room temperature, add the brown sugar, and cream until white..
- Add the egg and liqueur and mix well..
- Sift the flour and baking powder into the dough, then fold into the batter with a spatula, scraping up from the bottom. Tip: Don't knead it..
- Fold in the oatmeal and raisins..
- Arrange rounded spoonfuls on a baking pan lined with kitchen parchment paper. Press lightly to make them about 7 mm thick. They're simple and cute..
- Bake at 170℃ for 15 minutes. Once cooled, they will be dry and crispy..
- This is oatmeal..
Is there anything better than the classic Quaker Oats oatmeal cookies? Probably not, at least in the oatmeal cookie category. My mom made a variation of these when I was a kid. Centers will still be quite soft, but they will firm up as the cookies cool. Cool completely on a wire rack.