gwyneth paltrow oatmeal raisin cookies recipe

(Note: this is not to disparage her biscuits, reverse engineered from Cape Cod’s cult Kayak Cookies’ salty oat version, which are refreshingly light in both texture and sugar content in comparison with the seven other recipes I try for this piece.) Weller’s are certainly the most satisfying texturally, dense in a wholesome kind of a way, and less crumbly and scone-like than the similarly plump versions from Elif Yamangil of the Plenty Sweet blog, who says that, while you can chill the dough for an hour, she bakes it immediately. Melissa Weller’s recipe, from her book A Good Bake, recommends leaving it for four days before baking to achieve “the perfect texture, slightly crispy around the edges with a chewy centre”. Conversely, doughs using rolled oats, which are chunkier and only partially cooked, will benefit from being allowed to sit for a while, so they can absorb the moisture in the butter and eggs. The main difference as far as cookies are concerned is the oats’ willingness to soak up moisture: the precooked instant oats soften immediately, which means that, as Sam cautions her readers, any dough involving them should be baked immediately, before it dries out. Avoid steel-cut oats of any type” – and another, from pastry chef Stella Parks’ book BraveTart, that uses steel-cut oats as well as the rolled variety. Hoping to put this to the test, I find one highly-rated recipe using instant oats on the Buttermilk by Sam baking blog – indeed, she cautions readers that “it’s important to use the right type of oats for these … if you use old-fashioned rolled oats, the cookies will spread. Most of the recipes I try agree with the folks at Cook’s Illustrated magazine, however, that “old-fashioned rolled oats” (that is, porridge oats) have the best “texture and flavour”. Make sure you dry them well after soaking.Melissa Weller’s soaks her oats for four days. If you soak them your cookies will be more moist. Raisins are dried and will pull moisture from your cookies when baking. Just make sure to bake it for less time.Īlthough this is not necessary, some bakers believe that you should always soak your raisins in warm water before using them in a recipe so that you have plump raisins. If you want to make a smaller version, feel free.

Do not overbake! Cookies will continue to bake as they cool on the baking sheet.

It makes your cookies turn out so much better!

Melted butter gives the cookies their chewy texture.

Don’t scoop your measuring cup directly into the four as this compacts the flour adding too much flour.

Make sure you are measuring your flour correctly.Store cookies in an airtight container at room temperature. Let the cookies rest on the cookie sheet for a couple of minutes before transferring to a wire rack to cool. The edges should look brown and the centers still slightly soft. Scoop 1/4 cup balls of cookie dough using a cookie scoop onto the prepared baking sheet and bake for 14-16 minutes.Stir the dry ingredients into the wet ingredients until just blended. Beat in the ground cinnamon, vanilla, egg, and egg yolk for 2-3 minutes until light and creamy. In a large bowl, cream together the melted butter, brown sugar and granulated sugar until well blended with an electric mixer.

Mix flour, baking soda and salt set aside.

Gwyneth paltrow oatmeal raisin cookies recipe