![]() ![]() And we baked the cookies longer, so they got nicely brown and held together. Whether it does or not, we increased the flour to help keep the dough from spreading. We suspected that this mixture might make the dough a tiny bit wetter than dough made with packaged brown sugar. ![]() ![]() We always make our own brown sugar by adding molasses to white sugar. So our Recipephany Test Kitchen tweaked the recipe. Some might say that’s just the way the cookie crumbles. And even when they rose okay, the baked cookies would often fall apart at the slightest touch. Quaker Oats put a version on its cardboard cannister and called it “Vanishing Oatmeal Raisin Cookies.” It’s now the home baker’s gold standard-and the Grandma of all Online CCORCs.īut we’ve had our problems with this Quaker Oats classic.įor instance, often the dough would spread way too much in the oven, producing thin disks rather than slightly domed cookies. The very first oatmeal cookie recipe appeared in 1896 in the Fannie Farmer Cookbook (then called The Boston Cooking-School Cook Book by Fannie Merritt Farmer). And with this recipe, we have finally achieved that crisp-on-the-outside and chewy-on-the-inside texture that has eluded the Recipephany Culinary Research Institute for so many years. Satisfyingly delicious oats and raisins, with a spark of cinnamon and molasses, make us feel good all over. Like cozy jammies and a binge-worthy TV show, these Classic Chewy Oatmeal Raisin Cookies (CCORCs, for short) take us right to our happy place. ![]()
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