How to make chewy oatmeal cookies with raisins
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Some prefer chocolate chip or sugar cookies, but one of my favorite cookies are oatmeal raisin cookies. This recipe makes an extremely soft and chewy cookie that is perfect for a healthy snack for kids and adults alike.
These cookies can be frozen after baking, just by wrapping them into saran wrap and then into aluminum foil. If you want to freeze them before they are baked, put each scoop of dough onto a cookie tray and freeze them. Once frozen, transfer the cookies into an airtight bag and put them back into the freezer. Both unbaked and baked cookies can stay frozen for 3 months. The unbaked frozen cookies can be defrosted in room temperature before being baked.
When baking these cookies (or any cookie that uses brown sugar), I often run into the issue of the brown sugar hardening in its original bag, which makes it tough to use and can make you question it’s freshness. To fix this, I like to store my brown sugar in a glass ball jar with a metal lid to preserve the freshness. When doing this, the brown sugar won’t harden and will be easier to pour. Another issue I ran into was the raisins drying out before being able to put them into the cookies. To fix this, soaking them in boiling water for 10-15 minutes will make the raisins plump and extra flavorful.