I’m keeping them in my (cold) pantry and they are still as good as when I took them out of the oven – crispy on the outside, soft and chewy on the inside. I made a double batch of Thick, Soft and Chewy Oatmeal Raisin Cookies four days ago and put them in a box with paper towels in between layers. If you want to see the science that is behind making perfect cookies, click here: I made a note to myself to put cookies in the fridge for at least 30 minutes before baking to prevent them from spreading too much. I added a teaspoon of vanilla extract to the dough and soaked raisins in mixture of 1/2 cup water and 1 tablespoon of rum. I liked those cookies in every sense so I made only a few minor changes to the recipe. And they replaced cinnamon with nutmeg so that oats flavor is not overpowered. They used baking powder instead of baking soda which made the cookies less dense and a bit chewier. They increased the amount of sugar in cookies which improved texture and moistness and increased crispness. Cover the bowl with the cookie dough with a plastic wrap and refrigerate for 30 minutes to chill. Add the oats and raisins, and mix with a spoon until everything is combined. The editors at America’s Test Kitchen came up with the perfect recipe in every sense. Add flour, cinnamon, baking soda and salt to the liquid ingredients. Beat until combined, scraping sides of bowl occasionally. Add the brown sugar, baking soda, cinnamon, and salt. I played it safe and used a tried and true recipe from The Cook’s Illustrated Cookbook. In a large bowl beat the butter with an electric mixer on medium to high speed for 30 seconds.
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