To keep cookies soft, store them airtight at room temperature for several days freeze for longer storage. Remove the cookies from the oven, and cool right on the pan or transfer to a rack if you need the pan for the next batch. If the cookies have been frozen, bake them for 14 minutes. Reverse the pans (top to bottom, bottom to top) midway through baking. Just before baking, preheat the oven to 375☏.īake the cookies for 10 minutes, until they're barely beginning to brown. If the dough hasn't been chilled, place the pans of shaped cookies in the freezer for 1 hour. The cookies will spread, so leave 2" or so between them. Note: To save time, you can freeze unbaked cookies for 1 hour, rather than refrigerating the dough see step 6, below.ĭrop the chilled dough by generous tablespoonfuls onto the prepared baking sheet a tablespoon cookie scoop works well here. Store in an airtight container.Blog How to substitute whole wheat for white flour in bakingĬover the dough, and refrigerate it for 1 to 2 hours, until it's thoroughly chilled. Allow cake to cool on a wire rack until it is room temperature before running a knife around the edge and removing the springform. Sprinkle all remaining topping over the batter.īake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Pour remaining batter on top and spread carefully to the sides of the pan. Evenly sprinkle raisins and pecans in a single layer. Pour half of the batter into a 9-inch springform pan. Rub butter into the mixture with your fingertips (or by pulsing a a food processor) until mixture resembles coarse sand. Set aside to prepare topping.įor the topping, combine flour, brown sugar and cinnamon in a medium mixing bowl and stir well. Then, blend in add half of the remaining flour, the rest of the buttermilk, and finally the last of the flour. Blend in 1/3 of the flour mixture, followed by half of the buttermilk and the vanilla. In a large mixing bowl, cream together butter and sugar until light. In a medium mixing bowl, whisk together flour, quick cooking oatmeal, baking powder and salt. The topping will melt a bit into the cake itself as it bakes, but this just distributes all its brown sugar, cinnamon and butter goodness over the entire cake. The filling and topping for this coffee cake are made with the same mixture, but raisins and chopped pecans are added to the filling of the cake. I prefer quick cooking oats (not instant) because of their not-too-big size and finer texture, and you can make them by pulsing regular rolled oats in the food processor a few times if you don’t have them. The cake is a simple buttermilk cake with oatmeal added to the batter. It is moist and tender, with just enough richness to make it just as suitable for dessert as it is for breakfast or tea. Allow the cookies to cool for 5 minutes before moving them to a cooling rack to cool completely. Bake for an additional 3 minutes before removing from the oven. Once the 10 minutes is up, use the back of a wooden spoon to gently press down on the centers of the cookies. This cake is delicious, and perhaps doubly so for fans of oatmeal raisin cookies! It is sweet and buttery, with great flavor from brown sugar, oatmeal, cinnamon and raisins. Place 2 inches apart and bake for 10 minutes. This is what inspired this Oatmeal Raisin Coffee Cake. Cover bowl with plastic wrap refrigerate dough 1 hour. Stir in oats and raisins until just combined. With stand mixer on low speed, gradually stir in flour mixture until just combined. They are all great flavors, and there is no reason why they should only come together in cookie form. In a separate medium bowl, whisk together flour, salt, cinnamon, baking soda and baking powder. It will have just the right amount of cinnamon to set off the buttery notes in the nutty, oatmeal-packed dough, and highlight plump, sweet raisins. An oatmeal raisin cookie sounds like a simple thing – and it can be, judging by the number of totally mediocre oatmeal raisin cookies that are out there – but when you get a good one, it can be heavenly.
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