These cookies have an added bonus: My Best-Ever Oatmeal Cookies are packed with a cup and a half of oats and only 3/4 cup of flour.
Oats are one of my favorite ways of getting in some stick-to-your-ribs nutrition. Oats are full of healthy fiber and keep you fuller longer. Sweet raisins, instead of chocolate chips, mean no extra added sugar or fats. The combination of these two ingredients not only gives these chewy cookies their signature flavor, but bump these oatmeal raisin cookies into a healthier territory.
What gives these cookies their extra chew, besides the obvious rolled oats and raisins, is the combination of white and brown sugar.
When creamed with the butter the white sugar adds crunch to the outside of the cookie as it caramelizes super fast. The brown sugar has more moisture, and that molasses flavor, which when combined with white sugar creates the chewiest bite at the cookie’s center.
Prep Time1 5mins
Cook Time 10mins
Total Time 25mins
Chewy, tasty, and healthier than a lot of other options, my Best-Ever Oatmeal Cookies will knock your socks off!
Author: Gemma Stafford
1/2cup (4 oz./115g)butter(room temperature)
1/2 cup (4 oz./115g)sugar
1/2cup (3 oz./85g)brown sugar
3/4cup (3 3/4 oz./105g)all-purpose flour
1 1/2 cups (4 1/12 oz./128g)rolled oats
2/3cup (3 1/3 oz./94g)raisins
Preheat your oven to 375°F (190°C). Then line to large cookie sheets with parchment paper and set aside.
In a medium bowl combine the dry ingredients, apart from the sugars. Set aside.
In a large bowl cream together the butter, white and brown sugar. Once light and fluffy add the egg and the vanilla and whip until combined
Add the dry ingredients into the wet and mix with a spatula until the flour has just absorbed, do not over mix.
Lastly, fold in the oats and the raisins.
using a tablespoon measure scoop heaped tablespoons of the cookie dough onto your lined cookie sheet, leaving about 1 1/2 to 2 inches between the cookies.
Bake for about 9-10 minutes or until the cookies are golden brown and slightly risen. Don’t be tempted to bake for longer or you will lose the gooey center.
Allow the cookies to cool slightly before transferring onto a wire rack to cool fully. Enjoy!
Store in an airtight container for up to 3 days at room temperature.
This dough also freezes really well for up to 3 months. Scoop it and freeze in balls so you can just take them out, defrost, and bake! 🙂
My chewy chocolate chip cookies are AMAZING!!! They’re chock full of chocolatey goodness, the perfect amount of sweetness, and so unbelievably chewy you might consider turning your kitchen into a bakery. They’re that good.
And since I believe there should be no secrets between friends, I’m going to let you in on the secret to making the chewiest chocolate chip cookies in the world — olive oil!
I have made this recipe with other oils, like vegetable oil, and got the same chewy texture, but I really recommend using olive oil. It takes them to the next level! The fat from the oil makes the cookie chewy, but it adds this indescribable nutty, salty flavor. You have to make these!
For making the ultimate chewy cookie, you need to mind the amount of sugar to fat you’re using. The extra fat in this homemade chocolate chip recipe comes in the form of olive oil. You won’t taste the actual olive oil flavoring, but it does lend an almost nutty taste to the finished product!
What Type Of Olive Oil Should I Use For Baking?
You want to be sure to use a good quality extra-virgin olive oil when you are baking! You also want to be sure that the olive oil is fresh. Unlike wine, olive oil does NOT get better with age. You can check the bottle for the date the olives were pressed or its “harvest date.”
Plus, whatever olive oil you don’t use will have plenty of purposes in the kitchen!
Prep Time 25mins
Cook Time 12mins
Congratulations, you’ve found the Internet’s Best Chewy Chocolate Chip Cookies recipe — and yes, they do have a secret ingredient!
Using an electric hand mixer or stand mixer, whip the butter until softened at high speed, roughly 1 minute.
Add the sugars and olive oil and cream until light and fluffy, around 4-5 minutes.
Add in the eggs, one at a time, and beat after each addition until well combined. Lastly, add in the vanilla extract.
In a separate medium bowl mix together the flour, baking powder, baking soda, and salt.
Add the dry ingredients into the butter mix and stir to combine.
Lastly, stir in the chopped bittersweet chocolate.
Chill the cookie dough for a minimum of 4 hours but for best results chill overnight. (See my notes above about aging doughs.)
Preheat the oven to 375°F (190°C) and line trays with parchment paper. Set aside.
Using a tablespoon measure, scoop a heaped tablespoon of dough and roll into a ball. Place on the baking tray 3 inches apart.
Bake for roughly 12-13 minutes or until lightly golden brown but still doughy in the middle. (I like to bake one tray at a time for the best baking.)
I like to eat them fresh from the oven while the chocolate is still melty. Once the cookies are cool store them in an airtight container at room temperature for up to 2 days.https://www.youtube.com/watch?
To refresh them the next day I actually pop them bake in a hot oven for just a few minutes and they are just like freshly baked cookies again.
*Olive oil: This is what makes the cookies the best ever! If you want to use a vegetable oil or other oil you can but just note that the olive oil gives the cookies their amazing flavor.
Irish Scones are heaven on Earth, and straight out of my childhood in Ireland. They’re scones that have a lightly sweet crust and a wonderfully moist center served with cream, butter, or jam. Bonus points if they’re all homemade! They’re also traditionally round, not triangular like you’d find in the States.
Using a cheese grater, grate the butter in until it is all gone. (Alternatively using a pastry cutter, cut/rub the butter into the flour until fully crumbed and resembles coarse breadcrumbs.
Stir in raisins, baking powder, and sugar.
In a small mixing bowl, whisk eggs and milk and until thoroughly combined. Pour the mixture into your flour mix and stir until a soft dough is formed.
Transfer dough to a floured surface and press to 1 1/2 inch thick. (If your scones are not forming a dough add a little more liquid.)
Cut scones out with a round 3-inch cookie cutter.
Place cut scones onto a baking tray lined with parchment.
Gather remaining dough in a ball, re-flatten then cut scones from dough. Repeat until the entire batch of dough is cut into scones. If you have a little excess dough left, just pat it onto the top of the scones.
Bake at 425°F (210°C) for roughly 22-26 minutes. In the video, I said 12 minutes but to get them really golden brown you will want to bake for longer. Cool on a wire rack.
Serve warm or fully cooled with butter, jam, or fresh cream.
BAKE TIME: In the video, I said 12 minutes, but to get them really golden brown you will want to bake for longer. I ended up baking for over 20 minutes — but due to differences in ovens and elevations, your timing may vary! Just keep an eye for the perfect color.
1 pound cake flour (3-1/2 cups) 1 pound butter 1 pound sugar (2 cups) 1 pound eggs (9 large) 1 to 2 tablespoons vanilla or 1/2 to 1 tablespoon almond
Preheat oven to 300°F.
Prepare two or three bread loaf pans or one Bundt pan and a loaf pan.
Cream butter well, add sugar gradually and cream until light and fluffy.
Add eggs two at a time, and beat well after each. Add flavoring.
Add flour gradually and beat until smooth.
Pour mixture into pans. Bake about 1 hour and 15 minutes.
NATIONAL POUND CAKE DAY
On March 4th, National Pound Cake Day recognizes one of the dessert world’s most versatile cakes. Each year it is celebrated by bakers and cake lovers alike. Celebrate with a piece (or two) of this deliciously rich delight.
The traditional recipe for pound cake makes a cake much larger than most families can consume, as it calls for a pound each of flour, butter, eggs, and sugar. Hence the name Pound Cake.
In the United States, sour cream pound cake is a popular variation apart from the traditional pound cake recipe. Other variations include adding vanilla or almond flavoring or dried fruits.
HOW TO OBSERVE #NationalPoundCakeDay
Celebrating National Pound Cake Day is easy! You can visit your favorite bakery and pick up a pound of deliciously sweet cake to share. While you’re there, be sure to give the baker a shout-out, too. You can also turn on your oven and bake up a traditional pound cake. We have just the right recipe for you to try. Slice it up and add some sweet berries, whipped cream, and a drizzle of chocolate or fruit syrup, and this dessert will dazzle even the most serious critics.
Use #NationalPoundCakeDay to post on social media.
NATIONAL POUND CAKE DAY HISTORY
National Day Calendar continues to research the origins of this dessert holiday.
Gooey Butter Cake, a traditional (and seriously beloved!) cake from St. Louis, is probably unlike any cake you’ve had before, and it is definitely a must-try! People from St. Louis have been eating this cake for over 60 years now, and if you’d talk to a person who calls the area home, I’d bet they’d have plenty of fond memories to share.
The cake itself is indulgently sweet and has a wonderfully dense, firm texture at the bottom, but the top is super soft, gooey, and sweet with butterscotch notes thanks to the brown sugar! The sweet cake is perfect when served alongside a hot cup of coffee — and one of my latest Bold Baking Worldwide recipes.
This cake is so popular that grocery stores, even outside of St. Louis, sell fresh or boxed gooey butter cakes—but an excellent homemade gooey butter cake puts them all to shame! Whip up this easy cake, brew a pot of coffee, and put on Judy Garland’s Meet Me In St. Louis for a real treat!!
Gooey butter cake is a cake made with butter and cream cheese, which makes it so gooey! Some people say this cake resulted from a happy accident in 1930 by a baker in St. Louis who was attempting to make just a regular cake but reversed the amount of butter and flour.
Since this mistake was made during the Great Depression, they weren’t about to throw out a mistake, and so the “flat gooey mess” became a hit!
Preheat your oven to 350°F (180°C). Line a 9×9 inch (23x23cm) square baking pan with either parchment paper or aluminum foil. Be sure to use enough that the paper/foil hangs over the edges so the cake can be easily released.
Mix the flour, butter, 2/3 cup (4oz/115g) brown sugar, granulated sugar, 2 eggs, baking powder, and salt. Then, spread the batter evenly into your prepped pan.
Then, mix the remaining ½ cup (3oz/85g) brown sugar, 2 eggs, powdered sugar, cream cheese, and vanilla.
Pour the cream cheese mixture on top of the first layer, but do not stir it together. Bake the cake for about 1 hour or until the cake is set but still jiggles slightly when shaken.
Allow the cake to cool slightly in the pan before cutting into 9 squares. Serve warm!
Gemma’s Pro Chef Tips For Making Gooey Butter Cake
Be sure your parchment paper or foil goes all the way up the sides of your pan—otherwise, the cake will be hard to get out of the pan!
You can add a few handfuls of chocolate chips, chopped nuts, or coconut flakes to the top layer for some fun variations.
This is lovely served warm with a scoop of homemade vanilla ice cream.
Always be sure that your ingredients are room temperature before you begin for the most even mixing.
Prep Time 25mins
This Gooey Butter Cake recipe is a St. Louis staple that’s indulgently sweet with complex textures and butterscotch notes.
Author: Gemma Stafford
1 ½cups(7½ oz./213g) all-purpose flour
6tablespoons(3 oz./85g) butter(melted)
⅔cup(4 oz./115g) plus ½ cup (3 oz./85g) dark brown sugar(divided)
½cup(4 oz./115g) granulated sugar
2large eggs plus 2 large eggs(divided, at room temperature)
3 ½cups(14 oz./402g) powdered sugar
1cup(8 oz./225g) cream cheese(softened)
Preheat the oven to 350°F (180°C) and line a 9×9 inch (23x23cm) square baking pan with enough parchment paper or aluminum foil to hang over the edges (for easy releasing).
Thoroughly mix the flour, butter, 2/3 cup (4 oz./115g) brown sugar, granulated sugar, 2 eggs, baking powder, and salt together and then spread evenly into your prepared pan.
Then mix the remaining ½ cup (3 oz./85g) brown sugar and 2 eggs with the powdered sugar, cream cheese, and vanilla.
Pour this mixture on top of the first layer (without stirring it together) and bake for about 1 hour, or until the cake is set but still jiggles slightly when shaken.
Let cool completely in the pan slightly before cutting into 9 squares. Serve warm with whipped cream. Store leftovers in an airtight container in the refrigerator for up to three days.