Why are my oatmeal raisin cookies spreading?
Cookies spread because the fat in the cookie dough melts in the oven. If there isn’t enough flour to hold that melted fat, the cookies will over-spread. Spoon and level that flour or, better yet, weigh your flour. If your cookies are still spreading, add an extra 2 Tablespoons of flour to the cookie dough.
Are oatmeal raisin cookies better for you than chocolate chip?
Compared to chocolate chip, peanut butter and sugar cookies, oatmeal cookies are marginally more nutritious. Oatmeal cookies contain less fat and more protein, fiber and calcium than the others.
What’s healthier raisins or chocolate chips?
Both raisins and semisweet chocolate are high in calories. Semisweet chocolate has 75\% more calories than raisin – raisin has 296 calories per 100 grams and semisweet chocolate has 517 calories.
Why are my oatmeal cookies always flat?
Mistake: When cookies turn out flat, the bad guy is often butter that is too soft or even melted. This makes cookies spread. The other culprit is too little flour—don’t hold back and make sure you master measuring. Finally, cookies will also flatten if placed and baked on hot cookie sheets.
Why do oatmeal cookies get hard?
Overmixing develops the gluten in the flour, which can produce tough cookies. If the recipe doesn’t call for an electric mixer, mix in dry ingredients using a wooden spoon. When dry ingredients like flour are “scooped” into the measuring cup directly from the container, it compresses, or becomes packed.
Should you chill oatmeal cookie dough before baking?
For scooped cookies like oatmeal cookies and chocolate chip cookies, I like to chill the dough overnight. The texture is improved, the cold dough helps keep my cookies thicker as they bake, and the caramel notes in the cookies are enhanced. I definitely recommend a 24-hour chill for many scooped cookie recipes.
What kind of flour do you use for cookies?
Flour. Most cookie recipes call for all-purpose or pastry flour. If you use bread flour with its high gluten protein content, or cake flour, which is high in starch, you’ll end up with cookies that tend to spread less when you bake them.
What kind of raisins are best for baking?
Golden raisins are moderately healthier, too But, when it comes to cooking with raisins—as opposed to baking or snacking—there is no choice. No competition. You should only use golden raisins, as far as we’re concerned.