Even Better Than McDonald’s Oatmeal Raisin Cookies

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Craving a sweet treat? You’re in for a real delight with these oatmeal raisin cookies that are even better than McDonald’s! These cookies are packed with flavor and texture, featuring crispy edges, chewy centers, and a perfect blend of oats, raisins, coconut, and toffee bits.

This recipe takes the classic oatmeal raisin cookie to new heights. You’ll love the addition of crushed cornflakes for extra crunch and the subtle hint of cinnamon that warms up each bite. With easy-to-follow steps, you’ll be enjoying these tasty cookies in no time. Get ready to bake a batch that will have everyone asking for seconds!

Exact Ingredients List

You’ll need these ingredients to make these amazing cookies:

• 1/2 cup softened butter
• 1/2 cup softened margarine
• 1 cup brown sugar
• 1/2 cup white sugar
• 2 eggs
• 1 tablespoon vanilla extract
• 1 3/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt

For the mix-ins, gather:

• 2 cups quick-cooking rolled oats (not instant)
• 1 cup raisins
• 1/2 cup chopped coconut
• 1 cup crushed cornflakes
• 1/2 cup toffee bits

Make sure to measure the cornflakes before crushing them. These ingredients will give your cookies a yummy crunch and lots of flavor.

Remember to soften your butter and margarine ahead of time. This makes them easier to mix with the sugars. With these ingredients, you’re all set to make some tasty oatmeal raisin cookies!

Instructions

Preheat your oven to 350°F (175°C). In a large bowl, cream the softened butter, margarine, brown sugar, and white sugar until smooth.

Beat in the eggs one at a time, then stir in the vanilla. In a separate bowl, mix the flour, baking powder, cinnamon, and salt.

Gradually add the dry mix to the wet ingredients. Stir in the oats, raisins, coconut, crushed cornflakes, and toffee bits.

Cover the dough and chill in the fridge for at least 2 hours or overnight. This helps the flavors blend and makes the dough easier to handle.

Roll the chilled dough into 1-inch balls. Place them on a parchment-lined baking sheet. Gently press down on each ball to flatten slightly.

Bake for 10-12 minutes until the edges are lightly golden. Keep an eye on them as baking times may vary.

Let the cookies cool on the baking sheet for 5 minutes. Then transfer them to a wire rack to finish cooling.

Enjoy your homemade cookies that are even better than McDonald’s!

Possible Substitutes List & Recipe Variations

You can easily switch up these tasty cookies to fit your preferences. Here are some ingredient swaps and mix-ins to try:

Butter substitutes:

• Coconut oil (use same amount)
• Applesauce (use 3/4 cup for a lower-fat option)

Sugar options:

• Swap brown sugar for coconut sugar
• Use all brown sugar instead of white

Mix-in ideas:

• Chocolate chips instead of raisins
• Dried cranberries or chopped dates
• Chopped nuts like walnuts or pecans

Spice it up:

• Add 1/4 tsp nutmeg or allspice
• Try 1/2 tsp pumpkin pie spice

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Tips, Tricks & Storing

For the best oatmeal raisin cookies, use room temperature ingredients. This helps everything mix together smoothly. Cream the butter and sugars until light and fluffy – about 3-5 minutes.

Don’t overmix the dough after adding the dry ingredients. Stir just until combined to keep the cookies tender. Chilling the dough is key! It prevents spreading and enhances flavor.

Use a cookie scoop for uniform cookies that bake evenly. Press the dough balls down slightly before baking for a nice shape. Rotate the pan halfway through baking for even browning.

Let the cookies cool completely before storing. Keep them in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies for up to 3 months.

You can also freeze the unbaked dough. Form into balls, freeze on a baking sheet, then transfer to a freezer bag. Bake straight from frozen, adding 1-2 minutes to the bake time.

To refresh stored cookies, warm them in a 300°F oven for 3-5 minutes. This brings back their fresh-baked taste and texture.