easy cookie recipes using self rising flour

WOW! Now you have an amazing Ice Cream Sandwich!! Take these cookies up a notch by adding 2 tablespoons of your favorite low point ice cream in-between two of these Oatmeal Chocolate Chip Cookies. Let the cookies cool on the baking sheet for 5 minutes before removing them.Using a standard tablespoon measuring spoon and place them on the cookie sheet about 1/2 inches apart.Then using a rubber spatula, fold the oat mixture into the egg mixture.In a separate bowl, mix the oats, and self-rising flour with baking soda.In a large mixing bowl beat the butter and brown sugar blend until fluffy and then add the egg, cinnamon and vanilla and beat until smooth.Preheat the oven to 350 degrees and line a baking sheet with parchment paper.28 grams Lily’s no sugar added chocolate chips or any no sugar added chocolate chips.5 Tbsp Land o’ Lake light butter made with canola oil or any light butter.2 Tbsp brown sugar substitute ( I use Lakanto Golden Monk-fruit Sweetener).1/3 cup of self rising flour or you can use all purpose flour and add 1/2 tsp baking powder and a dash of salt.1 1/3 cups of quick cooking oats or rolled oats.All-purpose flour is preferred, but in this particular recipe self-rising flour can also be substituted if the salt is omitted.I absolutely love a good oatmeal cookie-and these Oatmeal Chocolate Chip Cookies are super delicious! Enjoy! Servings: Makes 12 cookiesīe sure to check out these low point cookies as well: Flour: The flour provides the main structure for the cookies.These cookies have also been successfully tested with Ener-G egg replacer as a vegan option. Egg:The egg will help leaven and bind the cookies.Dark brown sugar will add even more chew. Sugar: Brown sugar is used as the sweet component in these cookies because it creates a more chewy cookie and also adds more depth of flavor.Salted butter can also be used, but omit the added salt in the recipe. Real unsalted butter is definitely preferred in this recipe, but non-dairy butter can be substituted for a vegan option. The process of creaming the butter and sugar also helps leaven the cookies. Butter: Butter adds richness and flavor to the cookies.Swap out the raisins for chocolate chips, dried cherries, nuts, or any other mix-ins you enjoy in your oatmeal cookies. This recipe can also be seen as sort of a base recipe for chewy oatmeal cookies.Check out this article for more details on quickly bringing butter and eggs to room temperature. If you did not have time to plan ahead and bring your butter and egg to room temperature, you can do it quickly by heating the butter in very short burts in the microwave and by covering the egg in warm water.Raisins can simply be soaked in water, or try bourbon, spiced rum, or coffee liquor for even more flavor! Soaking your raisins overnight (or for 15 minutes in hot liquid) will soften them and create a more desirable texture in your cookies.

This results in an easy oatmeal raisin cookie with very few ingredients! Tips, Tricks, and Techniques The creaming process of the butter and sugar along with the addition of the egg make the cookie rise without the need for any other leavening. You may be surprised to see that this recipe is made without baking powder or baking soda. Butter and sugar is mixed together with an egg, some oats, flour, and raisins to create a cookie that is slightly crispy on the outside and moist and chewy in the center. Simply perfect oatmeal raisin cookies really only need very few ingredients. This recipe calls for very few ingredients and is made without baking powder or baking soda. This simply perfect version of classic oatmeal raisin cookies are incredibly easy to make and turn out soft and chewy with hints of cinnamon.

Easy cookie recipes using self rising flour