Banana Oatmeal Cookies Recipe | Simple Nourished Living (2024)

FAQs

What is the purpose of baking soda in oatmeal cookies? ›

BAKING SODA: When baking soda is combined with an acid, like the cocoa powder, baking powder, and brown sugar in this recipe, it produces carbon dioxide, which helps the cookie dough rise and eventually spread. It also helps the cookies caramelize, raising the pH level in the dough for peak browning.

Oatmeal raisin cookies are a healthier snack choice than other cookies because they contain whole grain oats and raisins. Both whole grain oats and raisins are a good source of fiber. The presence of whole grain oats will also help you stay fuller longer.

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.

Most research found that the first recorded oatmeal raisin cookie recipe was written by Fannie Merritt Farmer in 1896. Considered a health food, the cookies quickly became popular. By the early 1900s, a recipe for the delicious treats appeared on containers of Quaker Oats.

You technically can leave out baking soda in certain recipes (like chocolate chip cookies or pancakes) in a pinch, but you need to understand that your finished product will not be as light and fluffy as the recipe intended.

Baking soda is typically used for chewy cookies, while baking powder is generally used for light and airy cookies. Since baking powder is comprised of a number of ingredients (baking soda, cream of tartar, cornstarch, etc.), using it instead of pure baking soda will affect the taste of your cookies.

Consume With Caution. Even with healthy additions, an oatmeal cookie is still a cookie. Enjoying one occasionally is OK. They may contain more nutrients than other cookies, but they still contain large amounts of fat and sugar, which aren't so healthy and may be detrimental to your waistline.

Go for old-fashioned oats or rolled oats (they're the same thing, but sometimes go by one name or the other). They result in the perfect chewy cookie.

Overbaking: Overbaking is a common culprit for dry cookies. Make sure you follow the recommended baking time and temperature in your recipe. Typically, oatmeal cookies should bake at 350°F (175°C) for about 10-12 minutes. The cookies continue to cook after being removed from the oven due to residual heat.

Good rule of thumb: always use room temperature eggs when using room temperature butter. Raisins: Soak your raisins in warm water for 10 minutes before using (blot very well to dry them) – this makes them nice and plump for your cookies.

How do you make cookies softer instead of crunchy? ›

Baking cookies quickly in a hot oven – at 375 degrees F as opposed to a lower temperature – will make for soft results. They'll bake fast instead of sitting and drying out in the oven's hot air. Ever so slightly underbaking your cookies will give you softer results than cooking them the full amount the recipe says.

There are a few things you can do to add liquid to your cookie dough if it is too dry and crumbly. One option is to add milk, water, or another liquid until the dough is the right consistency. You can also try adding melted butter or shortening. If your dough is still too dry, you may need to add more flour.

Pizzelles, the oldest known waffle cookies, originated in Italy. The name pizzelle is based on the Italian word 'pizze' meaning round and flat, with the ending 'elle' referring to its small size.

Porridge made from rolled oats or ground oatmeal is common in the UK, Ireland, Australia, New Zealand, North America, Finland and Scandinavia. It is known as simply "porridge" or, more commonly in the United States and Canada, "oatmeal".

Most researchers agree that Fannie Merritt Farmer wrote the first recipe for oatmeal raisin cookies in 1896. The cookies quickly became popular as they were considered a healthier alternative to other baked goods. Quaker Oats started putting oatmeal raisin cookie recipes on their oatmeal containers as early as 1900.

To replace baking soda in baked goods like cookies and muffins, add three times the amount of baking powder to produce the same leavening effect. However, be aware that larger amounts of baking powder may leave your baked goods tasting saltier, so you may need to adjust your recipe's salt content.

The type of leavening you use in your cookies doesn't just help them rise while baking, it affects their texture and structure too. Baking soda in cookies yields a denser cookie with craggy tops, while baking powder causes cookies to rise higher during baking for a cakier texture.