Air Fryer “Roasted” Cauliflower

Air Fryer “Roasted” Cauliflower is perfectly tender, crisp and full of amazing flavor. You are going to love how easy it is to make this delicious side dish!

Air Fryer vegetables are the best, they get roasted to the perfect texture both inside and outside. These tried and true recipes will prove it to you, from Potatoes, to Broccoli and Brussel Sprouts.

Air Fryer Cauliflower

I love my Air Fryer, it is changing the way I make food and especially my vegetables. The air fryer gets them perfectly crispy on the outside and then soft and tender on the inside, without getting them mushy. My family loves vegetables cooked in the air fryer and this roasted cauliflower is no different. And if I can get my kids to eat more vegetables, then that is a win in my book! This is going to be a the perfect side dish for any meal.

The air fryer uses circulating air to “fry” the cauliflower. It is essentially a countertop convection oven. Using the air fryer to help make your meals, frees up the oven, doesn’t heat up the kitchen and is usually a faster and healthier way to cook. The marinade in this cauliflower recipe is incredible. It really packs a punch, which is important when cooking with cauliflower. On its own it doesn’t have much flavor, so you need to add it, and this has it. You have to try this scrumptious recipe!

Ingredients for The Best Cauliflower

This air fryer cauliflower is going to come together in a snap, you are going to love how easy this recipe is.

• Cauliflower: Wash and cut your cauliflower into bite sized pieces.
• Olive Oil: You want oil to coat the cauliflower, this will help it crisp up.
• Parmesan Cheese: For best results use grated parmesan.
• Paprika: This will give the cauliflower some color and flavor.
• Garlic Powder: You will love how using a powder gives you flavor without the chunks of garlic. It’s delicious.
• Crushed Red Pepper: This is optional, you can add as little or as much as you want
• Salt and Pepper: Add to taste

How to Make Roasted Cauliflower in the Air Fryer

This could not be any easier or faster. You are going to love eating the results.

• Chop: Cut the cauliflower into small pieces.
• Sauce: IN a small bowl whisk together olive oil, parmesan, paprika, garlic, crushed red pepper and salt and pepper.
• Mix:  Toss the cauliflower the mixture till it’s evenly coated. Be gentle.
• Cook: Place in air fryer basket at 390 degrees for 13-15 minutes or until crispy.

Tips For Easy Air Fryer Cauliflower

Getting the cauliflower just right is easy, you might have to double the batch, however, because these will go fast.

• Air Frying:  Check your cauliflower half way thru, you might need to shake the basket to help turn the cauliflower.  Check again at the minimum time to see if they are done or need additional time. Every air fryer is a bit different so yours may need more or less time.
• Don’t Overcrowd: If you have to cook it in batches, do it. You do not want to over crowd the cauliflower or it will steam instead of crisp up.
• Same Size:  Try to keep the cauliflower the same size a you cut it for better even roasting.
• Don’t have an air fryer? You can roast cauliflower in the oven at 400 for 20 minutes.

Variations for Your Cauliflower

This air fryer cauliflower recipe is super customizable, make it with the seasonings and the toppings you love.

• Mexican: Use cumin, chili powder, garlic, taco or fajita seasonings for a spicy flare.
• Ranch: Cover the cauliflower in ranch seasoning and then serve with cheddar cheese and bacon crumbles.
• Buffalo: After you cook the cauliflower toss in some homemade buffalo sauce and blue cheese crumbles.
• Italian: Toss with olive oil and Italian seasoning and garlic, topped with parmesan cheese for a delicious twist.
• Sauce Dipping:  Keep the cauliflower pretty neutral in seasoning then serve with your favorite sauce, Yum Yum Sauce, Ranch Dressing, or even Pesto. 

Storing Air Fryer Cauliflower

The key to having great air fryer cauliflower leftovers is warming them up correctly.

• Store: Keep cauliflower in the fridge tightly covered for up to 4 days.
• Reheat: If you reheat these in the microwave they will lose their crispy outside. Reheat in the air fryer for 1-2 minutes or till crunchy and warm or reheat on the stove top for best results.

More Air Fryer Recipes to Try

Air fryers usually cook your food faster and it almost always tastes better. You can cook amazing side dishes, main dishes and even desserts without heating up the oven. That is going to be huge as summer approaches. Enjoy these tried and true recipes in your air fryer today!

• Perfect Air Fryer Steak With Garlic Herb Butter
• Seriously Amazing Air Fryer Hand Pies
• Perfect 10 Minute Shrimp
• Easy Air Fryer French Toast Sticks
• Homemade Air Fryer French Fries

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Air Fryer "Roasted" Cauliflower

Air Fryer "Roasted" Cauliflower is perfectly tender, crisp and full of amazing flavor. You are going to love how easy it is to make this delicious side dish!

Course Side Dish

Cuisine American

Keyword air fryer cauliflower, air fryer roasted cauliflower

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 6 People

Calories 137kcal

Author Alyssa Rivers

Ingredients

• 1 pound cauliflower
• 1/3 cup olive oil
• 3 Tablespoons grated parmesan cheese
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon crushed red pepper optional
• salt and pepper to taste

Instructions

• Start by cutting the cauliflower into small pieces.
• In a small bowl whisk together olive oil, parmesan, paprika, garlic, crushed red pepper and salt and pepper.
  
• Toss the cauliflower with the mixture to coat.
  
• Place in air fryer basket at 390 degrees for 13-15 minutes or until crispy.
  

Nutrition

Calories: 137kcal | Carbohydrates: 4g | Protein: 2g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 2mg | Sodium: 63mg | Potassium: 238mg | Fiber: 2g | Sugar: 1g | Vitamin A: 128IU | Vitamin C: 36mg | Calcium: 45mg | Iron: 1mg

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Belgian Waffles

Perfect Belgian Waffles that are crisp on the outside and light and fluffy in the middle. This tried and true recipe is our family’s favorite!

Waffles make a fabulous breakfast on their own for sure. But add it to Eggs, Bacon or the Best Breakfast Casserole for an amazing breakfast or brunch.

Authentic Belgian Waffles Recipe

I’ve tried many other homemade waffle recipes over the years—ones I’ve made myself, or eaten at friends’ houses, and I’ve never found a recipe that compares to this one! I’ve made them a thousand times, and I love that they’re now a favorite with my own family.

The trick to making light and fluffy waffles is in separating the egg yolks and whites. The egg whites get beaten separately, till they form stiff peaks. You will then fold into the batter at the end. This creates the fabulous crispy outside and super cloud like inside.  The deep pockets are all ready and waiting to hold your favorite toppings.

What Is The Difference Between a Regular Waffle and a Belgian Waffle?

Belgian waffles are thicker and often larger than regular waffles because they are made with a waffle iron that has deeper grids. These deep pockets are perfect for holding delicious pools of syrup! The Belgian waffle batter is also made a little differently than regular waffles, often with a leavening agent or egg whites (as used in this recipe) to make the batter light and fluffy. Different Belgian waffle pans cook square, rectangular, or round waffles. Whatever the shape you will fine these absolutely luscious.

Ingredients For the Best Belgian Waffles Ever!

Basic ingredients that you can find in your pantry probably right now! So let’s get going

• Flour: All purpose or unbleached flour both will work.
• Baking Powder: This is the leavening agent that will help them give a rise.
• Salt: You need the salt to add flavor.
• Eggs: You will be separating the egg whites from the yolks.
• Milk: Adds the moisture and a bit of flavor.
• Oil: You need oil for waffles to create a nice crisp crust and moisture inside.

How to Make Belgian Waffles from Scratch

Making the waffles is simple and with the extra step of separating the eggs will make all the difference.

• Dry Ingredients: Mix the flour, baking powder, and salt together in small bowl.
• Eggs: Separate the eggs, dividing the whites and yolks into two different large mixing bowls. Be careful not to get any yellow egg yolk in with the egg whites or they wont beat properly.
• Wet Ingredients: Add milk and oil to the bowl with the egg yolks and mix to combine.
• Egg Whites: Use a hand mixer to beat the egg whites on high speed until they form stiff peaks.
• Combine: Add the dry ingredients to the bowl with the egg and milk mixture and stir well to combine.
• Fold: Gently fold the egg whites into the batter.
• Cook: Use a measuring cup to pour the batter onto your hot waffle iron.

Tips For Fluffy Belgian Waffles

These are simply scrumptious because they are so fluffy and crispy all at the same time.

• Egg Separating: This is a crucial step, you do not want your yolks getting into your whites, they can affect the way the whites whip up. Cold eggs separate easier but then let them sit till room temperature because they will mix in the batter better.
• Mixing the Eggs: When folding in the egg whites, do so very gently. Do not over-mix. It is ok if they are not mixed perfectly and has a few lumps. They will cook out.
• Milk: For more flavor and tang substitute the milk for buttermilk, It’s delicious.
• Crispier: If you want even more crispiness add a half a cup of cornstarch. You may have to add a bit more milk if it isn’t thin enough.

Top Your Waffles!

The best part of eating the Belgian waffles is filling up those holes with amazing toppings.

• Syrup: The holes are perfect for holding Homemade Maple Syrup, Buttermilk Syrup, Cinnamon Syrup, Caramel Syrup, and even Roasted Strawberry Syrup.
• Fruit: Bananas, berries, peaches, pineapple with coconut shavings.
• Spreads: Peanut butter, Nutella, Almond butter, Cinnamon Honey Butter, and Apple Butter.
• Sweet Stuff: Powdered sugar, and of course whip cream.

How to Freeze and Reheat Homemade Waffles

Allow waffles to cool completely, and then store them in a freezer-safe ziplock bag for up to 3 months. To reheat, warm in the microwave for 15 seconds, and then add to the toaster for 1-2 minutes, until crisp.

More Breakfast Recipes To Enjoy

Breakfast is the most important meal of the day, or so they say.  I just know it is one of my most favorite meals to eat! There are so many yummy flavors, textures and combinations to eat. Whether you get up early or sleep in, these tried and true recipes will be sure to get you out of bed in the morning.

• Quick 45 Minute Cinnamon Rolls
• The Best Ever German Oven Pancake
• Raspberry Peach Smoothie
• The Best Fluffy Buttermilk Pancakes
• Crème Brûlée French Toast

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Belgian Waffles

Perfect Belgian Waffles that are crisp on the outside and light and fluffy in the middle. This tried and true recipe is our family’s favorite!

Course Breakfast

Cuisine American, Greek

Keyword belgian waffles

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 6 waffles

Calories 364kcal

Author Alyssa Rivers

Ingredients

• 1 3/4 cups all-purpose flour
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 2 large eggs separated
• 1 3/4 cups milk
• 1/2 cup oil

Instructions

• Preheat your waffle maker.
• In a bowl, stir together flour, baking powder, and salt.
• Separate the egg yolks and whites into two different mixing bowls.
• Add the milk and oil to the bowl with the yolks and mix well to combine. Add the dry ingredients and stir, just until incorporated.
• Beat the egg whites with a mixer until stiff peaks form. Add the egg whites to the batter and then use a spatula to gently fold (don’t “stir” them into the batter. Be careful not to over-mix.
• Use a measuring spoon to scoop the batter into a hot, nonstick (or spray lightly with cooking spray if needed) waffle iron. Cook until golden.

Video

Notes

Updated on April 12, 2021

Originally Posted on August 5, 2018

Nutrition

Calories: 364kcal | Carbohydrates: 32g | Protein: 8g | Fat: 23g | Saturated Fat: 3g | Cholesterol: 62mg | Sodium: 248mg | Potassium: 355mg | Fiber: 1g | Sugar: 4g | Vitamin A: 195IU | Calcium: 181mg | Iron: 2.1mg

 

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Sweet and Sour Pork

This sensational Sweet and Sour Pork is everything you want in take out, only better!  You are going to love the succulent chicken combined with the most incredible sauce!

This recipe will take your take out game to a whole new level of yumminess. Pair with Wontons, Egg Rolls and Rice for a restaurant worthy night!

Skillet Sweet and Sour Pork Recipe

Hands down, this is one of my family’s favorite Chinese meals to make at home. It is the most perfect combination of sweet and sour. By using two different vinegars instead of just one you get a complex flavor that combines with the sweet of the sugar and ketchup that is divine. The soy sauce gives it that savory touch it needs to balance it all out. Then you toss the sauce with tender juicy pork, crisp tender vegetables and sweet tart pineapple that is so heavenly. This might be a bit of work, but it is totally worth it!

I love being able to make my own take out. You can control what goes in and what doesn’t go in your food. I know exactly what I’m feeding my family. You can also  customize homemade take out to your liking as well, making it absolutely perfect.  This Sweet and Sour Pork, is no exception. It is scrumptious and It won’t sit heavy in your stomach like some take out can. Give this sweet and sour a try, you will not be disappointed!

What You Need For Chinese Pork

This seems like a lot of ingredients but most you probably have on hand. They combine to make the BEST sweet and Sour Pork EVER!

• Oil: This is the oil you will use for frying so use a high smoke oil, such as canola or peanut.
• Pork: I used a pork tenderloin cut into one inch pieces.
• Salt and Pepper: Add to taste
• Cornstarch: You will use this coat the pork to help create a nice crust.
• Red Bell Pepper: Cut the pepper into one inch pieces.
• Green Bell Pepper: Dice the pepper into the same size as each other.
• Onion: Cut the onion to be like the pepper so it will get done at the same time.
• Pineapple Chunks: Use a 15 ounce can drained.

Homemade Sweet and Sour Sauce

• Sugar: This provides the sweet, good old white sugar.
• Ketchup: Ketchup also adds sweet and a bit of tang.
• White Vinegar: White vinegar has the intense sour taste you want.
• Apple Cider Vinegar: Apple cider vinegar is milder in the sour taste so it isn’t over powering.
• Soy Sauce: Classic flavor for sweet and sour, use low sodium if you wish.
• Garlic Salt: Adds flavor and the salt helps flavor everything else out too.
• Cornstarch: This will help thicken the sauce.
• Sesame Seeds and Green Onions: These are optional, but I highly recommend them.

How to Make Sweet and Sour Pork

These ingredients combine in the most amazing way to create a dish your family is going to ask for again and again.

1. Prep: In a large skillet add the oil about one inch high in the pan and heat to 350 degrees.
2. Coat: Salt and pepper the pork and toss in the cornstarch to coat completely.
3. Fry: Add the pork to the oil and cook until golden and crispy about 3-4 minutes. Remove and set aside on a plate.
4. Sauté: In a large skillet add the olive oil, bell pepper and onion and sauté until tender.
5. Sauce: In a small bowl whisk the sugar, ketchup, vinegar, soy sauce, salt and cornstarch.
6. Combine:  Add the pork and pineapple back to the skillet with the peppers and pour the sauce on top. Let simmer until heated through. Garnish with sesame seeds and green onions.

Tips For The Best Sweet and Sour Pork

Sweet and sour pork is a classic Cantonese dish that Americans have fallen in love with, and put our own little spin on. Either way this recipe hits the flavors right on!

• Pork: I used a pork tenderloin, but you can use a pork butt or shoulder roast as well. You do not want super lean pork as it will result in tough chewy pieces of pork. You want a bit of fat for tender yummy bites of pork. Cut them evenly so they cook evenly.
• Vegetables: I love using the red and green peppers for the different flavors and colors. You can substitute for yellow and or orange peppers as well.
• Pineapple: I like to cut the pineapple chunks in half to make them a bit more bite size friendly and so that there are more to go around. You can use fresh pineapple too, just cook the pineapple towards the end of the peppers and onion sauté so that they can cook for 3-5 minutes. This will reduce their acidity.
• Cornstarch: Using cornstarch instead of flour will give you a crispier crunch to your pork. Do not substitute it for flour.
• How to know when my pork is done: Pork internal temperature should be 145 degrees. Note that pork can be 145 degrees and still have a bit of pink. It is still done.
• Want more crisp to your pork? Double fry your pork nuggets. Fry the first time for 3-4 minutes or till cooked through and golden brown. Let drain on a wire rack. Heat the oil up to about 390 degrees and fry again for 1-1 ½ minutes or till a deep golden. This actually keeps the pork from getting greasy, it’s just extra crunchy.

How to Serve Your Pork and Some Variations

You could probably eat this sweet and sour right from the pan and it would be amazing, but I often like to serve it with a bit more.

• Serve: The classic way to serve this is on top of a bed of white fluffy rice. You can also serve it over brown rice, quinoa, or stir fried noodles.
• Variations:  Add more vegetables to your sweet and sour pork for extra umph. Zucchini, mushrooms, broccoli and sugar snap peas are all delicious.
• Saucy: If you like your sweet and sour pork a bit on the saucy side, double the recipe of sauce before adding in all the extras.

How to Store Sweet and Sour Pork

This is a great make ahead meal or reheat for lunch the next day. It is the perfect family meal for all!

• Storing: Leftovers keep in the fridge tightly sealed for up to 3 days. For best results reheat on the stove top. Microwave will work too, but the vegetables my get a tad soggy.
• Freeze:  You can freeze leftovers too. Place cooled sweet and sour pork in a freezer safe bag and freeze for up to 3 months. Let them thaw overnight in the fridge and reheat on the stovetop.

More Take Out Favorites

There isn’t anything better than making my favorite take out at home. Not only does it ALWAYS taste better from scratch, but I know exactly what it is in my food. No extras or things I cannot pronounce. Plus when you make your favorite takeout recipes at home you can customize them to your liking. For example you can leave something out, or add more of an ingredient, or even add extras. You can make your take out your own. Here are some tried and true recipes to get you started.

• Asian Turkey Lettuce Wraps
• Thai Sesame Peanut Sauce Noodles
• Baked Firecracker Chicken
• Easiest Pad Thai
• 20 Minute Garlic Beef and Broccoli Lo Mein

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Sweet and Sour Pork

This sensational Sweet and Sour Pork is everything you want in take out, only better!  You are going to love the succulent chicken combined with the most incredible sauce!

Course Dinner

Cuisine Asian American

Keyword chinese pork, sweet and sour, sweet and sour pork

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4 people

Calories 381kcal

Author Alyssa Rivers

Ingredients

• oil for frying
• 1 pound pork tenderloin cut into one inch pieces
• salt and pepper
• 1/2 cup cornstarch
• 1 red bell pepper cut into one inch pieces
• 1 green bell pepper cut into one inch pieces
• 1 small onion cut into one inch pieces
• 1 {15 ounce can} pineapple chunks, drained

Sweet and Sour Sauce

• 2/3 cup granulated sugar
• 4 tablespoons ketchup
• 1/4 cup white vinegar
• 1/4 cup apple cider vinegar
• 1 tablespoon low sodium soy sauce
• 1 teaspoon garlic salt
• 1 Tablespoon Cornstarch
• sesame seeds and chopped green onions for garnish.

Instructions

• In a large skillet add the oil about one inch high in the pan and heat to 350 degrees.
• Salt and Pepper the pork and toss in the cornstarch.
  
• Add the pork to the oil and cook until golden and crispy about 3-4 minutes. Remove and set aside on a plate.
  
• In a large skillet add the olive oil, bell pepper and onion and sauté until tender.
• In a small bowl whisk the sugar, ketchup, vinegar, soy sauce, salt and cornstarch.
• Add the pork and pineapple back to the skillet with the peppers and pour the sauce on top. Let simmer until heated through. Garnish with sesame seeds and green onions.
  

Nutrition

Calories: 381kcal | Carbohydrates: 59g | Protein: 25g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 916mg | Potassium: 653mg | Fiber: 2g | Sugar: 39g | Vitamin A: 1121IU | Vitamin C: 64mg | Calcium: 22mg | Iron: 2mg

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The BEST Oatmeal Raisin Cookies

These are the Best Oatmeal Raisin Cookies you will ever make! These cookies are chewy, sweet and the perfect treat.

Oatmeal is a wonderful ingredient to bake with, it adds nutrition and flavor. We love these glorious oat recipes, No Bake Cookies, Chocolate Chip and Granola!

Easy Oatmeal Raisin Cookies

I know, oatmeal raisin cookies can sometimes get a bad rap. They are often the last ones to get eaten out of a combo pack, but that needs to change. With this homemade cookie recipe, oatmeal raisin cookies are going to get the credit they deserve. These cookies are soft, buttery and heavenly. With a crisp chewy outside and tender outside, the texture is perfect for all cookie lovers. The raisins give the cookie a touch of extra sweetness and a bit of bite that is perfectly balanced with the oats. They are sublime.

Oats are super good for you. They are heart healthy, full of fiber, protein, vitamins and minerals. I like to think that adding oatmeal to a cookie actually makes them healthy. While that may not be exactly the case, it makes me feel better as I eat three of them in one sitting. These cookies are simple to make and really do taste delightful.  So if you weren’t a fan of oatmeal raisin, I dare you to try them again for the first time. You won’t regret it!

Ingredients for Oatmeal Cookies

Classic cookie ingredients come together to make these intensely delicious cookies.

• Flour: Use All purpose or unbleached flour.
• Cinnamon: A beautiful aromatic spice that goes perfectly with oatmeal.
• Baking Soda: This is your leavening agent that will help the cookies rise.
• Salt: Balances the sweet and makes the oatmeal cookies scrumptious.
• Butter: Soften the butter for easier mixing or make sure it is at room temperature.
• Brown Sugar: Use either light or dark brown sugar in your cookies. Dark brown will give a stronger flavor and be a tad bit more moist.
• Sugar: Having white sugar in the cookies also adds moisture and helps them brown beautifully.
• Eggs: Bring your eggs to room temperature so they can mix optimally.
• Vanilla: A classic flavor you do not want to skip out on.
• Honey: Sweet and delicious the honey pairs beautifully with the oats and helps them hang on to the moisture.
• Old Fashioned Oats: Old fashioned oats are also known as rolled oats.
• Raisins: Make sure your raisins are fresh, chewy and soft. Not hard and tough.

How To Make Chewy Oatmeal Raisin Cookies

Super easy to make, you can these ready to eat in no time. The hardest part is letting them cool before digging in!

1. Dry Ingredients: In a medium size bowl combine the flour, cinnamon, baking soda and salt.
2. Wet Ingredients: In another bowl cream the butter, brown sugar, sugar, eggs, vanilla and honey.
3. Combine: Slowly combine the flour mixture with the wet ingredients.
4. Add: Stir in the oats and raisins till just combined.
5. Get it cold: Chill for 30 minutes.
6. Bake: Preheat the oven to 350 degrees. Scoop out a tablespoon of cookie dough and place on a parchment lined baking sheet. Bake for 8-10 minutes or until golden brown.

Tips For The Best Oatmeal Raisin Cookies Ever

Truly there is something magical about the oatmeal, raisins and butter that makes these cookies so tempting. The edges are crispy, the raisins plump and there is very distinct buttery flavor that is irresistible.

• Oats: For the best flavor and texture use rolled oats or old fashioned oats. You can use quick oats too, use the same amount. The oatmeal cookies may not have the same chew, but they will still taste amazing.
• Fresh Raisins: Make sure your raisins are fresh, soft and chewy. If they are hard, dry and lumped together you cookies will be the same way. You can soak your raisins in warm water for 10 minutes to plump them up extra if you desire. Blot them till they are really dry before adding to the cookie dough.
• Cookie Dough: Speaking of cookie dough, do not be surprised if the dough is sticky. It is a good thing. Do not be tempted to add more flour. Also do not over mix the dough once you combine the wet and dry ingredients, it will toughen up your cookies.
• Chill it: Do not chill for longer than 30 minutes as it will prevent the oatmeal cookies from spreading. Also if it is longer than 30 minutes the oatmeal starts to absorb too much of the moisture in the dough which can dry them out.
• Room Temperature Eggs and Butter: Make sure your butter and eggs are at room temperature so they mix optimally.
• Cookie Sheet: Use parchment paper on your cookie sheet to insure easy release of your cookies. Spraying a cookie sheet can cause the oatmeal raisin cookies to spread too much and make them flat.

Variations for Healthy Oatmeal Raisin Cookies

Not everyone loves oatmeal raisin cookies, I am sure that with this recipe it will change their minds, but if it does not, here are some other ideas for cookies.

• Raisins: If you are not a fan of raisins substitute them out for cranraisins, dried cherries, currants or golden raisins.
• Get nutty: For extra texture and flavor add 1/2-¾ cup chopped pecans or walnuts. Yum!
• Toast the Oatmeal: For a fun twist in flavor toast the oatmeal briefly in a dry hot pan on the stove till slightly browned and fragrant.
• Add-ins: Stir in about half a cup of flaked coconut or chocolate chips for a nice flavor mix.

How to Properly Store and Freeze Cookies Dough

• Storing your Cookies: Oatmeal raisin cookies will not dry out as fast as other cookies because the raisins provide moisture and the oatmeal holds on to it. These will keep at room temperature in a tightly sealed container or tightly sealed plastic bag for up to 2 weeks. Freeze the cookies by placing them in a freezer safe bag for up to 3 months.
• Freeze the Dough: This is a trick I like to use often. Double the batch of cookies, bake half and freeze the other half. Drop the cookie dough into cookie shape on a cookie sheet and freeze for about 2 hours. Transfer the cookie dough into a freezer safe bag and keep for 3 months. Cook straight from the freezer to the oven, just add 2-3 min more to your cook time.

More Tried and True Cookie Recipes

Let’s face it, cookies are one of the best treats out there. They are already portioned out, hand held and come in such huge varieties, everyone can find one or two to satisfy. Whether you are making cookies for lunches, cookie exchanges or a nice dessert, there is a cookie recipe for it. Holidays are not the same without their classic cookies. They make the best portable dessert for picnics and potlucks too. When you need a cookie recipe I’ve got you covered with my tried and true.

• White Chocolate Oreo Cookies
• The Best Sugar Cookie
• Traditional Italian Cookies
• The Very Best Brown Butter Chocolate Chip Cookies
• Homemade Butter Cookies

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Oatmeal Raisin Cookies

These are the Best Oatmeal Raisin Cookies you will ever make! These cookies are chewy, sweet and the perfect treat.

Course Dessert

Cuisine American

Keyword oatmeal raisin cookies

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Servings 24 Cookies

Calories 208kcal

Author Alyssa Rivers

Ingredients

• 2 cups flour
• 1 teaspoon cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup butter softened
• 1 cup brown sugar
• 1/2 cup sugar
• 2 large eggs
• 1 Tablespoon Vanilla
• 2 Tablespoons honey
• 3 cups old fashioned oats
• 1 heaping cup raisins

Instructions

• In a medium size bowl combine the flour, cinnamon, baking soda, and salt.
  
• In another bowl cream the butter, brown sugar, sugar, eggs, vanilla and honey.
  
• Slowly combine the flour mixture.
  
• Add in the oats and raisins and mix until combined. Chill for 30 minutes.
  
• Preheat the oven to 350 degrees. Scoop out a tablespoon of cookie dough and place on a parchment lined baking sheet. Bake for 8-10 minutes or until golden brown.
  

Nutrition

Calories: 208kcal | Carbohydrates: 30g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 171mg | Potassium: 70mg | Fiber: 1g | Sugar: 15g | Vitamin A: 259IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg

 

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