Perfect Subway Copycat Oatmeal Raisin Cookies Recipe - Recipes.net (2024)

FAQs

Why are my oatmeal raisin cookies so 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.

If you're a fan of the big, chewy oatmeal raisin cookies they serve at Subway, then you're in luck. Our Perfect Subway Copycat Oatmeal Raisin Cookies Recipe will help you make the same cookies in your very own kitchen! Also, believe us. Making homemade oatmeal cookies is definitely better.

Oatmeal raisin cookies are a healthier choice in comparison to chocolate chip cookies. Chocolate chip cookies have less protein and fiber, and more fat, than oatmeal raisin cookies.

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.

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.

Baking powder

Baking powder contains sodium bicarbonate and acidic salts. The reaction of these two ingredients results in a cookie that is soft and thick, but slightly harder.

The chewy, fresh-out-of-the-oven cookies sold at Subway are baked daily at the sandwich shop with frozen dough pucks provided by Otis Spunkmeyer.

So, why are Subway cookies so irresistibly chewy? It's largely because they're pre-cut and flash-frozen offsite, then thawed and baked fresh in-store each day. To recreate their famously soft, buttery texture at home, this recipe uses oil in place of butter in the dough.

Don't say we didn't warn you, our cookies are irresistible.

Oatmeal raisin probably has the best fiber/whole grain, flourless chocolate is better if you're trying to be low carb, meringues are probably lowest calorie. I'd say oatmeal raisin is a very nutritious cookie.

Is it better to use butter or margarine in chocolate chip cookies? ›

But when you're baking, butter triumphs over margarine every time. For cakes, cookies, and pastries, butter (unsalted, that is) provides richer flavor. (It begins as cream, after all, and margarine is made from vegetable oil.) Butter's high fat content is also what gives baked goods their texture.

An oven that hasn't reached the correct baking temperature causes the fat in the dough to melt before the cookie bakes through. As a result, cookies spread too much. Heat the oven for at least 10 minutes. A good rule of thumb is to turn the oven on just before you begin measuring ingredients.

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.

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.

52% of Americans prefer chocolate chip cookies over any other type of cookie. Oreo cookies are the number one selling cookie brand in the world. 19% of Americans say that oatmeal raisin is their favorite cookie flavor. Peanut Butter is the preferred cookie flavor by 18% of Americans.

The bread/apple trick

Here's a baker's trick you'll find in our new Monster Cookies recipe: Adding a piece of fresh white bread to the storage container will keep cookies from becoming hard or stale.

Simply lay the bread at the bottom of the container and pile your cookies on top of it, seal the lid, and wait a few hours. The cookies will soak up all the moisture from the bread and by the next morning, they will taste as good as the day they came out of the oven gooey.

There are a few common methods for softening cookies, including microwaving them, heating them in the oven, and placing them in an airtight container with a slice of bread.

Keep Them Sealed

The key to keeping cookies fresh and soft is to seal them in an airtight container, like a resealable freezer bag. And here's a nifty little trick: add a piece of bread to the bag. You might think that the bread trick works because the cookies absorb moisture from the bread.