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.

Moist and full of flavor, Oatmeal Raisin Cookies deliver flavor in every bite. The raisins provide the right amount of moisture while the oats trap it inside (while baking up to a textured crisp), so that you have a soft middle and a chewy outside! And when you DO find the right ones, you can start getting creative.

Homemade Oatmeal Raisin Cookies (1 oz) contains 19.5g total carbs, 18.6g net carbs, 4.5g fat, 1.7g protein, and 125 calories.

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.

As a general rule of thumb, you should refrigerate cookie dough for at least 30 minutes and up to 24 hours. More than that, and you won't see a noticeable difference in the final product. Once the dough has chilled, let it warm up at room temperature until it's just pliable (about 5 to 10 minutes).

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, I guess you could say that this copycat recipe for several of Subway's most popular cookies is also a clone of several of Otis Spunkmeyer's most popular cookies.

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.

Satisfy your crowd's sweet tooth with a variety of divinely delicious freshly baked cookies. Choose from chocolate chip, white chocolate & macadamia nut, and oatmeal raisin.

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. That said, oatmeal raisin cookies are still cookies with higher butter and sugar content than other snacks, so they should only be considered a healthy snack in moderation.

What is a fun fact about 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.

You Used Too Much Sugar

Too much sugar and not enough flour could lead to flat cookies. If your cookie recipe calls for a high ratio of white sugar, it's likely that your cookies will turn out flat. A great way to prevent this is by using a mix of white and brown sugar instead.

Subway Oatmeal Raisin Cookie (1 serving) contains 40g total carbs, 37g net carbs, 12g fat, 5g protein, and 290 calories.

Each cookie also contains almost 3 teaspoons of sugar, which is about one-half the American Heart Association's recommended daily maximum for women and about one-third the daily maximum for men.

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.

Here's what you need to do: Snuggle ¼ slice of bread per dozen cookies into the bottom of the container (use plain white bread, since it won't transmit any flavors). Allow to let sit covered for 24 hours, and replace the bread as needed, every time it starts to get stale.

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.