I used Gold Medal flour bleached all-purpose flour (blue). My rationale was that the salt and baking soda would be better combined by beating them into the “wet” ingredients. Sometime back, I started adding salt and baking soda to the “wet” ingredients right before adding the flour. Therefore, I added the pecans.įinally, the original recipe called for stirring together the flour, salt, and baking soda. However, I can’t imagine chocolate chip cookies without toasted pecans. Second, the original recipe did not call for any nuts. I omitted the water and instead added two teaspoons of vanilla extract. I actually deviated from the original recipe in three respects.įirst, the original recipe called for a teaspoon of water and a teaspoon of vanilla extract. The Flavorings: To add flavor and texture to the cookies, I used vanilla extract, semi-sweet chocolate chips, and toasted pecans.ĭeviations from the Tate’s Bake Shop Recipe.Egg: I included an egg which helped to bind the ingredients together.Flour Plus: I used all-purpose flour with table salt and baking soda added. Sugars: I used both granulated sugar and dark brown sugar in this recipe.However, with the above success, I decided to use salted butter that was included in the Tate’s Bake Shop recipe. Butter: Generally, I use unsalted butter in my recipes.The ingredients used in this recipe are pretty standard for a chocolate chip cookie. His conclusion was that they basically tasted the same, except that mine had more chocolate chips! Therefore, a success story! Read on to see what I did. I asked the Master Taste Tester to do a side-by-side comparison of the store-bought cookies and mine. As I’ll explain in a bit, I ultimately ended up with amazingly thin and crispy chocolate chip cookies. Not to be deterred, I tried the Tate’s Bake Shop recipe again – this time using half the recipe. The cookies were thin and crispy but were incredibly greasy. The cookies were good, but they weren’t thin and crispy. I initially tried the Tate’s Bake Shop recipe but must have done something wrong. I found two recipes that looked promising: (1) the Tate’s Bake Shop recipe and (2) a Tate’s-Style Thin and Crispy Chocolate Chip Cookies recipe. Therefore, I started by searching the Internet for recipes. So go ahead and try our Almond Dream Milk Recipe or Crockpot Spiced Hot Chocolate Recipe ! Your loved ones will certainly be delighted with your homemade treats.I decided that I had to try my hand at making these delicious cookies. Also, these cookies go really well with drinks like milk or hot chocolate. So if you want a delightful, sweet snack that’s also healthy to eat, then try making these copycat Subway raisin cookies. But don’t fret! With our clear baking instructions, you’ll be making batches and batches of these homemade cookies in no time. Getting the cookies’ soft and chewy texture may be challenging for first-timers. Both oatmeal and raisins are a good source of fiber, vitamins, minerals, as well as antioxidants. This Subway copycat oatmeal raisin cookies are also the perfect balance between a sweet and nutritious treat. And the distinct, sweet taste of raisins really complements and adds to these flavors. There are also hints of spice in the taste, thanks to the use of cinnamon and clove. They’re soft and chewy, with the oats and shredded coconut bringing a varied texture that suits the cookies well. Subway’s oatmeal raisin cookies are a crowd favorite. It’s a luxury not a lot of people have experienced. After all, you get to try the first, fresh batch that comes right out of the oven. Making homemade oatmeal cookies is definitely better. Our Perfect Subway Copycat Oatmeal Raisin Cookies Recipe will help you make the same cookies in your very own kitchen! Also, believe us. If you’re a fan of the big, chewy oatmeal raisin cookies they serve at Subway, then you’re in luck.
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