Subway Oatmeal Cookie Copycat Food

SOFT AND CHEWY OATMEAL RAISIN COOKIES

Steps:

• Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter and both sugars together on medium speed until smooth, about 2 minutes. Add the eggs and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and molasses and mix on high until combined. Set aside.
• In a separate bowl, whisk the flour, baking soda, cinnamon, and salt together. Add to the wet ingredients and mix on low until combined. Beat in the oats, raisins, and walnuts (if using) on low speed. Dough will be thick, yet very sticky. Chill the dough for 30-60 minutes in the refrigerator (do the full hour if you're afraid of the cookies spreading too much). If chilling for longer (up to 2 days), allow to sit at room temperature for at least 30 minutes before rolling and baking.
• Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
• Roll balls of dough (about 2 tablespoons of dough per cookie) and place 2 inches apart on the baking sheets. I recommend using a cookie scoop since the dough can be sticky. Bake for 12-14 minutes until lightly browned on the sides. The centers will look very soft and under-baked. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. The cookies will continue to "set" on the baking sheet during this time.

CLASSIC OATMEAL-RAISIN COOKIES

Steps:

• Heat oven to 350 degrees. Butter two large cookie sheets, or line them with parchment paper or reusable silicone liners.
• Using an electric mixer, beat butter in a large bowl until creamy. Add brown and granulated sugars, then beat until fluffy, about 2 minutes. Beat in eggs, one at a time, until fully incorporated. Then, beat in vanilla extract.
• In a separate bowl, use a wooden spoon or spatula to mix together the flour, salt, baking soda, cinnamon, nutmeg and cardamom. Set mixer on low speed, and beat flour mixture into the butter mixture. Stir in oats and raisins.
• Spoon out dough by large tablespoonfuls onto prepared cookie sheets, leaving at least 2 inches between each cookie.
• Bake until cookie edges turn golden brown, about 9 to 13 minutes. Centers will still be quite soft, but they will firm up as the cookies cool. Cool completely on a wire rack. Store in an airtight container at room temperature.

HONEY OATMEAL BUNS SUBWAY STYLE BY UNCLE BILL

Steps:

• In a medium saucepan, combine water, honey and butter.
• Heat over low heat until liquids are warm (120 F to 130 F.) DO NOT BOIL.
• In a large bowl or a bread mixing machine, add 5 cups of flour, cooking oats, salt and yeast; mix to blend.
• Gradually mix in warm liquids and mix until liquids are absorbed.
• Add eggs and mix for about 3 minutes until all ingredients are well mixed together.
• Remove dough onto a lightly floured surface and knead in the remaining 1/2 cup of flour.
• Knead for about 5 minutes until dough is nice and smooth.
• Roll dough into a ball and place in a lightly greased bowl, turning to grease the top.
• Cover and let rise in a warm area until dough is doubled in bulk, about 1 hour.
• Punch dough down and divide into 8 equal pieces.
• Roll dough out into the shape of a log, about 12 inches long and about 1 1/4 inches round.
• Place dough log buns on 2 large cookie sheets lined with parchment paper, (4 on each sheet)and spaced.
• Cover and let rise in a warm area until doubled in size, about 1 hour.
• Preheat oven to 375°F.
• In a small bowl, combine cold water and egg white and whisk until frothy.
• Brush tops of loaves with egg mixture.
• Sprinkle quick cooking oats over the top surface of the loaves.
• Bake in preheated 375 F oven for 20 to 25 minutes or until top is lightly browned and the bread sounds hollow when tapped.
• Cool buns on a wire rack.
• You are now ready to make your favorite Subway sandwich.
• You may also make 2 - 4 1/2 x 8 1/2 inch loaves.
• Bake at 375 F for 35 to 40 minutes or until done.