OATMEAL RAISIN COOKIES
You've made oatmeal-raisin cookies before, so why try these? Because they're moist, chewy and loi aded with raisins - and they're better than any you've tried before! From Cuisine Magazine i don't remrmber been to long
Provided by Bev I Am
Categories Drop Cookies
Time 26m
Yield 36 cookies, 36 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°.
- Whisk dry ingredients; set aside.
- Combine wet ingredients with a hand mixer on low.
- To cream, increase speed to high and beat until fluffy and the color lightens.
- Stir the flour mixture into the creamed mixture until no flour is visible.
- (Over mixing develops the gluten, making a tough cookie.) Now add the oats and raisins; stir to incorporate.
- Fill a #40 cookie scoop and press against side of bowl, pulling up to level dough (to measure 2 tablespoons of dough).
- Drop 2-inches apart onto baking sheet sprayed with nonstick spray.
- Bake 11-13 minutes (on center rack), until golden, but still moist beneath cracks on top.
- Remove from oven; let cookies sit on baking sheet for 2 minutes before transferring to a wire rack to cool.
Nutrition Facts : Calories 188.6, Fat 6.4, SaturatedFat 3.5, Cholesterol 23.9, Sodium 117.1, Carbohydrate 30.3, Fiber 1.8, Sugar 15.1, Protein 3.5
EXCELLENT OATMEAL COOKIES
This is a chewy oatmeal cookie.
Provided by Beatrice
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 56m
Yield 42
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- In a large bowl, cream together butter, brown sugar, and white sugar until fluffy. Beat in eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats and nuts until just blended. Drop by heaping teaspoonfuls onto ungreased cookie sheets. Cookies should be at least 2 inches apart.
- Bake for about 12 minutes in the preheated oven. Cool cookies on a wire rack.
Nutrition Facts : Calories 126.3 calories, Carbohydrate 14.8 g, Cholesterol 20.5 mg, Fat 6.9 g, Fiber 0.9 g, Protein 1.9 g, SaturatedFat 3.1 g, Sodium 106.8 mg, Sugar 7.7 g
THE BEST OATMEAL RAISIN COOKIES
Do you like chewy cookies? Or do you prefer cakey ones? Our oatmeal-raisin cookies can be both! For a chewy cookie, bake them right away. For a cakey cookie, let the dough rest in the refrigerator for at least 3 hours (or overnight works even better) to allow the oatmeal to hydrate. Then bake for a puffy cookie. We used dark brown sugar for added flavor and moisture but our secret ingredient is honey. When baked right away, the honey causes the cookie to spread, keeping it soft and moist. When you let the dough rest, the oatmeal and flour absorb the honey for that classic cakey texture.
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield 24 cookies
Number Of Ingredients 11
Steps:
- Arrange an oven rack in the center of the oven and preheat to 350 degrees F. Line a rimmed baking sheet with parchment paper.
- Whisk together the flour, salt, baking soda and cinnamon in a small bowl until combined. Beat the brown sugar and butter in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the honey, vanilla, egg and 1 tablespoon warm water and beat on high speed until creamy, scraping the sides and bottom of the bowl, about 3 minutes more. Add the dry ingredients and mix on low speed, scraping the bowl as needed, until completely combined. Add the oats and beat on low speed until combined. Fold in the raisins until evenly distributed. Arrange twelve 1-ounce scoops (2-tablespoon portions) of cookie dough on the prepared baking sheet, leaving about 2 inches between each. Bake until the cookies are lightly golden around the edges, 15 to 20 minutes. Cool on the sheet for 10 minutes, and then transfer to a wire rack to cool completely. Let the baking sheet cool, and then repeat with the remaining cookie dough.
SOFT OATMEAL COOKIES
These oatmeal cookies are very moist with a good flavor. Add a cup of raisins or nuts if you desire.
Provided by BITTERSWEET1
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 2h
Yield 24
Number Of Ingredients 10
Steps:
- In a medium bowl, cream together butter, white sugar, and brown sugar. Beat in eggs one at a time, then stir in vanilla. Combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats. Cover, and chill dough for at least one hour.
- Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets. Flatten each cookie with a large fork dipped in sugar.
- Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 218 calories, Carbohydrate 32.3 g, Cholesterol 35.8 mg, Fat 8.8 g, Fiber 1.4 g, Protein 3 g, SaturatedFat 5.1 g, Sodium 213.1 mg, Sugar 17.4 g
CLASSIC OATMEAL-RAISIN COOKIES
Full of nubby oats and plenty of sweet raisins, these lightly spiced cookies are pleasingly chewy in the center and crisp around the edges, with a hint of butterscotch from the dark brown sugar. They keep really well, so you can make them up to a week in advance and store them in an airtight container at room temperature. They're also great for mailing when a package of cookies is in order.
Provided by Melissa Clark
Categories cookies and bars, dessert
Time 45m
Yield 3 dozen cookies
Number Of Ingredients 13
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.
Nutrition Facts : @context http, Calories 144, UnsaturatedFat 2 grams, Carbohydrate 21 grams, Fat 6 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 3 grams, Sodium 84 milligrams, Sugar 11 grams, TransFat 0 grams
CHEWY GOOD OATMEAL COOKIES
These are the best oatmeal cookies with all my favorite extras: dried cherries, white chocolate chips and macadamia nuts. -Sandy Harz, Spring Lake, Michigan
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 3-1/2 dozen.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in the eggs, honey and vanilla. In another bowl, mix the oats, flour, baking soda, salt and cinnamon; gradually beat into creamed mixture. Stir in the remaining ingredients., Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake 10-12 minutes or until golden brown. Cool on pan 2 minutes; remove to wire racks to cool.
Nutrition Facts : Calories 161 calories, Fat 8g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 105mg sodium, Carbohydrate 20g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.
OATMEAL-RAISIN BARS
These handheld treats are packable, snackable, sure-fire crowd-pleasers -- indoors and out.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 35m
Yield Makes 16
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line bottom with parchment paper, leaving an overhang on two sides; butter paper.
- In a large bowl, whisk together butter, sugars, egg, salt, and cinnamon until smooth. Add flour, oats, and raisins; fold in just until combined.
- Spread batter in prepared pan, and bake until a toothpick inserted in center comes out with moist crumbs attached, 25 to 30 minutes. Cool completely in pan. Using paper overhang, lift cake onto a work surface; cut into 16 bars.
Nutrition Facts : Calories 230 g, Fat 10 g, Fiber 1 g, Protein 3 g
OATMEAL COOKIES
This crisp and chewy cookie is loaded with oats, dried fruit, and chopped nuts.
Provided by madge01
Time 35m
Yield Makes Cookies
Number Of Ingredients 0
Steps:
- Preheat oven to 350 degrees F (177 degrees C) and line two baking sheets with parchment paper.
- Place the nuts on a baking sheet and bake for 8-10 minutes or until lightly browned and fragrant. Let cool and then chop into pieces.
- In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until creamy and smooth (about 2 - 3 minutes). Add the egg and vanilla extract and beat to combine.
- In a separate bowl, whisk together the flour, baking soda, salt, and ground cinnamon. Add the flour mixture to the creamed mixture and beat until incorporated. Stir in the nuts, oats, and dried cranberries or chocolate chips.
- For large cookies, use 1/4 cup of batter (I like to use an ice cream scoop) and space the cookies about 2 inches (5 cm) apart on the baking sheet. Then wet your hand and flatten the cookies slightly with your fingers so they are about 1/2 inch (1.25 cm) thick.
- Bake the cookies for about 12 - 15 minutes or until light golden brown around the edges but still soft and a little wet in the centers.
- Remove from oven and let the cookies cool a few minutes on the baking sheet before transferring them to a wire rack to cool.
5 STAR CHOCOLATE CHIP COOKIES
This recipe makes the best home made chocolate chip cookies ever! I have tried many recipes and tweaked them over the years and finally have mastered it enough to put in my cookbook! They have a nice crisp edge, but a chewy middle! They're perfect!
Provided by Andreazaar
Categories Drop Cookies
Time 25m
Yield 1 24-36 cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Cream together butter, both sugars and vanilla. (When you add vanilla to any recipe, add it to the fat, this being the butter/oil, and the flavor will be more noticeable.).
- Beat in eggs one at a time.
- Dissovle baking soda in hot water. Add to batter.
- Add salt.
- Slowly add flour.
- Stir in chocolate chips and nuts.
- Drop onto ungreased cookie sheet, about 1 inch apart.
- Bake for about 10 minutes or until edges are just brown.
- Take out of oven and leave them sit on the pan for about 2 minutes as they will continue to bake a bit outside of the oven.
Nutrition Facts : Calories 6785, Fat 323.7, SaturatedFat 194.8, Cholesterol 911, Sodium 4009.5, Carbohydrate 967.5, Fiber 34.9, Sugar 643.6, Protein 70.9
HEALTHY OATMEAL COOKIES
Pull a fast one on the kids: In just 10 minutes, whip up the dough for these sweet, crunchy treats made with whole-wheat flour. Many recipes for baked goods can be tweaked to use equal parts whole-wheat and all-purpose flours, without losing flavor or texture.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 35m
Yield Makes 18 to 20
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. In a medium bowl, whisk together flours and baking powder; set aside.
- In a large bowl, whisk together oil, sugar, egg, and vanilla. Add flour mixture, and stir to combine; mix in oats and currants.
- Using two tablespoons of dough per cookie, roll into balls; place on two baking sheets lined with parchment paper, 1 1/2 inches apart. Bake until lightly browned, 15 to 17 minutes, rotating sheets halfway through.
- Cool 5 minutes on sheets, then transfer cookies to a wire rack to cool completely.
Nutrition Facts : Calories 111 g, Fat 4 g, Protein 2 g
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