CHEWY OATMEAL-RAISIN COOKIES
Provided by Food Network Kitchen
Time 40m
Yield 1 dozen cookies
Number Of Ingredients 11
Steps:
- Combine the oats, flour, cinnamon, baking powder and salt in a large bowl. Beat the butter, sugar and molasses in a large bowl with a mixer on medium-high speed until fluffy, about 5 minutes. Beat in the egg and vanilla until smooth, about 2 more minutes. Reduce the mixer speed to low, add the flour mixture and beat until combined. Stir in the raisins by hand. For the best flavor and texture, cover the dough and chill at least 4 hours, or overnight.
- Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Form the dough into 12 balls, about 2 tablespoonfuls each, and arrange 3 inches apart on the prepared baking sheets. Flatten with the back of a fork. Bake until the cookies are golden, 15 to 17 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
SOFT CHEWY RAISIN COOKIES
Make and share this Soft Chewy Raisin Cookies recipe from Food.com.
Provided by MizzNezz
Categories Drop Cookies
Time 32m
Yield 6 dozen
Number Of Ingredients 13
Steps:
- Put raisins and water in small saucepan.
- Bring to a boil, cook on low 4 min, set aside.
- Cream shortning, gradually add sugar.
- Add eggs and vanilla.
- Mix dry ing.
- Gradually add to creamed mixture.
- Blend well.
- Stir in nuts and raisins with juice.
- Drop by teaspoons on greased sheets.
- Bake at 350F degrees for 12 minutes.
CHEWY OATMEAL RAISIN COOKIES
Sometimes there's nothing better than a good old-fashioned oatmeal-raisin cookie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 30m
Yield Makes 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. In a medium bowl, whisk together oats, flour, raisins, baking soda, and salt; set aside. Using an electric mixer, beat butter and sugars until light and fluffy, scraping down bowl as necessary. Add egg and vanilla; beat until combined. Gradually add oat mixture; beat just until combined.
- Drop dough by rounded tablespoonfuls, 2 inches apart, onto two baking sheets. Bake until cookies are golden brown but still soft, 12 to 16 minutes, rotating sheets halfway through. Cool 5 minutes on sheets; transfer cookies to a wire rack to cool completely.
Nutrition Facts : Calories 94 g, Fat 3 g, Protein 2 g
CHEWY OATMEAL RAISIN COOKIES
"Even picky preschoolers, like my son, devour these wholesome treats sprinkled with cinnamon and packed with raisins," assures Trina Boitnott of Boones Mill, Virginia. "Washed down with a glass of juice or milk, the cookies are also great as an on-the-go breakfast."
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 15 cookies.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the oil, sugars, water, egg white and vanilla. Combine the flours, cinnamon, baking soda and salt; gradually add to sugar mixture and mix well. Stir in oats and raisins., Drop by scant 1/4 cupfuls onto baking sheets coated with cooking spray; flatten slightly with the back of a spoon. Bake at 350° for 10-12 minutes or until golden brown. Cool for 1 minute before removing from pans to wire racks.
Nutrition Facts : Calories 144 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 88mg sodium, Carbohydrate 22g carbohydrate (10g sugars, Fiber 2g fiber), Protein 3g protein.
OATMEAL RAISIN COOKIES I
An old stand-by that the whole family loves.
Provided by Darlene
Categories Desserts Cookies Oatmeal Cookie Recipes Oatmeal Raisin Cookie Recipes
Time 1h
Yield 48
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In large bowl, cream together butter, white sugar, and brown sugar until smooth. Beat in the eggs and vanilla until fluffy. Stir together flour, baking soda, cinnamon, and salt. Gradually beat into butter mixture. Stir in oats and raisins. Drop by teaspoonfuls onto ungreased cookie sheets.
- Bake 8 to 10 minutes in the preheated oven, or until golden brown. Cool slightly, remove from sheet to wire rack. Cool completely.
Nutrition Facts : Calories 92.4 calories, Carbohydrate 14.6 g, Cholesterol 15.4 mg, Fat 3.4 g, Fiber 0.7 g, Protein 1.3 g, SaturatedFat 1.9 g, Sodium 75.4 mg, Sugar 8.3 g
CHEWY OATMEAL RAISIN COOKIES
A little bit of apple butter adds moisture, flavor and sweetness to these cakey cookies and acts as a butter substitute.
Provided by Food Network Kitchen
Categories dessert
Time 1h40m
Yield 2 dozen
Number Of Ingredients 13
Steps:
- 1. In a small bowl, add the raisins and cover with boiling water. Let stand 5 minutes. Once plumped, drain the raisins and set aside to cool completely.
- 2. Preheat the oven to 350 degrees F, and arrange racks in the lower and upper thirds.
- 3. Whisk together the flour, cinnamon, baking powder, baking soda and salt in a medium bowl.
- 4. In the bowl of an electric mixer, beat the apple butter, butter and sugar until light and fluffy. Beat in the egg and vanilla until combined. With the mixer on low speed, gradually add the flour mixture until just combined; stir in the oats and raisins.
- 5. Using a rounded tablespoon, drop the cookies onto parchment-lined baking sheets about 2 inches apart (12 per sheet). Bake until the cookies are no longer wet-looking in the center, 14 to 16 minutes, rotating pans halfway through. Transfer to a wire rack to cool completely.
Nutrition Facts : Calories 232 calorie, Fat 9 grams, SaturatedFat 5 grams, Cholesterol 38 milligrams, Sodium 127 milligrams, Carbohydrate 37 grams, Fiber 1.5 grams, Protein 3 grams, Sugar 22 grams
JUMBO RAISIN COOKIES
Juicy raisins are the star in these popular cookies! They're great as a snack with coffee.
Provided by MBMCD
Categories Desserts Cookies Fruit Cookie Recipes Raisin
Time 50m
Yield 30
Number Of Ingredients 13
Steps:
- Place water and raisins in a small saucepan, and bring to boil. Boil 3 to 4 minutes. Set aside to cool.
- Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
- Combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg; set aside.
- In a large bowl, cream together shortening and sugar. Beat in eggs and vanilla. Stir in raisins along with the liquid in which they were boiled. Blend in flour mixture, then mix in the walnuts. Drop by tablespoonfuls onto the prepared cookie sheets.
- Bake for 12 to 15 minutes in preheated oven, or until firm. Remove from cookie sheets to cool on wire racks.
Nutrition Facts : Calories 205.9 calories, Carbohydrate 30.9 g, Cholesterol 12.4 mg, Fat 8.6 g, Fiber 0.9 g, Protein 2.5 g, SaturatedFat 2 g, Sodium 141.8 mg, Sugar 17.5 g
CRISPY-CHEWY OATMEAL RAISIN COOKIES
Keep these crisp-yet-chewy cookies on hand for an after-school treat.
Provided by SPLENDA® Sweeteners
Categories Trusted Brands: Recipes and Tips SPLENDA®
Time 25m
Yield 36
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- Stir together flour, soda, and cinnamon. Set aside.
- Beat butter and SPLENDA® Sugar Blend at medium speed with an electric mixer until fluffy. Add eggs, molasses and vanilla, beating until blended. Gradually add flour mixture, beating at low speed until blended.
- Stir in oats and raisins.
- Drop dough by rounded tablespoons onto lightly greased baking sheets.
- Bake 10 to 12 minutes or until lightly browned. Cool slightly on baking sheets. Remove to wire racks; cool completely.
Nutrition Facts : Calories 136.4 calories, Carbohydrate 18 g, Cholesterol 23.9 mg, Fat 5.9 g, Fiber 1 g, Protein 2 g, SaturatedFat 3.4 g, Sodium 76.4 mg, Sugar 8.5 g
CHEWY RAISIN COOKIES
I created this recipe on accident. I was using a recipe a friend had given me for chocolate chip cookies, but having a brother who is lactose intolerant, and having family members who have been told by doctors not to eat chocolate, I changed the recipe just enough to make it my own. It was a real crowd pleaser, too.
Provided by Raincloud_specialty
Categories Drop Cookies
Time 30m
Yield 2 dozen, 24 serving(s)
Number Of Ingredients 9
Steps:
- In a mixing bowl, mix flour, salt, and baking soda.
- Put shortening into medium sized bowl.
- Using electric beater, beat in brown and white sugars.
- Beat in eggs and vanilla.
- Sift and beat in flour mixture.
- Beat for 2-3 minutes or until dough is light and fluffy.
- Stir in raisins.
- Spoon onto ungreased baking pan, about two inches apart.
- Bake at 350°F for 12-15 minutes or until golden brown on top.
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
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- In a large bowl, whisk together the flour, cinnamon, baking soda, and salt. Stir in the old-fashioned rolled oats and set aside.
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- Prepare the raisins: Add the butter to a medium-sized sauce pot and place it over low-medium heat. Once the butter has melted, turn the heat to low. Add the raisins, vanilla and cinnamon and stir to blend. Cover and let this gently simmer for 10 minutes. Then turn the heat off, keep the pot covered, and let it sit for 50 minutes.
- Preheat oven and prep baking sheets: While the raisins are soaking, preheat the oven to 350°F. Cover 2 baking sheets with parchment paper, set aside, and adjust two racks towards the center of the oven.
- Mix dry ingredients: In a medium-sized mixing bowl, combine the flour, salt and baking soda. Set aside. Add both sugars to a large mixing bowl and set aside.
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4.9/5 (98)Total Time 45 minsCategory CookieCalories 265 per serving
- Preheat oven to 180°C/350°F (160°C fan). Adjust oven racks to middle and low position, ensuring you have 4"/10cm between each rack. Line 2 trays with parchment/baking paper.
- Optional: Soak raisins in boiled water for 10 minutes. Drain then pat dry. (This makes them plumper).
- Cream butter and sugar: Using a stand mixer or electric mixer, beat butter until creamy. Then beat in sugar until fluffy - about 2 - 3 minutes.
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