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.
BETH'S SPICY OATMEAL RAISIN COOKIES
With a little experimenting, I came up with these chewy, spicy, oatmeal raisin cookies. They make your kitchen smell wonderful while they are baking. They almost remind me of Christmas because the spices smell so good.
Provided by Beth Sigworth
Categories Desserts Cookies Oatmeal Cookie Recipes Oatmeal Raisin Cookie Recipes
Time 50m
Yield 36
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, cream together the butter, butter flavored shortening, brown sugar, white sugar, eggs, and vanilla until smooth. Combine the flour, baking soda, cinnamon, cloves, and salt; stir into the sugar mixture. Stir in the oats and raisins. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
- Bake 10 to 12 minutes until light and golden. Do not overbake. Let them cool for 2 minutes before removing from cookie sheets to cool completely. Store in airtight container. Make sure you get some, because they don't last long!
Nutrition Facts : Calories 144 calories, Carbohydrate 20.6 g, Cholesterol 17.1 mg, Fat 6.3 g, Fiber 1 g, Protein 1.9 g, SaturatedFat 2.5 g, Sodium 92.1 mg, Sugar 11.2 g
CHEWY SPICY OATMEAL RAISIN COOKIES
These are the absolute best I've found. Chewy, and the spices are just right. Great for Christmas to make your house smell all festive!
Provided by CandyTX
Categories Drop Cookies
Time 35m
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350~.
- In a large bowl, cream together the butter, butter flavored shortening, brown sugar, white sugar, eggs, and vanilla until smooth.
- Combine the flour, baking soda, cinnamon, cloves, and salt; stir into the sugar mixture.
- Stir in the oats and raisins.
- Drop by rounded teaspoonfuls onto ungreased cookie sheets.
- Bake 10 - 12 minutes until light and golden. Do not overbake, you want them to be a little chewy.
Nutrition Facts : Calories 322.1, Fat 13.9, SaturatedFat 5.6, Cholesterol 41.7, Sodium 208.4, Carbohydrate 46.2, Fiber 2.2, Sugar 25.2, Protein 4.8
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.
HEALTHIER BETH'S SPICY OATMEAL RAISIN COOKIES
These chewy, spicy, oatmeal raisin cookies are healthier with more white whole wheat flour and less sugar than the original recipe. We also use all butter and no shortening.
Provided by MakeItHealthy
Categories Desserts Cookies Oatmeal Cookie Recipes Oatmeal Raisin Cookie Recipes
Time 27m
Yield 36
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Combine all-purpose flour, whole wheat flour, baking soda, cinnamon, cloves, and salt in a bowl.
- Beat butter, brown sugar, and white sugar with an electric mixer in a large bowl until smooth. Add eggs one at a time, allowing each egg to blend into butter mixture before adding next. Beat in vanilla extract with last egg. Mix in flour mixture until just incorporated. Fold in rolled oats and raisins; mixing just enough to evenly combine. Roll dough into walnut-sized balls and place 2 inches apart onto ungreased baking sheets.
- Bake in preheated oven until light and golden, 10 to 12 minutes. Let cool for 2 minutes before cooling completely on a wire rack. Store in airtight container.
Nutrition Facts : Calories 123 calories, Carbohydrate 16.2 g, Cholesterol 23.9 mg, Fat 5.9 g, Fiber 1.3 g, Protein 2 g, SaturatedFat 3.4 g, Sodium 109.3 mg, Sugar 6.9 g
CHEWY OATMEAL RAISIN COOKIES
Provided by Kelsey Nixon
Categories dessert
Time 55m
Yield About 35 cookies
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, oats, baking soda, cinnamon and salt. In a separate large bowl using an electric mixer, cream together the brown sugar and butter, mixing until light and fluffy, about 3 minutes. In a blender or food processor, pulse the raisins, vanilla extract and eggs until no large chunks remain. Fold the raisin mixture into the creamed butter and sugar until fully combined. Slowly mix the dry ingredients into the wet ingredients and mix well.
- Scoop 2 tablespoons of dough per cookie and portion on the prepared baking sheets, spacing them 2 inches apart. Bake in batches if necessary. Bake just until the edges start to brown, 12 to 14 minutes (don't overbake; the cookies may look slightly underdone when removing from the oven). Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to fully cool.
- The cookies will keep in an airtight container for up to 3 days.
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
CHEWY OATMEAL RAISIN COOKIES (COOK YOUSELF THIN)
Make and share this Chewy Oatmeal Raisin Cookies (Cook Youself Thin) recipe from Food.com.
Provided by vanessa915
Categories Drop Cookies
Time 17m
Yield 21 Cookies, 21 serving(s)
Number Of Ingredients 15
Steps:
- 1. Set the oven rack in the middle position. Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper or spray with nonstick cooking spray; set aside.
- 2. Sprinkle the whiskey or rum over the raisins in a bowl and let stand while you assemble the batter.
- 3. Using a handheld or standing mixer, beat the butter, applesauce, brown sugar, granulated sugar and salt on medium-high speed until light and fluffy, 2 to 3 minutes, scraping down the sides of the bowl halfway through. Beat in the egg and egg white, milk and vanilla.
- 4. In a medium bowl, whisk together the flour, baking soda and cinnamon, add to the batter, and beat just until the flour is absorbed. Gently fold in the oats with a rubber scraper.
- 5. Use 2 spoons to scoop out the batter by rounded teaspoonfuls onto the prepared baking sheets, 1 1/2 inches apart. Bake until the cookies are set but still soft in the centers and beginning to brown on the edges, 17 to 20 minutes. (You can make larger cookies using a disher for desired size. My recipe actually only made about 20 cookies.).
- 6. Let cool on a wire rack.
Nutrition Facts : Calories 223.9, Fat 5.9, SaturatedFat 3.1, Cholesterol 20.9, Sodium 127.5, Carbohydrate 38.3, Fiber 2.1, Sugar 17.6, Protein 4.5
CHEWY OATMEAL RAISIN COOKIES
Another delicious find watching Cook Yourself Thin. These lil gems have 116 calories each....MUCH better than your run of the mill cookies. :) Parchment paper is a great baking trick without any added calories that cooking sprays sometimes add. :) **Baking time is 17-20 minutes depending on the size of your cookies and your oven. ENJOY!! **As noticed by a reviewer, I failed to catch that the original recipe didnt mention when to add the raisins. Hopefully this is corrected satisfactorily -- I had to go watch the episode to see what they did! :) I believe the rum/whiskey should be absorbed by the raisins. If there is residual it is certainly at your discretion what to do with it - I would add it as it would lend to the flavor and only be a small amount. This is what it appeared they did, but was not clearly stated. :)
Provided by Mommy Diva
Categories Drop Cookies
Time 33m
Yield 40 2 1/2 inch cookies
Number Of Ingredients 15
Steps:
- Set the oven rack in the middle position then preheat the oven to 350 degrees; Line 2 baking sheets with parchment paper or spray with nonstick cooking spray and set aside.
- Sprinkle the whiskey or rum over the raisins in a bowl and let stand while you assemble the batter. (most of the liquid will be absorbed by the raisins).
- Beat the butter, applesauce, brown sugar, granulated sugar and salt using a handheld or standing mixer on medium-high speed until light and fluffy, around 2 to 3 minutes. (be sure to scrape down the sides of the bowl halfway through).
- Beat in the egg and egg white, milk and vanilla.
- In a medium bowl, whisk together the flour, baking soda and cinnamon, add to the batter, and beat just until the flour is absorbed then gently fold in the oats and raisins with a rubber scraper.
- Use 2 spoons or a small (mini ice cream scoop for portion control) to scoop out the batter by rounded teaspoonfuls onto the prepared baking sheets, 1 1/2 inches apart. Bake until the cookies are set but still soft in the centers and beginning to brown on the edges, 17 to 20 minutes.
- Let cool on a wire rack.
SOFT CHEWY OATMEAL RAISIN COOKIES
This is a very old recipe I got from a friend and have been baking them for years (and one of my favorite comfort foods!) The bigger the spoons of dough, the bigger the cookie, the less yield specified. Bake a bit longer if you want big cookies!
Provided by green_sleeves
Categories Dessert
Time 42m
Yield 24 cookies, 12 serving(s)
Number Of Ingredients 11
Steps:
- Cream first 4 ingredients, add the premixed dry ingredients. Add the beaten eggs one at a time, rolled oats and raisins last. Roll in balls and flatten a bit or drop by spoonfuls onto parchment lined baking sheets. Bake @375 for 12 minutes.
- I always soak my raisins when making cookies. This way the don't take any moisture from the batter. Soak them for 15 minutes in the hottest tap water possible, drain the excess.
- I noticed someone had trouble getting these out of a pan? These are cookies, not bars, so bake as directed on parchment paper if they stick -- I just use good quality non stick pans and never use Pam or any lubrication.
Nutrition Facts : Calories 362.9, Fat 17.2, SaturatedFat 10.2, Cholesterol 71.7, Sodium 378.6, Carbohydrate 48.9, Fiber 2.3, Sugar 25.2, Protein 5
CHEWY OATMEAL RAISIN COOKIES
these are good cookies, you can store them in an airtight container at room temp. for 5 days, or freeze for up to 3 months.
Provided by lilkittykt
Categories Dessert
Time 10m
Yield 60 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 350° on lightly greased baking sheets.
- Beat butter and sugars in a large bowl with mixer on medium high speed until fluffy.
- Beat in molasses, eggs, vanilla, baking soda, cinnamon and salt (may look curdled), On low speed beat in flour, stir in oats and raisins.
- Drop by level tablespoons 1 1/2-inches apart on baking sheet.
- Bake for 8-10 minutes or until tops look dry.
- Cool on baking sheet 1 minute before removing to wire rack to cool completely.
Nutrition Facts : Calories 84, Fat 3.5, SaturatedFat 2, Cholesterol 15.2, Sodium 56.9, Carbohydrate 12, Fiber 0.6, Sugar 5.8, Protein 1.3
CHEWY OATMEAL RAISIN COOKIES
Adapted from Nick Malgieri's book, Perfect Light Desserts: Fabulous Cakes, Cookies, Pies, and More Made with Real Butter, Sugar, Flour, and Eggs (HarperCollins).
Provided by Concoctionista
Categories Drop Cookies
Time 22m
Yield 36 cookies
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees and set the rack on the lower and upper thirds of the oven.
- In a small bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large mixing bowl, beat the butter and granulated sugar until smooth. Mix in the brown sugar, then the egg, applesauce, and vanilla.
- Stir in the dry ingredients, then the oats and raisins.
- Drop the batter by rounded teaspoons 2-inches apart on the baking sheets and use a fork to gently flatten the dough.
- Bake the cookies for 10 to 12 minutes, or until they "look dull on the surface but are moist and soft", according the Nick. Rotate baking sheets during baking for even heating.
- (I made mine bigger, so whatever size you make them, just bake them until they look as directed by Nick.).
- Storage: Once cool, store the cookies in an airtight container at room temperature.
Nutrition Facts : Calories 61.1, Fat 1, SaturatedFat 0.5, Cholesterol 6.9, Sodium 63.3, Carbohydrate 12.3, Fiber 0.5, Sugar 7.2, Protein 1
SPICY OATMEAL RAISIN COOKIES
A co-worker brought these in to share for the holidays. They were delicious, soft and chewy. I asked her for the recipe, and here it is:
Provided by Michelle Berteig
Categories Drop Cookies
Time 27m
Yield 36 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F.
- In a large bowl, cream together the butter, shortening, sugars, eggs and vanilla until smooth.
- Combine the flour, baking soda, cinnamon, cloves and salt, add to the sugar mixture. Stir in the oats and raisins.
- Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake 10-12 minutes until light and golden. Do not overbake. Cool for 2 minutes before removing from cookie sheets to cool completely. Store in airtight containers.
Nutrition Facts : Calories 143.2, Fat 6.2, SaturatedFat 2.5, Cholesterol 18.5, Sodium 92.6, Carbohydrate 20.5, Fiber 1, Sugar 11.2, Protein 2.1
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