OATMEAL COOKIES WITH CHOCOLATE CHUNKS AND RAISINS
The oatmeal-raisin cookie takes on chocolate chunks for a treat that has it all.
Provided by Food Network Kitchen
Time 1h35m
Yield about 2 dozen cookies
Number Of Ingredients 12
Steps:
- Line 2 baking sheets with parchment paper.
- Beat the butter, brown sugar and granulated sugar with an electric mixer in a large bowl until fluffy. Add the vanilla and egg and beat to combine.
- Whisk together the flour, oats, baking soda, cinnamon and salt in a medium bowl. Add the flour mixture to the butter mixture and beat until just combined. Stir in the chocolate chunks and raisins.
- Scoop slightly mounded tablespoons of the dough and roll into balls. Arrange about 2 inches apart on the prepared baking sheets and refrigerate for 30 minutes.
- Meanwhile, position oven racks in the top and bottom thirds of the oven and preheat the oven to 350 degrees F.
- Bake until the cookies are set and golden on the bottom, 12 to 15 minutes. Let cool on the baking sheets for 10 minutes, then transfer to wire racks to cool completely.
RUM-RAISIN AND CASHEW DROP COOKIES
This dough can also be used for Chocolate-Pecan, Coconut-Lime Oatmeal, Peanut Butter and Cherry, and Chocolate-Toffee Oatmeal drop cookies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 35m
Yield Makes 36
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Whisk together flour, baking soda, and salt. In a medium bowl, using a mixer, beat butter and sugars until pale and fluffy, 4 minutes. Add vanilla and eggs and beat until combined. Add flour mixture and beat until just combined. Mix in rum-soaked raisins and cashews.
- Drop dough in 2-tablespoon-size balls on parchment-lined baking sheets about 2 inches apart. Bake until cookies are golden around the edges but still soft in the center, 12 to 14 minutes. Let cool on sheets 1 to 2 minutes, then transfer to wire racks and let cool completely.
Nutrition Facts : Calories 223 g, Fat 11 g, Fiber 1 g, Protein 3 g, SaturatedFat 5 g
RAISIN CASHEW DROPS
At Christmas, I serve these bite-size chocolates in festive paper cups decorated with snowmen or Santas. They're easy to make, and my family loves the combination of salty and sweet.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 2-1/2 pounds.
Number Of Ingredients 6
Steps:
- In a heavy saucepan over low heat, melt chocolate chips with milk and corn syrup for 10-12 minutes, stirring occasionally. Remove from the heat; stir in vanilla until blended. Stir in cashews and raisins., Drop by teaspoonfuls onto waxed paper-lined baking sheets. Refrigerate for 3 hours or until firm. Store in the refrigerator.
Nutrition Facts :
CHOCOLATE CHOCOLATE CHOCOLATE CASHEW COOKIES (WITH RAISINS)
I was having a massive chocolate attack last weekend, so I came up with this. I am normally not crazy about raisins in my cookies but I like them when paired with nuts and chocolate. This started as your standard basic chocolate chip cookie recipe, but you wouldn't know it by the end result.
Provided by Vino Girl
Categories Drop Cookies
Time 30m
Yield 32 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F
- Beat butter, sugars, cocoa,baking soda, and salt in a large bowl on medium speed for 3 minutes or until fluffy.
- Beat in eggs and vanilla until well blended. Gradually add in flour while mixing on low speed. Mix until well-blended.
- Stir in the chocolate chips, nuts, and raisins.
- Form balls of dough measuring 1 1/2 - 2 inches in diameter, and place on an ungreased cookie sheet. Flatten the balls slightly with the palm of your hand.
- Bake for 12-14 minutes (don't overbake or they might be dry).
- Cool on cookie sheets for about 2 minutes before moving them to wire racks to finish cooling.
Nutrition Facts : Calories 163.4, Fat 8, SaturatedFat 3.5, Cholesterol 21.3, Sodium 101.4, Carbohydrate 22, Fiber 0.7, Sugar 13.6, Protein 1.9
CHOCOLATE OATMEAL RAISIN COOKIES
Provided by Sandra Lee
Categories dessert
Time 35m
Yield 30 (3-inch) cookies
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F.
- Lightly coat baking sheets with cooking spray or line with parchment.
- In a large mixing bowl, combine all ingredients with a wooden spoon.
- Drop by heaping tablespoons onto prepared baking sheets. Bake until set, about 17 to 20 minutes.
- Remove from oven and cool on baking sheet for 5 minutes before transferring to cooling racks.
RAISIN CHOCOLATE CHIP COOKIES
One day when making cookies, I discovered I didn't have any eggs. In a panic, I called my grandmother for expert advice, and she told me to use mayonnaise. These turned out to be the most moist and delicious cookies I'd ever eaten!
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 7 dozen.
Number Of Ingredients 11
Steps:
- Place raisins in a bowl. Cover with boiling water; let stand for 5 minutes. Drain well and set aside. , In a large bowl, cream butter and sugars until light and fluffy. Beat in mayonnaise and vanilla. Combine the flour, salt and baking soda; gradually add to the creamed mixture and mix well. Stir in the chocolate chips, walnuts and raisins. , Drop by level tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 9-11 minutes or until golden brown. Remove to wire racks to cool.
Nutrition Facts :
MRS. FIELDS' CHOCOLATE CHIP RAISIN COOKIES
from RecipeSource. Makes tons of soft, rich cookies. You have to love chocolate and raisins for this one.
Provided by Cathleen Colbert
Categories Drop Cookies
Time 37m
Yield 54 cookies
Number Of Ingredients 9
Steps:
- Preheat oven to 300 degrees F.
- Cream sugars and butter in a large bowl.
- Add eggs and vanilla, mixing at medium speed until smooth.
- In a separate bowl, combine flour and baking powder.
- Add flour mixture to sugar mixture.
- Fold in raisins and chocolate chips.
- Drop by rounded spoonfuls onto ungreased cookie sheets.
- Bake 22- 24 minutes.
- Transfer immediately to cool, flat surface.
Nutrition Facts : Calories 115.5, Fat 5.5, SaturatedFat 3.3, Cholesterol 16.9, Sodium 32.1, Carbohydrate 16.8, Fiber 0.7, Sugar 11.6, Protein 1.2
CHOCOLATE RAISIN COOKIES
Provided by Florence Fabricant
Time 1h15m
Yield 40 - 48 cookies
Number Of Ingredients 20
Steps:
- Take a stick of butter out of the refrigerator, open the wrapping and leave the butter on the kitchen counter until it gets pretty soft - allow at least 30 minutes.
- When the butter is soft, wash your hands and put on an apron.
- Put the butter in the bowl, and beat it with the wooden spoon until it gets creamy. Beat in the sugar until it is thoroughly mixed.
- Crack open both eggs, and put them into the bowl that has the butter and sugar in it. Be careful not to get any bits of eggshell in the bowl. Beat the eggs with the butter and sugar until they are all mixed in.
- Take the sifter, and put these ingredients into it: the flour, the cocoa, the baking powder and the salt.
- Sift them into the bowl with the butter, sugar and eggs. Slowly mix everything together with the wooden spoon until it becomes brown and gooey. Then mix in the raisins.
- Have an adult turn on the oven for you and set it to 350 degrees.
- Wrap your cookie sheet with a piece of aluminum foil, keeping it nice and smooth. Smear the remaining 1 or 2 teaspoons butter all over the foil. Scoop up a teaspoon of the batter. Now, take the second teaspoon and use it to push the batter off onto the cookie sheet. Keep doing this until you have formed about 18 cookies, leaving about 2 inches of space space between the cookies. Don't worry that you have batter left over. You can make another batch of cookies.
- Have an adult help you put the cookie sheet into the oven. Let the cookies bake for 15 minutes - the tops will no longer look shiny. Have an adult take the cookies out of the oven and help you slide them off the cookie sheet with the spatula and put them on the wire rack. Let them cool while you make another batch of the cookies with the rest of the batter.
SARAH'S CHEWY CHOCOLATE-RAISIN COOKIES
One of Santa's favorites, this cookie is dressed for the season with honey, cinnamon, and brandied golden raisins. You can substitute white chocolate with semisweet or bittersweet.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 2 dozen
Number Of Ingredients 12
Steps:
- Bring raisins and brandy to a boil in a small saucepan. Remove from heat, and let stand for 20 minutes. Meanwhile, whisk together flour, cocoa, 1 teaspoon cinnamon, the baking soda, and salt.
- Preheat oven to 325 degrees. Beat butter and brown sugar with a mixer on medium speed until pale and fluffy, about 2 minutes. Add honey, and beat until creamy. Reduce speed to low, add flour mixture, and beat until combined. Drain raisins; discard liquid. Add raisins and chocolate to dough. Mix to combine.
- Whisk together sanding sugar and remaining 1/2 teaspoon cinnamon. Scoop 2 tablespoons dough. Roll in cinnamon-sugar mixture, and shape into a ball. Roll in cinnamon-sugar mixture again to coat completely. Repeat with remaining dough. Transfer to parchment-lined baking sheets, spacing about 2 inches apart, as you work. Bake until just set and starting to crack, 18 to 20 minutes. Let cool on sheets.
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