Cranberry Raisin Oatmeal Spice Cookies Recipes

Steps:

• Heat oven to 350°F
• Beat together butter and sugars until creamy.
• Add eggs and vanilla; beat well.
• Add combined flour, baking soda, cinnamon and salt; mix well.
• Stir in oats, walnuts or pecans, cranberries and raisins; mix well.
• Drop by rounded tablespoonfuls onto ungreased cookie sheet.
• Bake 10 to 12 minutes or until golden brown.
• Cool 1 minute on cookie sheet; remove to wire rack.
• Makes about 4 dozen.
• Bar Cookies: Bake 30 to 35 minutes in ungreased 13x9-inch metal baking pan.

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!

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, salt and baking soda; add to the creamed mixture. Stir in the oats, raisins, cranberries and orange zest. Stir in baking chips. , Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 375° until the edges are lightly browned, 10-12 minutes. Cool on wire racks.

Steps:

• Preheat oven to 350°F Butter 2 baking sheets.
• Sift flour, cinnamon, baking soda, baking powder, salt, nutmeg and cloves in a small bowl to blend. Set aside,.
• Using electric mixer fitted with paddle attachment, beat butter and both sugars in a large bowl until blended and smooth, about 1 minute. Mix in egg and vanilla. Mix in flour mixture. Stir in oatmeal and cranberries.
• For each cookie, drop one tablespoon of dough onto sheet, spacing 2-inches apart. Bake until tops and bottoms are lightly golden, rotating baking sheets, front to back and top to bottom halfway through baking to ensure even browning, about 13-15 minutes. Cool cookies on baking sheets 5 minutes. Transfer to racks to cool completely.
• DO-AHEAD TIP: Cookies can be made up to 5 days ahead. Store airtight at room temperature.

Steps:

• Preheat oven to 375 degrees. Beat together butter, vanilla, brown sugar and sugar. Add egg and mix.
• Combine dry ingredients and add to wet mixture. Add cranberries, raisins and walnuts (if desired). Mix well throughout dough.
• Drop by rounded tablespoons onto ungreased cookie sheet. Bake for 8-10 minutes or until lightly golden brown.

Steps:

• In a large bowl, beat the butter, brown sugar and sugar blend until well blended. Beat in the applesauce, egg and vanilla (mixture will appear curdled). Combine the oats, flour, cinnamon, baking powder, salt and nutmeg; gradually add to the butter mixture and mix well. Stir in the cranberries, chocolate chips and pecans. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets; flatten slightly. Bake at 350° for 10-12 minutes or until edges are lightly browned. Remove to wire racks.

Steps:

• Mix together flour, cinnamon, ground nutmeg, baking soda and salt. Set aside.
• Layer ingredients in order given in a 1 quart canning jar. Try and find one with a wide mouth as it will much easier to pack. Getting all the ingredients to fit will require some pressing and tapping. Please be sure to firmly pack down each layer in place before adding the flour mixture.
• Instructions to attach to jar:.
• Oatmeal Raisin Spice Cookies.
• Empty jar of cookie mix into large mixing.
• bowl. Use your hands to thoroughly blend the.
• mix.
• Add 3/4 cup butter softened to room temperature. (To make a lower fat cookie, you can replace up to two thirds of the buttrer with unsweetened applesauce.) Stir in one egg, slightly beaten. Add in 1 teaspoon of vanilla.
• Mix the dough completely blended. You may need to finish mixing with your hands.
• 4. Shape into balls the size of walnuts. Place on a parchment-lined cookie sheet 2 inches apart.
• Bake at 350 degrees F for 11 to 13 minutes until edges are lightly browned. Cool 5 minutes on baking sheet. Remove cookies to baking racks to finish cooling.
• Makes 3 dozen cookies.

Steps:

• Coarsely chop nuts.
• In bowl combine nuts and all dry ingredients.
• Beat butter, brown sugar and white sugar until fluffy. About 4 minutes.
• Add eggs and vanilla and mix at medium speed until well mixed.
• Add the flour mixture at low speed.
• Stir in the oats and raisins.
• Let stand for 30 minutes.
• Preheat oven to 350. Line cookie sheets with parchment paper.
• Using large or small cookie scoop drop dough onto prepared sheets.
• Bake until cookies are deep golden. 12-14 minutes.
• Remove from oven and cool 2 minutes. Transfer to racks to cool completely.

Steps:

• In a small bowl, combine the flour, baking soda and salt. In a 1-qt. glass container, layer the flour mixture, sugar, brown sugar, oats, walnuts, cereal and cranberries. Cover and store in a cool, dry place for up to 6 months. Yield: 1 batch (about 4 cups total)., To prepare cookies: In a large bowl, beat the butter, egg, water and vanilla until blended. Add cookie mix and mix well., Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until golden brown. Cool for 1 minute before removing to wire racks to cool completely. Store in an airtight container.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Beat brown sugar, margarine, and white sugar with an electric mixer in a large bowl until creamy. Beat in eggs until well blended; add milk and vanilla.
• Sift flour, baking soda, cloves, salt, and nutmeg together in a bowl. Add flour mixture to sugar mixture and beat until combined.
• Stir oats, raisins, and walnuts into sugar mixture; chill dough for at least 30 minutes. Drop dough 2 to 3 inches apart by rounded tablespoons onto baking sheets.
• Bake in preheated oven until golden, about 10 minutes.

Steps:

• Brush a 13 x 9 inch baking dish with oil, then line with parchment paper or foil, pressing paper down firmly so it stays. Leave a slight overhang of paper.
• In mixing bowl cream the margarine or butter until light. Add the sugars and beat until smooth. Add the egg and vanilla and mix in well.
• In a separate bowl mix the flour, baking powder, cinnamon, allspice and ginger. Mix into the batter, then stir in the oatmeal and raisins.
• Press dough evenly into the lined baking pan. (This is the messy part.) The dough will be a bit sticky and there will seem to be almost not enough to fill the pan.
• Bake in a pre-heated 350 degree oven for 15 to 18 minutes, until golden. Bake a bit less for chewier bars, a bit more for crispy bars.
• Let cool for 3 or 4 minutes, then lift gently out of the pan. Cool a couple more minutes, cut into squares, then cool fully.