Grandmas Chewy Oatmeal Raisin Walnut Cookies Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream together the shortening, brown sugar and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, salt, cinnamon, allspice and cloves; stir into the sugar mixture until well blended. Mix in the rolled oats alternately with the milk. Finally, stir in the raisins. Drop by heaping spoonfuls 3 inches apart onto the prepared cookie sheets.
• Bake in the preheated oven for 10 to 11 minutes, or until edges are golden and tops are dry. Cool on cookie sheets for 1 minute before removing to cool on wire racks.

Steps:

• Preheat oven to 350 degree Fahrenheit.
• In small bowl mix flour, baking soda, cinnamon and salt.
• Cream butter and sugars in electric mixer.
• Add eggs and vanilla beating well.
• Add flour mix, mixing well.
• Add oats, raisins, and nuts, mixing well.
• Drop tablespoon size dough on lightly greased baking sheet.
• Bake 10-12 minutes.
• Cookies will be slightly browned around the edges. They will continue baking after removing from oven. Cool one minute in pan then transfer to cooling rack.

Steps:

• Place raisins in a small bowl. Cover with boiling water; let stand for 5 minutes. Drain and set aside., In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs. Combine the flour, oats, baking soda and salt; gradually add to creamed mixture and mix well. Stir in walnuts and raisins., Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Flatten with a glass. Bake at 325° for 8-10 minutes or until bottoms are browned. Remove to wire racks.

Steps:

• Position the racks in the top and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment. Whisk together the flour, baking soda, cinnamon, salt and allspice in a large bowl.
• Beat the butter, brown sugar and granulated sugar with an electric mixer on medium-high speed in a large bowl until light and fluffy, scraping down the sides of the bowl occasionally. Beat in the eggs 1 at time until blended, then beat in the vanilla.
• Reduce the speed to low and beat in the flour mixture in 3 additions until smooth. Stir in the oats, raisins and walnuts with a rubber spatula. Drop heaping tablespoons of the dough onto the prepared sheets about 2 inches apart.
• Bake the cookies, rotating the pans halfway through, until golden brown but still soft in the center, about 15 minutes. Let the cookies cool slightly on the baking sheets, then transfer to wire racks to cool completely. Store in an airtight container at room temperature for up to 3 days.

Steps:

• Beat eggs, and stir in raisins and vanilla. Refrigerate for at least an hour.
• Preheat oven to 350 degrees F (175 degrees C).
• Cream together shortening, brown sugar, and white sugar until light and fluffy. Combine flour, baking soda, salt, and cinnamon; stir into the sugar mixture. Mix in raisins and eggs, then stir in oats and walnuts. Roll dough into walnut sized balls, and place 2 inches apart on ungreased cookie sheets.
• Bake for 10 to 12 minutes in preheated oven, or until edges are golden. Cool on wire racks.

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the oats, flour, dry pudding mix and baking soda; gradually add to the cream mixture and mix well. , Drop by heaping tablespoonfuls 2 in. apart onto lightly greased baking sheets. Bake at 375° for 12-14 minutes or until golden brown. Remove to wire racks to cool.

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.

Steps:

• Preheat oven to 350 degrees, line pans with oven safe wax paper or foil.
• In 1 bowl, mix Flour, Baking Soda, Baking Powder, Cinnamon, and Salt.
• In another bowl, beat together the Butter, and Sugars until fluffy. {won't look entirly smooth} Then, beat in Honey, Eggs, and Vanilla.
• Gradually beat the dry mixture in with wet mixture.
• Stir in Oats, Raisins, and Nuts. {This may be a bit hard to stir}.
• Roll into good sized balls.
• Bake for 11-12 minutes until a light golden brown. Be sure not to over cook it.
• Let cool and enjoy~!

Steps:

• Preheat oven to 350 degrees.
• Mix flour, baking soda,salt, nutmeg,and cinnamon, set aside.
• Cream Crisco, butter, and sugars together in large bowl.
• Beat in eggs and vanilla.
• Add flour mixture.
• Add oats, raisins, coconut.
• Bake on cookie sheet lined with parchment paper for about 8-10 minutes.

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.

Steps:

• Preheat oven to 400. Grease 15 1/2" x 10 1/2" x 1" jelly roll pan.
• Cream butter, sugar, eggs, and vanilla in mixing bowl until fluffy.
• Stir in flour, baking soda and salt.
• Add oats, mix well.
• Spread batter in pan, sprinkle with walnuts and apple bits.
• Bake in preheated oven for 10 minutes.
• Cool in pan, cut into 3 1/2" x 2" bars.