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
OATMEAL RAISIN CHEESECAKE CRUMBLE
Convenient refrigerated cookies form the delicious crust for rich and creamy dessert squares. Recipe is one of the 100 finalists in the 2010 Pillsbury Bake-Off contest, submitted by Maurice Chinn - and my favorite!
Provided by Pinay0618
Categories Cheesecake
Time 1h5m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 350°F In bottom of ungreased 13x9-inch pan, press cookie dough rounds evenly for crust. Sprinkle with 1 cup of the pecans; press firmly into dough. Bake 13 to 17 minutes or until golden brown.
- Meanwhile, in large bowl, beat cream cheese with electric mixer on medium speed until smooth. Add milk, vanilla and eggs; beat until well blended. On low speed, beat in 1/2 cup of the flour. Pour over crust; spread evenly.
- In medium bowl, mix brown sugar and remaining 1/2 cup flour. Cut in butter, using pastry blender or fork, until mixture looks like coarse crumbs. Stir in cinnamon chips, raisins, oats and remaining 1 cup pecans. Sprinkle over cheese mixture.
- Bake 35 to 45 minutes longer or until set. Cool completely, about 2 hours. To serve, cut into 4 rows by 4 rows. Store in refrigerator.
OATMEAL RAISIN COOKIES
Fill the biscuit tin with these rustic cookies. Soaking the raisins gives a boost to the texture and stops them from burning during cooking
Provided by Good Food team
Categories Treat
Time 30m
Yield Makes 25
Number Of Ingredients 9
Steps:
- Heat oven to 180C/160C fan/gas 4 and line 2 baking trays with baking parchment. Pour 50ml/2fl oz boiling water over the raisins and leave to soak for 20 mins until plump. Drain, reserving the liquid.
- Meanwhile, in a large bowl, mix together the oil and sugar. Gradually beat in the egg, along with the reserved water from the raisins, the cinnamon and vanilla extract. Sift the flour, bicarbonate of soda and a pinch of salt into the bowl, then add the oats. Finally, mix in the raisins.
- Drop heaped tbsps of the cookie dough onto the baking trays, well spaced apart as they will spread when cooking. Bake for 12-15 mins until golden. Leave to cool on the trays for 10 mins before tucking in, or transfer to a cooling rack to cool completely. Will keep in an airtight container for up to 3 days.
Nutrition Facts : Calories 166 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 11 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium
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
OATMEAL RAISIN COOKIE CHEESECAKE
Make this tasty cheesecake for dessert. It's great! A different twist on oatmeal raisin cheesecake, because it has crumbled cookies in it and sour cream.
Provided by Anita Hoffman
Categories Other Desserts
Time 1h25m
Number Of Ingredients 12
Steps:
- 1. Crust: Mix graham cracker crumbs or oatmeal raisin crumbs, sugar and butter; press firmly on bottom of 9 inch spring form pan. Bake at 350 degrees for 10 minutes. Set aside.
- 2. Bake cookies as directed on package for 16 minutes at 350 degrees. Cool 10 minutes. Crumble cookies into very small pieces or crush oatmeal raisin cookies.
- 3. In a large bowl, beat cream cheese, sour cream and sugar until smooth, (medium speed of mixer), about 3 minutes.
- 4. Beat in eggs, one at a time, just until blended.
- 5. On low speed, beat in flour, vanilla and salt; blend well, about 2 minutes. Pour batter evenly into crust. Fold in crumbled cookies. or you can layer cookies by spooning 1/3 filling, then 1/2 crushed cookies. Sprinkle with cinnamon-sugar mixture. Add the last bit of filling and finish the top of cake with cookie crumbs and more cinnamon-sugar mixture.
- 6. Bake 1 hour to 1 hour 10 minutes or until almost set. Cool completely on rack, about 1 hour. Refrigerate at least 6 hours or overnight. Baking in a water bath prevents cracking.
- 7. Just before serving, top with whipped cream.
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OATMEAL RAISIN COOKIE CHEESECAKE BARS - SHUGARY SWEETS
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5/5 (1)Total Time 5 hrsCategory Brownies And BarsCalories 273 per serving
- In a food processor, pulse graham crackers until fine crumbs. Add in melted butter and pulse until combined.
- Press crumbs into bottom of prepared baking dish. Using palm of your hand (or bottom of a cup) press crumbs firmly until they are pressed into the bottom of the pan.
- For the cheesecake filling, beat cream cheese with sugar, eggs, vanilla and cinnamon using the whisk attachment of an electric mixer. Beat until fluffy and smooth (about 3-4 minutes). Pour over graham crust.
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