PUDDING OATMEAL COOKIES
If you like the chocolate chip cookies with the pudding in them (recipe #69521) you should try these too. They are the best oatmeal cookies I have ever had. So soft and yummy! I usually use butterscotch pudding. If I use the vanilla pudding, I put butterscotch chips in them instead of raisins.
Provided by Marg CaymanDesigns
Categories Drop Cookies
Time 27m
Yield 36 serving(s)
Number Of Ingredients 9
Steps:
- Mix flour with baking soda.
- Combine butter, the sugars and pudding mix in a large mixing bowl.
- Beat until smooth and creamy.
- Beat in the egg.
- Gradually add flour mixture, then stir in oats and the raisins.
- Drop rounded teaspoonfuls on ungreased baking sheet.
- Bake at 375°F about 10-12 minutes.
- Other flavor pudding mixes can be used.
Nutrition Facts : Calories 128.1, Fat 6, SaturatedFat 3.4, Cholesterol 25.3, Sodium 115.9, Carbohydrate 16.9, Fiber 0.9, Sugar 8.4, Protein 2.1
THE BEST OATMEAL RAISIN COOKIES
Do you like chewy cookies? Or do you prefer cakey ones? Our oatmeal-raisin cookies can be both! For a chewy cookie, bake them right away. For a cakey cookie, let the dough rest in the refrigerator for at least 3 hours (or overnight works even better) to allow the oatmeal to hydrate. Then bake for a puffy cookie. We used dark brown sugar for added flavor and moisture but our secret ingredient is honey. When baked right away, the honey causes the cookie to spread, keeping it soft and moist. When you let the dough rest, the oatmeal and flour absorb the honey for that classic cakey texture.
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield 24 cookies
Number Of Ingredients 11
Steps:
- Arrange an oven rack in the center of the oven and preheat to 350 degrees F. Line a rimmed baking sheet with parchment paper.
- Whisk together the flour, salt, baking soda and cinnamon in a small bowl until combined. Beat the brown sugar and butter in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the honey, vanilla, egg and 1 tablespoon warm water and beat on high speed until creamy, scraping the sides and bottom of the bowl, about 3 minutes more. Add the dry ingredients and mix on low speed, scraping the bowl as needed, until completely combined. Add the oats and beat on low speed until combined. Fold in the raisins until evenly distributed. Arrange twelve 1-ounce scoops (2-tablespoon portions) of cookie dough on the prepared baking sheet, leaving about 2 inches between each. Bake until the cookies are lightly golden around the edges, 15 to 20 minutes. Cool on the sheet for 10 minutes, and then transfer to a wire rack to cool completely. Let the baking sheet cool, and then repeat with the remaining cookie dough.
LOADED OATMEAL-RAISIN COOKIES
We use walnuts and raisins in these cookies, but feel free to try your own favorite mix of nuts and dried fruit, like pecans and cranberries or roasted peanuts and chopped apricots.
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield 46 cookies
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F. Spread the walnuts on a rimmed baking sheet and toast, stirring occasionally, until golden and fragrant, about 8 minutes. Spread the coconut on another rimmed baking sheet and toast, stirring occasionally, until golden brown, about 5 minutes. Let the nuts and coconut cool. Cover the raisins with hot water in a small bowl; set aside.
- Meanwhile, whisk the flour, baking soda, cinnamon, nutmeg and salt together in a small bowl.
- Add the butter, brown sugar and granulated sugar to the bowl of a stand mixer fitted with a paddle attachment (or a large bowl if using a hand mixer) and beat on medium speed until creamy. Beat in the eggs, one at a time, until incorporated. Beat in the milk and vanilla until blended. Reduce the speed to low and gradually beat in the flour mixture. Beat in the oats, raisins, walnuts and coconut.
- Drop the dough by rounded tablespoons onto ungreased baking sheets. Bake until golden brown, about 12 minutes, switching the positions of the baking sheets halfway through. Cool the cookies on the sheets on wire racks for 1 minute, then transfer to the racks to cool completely.
OATMEAL RAISIN COOKIES III
Oatmeal Raisin Cookie that calls for boilng the raisins. This makes a very delicious moist cookie.
Provided by Paula
Categories Desserts Cookies Oatmeal Cookie Recipes Oatmeal Raisin Cookie Recipes
Yield 36
Number Of Ingredients 12
Steps:
- Boil raisins for 2 to 3 minutes, reserving raisin water.
- Cream margarine and sugar. Add eggs, oatmeal and 9 tablespoons raisin water. Add flour, baking soda, spices and salt. Stir in raisins.
- Drop by a rounded teaspoonful onto cookie sheet. Bake 350 degrees F (175 degrees C) for 10-12 minutes.
Nutrition Facts : Calories 101.9 calories, Carbohydrate 15.7 g, Cholesterol 19.4 mg, Fat 3.9 g, Fiber 0.6 g, Protein 1.5 g, SaturatedFat 2.3 g, Sodium 96.2 mg, Sugar 8 g
ABSOLUTE BEST MOST EXCELLENT SOFT OATMEAL RAISIN COOKIES
This cookie recipe is a definite must have in your recipe box!! Warning! once you start eating these... it's really hard to stop at just two.. or three.. or.. well, you get the picture. :) My Grandmother gave me this delectably delicious recipe and Everyone who has ever tried them has asked me for the recipe! After trying these, my husband doesn't want any others. And, If you are going to take these cookies, for a treat, anywhere, be sure to have the recipe with you! You WILL definitely be asked for it. They are truly the most excellent, best ever, soft oatmeal raisin cookies I have ever had!
Provided by Kimberly Arp
Categories Drop Cookies
Time 18m
Yield 36-42 cookies depending on size
Number Of Ingredients 9
Steps:
- First, you put the raisins in a small pan of water uncovered and cook till puffy.
- Put in strainer to drain and cool.
- (I rinse them under cool water to cool them off quicker) Cream and beat together (using elect. mixer) the butter, brown sugar, and eggs.
- Mix together the flour (unsifted), soda, baking powder, cinnamon, oatmeal and add to the creamed mixture, using beater to mix.
- Last, add the raisins.
- With a spoon, mix them in ever so lightly.
- Drop by teaspoonfuls on lightly greased cookie sheets.
- (I use cooking spray) I sometimes use Tablespoonfuls to make bigger cookies!
- Bake them between 350*-360* for 8-9 minutes.
- Take them out before they get brown!
- Cool for a couple of minutes on the cookie sheet before transfering to waxed paper to cool completely.
- Enjoy!
OATMEAL RAISIN COOKIES
For the perfect winner to fill up your cookie jar, bake these got-it-all oatmeal cookies loaded with raisins and nuts. While there is no shortage of oatmeal cookie recipes out there, we love these in particular because they strike the perfect balance of crispiness and chewiness. The ratio of ingredients used turns out a cookie that isn't tall and cakey, but instead a little slender and nicely caramelized around the edges.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 45m
Yield 42
Number Of Ingredients 12
Steps:
- Heat oven to 375°F. Spray cookie sheets with cooking spray. In large bowl, combine granulated sugar, brown sugar and butter; beat until light and fluffy. Add vanilla and egg; blend well. Add flour, baking soda, cinnamon and salt; mix well. Stir in oats, raisins and nuts.
- Drop dough by rounded teaspoonfuls 2 inches apart onto sprayed cookie sheets.
- Bake at 375°F. for 7 to 10 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets.
Nutrition Facts : Calories 80, Carbohydrate 10 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Cookie, Sodium 50 mg, Sugar 6 g, TransFat 0 g
OATMEAL RAISIN COOKIES
This wonderful recipe for oatmeal raisin cookies-New York Mayor Michael Bloomberg's favorite-is courtesy of the Gracie Mansion. Enjoy these with a glass of milk for the ultimate late night snack.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 3 dozen medium-size cookies
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Line two baking sheets with parchment paper; set aside.
- In a large bowl, using a spatula, cream together butter, sugar, and salt. Add egg, vanilla, and 1/4 cup water; mix until well combined.
- In another large bowl, mix together flour, oatmeal, cinnamon, baking powder, baking soda, and nutmeg. Fold into the butter mixture until well combined. Add raisins and stir until well combined.
- Using a 1 1/2-inch ice cream scoop, scoop out cookie dough onto prepared baking sheets, about 1 1/2 inches apart. Transfer baking sheets to oven, and bake until edges begin to brown, about 20 minutes. Let cookies cool on baking sheet for about 10 minutes before transferring to a wire rack to cool completely.
OATMEAL RAISIN COOKIES
A friend gave me the recipe for these cookies many years ago, and they're as delicious as the ones Mom used to make. The secret to the recipe is to measure exactly (no guessing on the amounts) and to not overbake. -Wendy Coalwell, Abbeville, Georgia
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 3-1/2 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, cream the shortening and sugars until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda, salt and cinnamon. Add to creamed mixture, stirring just until combined. Stir in the oats, raisins and pecans if desired., Shape into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Flatten with a greased glass bottom. , Bake at 350° until golden brown, 10-11 minutes. Do not overbake. Remove to a wire rack to cool.
Nutrition Facts : Calories 138 calories, Fat 5g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 123mg sodium, Carbohydrate 21g carbohydrate (12g sugars, Fiber 1g fiber), Protein 2g protein.
THIN AND CRISPY OATMEAL RAISIN COOKIES
I tried to combine recipes to come up with a cookie that tastes like Tate's Bake Shop cookies. The published Tate's recipe on YouTube does not taste like the cookies you buy in the store in the green bag. This is the closest I've come to simulating the oatmeal raisin flavor. This is not a thick cakey cookie but a thin, crisp, lighter version.
Provided by Abracadabra
Categories Desserts Cookies Oatmeal Cookie Recipes Oatmeal Raisin Cookie Recipes
Time 30m
Yield 30
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Mix 1 cup plus 1 tablespoon flour, baking soda, baking powder, and salt in a bowl.
- Place cold butter in a microwave-safe bowl and heat until soft, but not melted, 20 to 30 seconds. Add brown sugar and white sugar; mix with a metal whisk or spoon for 45 seconds. Add egg, vanilla extract, cinnamon, and nutmeg. Mix for 20 seconds. Pour in dry ingredients and mix for 10 to 20 seconds. Fold in oats and raisins for 30 seconds.
- Roll cookie dough into small balls, about 1 1/2 inches in diameter. Space cookie balls 3 inches apart on the prepared baking sheets.
- Bake in the preheated oven until tops are golden brown and edges are crisp, 13 to 15 minutes.
Nutrition Facts : Calories 128.6 calories, Carbohydrate 17.9 g, Cholesterol 20.4 mg, Fat 6 g, Fiber 0.9 g, Protein 1.6 g, SaturatedFat 3.5 g, Sodium 135.4 mg, Sugar 9.9 g
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
SOFT BATCH OATMEAL RAISIN COOKIES
My all time favorite cookie, a sweet taste of raisins in this soft and chewy cookie. They don't get any better than this.
Provided by Tom Lambie
Categories Drop Cookies
Time 23m
Yield 60 cookies, 30 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees.
- Mix butter, sugar, brown sugar and eggs until creamy.
- Add the remaining ingredients and blend well.
- Bake until lightly browned.
GRANDMA'S OATMEAL RAISIN COOKIES
Very moist (don't cook them too long), very rich in flavor, yet somehow not too heavy. Grandma's recipe! Even people who don't like oatmeal raisin cookies do like these.
Provided by Lisa
Categories Desserts Cookies Spice Cookie Recipes
Time 1h15m
Yield 96
Number Of Ingredients 14
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.
Nutrition Facts : Calories 105.2 calories, Carbohydrate 14 g, Cholesterol 8 mg, Fat 4.9 g, Fiber 0.8 g, Protein 1.7 g, SaturatedFat 1.2 g, Sodium 49.5 mg, Sugar 6 g
OATMEAL RAISIN COOKIES
You've made oatmeal-raisin cookies before, so why try these? Because they're moist, chewy and loi aded with raisins - and they're better than any you've tried before! From Cuisine Magazine i don't remrmber been to long
Provided by Bev I Am
Categories Drop Cookies
Time 26m
Yield 36 cookies, 36 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°.
- Whisk dry ingredients; set aside.
- Combine wet ingredients with a hand mixer on low.
- To cream, increase speed to high and beat until fluffy and the color lightens.
- Stir the flour mixture into the creamed mixture until no flour is visible.
- (Over mixing develops the gluten, making a tough cookie.) Now add the oats and raisins; stir to incorporate.
- Fill a #40 cookie scoop and press against side of bowl, pulling up to level dough (to measure 2 tablespoons of dough).
- Drop 2-inches apart onto baking sheet sprayed with nonstick spray.
- Bake 11-13 minutes (on center rack), until golden, but still moist beneath cracks on top.
- Remove from oven; let cookies sit on baking sheet for 2 minutes before transferring to a wire rack to cool.
Nutrition Facts : Calories 188.6, Fat 6.4, SaturatedFat 3.5, Cholesterol 23.9, Sodium 117.1, Carbohydrate 30.3, Fiber 1.8, Sugar 15.1, Protein 3.5
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
" FLAKY" OATMEAL-RAISIN COOKIES
This recipe was submitted by my friend Joy Lavin-Jones, for the Cal Fish and Game, Wild and Wonderful Recipes II. The added crunchiness comes from the corn flakes.
Provided by Chef TraceyMae
Categories Drop Cookies
Time 35m
Yield 3 dozen, 12 serving(s)
Number Of Ingredients 13
Steps:
- In a large saucepan, combine brown sugar and butter. Cream until well blended.
- Stir in eggs and mix well.
- Combine baking soda, baking powder, salt and flour. Fold into sugar-butter mixture.
- Stir in vanilla, raisins, oats, corn flakes, coconut and walnuts. Blend well.
- Scoop out balls of cookie dough with an ice cream scoop or tablespoon onto cookie sheets.
- Flatten each scoop slightly with palm or glass.
- Bake at 350° for 13-15 minutes.
Nutrition Facts : Calories 636.8, Fat 30.9, SaturatedFat 17, Cholesterol 86.1, Sodium 377.2, Carbohydrate 86.8, Fiber 3.5, Sugar 50.9, Protein 7.8
EASY OATMEAL RAISIN COOKIES
Craft a classic, chewy batch of Easy Oatmeal Raisin Cookies! Instant pudding helps make these Easy Oatmeal Raisin Cookies extra soft and delicious.
Provided by My Food and Family
Categories Dairy
Time 27m
Yield 30 servings, 2 cookies each
Number Of Ingredients 10
Steps:
- Heat oven to 375°F.
- Combine oats, flour, dry pudding mix and baking soda. Beat butter and sugars in large bowl with mixer until light and fluffy. Blend in eggs and vanilla. Gradually add flour mixture, mixing well after each addition. Stir in raisins.
- Drop tablespoons of dough, 2 inches apart, onto baking sheets.
- Bake 9 to 11 min. or until edges are lightly browned. Cool on baking sheet 1 min. Remove to wire racks; cool completely.
Nutrition Facts : Calories 160, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 30 mg, Sodium 135 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
OATMEAL RAISIN COOKIES II
Fast cookie recipe to whip up. You can also substitute your favorite dried fruit for the raisins. Total preparation time is 20 minutes, does not include 15 minutes for a 'cooling down' period.
Provided by Valirie
Categories Desserts Cookies Oatmeal Cookie Recipes Oatmeal Raisin Cookie Recipes
Yield 12
Number Of Ingredients 10
Steps:
- Preheat your oven to 375 degrees F. Spray a large cookie sheet with non-stick spray.
- In a large bowl, with a mixer set on low speed, beat corn-oil spread and brown sugar until blended. Increase speed to high; beat until well combined, about 3 minutes. At low speed, add egg whites, egg, and vanilla; beat until smooth.
- With spoon, stir in flour, oats, raisins, baking powder, and salt until combined.
- Drop dough by heaping tablespoons, about 2 inches apart, on cookie sheet. Flatten dough into 3-inch circles. Bake cookies 16-18 minutes or until golden brown. With a pancake turner, remove cookies to wire racks to cool for 15 minutes. Store cookies in tightly covered container.
Nutrition Facts : Calories 276.5 calories, Carbohydrate 46.4 g, Cholesterol 16.6 mg, Fat 8.7 g, Fiber 1.7 g, Protein 4.4 g, SaturatedFat 1.6 g, Sodium 171.4 mg, Sugar 25.2 g
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