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
BLUE RIBBON OATMEAL RAISIN COOKIES
This award winning Oatmeal Raisin Cookie Recipe is made from ingredients stored in a mason jar in food storage and has a 3 year shelf life. The recipe not only won the blue ribbon at the state fair but also won the C & H Sugar award.
Provided by Stacy Nelson
Categories Cookies
Time 20m
Number Of Ingredients 12
Steps:
- 1. Prepare the Recipe in a Jar: In the bottom of a wide mouth quart canning jar place oatmeal and flour
- 2. In a bowl mix sugars, powdered egg, baking soda, baking powder, salt and powdered vanilla. Stir ingredients and place in a small sandwich baggie (use a baggie without a ziplock closure). Twist the baggie tight and place baggie of ingredients into the jar.
- 3. Place raisins in a small sandwich baggie. Twist the baggie tight and place baggie of ingredients into the jar.
- 4. Clean the glass rim of the jar. Seal the jar with a FoodSaver or use an Oxygen Absorber to remove the oxygen from the jar. Place the metal lid on the jar and the metal band. For detailed instructions visit this webpage: http://homemakingdivas.com/mealinjar_intro/. Printable tags for the jars are available. http://homemakingdivas.com/oatmeal_in_jar/
- 5. To make the cookies: Open the jar and remove baggies. Discard the oxygen absorber. Place the baggie of the sugar mixture in a mixing bowl and add 1/2 cup shortening and 1/4 cup water. Mix until creamy. Add the flour/oatmeal ingredients and the baggie of raisins and mix. Note: If the raisins start to get a little bit hard soak them in 1/2 cup of hot water for 5-10 minutes. Drain the water off the raisins before adding them to the cookie
- 6. Preheat oven 350 Degrees. Drop cookie dough from spoon on cookie sheet. Bake 11-13 minutes until lightly brown on the bottom of the cookie.
SOFT OATMEAL COOKIES
These oatmeal cookies are very moist with a good flavor. Add a cup of raisins or nuts if you desire.
Provided by BITTERSWEET1
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 2h
Yield 24
Number Of Ingredients 10
Steps:
- In a medium bowl, cream together butter, white sugar, and brown sugar. Beat in eggs one at a time, then stir in vanilla. Combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats. Cover, and chill dough for at least one hour.
- Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets. Flatten each cookie with a large fork dipped in sugar.
- Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 218 calories, Carbohydrate 32.3 g, Cholesterol 35.8 mg, Fat 8.8 g, Fiber 1.4 g, Protein 3 g, SaturatedFat 5.1 g, Sodium 213.1 mg, Sugar 17.4 g
OATMEAL DROP COOKIES
My grandmother made this for us when I was very young. Back to the basics. No fancy ingredients, and it turns out great. She got this recipe from her mother, my great grandmother and I got it from her. My great grandmother lived to be 102 & 1/2 years old. This was one of her favorite treats that she ate often. It also brings back good memories just to make this recipe. Four generations still enjoy this.
Provided by Concert Lady
Categories Dessert
Time 30m
Yield 24 cookies
Number Of Ingredients 7
Steps:
- In medium pot mix margarine, sugar, cocoa and milk.
- Boil 1 minute (start timing when it starts to bubble).
- Remove from burner and add peanut butter, vanilla and oatmeal. Stir until thick.
- Drop by spoon onto a greased cookie sheet or wax paper.
- Let cool. Be ready to munch.
Nutrition Facts : Calories 103.6, Fat 3.2, SaturatedFat 0.7, Cholesterol 0.7, Sodium 31.1, Carbohydrate 17.7, Fiber 0.8, Sugar 12.7, Protein 1.6
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