Raisin And Choc Chip Oat Biscuits Cookies Recipes

Steps:

• Preheat the oven to 375 degrees F.
• Spread the coconut on a rimmed baking sheet and toast, stirring occasionally, until golden brown, about 5 minutes; set aside to cool.
• Meanwhile, whisk together the flour, baking soda, cinnamon, salt and nutmeg in a medium bowl.
• Beat the butter, brown sugar and granulated sugar in a large bowl using an electric mixer 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, peanuts, raisins, chocolate chips and toasted coconut.
• Drop the dough by heaping tablespoons onto ungreased baking sheets. Bake, rotating the baking sheets halfway through, until golden brown, about 12 minutes. Cool the cookies on the baking sheets for 3 to 5 minutes and then transfer to wire racks to cool completely.

Steps:

• Preheat oven to 375 degrees. In a medium bowl, whisk together flour, baking soda, and salt; set aside. With an electric mixer, cream butter andsugars until light and fluffy.
• Add eggs and vanilla; beat until combined, scraping down sides of bowl as needed. Add flour mixture;beat until just combined. Add oats, raisins, and chocolate chips; beat until just combined.
• Drop 32 heaping tablespoons of batter, about 1 1/2 inches apart, onto baking sheets. Bake, rotating sheets halfway through, until cookies have spread and are golden brown and soft to the touch, 10 to 12 minutes. Cool 5 minutes on sheets; transferto a wire rack to cool completely.

Steps:

• Heat oven to 350 degrees. Beat together butter and sugars until creamy. Add eggs and vanilla; Beat well. Add combined flour, baking soda, cinnemon and salt; mix well. Stir in oats and raisins, mix well. Add chocolate chips and mix together. Drop by rounded tablespoons onto ungreased cookie sheets. Bake 10-12 minutes or until golden brown. Cool 1 minute on cookie sheet; remove to wire rack. (About 3-4 dozen, depending on size of cookies).
• Nutritional Score per serving (1 cookie):.
• 115 calories.
• 4.3 grams fat / 1 gram saturated fat.
• 2.5 grams fiber.

Steps:

• Beat butter or margarine, sugars and vanilla until light and fluffy. Add flour and salt, mix well.
• Dissolve baking soda in boiling water and add to mixture. Stir in rolled oats, raisins and chocolate chips.
• Drop by teaspoonful onto ungreased cookie sheet. Bake at 350 degrees F (175 degrees C) for 10-12 minutes. Don't over cook. (There are no eggs in this recipe, I didn't forget to type it down).

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats, walnuts, and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets.
• Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Steps:

• Cream the butter and the sugars, then add the eggs, vanilla and butterscotch extract.
• Sift the baking soda, salt, cinnamon and flour together, then add in batches to the wet ingredients until mixed.
• Add oatmeal, raisins, chips and pecan, if desired.
• Drop by teaspoonfuls onto a lightly greased or parchment-lined cookie sheet.
• Bake at 350° for 8-12 minutes or until golden brown.

Steps:

• Preheat oven to 350.
• Cream sugars and smart balance together till creamy.
• Add eggs and vanilla beat in well.
• Combine flour, baking soda, cinnamon, salt and mix well into the cream mixture.
• Stir in oats,chips and raisins.
• Place by rounded tablespoonfuls on to an ungreased cookie sheet pans.
• Bake 9-12 minutes.
• Cool on cookie sheet for a minute then remove and place on wire rack and cool.

Steps:

• Preheat oven to 180°C.
• Line 2 baking trays with non-stick baking paper.
• Place the raisins in a saucepan and cover with cold water. Place over low heat and cook stirring for 2-3 minutes or until just heated through. Set aside for 5 minutes to cool. Drain.
• Meanwhile, use an electric beater to beat together the butter and combined sugars in a bowl until pale and creamy.
• Beat in the egg, vanilla and cinnamon.
• Stir in the flour, bicarb soda and baking powder until combined.
• Add the raisins, oats and choc bits and combine.
• Spoon 1 tablespoonful quantities of mixture onto the lined trays, ollowing room for spreading.
• Bake in oven for 12-15 minutes or for a crisper finish bake for 15-18 minutes or until golden brown.
• Transfer to a wire rack to cool.

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine dry ingredients; gradually add to the creamed mixture and mix well. Stir in chocolate chips, nuts, raisins and coconut., Drop by heaping tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 12-14 minutes or until golden brown. Remove to wire racks to cool.

Steps:

• Preheat oven to 300 degrees F.
• Cream sugars and butter in a large bowl.
• Add eggs and vanilla, mixing at medium speed until smooth.
• In a separate bowl, combine flour and baking powder.
• Add flour mixture to sugar mixture.
• Fold in raisins and chocolate chips.
• Drop by rounded spoonfuls onto ungreased cookie sheets.
• Bake 22- 24 minutes.
• Transfer immediately to cool, flat surface.

Steps:

• Place raisins in a bowl. Cover with boiling water; let stand for 5 minutes. Drain well and set aside. , In a large bowl, cream butter and sugars until light and fluffy. Beat in mayonnaise and vanilla. Combine the flour, salt and baking soda; gradually add to the creamed mixture and mix well. Stir in the chocolate chips, walnuts and raisins. , Drop by level tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 9-11 minutes or until golden brown. Remove to wire racks to cool.