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.
HONEY OATMEAL-RAISIN COOKIES
Recipe from Ellie Krieger in Food Network Magazine May 2010. They're described as "...soft, chewy and sweet but have about half of the sugars and saturated fat, fewer total carbs, and more protein and fiber than a traditional recipe..." I haven't made these yet -- just jotting down the recipe for the future.
Provided by NELady
Categories < 30 Mins
Time 27m
Yield 30 cookies, 30 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 350*F. Mist 2 baking sheets with cooking spray. Beat the butter, canola oil, honey, egg, almond butter and vanilla extract in a large bowl with a mixer until combined.
- In another bowl, whisk the dry milk, flour, baking soda, cinnamon and salt. Add the flour mixture to the butter mixture and stir to combine. Stir in the oats and raisins.
- Scoop tablespoonfuls of batter about 2 inches apart onto the prepared baking sheets. Bake until golden, about 12 minutes. Let the cookies cool 2 minutes on the baking sheets, then transfer tho a rack to cool completely. Store in a loosely covered container for up to 3 days.
HONEY OATMEAL RAISIN COOKIES
Make and share this Honey Oatmeal Raisin Cookies recipe from Food.com.
Provided by Sam 3
Categories Dessert
Time 27m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- Sour the milk by adding lemon juice until it curdles.
- In a bowl mix honey, shortening and egg. In another bowl mix flour, baking soda, salt and oatmeal. Slowly alternating between the dry ingredients and the milk, add to the honey mix. Add raisins.
- Drop by the teaspoonful onto greased cookie sheets. Bake at 375F for 12-15 minutes.
Nutrition Facts : Calories 153.4, Fat 5, SaturatedFat 1.3, Cholesterol 9.2, Sodium 80.4, Carbohydrate 26.3, Fiber 1, Sugar 15.3, Protein 2.3
BIG OATMEAL RAISIN CHEWS
Make and share this Big Oatmeal Raisin Chews recipe from Food.com.
Provided by Chef mariajane
Categories Drop Cookies
Time 15m
Yield 18 cookies
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F Butter 3 large nonstick baking sheets.
- Mix first 6 ingredients in medium bowl. Using electric mixer, beat butter and both sugars in large bowl until well blended, about 1 minute. Add eggs and vanilla; beat until well blended, about 1 minute. On low speed beat in dry ingredients just until blended (do not overbeat). Stir in raisins.
- Drop batter by 1/4 cupfuls onto prepared sheets, spacing evenly apart and forming 6 mounds per sheet. Bake until cookies are just pale golden brown, about 15 minutes. Cool cookies on sheets for 5 minutes. Using metal spatula, transfer cookies to racks and cool completely. Can be made up to 2 days ahead. Store in airtight container at room temperature.
Nutrition Facts : Calories 295.9, Fat 11.6, SaturatedFat 6.8, Cholesterol 50.6, Sodium 132.8, Carbohydrate 46, Fiber 1.8, Sugar 29.1, Protein 3.8
SOFT CHEWY RAISIN COOKIES
Make and share this Soft Chewy Raisin Cookies recipe from Food.com.
Provided by MizzNezz
Categories Drop Cookies
Time 32m
Yield 6 dozen
Number Of Ingredients 13
Steps:
- Put raisins and water in small saucepan.
- Bring to a boil, cook on low 4 min, set aside.
- Cream shortning, gradually add sugar.
- Add eggs and vanilla.
- Mix dry ing.
- Gradually add to creamed mixture.
- Blend well.
- Stir in nuts and raisins with juice.
- Drop by teaspoons on greased sheets.
- Bake at 350F degrees for 12 minutes.
MRS. FIELDS CHEWY RAISIN COOKIES
I just made these and they are so yummy! I did only use 1 cup of raisins and added 1/4 cup more of oats. I also used raisinets, instead of plain raisins, Awesome! Try them you won't be disappointed. I am leaving the baking time to the original, but mine baked up perfect in 13 minutes, it might be due to my elevation, I don't know.
Provided by children from A to Z
Categories Drop Cookies
Time 35m
Yield 24-36 cookies
Number Of Ingredients 12
Steps:
- Preheat oven to 325°.
- Whisk flour, soda, salt and oats together.
- In large mixing bowl blend sugars. Add butter to form a grainy paste.
- Scrape sides and add honey, vanilla and eggs.
- Mix at medium speed until light.
- Add flour mixture, raisins and nuts. Blend together.
- Drop by rounded tablespoon on ungreased cookie sheets.
- Bake about 18-20 minutes until they're pale golden.
- Remove immediately to cool flat surface to cool.
RAISIN HONEY CHEWS
These cookies are soft and moist. They are my family's favorite cookie.
Provided by Shari Norvell
Categories Raisin Cookies
Yield 18
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
- Cream together shortening, sugar, honey, egg, and orange peel. Stir in flour, baking soda, salt, and oats; beat well. Stir in raisins. Drop by tablespoons onto cookie sheet.
- Bake for 8 to 10 minutes, or until evenly browned. Remove to wire racks to cool.
Nutrition Facts : Calories 230.2 calories, Carbohydrate 35.2 g, Cholesterol 10.3 mg, Fat 9.5 g, Fiber 1.5 g, Protein 2.7 g, SaturatedFat 2.3 g, Sodium 140.4 mg, Sugar 21 g
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