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
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.
CLASSIC RAISIN OATMEAL COOKIES
Make and share this Classic Raisin Oatmeal Cookies recipe from Food.com.
Provided by queenbeatrice
Categories Drop Cookies
Time 25m
Yield 3 dozen, 36 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Combine butter, brown sugar, sugar, milk, egg and vanilla; beat until light and fluffy.
- Whisk together flour, cinnamon, baking soda and salt.
- Add to butter mixture; stir well. Add oats, walnuts and raisins. Drop by teaspoonfuls onto parchment paper lined baking sheet. Bake in upper third of oven for 12 to 15 minutes.
OLD-FASHIONED OATMEAL RAISIN COOKIES
I've been making these cookies for nearly 30 years. The flavor is delicious and they are always well appreciated. This is an all-time favorite with my family. -Nancy Horton, Greenbrier, Tennessee
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 7 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, beat oil and brown sugar until blended. Beat in eggs, then milk. Combine cake mix and oats; gradually add to brown sugar mixture and mix well. Fold in raisins and pecans., Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° until golden brown, 10-12 minutes. Cool for 1 minute before removing to wire racks.
Nutrition Facts : Calories 79 calories, Fat 4g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 50mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 1g fiber), Protein 1g protein.
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
AMERICAN KITCHEN CLASSIC OATMEAL RAISIN COOKIES
The oatmeal raisin cookie has an international origin. Oatmeal cookies are the descendants of oat cakes made by the Scots and the British. Oat cakes first appeared when the Scottish began harvesting oats as far back as 1,000 B.C. History records that raisins and nuts had been added to the cakes since the Middle Ages. The first recorded oatmeal raisin cookie recipe was written by Fannie Farmer in 1896. Billed as a "health food," the cookies quickly became popular, and by early 1900's a recipe for the delicious treats appeared on every container of Quaker Oats.
Provided by Member 610488
Categories Drop Cookies
Time 42m
Yield 32 cookies
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F. Grease 3 baking sheets. Combine flour, baking powder and salt in a medium bowl.
- Place the brown sugar and butter in a large bowl. Beat with an electric mixer set on high speed until light and fluffy.
- Beat in the eggs and vanilla until smooth.
- Gradually stir in the flour mixture with a wooden spoon until thoroughly combined. Stir in the oats and raisins until blended.
- Drop the dough by rounded spoonfuls 1 1/2 inches apart on the prepared baking sheets.
- Flatten the dough slightly with a fork. Bake until golden brown, about 12 minutes.
- Cool on the baking sheets for 2 minutes, then transfer to wire racks.
- Serve warm or at room temperature. Once baked, cookies will keep for 4-5 days in an airtight container.
Nutrition Facts : Calories 118.5, Fat 4.9, SaturatedFat 2.9, Cholesterol 23.1, Sodium 74.7, Carbohydrate 17.4, Fiber 0.7, Sugar 9.4, Protein 1.7
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
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