Auntie Ems Oatmeal Raisin Cookie Recipes
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
OATMEAL-RAISIN COOKIES
Mmm! Make rich buttery, brown sugar and oat cookies with a hint of cinnamon and a bunch of juicy raisins.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 40m
Yield 36
Number Of Ingredients 13
Steps:
- Heat oven to 375°F. In large bowl, beat all ingredients except oats, flour and raisins with electric mixer on medium speed, or mix with spoon. Stir in oats, flour and raisins.
- On ungreased cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart.
- Bake 9 to 11 minutes or until light brown. Immediately remove from cookie sheet to cooling rack.
Nutrition Facts : Calories 120, Carbohydrate 15 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie, Sodium 100 mg, Sugar 8 g, TransFat 1/2 g
AUNTIE EM'S KITCHEN OATMEAL RAISIN COOKIES
These delicious oatmeal cookies have crisp outer edges and wonderfully chewy centers. The recipe is from chef Michelle Risucci of "Auntie Em's Kitchen" in Eagle Rock and was printed in the LA Times (Feb. 25, 2009 ). These make very large cookies. If you make smaller cookies, be sure to watch the baking time.
Provided by blucoat
Categories Drop Cookies
Time 37m
Yield 24 very large cookies
Number Of Ingredients 14
Steps:
- Heat the oven to 350 degrees.
- In a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, cream together the butter and sugars until light and fluffy. With the mixer running, add the eggs, one at a time, until each is incorporated. Stir in the vanilla extract.
- In a medium bowl, mix together the oats, flour, wheat germ, baking soda, baking powder, cinnamon and salt.
- With the mixer on low speed, gradually add the dry ingredients until just combined. Gently fold in the raisins.
- Line several baking sheets with parchment paper. Scoop one-fourth cup dough for each cookie and slightly flatten them, leaving 2 inches between each cookie (they will spread). Slightly flatten the top of each cookie and bake one tray at a time, on the center rack, for consistent baking and coloring. The cookies will be done when set and lightly colored and the edges are slightly browned, 12 to 15 minutes.
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
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