Big Fat Oatmeal Raisin Cookies Recipes

BIG CHEWY OATMEAL-RAISIN COOKIES

Steps:

• Adjust oven racks to low and middle positions.
• Heat oven to 350°F (175 C).
• Beat butter until creamy.
• Add sugars and beat until fluffy, about 3 minutes.
• Beat in eggs one at a time.
• Mix flour, salt, baking powder, and nutmeg together.
• Stir flour mixture into butter-sugar mixture.
• Stir in oats and optional raisins.
• Form dough into 16 2-inch balls, placing each onto one of two parchment paper-covered, large cookie sheets.
• Bake until cookie edges turn golden brown, 22 to 25 minutes.
• Slide cookies on parchment onto cooling rack.
• Let cool at least 30 minutes before serving.
• Comments: Do not over bake.
• The edges should be brown but the rest of the cookie should still be very light in color.
• Parchment makes for easy cookie removal and cleanup, but it's not a necessity.
• If you don't use parchment, let the cookies cool directly on the baking sheet for two minutes before transferring them to a cooling rack.

BIG & CHEWY OATMEAL-RAISIN COOKIES

Steps:

• Adjust the oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line two large baking sheets with parchment paper.
• Whisk the flour, salt, baking powder, and nutmeg together in a medium bowl; set aside.
• In a standing mixer fitted with the paddle attachment, beat the butter and sugars at medium speed until light and fluffy, about 2 minutes. Add the eggs, one at a time, and mix until combined, about 30 seconds.
• Decrease the speed to low and slowly add the dry ingredients until combined, about 30 seconds. Mix in the oats and raisins until just incorporated.
• Divide the dough into 18 portions, each a generous 2 tablespoons, and roll them between your hands into balls about 2 inches in diameter. Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart.
• Bake, switching and rotating the sheets halfway through the baking time, until the cookies turn golden brown around the edges, 22 to 25 minutes. Cool the cookies on the baking sheets for 2 minutes; using a wide metal spatula, transfer the cookies to a wire rack and cool to room temperature.

BIG FAT OATMEAL RAISIN COOKIES

Steps:

• In a small bowl mix flour, baking soda, cinnamon and salt.
• In a big bowl cream butter with sugar. Add egg and honey and beat well.
• Little by little add the flour mixture. Knead into a dough (should stick together well but still be a bit crumbly).
• Fold in oatmeal and raisins.
• Shape the dough into balls of desired size (I make these big and fat as stated above--> balls the size of an egg). Place on a paper-lined baking sheet and flatten lightly.
• Bake in the preheated oven at 180°C (~350°F) for 15-20 minutes (will vary according to size of your cookies).

GIANT OATMEAL-RAISIN COOKIES

Steps:

• Preheat oven to 350 degrees. Line two baking sheets with parchment; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugars on medium speed until pale and fluffy, about 2 minutes. Reduce speed to low. Beat in eggs, one at a time; add vanilla.
• In a medium bowl, whisk together flour, salt, cinnamon, baking soda, and baking powder. With mixer on low, gradually add flour mixture and beat until well combined. Beat in oats and raisins until just combined.
• Arrange 3/4-cup balls of dough on prepared baking sheets, about 3 inches apart. Use the palm of your hand to flatten into 4-inch rounds. Bake, rotating halfway through, until golden brown, about 16 minutes. Let cool on sheets 2 minutes, then transfer to a wire rack to cool completely.

BEST OATMEAL RAISIN COOKIES EVER

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Mix the flour, baking soda, salt, and cinnamon together in a large bowl.
• Beat the butter and sugar with an electric mixer in a large bowl until smooth. Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Mix in the flour mixture until just incorporated. Fold in the oats and raisins; mixing just enough to evenly combine. Drop spoonfuls of the dough 2 inches apart onto ungreased baking sheets.
• Bake in the preheated oven until golden brown, 10 to 12 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

VERY LOW FAT, DELICIOUS OATMEAL RAISIN COOKIES

Steps:

• In a medium bowl, combine the raisins, water, egg whites, and molasses.
• Stir until well mixed.
• Add the sugar, brown sugar, and vanilla.
• Stir to combine.
• In a small bowl, combine the flour, nonfat dry milk powder, baking powder, and cinnamon.
• Mix well.
• Slowly add the flour mixture to the raisin mixture.
• Stir in oats.
• On a baking sheet coated with nonstick cooking spray, drop batter by teaspoonfuls.
• Leave 2 inches between each cookie. They do spread a little bit.
• Bake at 350° for 8-10 minutes or until edges are light golden-brown (I baked mine for 7.5 minutes to keep them very chewy! Yum!).
• Remove cookies from oven when they are done.
• Place cookies on a wire rack to allow them to cool.
• Enjoy without guilt!

GRANDMA'S OATMEAL RAISIN COOKIES

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.

THIN AND CRISPY OATMEAL RAISIN COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Mix 1 cup plus 1 tablespoon flour, baking soda, baking powder, and salt in a bowl.
• Place cold butter in a microwave-safe bowl and heat until soft, but not melted, 20 to 30 seconds. Add brown sugar and white sugar; mix with a metal whisk or spoon for 45 seconds. Add egg, vanilla extract, cinnamon, and nutmeg. Mix for 20 seconds. Pour in dry ingredients and mix for 10 to 20 seconds. Fold in oats and raisins for 30 seconds.
• Roll cookie dough into small balls, about 1 1/2 inches in diameter. Space cookie balls 3 inches apart on the prepared baking sheets.
• Bake in the preheated oven until tops are golden brown and edges are crisp, 13 to 15 minutes.

CRAZY OATMEAL RAISIN COOKIES (BIG BATCH )

Steps:

• Mix the first four ingredients together using a whisk and then set aside in a separate Bowl.
• Cream together the ingredients five, six, seven, eight and nine any ingredients list now set aside.
• Last two ingredients on the ingredients list art of the start in last.
• Mixed together the Bulls of ingredients the wet ingredients and the dry ingredients in a stand mixer pour in the dry ingredients carefully.
• Stir in the oats and raisins last.
• Cook at 350 degrees for 11 to 13 minutes watch carefully do not over bake.

OATMEAL RAISIN COOKIES I

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.

JUMBO RAISIN COOKIES

Steps:

• Place water and raisins in a small saucepan, and bring to boil. Boil 3 to 4 minutes. Set aside to cool.
• Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
• Combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg; set aside.
• In a large bowl, cream together shortening and sugar. Beat in eggs and vanilla. Stir in raisins along with the liquid in which they were boiled. Blend in flour mixture, then mix in the walnuts. Drop by tablespoonfuls onto the prepared cookie sheets.
• Bake for 12 to 15 minutes in preheated oven, or until firm. Remove from cookie sheets to cool on wire racks.