Big Oatmeal Raisin Chews Recipes

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CHEWY OATMEAL-RAISIN COOKIES



Chewy Oatmeal-Raisin Cookies image

Provided by Food Network Kitchen

Time 40m

Yield 1 dozen cookies

Number Of Ingredients 11

1 1/4 cups rolled oats
3/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon salt
1 stick unsalted butter, softened
3/4 cup sugar
2 tablespoons molasses
1 large egg
1 teaspoon vanilla extract
1 cup raisins

Steps:

  • Combine the oats, flour, cinnamon, baking powder and salt in a large bowl. Beat the butter, sugar and molasses in a large bowl with a mixer on medium-high speed until fluffy, about 5 minutes. Beat in the egg and vanilla until smooth, about 2 more minutes. Reduce the mixer speed to low, add the flour mixture and beat until combined. Stir in the raisins by hand. For the best flavor and texture, cover the dough and chill at least 4 hours, or overnight.
  • Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Form the dough into 12 balls, about 2 tablespoonfuls each, and arrange 3 inches apart on the prepared baking sheets. Flatten with the back of a fork. Bake until the cookies are golden, 15 to 17 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.

GIANT OATMEAL-RAISIN COOKIES



Giant Oatmeal-Raisin Cookies image

Everyone will adore this outsize version of the classic treat. Each crisp-chewy cookie is spiced with cinnamon and studded with dark, golden, and Monukka raisins.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 8

Number Of Ingredients 12

1 cup (2 sticks) unsalted butter, room temperature
3/4 cup granulated sugar
3/4 cup packed light-brown sugar
2 large eggs, room temperature
1 tablespoon pure vanilla extract
2 cups unbleached all-purpose flour
1 1/2 teaspoons kosher salt
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
2 cups old-fashioned rolled oats
3 cups raisins, preferably a mixture of dark, golden, and Monukka

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.

BIG & CHEWY OATMEAL-RAISIN COOKIES



Big & Chewy Oatmeal-Raisin Cookies image

If you prefer a less sweet cookie, you can reduce the granulated sugar to 3/4 cup, but you will lose some crispness. Do not over bake these cookies. The edges should be brown, but the rest of the cookie should be light in color.

Provided by BeckyGInAZ

Categories     Dessert

Time 37m

Yield 18 Large Cookies, 18 serving(s)

Number Of Ingredients 10

1 1/2 cups unbleached all-purpose flour
1/2 teaspoon table salt
1/2 teaspoon baking powder
1/4 teaspoon nutmeg, freshly grated
16 tablespoons unsalted butter, softened
1 cup light brown sugar, packed
1 cup granulated sugar (see note)
2 large eggs
3 cups old fashioned oats
1 1/2 cups raisins

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.

GRANDMA'S OATMEAL RAISIN COOKIES



Grandma's Oatmeal Raisin Cookies image

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

2 cups shortening
2 cups brown sugar
½ cup white sugar
4 eggs
2 teaspoons vanilla extract
4 cups all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground cloves
6 cups rolled oats
1 cup milk
2 cups raisins

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

BIG OATMEAL RAISIN CHEWS



Big Oatmeal Raisin Chews image

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

2 1/4 cups old fashioned oats (do not use instant or quick oats)
1 1/2 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground allspice
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, room temperature
1 cup granulated sugar
1 cup dark brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
1 1/4 cups raisins

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

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