Chewy Oatmeal Raisin Pecan Cookies Recipes

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HEALTHY CHEWY OATMEAL, RAISIN, PECAN COOKIES



Healthy Chewy Oatmeal, Raisin, Pecan Cookies image

This is a healthy low-calorie version of my original recipe. This recipe uses lower calorie ingredients such as Splenda Sweetener, Splenda Brown Sugar, and wheat flower. These cookies are plump, chewy, and full of crunchy pecans and raisins. The honey really sets if off with a unique taste. Once you make these cookies with the honey in them, you will never want to make oatmeal cookies without honey ever again! And it can be easily altered to your liking by changing the add-ins from raisins & pecans, to just about anything you want (walnuts, dates, dried cranberries, etc).

Provided by AZFoodie

Categories     Drop Cookies

Time 27m

Yield 36 Cookies, 36 serving(s)

Number Of Ingredients 15

1 1/2 cups white flour
1/2 cup wheat flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, room temperature
1/3 cup Splenda granular
1/2 cup Splenda brown sugar blend
1/3 cup honey
2 large eggs
1 tablespoon vanilla extract
3 cups old fashioned oats
1 cup raisins or 1 cup dried cranberries
1 cup pecans, chopped or 1 cup walnuts

Steps:

  • Preheat oven to 350°F Line 2 baking sheets with parchment paper, or almunim foil (butter foil).
  • OPTIONAL: Soak 1 cup of rasins overnight in water to make them nice and plump.
  • In a small bowl, mix the flour, baking powder, cinnamon, baking soda, and salt with a fork.
  • In a seperate large bowl, beat the butter and both sugars in with an electric mixer until fluffy. Then beat in honey, eggs, and vanilla.
  • Gradually add the flour mixture to the large bowl while beating on low.
  • Stir in oats, raisins, and pecans.
  • Drop batter by large tablespoonfuls onto prepared sheets, spacing mounds 2 inches apart. Flatten mounds only slightly if you want a fat, chewy cookie; or flatten mounds more if you want a thinner cookie.
  • Bake cookies until the tops start to turn golden brown, about 11-12 minutes.
  • Cool for 3-5 minutes on cookie sheets, then move cookies to a cooling rack.
  • Store cookies in an airtight container to keep them nice and moist.

Nutrition Facts : Calories 153.5, Fat 8.1, SaturatedFat 3.6, Cholesterol 23.9, Sodium 66, Carbohydrate 18.7, Fiber 1.5, Sugar 6.5, Protein 2.5

OATMEAL BROWN SUGAR COOKIES WITH RAISINS & PECANS



Oatmeal Brown Sugar Cookies with Raisins & Pecans image

Crispy on the outside and chewy on the inside, these are the end-all-be-all oatmeal cookies.

Provided by Jennifer Segal

Categories     Desserts

Time 45m

Yield Makes about 32 cookies

Number Of Ingredients 11

1 cup old-fashioned rolled oats (do not use quick cooking or instant oats)
1 cup all-purpose flour, spooned into measuring cup and leveled-off
½ teaspoon baking powder
⅛ teaspoon baking soda
½ teaspoon salt
1 stick (½ cup) unsalted butter, softened but still cool
1 cup packed dark brown sugar
1 large egg
¾ teaspoon vanilla extract
¾ cup coarsely chopped pecans
¾ cup raisins or currants

Steps:

  • Position two racks in the middle of the oven and preheat to 350°F. Line two baking sheets with parchment paper.
  • In a medium bowl, whisk together the oats, flour, baking powder, baking soda and salt.
  • In the bowl of an electric mixer, beat together the butter and brown sugar on medium speed until creamy, about 3 minutes. Scrape down the sides of the bowl with a rubber spatula, then add the egg and vanilla and beat again until smooth, about 30 seconds.
  • Add the flour and oatmeal mixture and mix on low speed until just combined; add the pecans and raisins and mix again until just combined. Do not over-mix.
  • Drop the dough into 1½-tablespoon mounds about 2 inches apart onto the prepared baking sheets. Bake for 11 to 13 minutes, rotating the pans from top to bottom and front to back halfway through, or until the edges are slightly golden but the centers are still pale. Let the cookies cool on the baking sheets for a few minutes, then either slide the papers off the pans onto cooling racks or transfer the cookies with a spatula. Once cool, store the cookies in an air-tight container.
  • Note: The recipe can easily be doubled, but keep in mind that oatmeal cookies are best enjoyed fresh on the day they are baked.
  • Freezer-Friendly Instructions: The Cookie Dough can be Frozen for up to 3 Months: Scoop the dough into balls, let set on a baking sheet in the freezer, then place in a sealable bag and press out as much air as possible. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer in the oven.) To Freeze After Baking: Let the cookies cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the cookies from the container and let them come to room temperature.

Nutrition Facts : ServingSize 1 cookie, Calories 105, Fat 5 g, Carbohydrate 15 g, Protein 1 g, SaturatedFat 2 g, Sugar 9 g, Fiber 1 g, Sodium 13 mg, Cholesterol 52 mg

CHEWY OATMEAL RAISIN COOKIES



Chewy Oatmeal Raisin Cookies image

A little bit of apple butter adds moisture, flavor and sweetness to these cakey cookies and acts as a butter substitute.

Provided by Food Network Kitchen

Categories     dessert

Time 1h40m

Yield 2 dozen

Number Of Ingredients 13

Boiling water
1/2 cup raisins
1 cup whole-wheat pastry flour, spooned and leveled
1/2 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1/4 cup apple butter
3 tablespoons unsalted butter, softened
1/2 cup light brown sugar
1 large egg
1 teaspoon pure vanilla extract
3/4 cup rolled oats (not quick-cooking)

Steps:

  • 1. In a small bowl, add the raisins and cover with boiling water. Let stand 5 minutes. Once plumped, drain the raisins and set aside to cool completely.
  • 2. Preheat the oven to 350 degrees F, and arrange racks in the lower and upper thirds.
  • 3. Whisk together the flour, cinnamon, baking powder, baking soda and salt in a medium bowl.
  • 4. In the bowl of an electric mixer, beat the apple butter, butter and sugar until light and fluffy. Beat in the egg and vanilla until combined. With the mixer on low speed, gradually add the flour mixture until just combined; stir in the oats and raisins.
  • 5. Using a rounded tablespoon, drop the cookies onto parchment-lined baking sheets about 2 inches apart (12 per sheet). Bake until the cookies are no longer wet-looking in the center, 14 to 16 minutes, rotating pans halfway through. Transfer to a wire rack to cool completely.

Nutrition Facts : Calories 232 calorie, Fat 9 grams, SaturatedFat 5 grams, Cholesterol 38 milligrams, Sodium 127 milligrams, Carbohydrate 37 grams, Fiber 1.5 grams, Protein 3 grams, Sugar 22 grams

CHEWY RAISIN OATMEAL COOKIES



Chewy Raisin Oatmeal Cookies image

"The first time I made these sweet chewy cookies, I didn't tell my family they were low in fat," says Julie Hauser of Sheridan, California. "Their reaction when they found out? 'No way!'"

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 44 cookies.

Number Of Ingredients 12

1 cup raisins
1/4 cup water
3 egg whites
1 tablespoon molasses
1 cup sugar
1 cup packed brown sugar
1-1/2 teaspoons vanilla extract
1 cup all-purpose flour
1/2 cup nonfat dry milk powder
1-1/2 teaspoons baking powder
1-1/2 teaspoons ground cinnamon
2-1/2 cups quick-cooking oats

Steps:

  • In a food processor, combine the raisins, water, egg whites and molasses. Cover and process for 10-15 seconds or until the raisins are finely chopped. , Transfer to a large bowl. Beat in sugars and vanilla. Combine the flour, milk powder, baking powder and cinnamon; gradually add to raisin mixture and mix well. Stir in oats. , Drop by tablespoonfuls 2 in. apart onto baking sheets coated with cooking spray. , Bake at 350° for 8-10 minutes or until edges are golden brown. Remove to wire racks to cool.

Nutrition Facts : Calories 77 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 24mg sodium, Carbohydrate 18g carbohydrate, Fiber 1g fiber), Protein 1g protein.

CRISPY-CHEWY OATMEAL RAISIN COOKIES



Crispy-Chewy Oatmeal Raisin Cookies image

Keep these crisp-yet-chewy cookies on hand for an after-school treat.

Provided by SPLENDA® Sweeteners

Categories     Trusted Brands: Recipes and Tips     SPLENDA®

Time 25m

Yield 36

Number Of Ingredients 10

1 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 cup butter, softened
1 cup SPLENDA® Sugar Blend
2 large eggs
1 tablespoon molasses
1 ½ teaspoons vanilla extract
3 cups old-fashioned oatmeal, uncooked
1 cup raisins

Steps:

  • Preheat oven to 350 degrees F.
  • Stir together flour, soda, and cinnamon. Set aside.
  • Beat butter and SPLENDA® Sugar Blend at medium speed with an electric mixer until fluffy. Add eggs, molasses and vanilla, beating until blended. Gradually add flour mixture, beating at low speed until blended.
  • Stir in oats and raisins.
  • Drop dough by rounded tablespoons onto lightly greased baking sheets.
  • Bake 10 to 12 minutes or until lightly browned. Cool slightly on baking sheets. Remove to wire racks; cool completely.

Nutrition Facts : Calories 136.4 calories, Carbohydrate 18 g, Cholesterol 23.9 mg, Fat 5.9 g, Fiber 1 g, Protein 2 g, SaturatedFat 3.4 g, Sodium 76.4 mg, Sugar 8.5 g

CHEWY OATMEAL RAISIN COOKIES



Chewy Oatmeal Raisin Cookies image

Sometimes there's nothing better than a good old-fashioned oatmeal-raisin cookie.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 30m

Yield Makes 24

Number Of Ingredients 10

1 1/2 cups old-fashioned rolled oats (not quick-cooking)
1/2 cup all-purpose flour, (spooned and leveled)
1/2 cup raisins
1/2 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons unsalted butter, room temperature
1/2 cup packed dark-brown sugar
1/4 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract

Steps:

  • Preheat oven to 350 degrees. In a medium bowl, whisk together oats, flour, raisins, baking soda, and salt; set aside. Using an electric mixer, beat butter and sugars until light and fluffy, scraping down bowl as necessary. Add egg and vanilla; beat until combined. Gradually add oat mixture; beat just until combined.
  • Drop dough by rounded tablespoonfuls, 2 inches apart, onto two baking sheets. Bake until cookies are golden brown but still soft, 12 to 16 minutes, rotating sheets halfway through. Cool 5 minutes on sheets; transfer cookies to a wire rack to cool completely.

Nutrition Facts : Calories 94 g, Fat 3 g, Protein 2 g

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