CHOCOLATE OATMEAL RAISIN COOKIES
If you prefer a crispier texture, bake the cookies at 350 degrees for 16 to 20 minutes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 40m
Yield Makes 32
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. In a medium bowl, whisk together flour, baking soda, and salt; set aside. With an electric mixer, cream butter andsugars until light and fluffy.
- Add eggs and vanilla; beat until combined, scraping down sides of bowl as needed. Add flour mixture;beat until just combined. Add oats, raisins, and chocolate chips; beat until just combined.
- Drop 32 heaping tablespoons of batter, about 1 1/2 inches apart, onto baking sheets. Bake, rotating sheets halfway through, until cookies have spread and are golden brown and soft to the touch, 10 to 12 minutes. Cool 5 minutes on sheets; transferto a wire rack to cool completely.
OATMEAL COOKIES WITH CHOCOLATE CHUNKS AND RAISINS
The oatmeal-raisin cookie takes on chocolate chunks for a treat that has it all.
Provided by Food Network Kitchen
Time 1h35m
Yield about 2 dozen cookies
Number Of Ingredients 12
Steps:
- Line 2 baking sheets with parchment paper.
- Beat the butter, brown sugar and granulated sugar with an electric mixer in a large bowl until fluffy. Add the vanilla and egg and beat to combine.
- Whisk together the flour, oats, baking soda, cinnamon and salt in a medium bowl. Add the flour mixture to the butter mixture and beat until just combined. Stir in the chocolate chunks and raisins.
- Scoop slightly mounded tablespoons of the dough and roll into balls. Arrange about 2 inches apart on the prepared baking sheets and refrigerate for 30 minutes.
- Meanwhile, position oven racks in the top and bottom thirds of the oven and preheat the oven to 350 degrees F.
- Bake until the cookies are set and golden on the bottom, 12 to 15 minutes. Let cool on the baking sheets for 10 minutes, then transfer to wire racks to cool completely.
CHOCOLATE OATMEAL RAISIN COOKIES
Provided by Sandra Lee
Categories dessert
Time 35m
Yield 30 (3-inch) cookies
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F.
- Lightly coat baking sheets with cooking spray or line with parchment.
- In a large mixing bowl, combine all ingredients with a wooden spoon.
- Drop by heaping tablespoons onto prepared baking sheets. Bake until set, about 17 to 20 minutes.
- Remove from oven and cool on baking sheet for 5 minutes before transferring to cooling racks.
DARK CHOCOLATE RAISINET OATMEAL COOKIES
Chocolate chips + oatmeal cookies are good. Raisins + oatmeal cookies are good. So I thought, how about chocolate-covered raisins in oatmeal cookies? Also good, as it turns out. Really good. Especially when you use the dark chocolate Raisinets, but regular Raisinets do just fine.
Provided by Kare for Kitchen Treaty
Time 18m
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees Fahrenheit.
- In the large bowl of a stand mixer afixed with the beater attachment or in a large bowl using a hand mixer, beat the butter, brown sugar and granulated sugar together until fluffy, about two to three minutes.
- Add the eggs one at a time, beating well after each addition.
- Add the vanilla and mix well.
- Place a sifter over the bowl and sift in the flour, baking soda, and salt. Add the oats. Mix until blended.
- Stir in the Raisinets.
- Place in rounded tablespoonfuls on an ungreased cookie sheet.
- Bake for about 8 minutes, until they look set and the edges begin to look golden.
- Remove from oven and let cool for about five minutes, then transfer to a wire rack to cool the rest of the way.
CHOCOLATE-RAISIN OATMEAL COOKIES
This recipe for deliciously chewy cookies comes from Martha Lively of Wilton, Maine.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 40m
Yield Makes 32
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. In a medium bowl, whisk together flour, baking soda, and salt; set aside. With an electric mixer, cream butter and sugars until light and fluffy.
- Add eggs and vanilla; beat until combined, scraping down sides of bowl as needed. Add flour mixture; beat until just combined. Add oats, raisins, and chocolate chips; beat until just combined.
- Drop 32 heaping tablespoons of batter, about 1 1/2 inches apart, onto baking sheets. Bake, rotating sheets halfway through, until cookies have spread and are golden brown and soft to the touch, 10 to 12 minutes. Cool 5 minutes on sheets; transfer to a wire rack to cool completely.
DYNAMITE OATMEAL CHOCOLATE CHIP RAISIN COOKIES
Make and share this Dynamite Oatmeal Chocolate Chip Raisin Cookies recipe from Food.com.
Provided by HELEN PEAGRAM
Categories Drop Cookies
Time 8m
Yield 30 Cookies
Number Of Ingredients 14
Steps:
- Cream the butter and the sugars, then add the eggs, vanilla and butterscotch extract.
- Sift the baking soda, salt, cinnamon and flour together, then add in batches to the wet ingredients until mixed.
- Add oatmeal, raisins, chips and pecan, if desired.
- Drop by teaspoonfuls onto a lightly greased or parchment-lined cookie sheet.
- Bake at 350° for 8-12 minutes or until golden brown.
Nutrition Facts : Calories 202.7, Fat 9.2, SaturatedFat 5.5, Cholesterol 23.3, Sodium 60.9, Carbohydrate 30.1, Fiber 1.3, Sugar 21.5, Protein 2.1
CHOCOLATE-COVERED RAISIN OATMEAL COOKIES
These cookies are different from your regular raisin oatmeal cookies! These are made with chocolate covered raisins!! I made these today to go on this years cookie trays.
Provided by my3beachbabes
Categories Dessert
Time 40m
Yield 36 cookies
Number Of Ingredients 12
Steps:
- For oat flour: Put 1 cup rolled oats in food processor or blender. Cover and blend or process until oats turn into a powder. Transfer powder to a small bowl. If using a blender do 1/2 cup of the oats at a time. Set aside.
- Beat butter and shortening in a large mixing bowl with on electric mixer on medium to high speed for 30 seconds. Add granulated sugar, brown sugar and baking soda; beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla. Beat in oat flour and all purpose flour. Stir in the 1 cup rolled oats, walnuts and chocolate-covered raisins.
- Drop dough by the well-rounded teaspoonful 2 inches apart on an ungreased cookie sheet. Bake in a 350' oven for 8-10 minutes or until the edges are lightly browned. Transfer to wire racks and cool.
Nutrition Facts : Calories 120.6, Fat 6.3, SaturatedFat 1.9, Cholesterol 14.8, Sodium 55.6, Carbohydrate 14.8, Fiber 0.8, Sugar 8.8, Protein 1.8
OATMEAL-RAISIN COOKIE FUDGE
This white chocolate-based fudge is reminiscent of an oatmeal raisin cookie, with hints of spice, toasted oats, walnuts, and of course, plump raisins. Be prepared for an upper body workout! This fudge is quite thick to mix after adding in the white chocolate chips and additional ingredients! It helps to have all your ingredients measured out before starting, so you can work quickly, as the fudge sets up fast. Store extras in the refrigerator.
Provided by Kim
Categories Desserts Chocolate Dessert Recipes White Chocolate
Time 4h30m
Yield 64
Number Of Ingredients 15
Steps:
- Line a 9-inch baking pan with enough parchment paper to have an overhang on all sides. Set aside.
- Whisk cinnamon, baking soda, nutmeg, salt, cloves, and allspice together in a small bowl. Set spice mixture aside.
- Cook oats and walnuts in a large skillet over medium heat, stirring constantly, until toasted and fragrant, 5 to 7 minutes. Pour into a medium bowl and stir in 1/2 cup raisins. Allow to cool slights.
- Heat sweetened condensed milk over medium-low heat, stirring constantly, until simmering, about 7 minutes. Remove from heat; add white chocolate chips, heavy cream, vanilla extract, and the spice mixture. Return to low heat and whisk until thick, completely smooth, and free of lumps. Do not worry if the mixture seizes, it will smooth out as it heats.
- Remove from heat and stir in oats, walnuts, and raisins. Pour into the prepared pan and use a spatula to smooth it in evenly. Sprinkle with coarse sugar and 2 tablespoons raisins. Lightly press them into the top. Place pan in the refrigerator and allow fudge to cool completely, at least 4 hours.
- Remove fudge from the pan using the parchment paper edges. Run a knife under hot water for 1 minute, then wipe dry. Cut fudge into sixty-four 1-inch pieces.
Nutrition Facts : Calories 103.5 calories, Carbohydrate 12.1 g, Cholesterol 6.9 mg, Fat 5.7 g, Fiber 0.3 g, Protein 1.6 g, SaturatedFat 3.1 g, Sodium 38.9 mg, Sugar 10.7 g
CHOCOLATE RAISIN OATMEAL MUFFINS
Delightfully fruity chocolate muffins that are so quick and easy to make.
Provided by CHEWLY
Categories Chocolate Muffins
Time 40m
Yield 10
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a muffin pan or line with paper muffin liners. Sift together flour, baking powder and cocoa powder, set aside.
- In a large bowl, stir together the rolled oats, sugar and salt. Mix in the sifted ingredients and raisins. Add the milk, egg, and oil, mix until just blended. The batter will be lumpy. Spoon batter into the prepared muffin cups.
- Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Remove from muffin cups to cool on a wire rack. Serve warm.
Nutrition Facts : Calories 258.2 calories, Carbohydrate 45 g, Cholesterol 20.6 mg, Fat 7.4 g, Fiber 2.3 g, Protein 5.2 g, SaturatedFat 1.4 g, Sodium 224.3 mg, Sugar 21.1 g
CHOCOLATE-COVERED RAISIN COOKIES
My family loves these moist, chewy cookies. They're a year-round treat at our house, and a batch never lasts long. -Karen Bourne, Magrath, Alberta
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 6 dozen.
Number Of Ingredients 13
Steps:
- In a bowl, cream butter and sugars. Add the eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine the flour, oats, baking powder, baking soda and salt; add to the creamed mixture and mix well. Stir in cereal, raisins and coconut. Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Cool for 5 minutes before removing to wire racks.
Nutrition Facts :
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