CINNAMON RAISIN COOKIES
The master mix shaves much of the prep time off these cinnamon delights that are chock-full of raisins and walnuts. The cookie jar won't be full for long once your family samples these mouthwatering morsels.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 2-1/2 dozen.
Number Of Ingredients 6
Steps:
- In a bowl, combine eggs, cinnamon, extract and cookie mix; mix well. Stir in raisins and nuts. , Drop by rounded tablespoonfuls 2 in. apart onto lightly greased baking sheets. Bake at 350° for 10-12 minutes or until set and edges are lightly browned. Cool 1-2 minutes before removing to wire racks.
Nutrition Facts :
THE BEST CINNAMON RAISIN COOKIE RECIPE
This cinnamon raisin cookie recipe is truly amazing! The cookies are a melt-in-your-mouth dreamy treat. They're soft and crisp, and buttery and cinnamon-y -- all at once! So yes, they're the Best Cinnamon Raisin Cookies of all time!*Makes 2 dozen large cookies * Please note that 1 hour of the prep time is inactive (while the raisins are soaking).
Provided by Valentina K. Wein
Categories Dessert
Time 1h27m
Number Of Ingredients 10
Steps:
- Prepare the raisins: Add the butter to a medium-sized sauce pot and place it over low-medium heat. Once the butter has melted, turn the heat to low. Add the raisins, vanilla and cinnamon and stir to blend. Cover and let this gently simmer for 10 minutes. Then turn the heat off, keep the pot covered, and let it sit for 50 minutes.
- Preheat oven and prep baking sheets: While the raisins are soaking, preheat the oven to 350°F. Cover 2 baking sheets with parchment paper, set aside, and adjust two racks towards the center of the oven.
- Mix dry ingredients: In a medium-sized mixing bowl, combine the flour, salt and baking soda. Set aside. Add both sugars to a large mixing bowl and set aside.
- Combine all of the ingredients: Once the raisins are done soaking, add the mixture to the bowl with the sugar and mix to blend. Then add the eggs and mix until they are fully incorporated. Add the dry ingredients to the wet ingredients. Mix just until you no longer see any dry spots.
- Shape the batter: Use a cookie scoop (approximately 2¼ inch) to drop the batter onto the parchment-lined baking sheets. Gently press each one down about a bit with the palm of your hand. There should be a couple of inches between them.
- Bake the cookies: Bake in the preheated 350°F oven until they're set and slightly golden along the edges, about 12 minutes.
- Cool the cookies: Let them cool on the baking sheet for at least 10 minutes and then transfer them to a cooling rack.
Nutrition Facts : Calories 275 kcal, ServingSize 1 serving
ALL-BRAN* ORIGINAL JUMBO RAISIN SPICE COOKIES
My mom used to make these years ago, from a recipe she got on an ALL BRAN cereal box. I found this on the Kellogg's website, and it sounds right. They are VERY yummy! We just called 'em 'Breakfast Cookies', and if she was gonna let me have them for breakfast, I wasn't about to complain! (I use the All Bran that looks like little twigs)
Provided by CookinMandi
Categories Drop Cookies
Time 28m
Yield 36 serving(s)
Number Of Ingredients 13
Steps:
- ((I soak my raisins in water for a few hours before making the cookies, just to plump 'em up.)).
- Stir together flour, soda, cinnamon, ginger, cloves and salt. Mix in cereal and raisins. Set aside.
- Cream together shortening and brown sugar in large mixer bowl. Beat in eggs and molasses. Stir in dry ingredients mixing until well combined ( mixture will be quite dry ).
- Shape dough into 4 cm (1 1/2") balls; roll in granulated sugar if desired. Place on lightly greased cookie sheets and flatten with a fork, allowing 6 cookies per sheet.
- Bake at 190C (375F) 7 - 8 minutes or until lightly browned. ( Do not overbake or cookies become very crunchy when cooled ) . Cool on baking sheets 2 - 3 minutes, then remove to racks to cool completely. Store in airtight container.
Nutrition Facts : Calories 168.5, Fat 6.3, SaturatedFat 1.6, Cholesterol 11.8, Sodium 105.2, Carbohydrate 28.3, Fiber 1.5, Sugar 16.9, Protein 1.9
CINNAMON-RAISIN CEREAL TREATS
Cereal treats get a new flavor and new look with this fun Bundt-cake-shaped crowd pleaser. The combo of bran flakes and rice cereal makes for seriously crunchy and crispy treats.
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield 12 to 14 servings
Number Of Ingredients 8
Steps:
- Grease the inside of the Bundt pan with some butter.
- Melt the butter in a large pot set over medium heat. Add the marshmallows and cinnamon and cook, stirring occasionally, until the marshmallows melt completely, about 5 minutes. Remove from the heat and stir in the vanilla and a pinch of salt. Add the crispy rice cereal and wheat bran cereal and stir with a rubber spatula, making sure to scrape up the bottom, until the cereal is completely coated. Spoon the mixture into the prepared Bundt pan and pat down into an even layer (use the bottom of a measuring cup to help). Let sit at room temperature until firm, about 30 minutes.
- To serve, invert the Bundt pan onto a serving platter. Whisk the sugar with 1 1/4 teaspoons water in a small bowl until a smooth, thick and pourable. Drizzle the glaze over the dessert and let it harden, about 5 minutes. Cut into slices. Store in an airtight container for up to 2 days.
CRISPY HEALTHY RAISIN BRAN BREAKFAST COOKIES
Make and share this Crispy Healthy Raisin Bran Breakfast Cookies recipe from Food.com.
Provided by littleturtle
Categories Drop Cookies
Time 40m
Yield 60-70 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400°F.
- Coat baking sheets with non-stick spray.
- In a medium bowl, combine bran, raisins, nuts, and cornflakes.
- In a large bowl, mix together sugar, flour, cinnamon, nutmeg, baking powder, and baking soda.
- Add bran mixture to flour mixture; mix well.
- Add yogurt, oil, and vanilla; mix well.
- Drop by heaping teaspoons onto cookie sheets.
- They don't spread so you can either drop them close together or flatten them, but however they go in is the same shape they come out.
- Lower oven temperature to 350°F before putting cookies inches.
- Bake for 15 minutes.
- Take cookies out of oven.
- Turn cookie over and bake for 10 more minutes.
- Turn oven off.
- If cookies aren't crispy yet, return to oven until crispy.
Nutrition Facts : Calories 77.8, Fat 5.1, SaturatedFat 0.7, Cholesterol 0.3, Sodium 32, Carbohydrate 7.7, Fiber 1.4, Sugar 1.7, Protein 1.4
CINNAMON-RAISIN-OATMEAL COOKIES
Munch on a cookie jar favorite that's hard to resist. This oatmeal cookie boasts the addition of high-fiber bran cereal.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 30
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. In large bowl, beat brown sugar and butter with electric mixer on medium speed until creamy. On low speed, beat in vanilla and eggs until well blended. Beat in flour, baking soda, cinnamon and salt until well blended. With spoon, stir in oats, cereal and raisins.
- On ungreased cookie sheets, drop dough by heaping tablespoonfuls about 2 inches apart.
- Bake 12 to 15 minutes or until set and golden brown. Immediately remove from cookie sheets to cooling racks.
Nutrition Facts : Calories 140, Carbohydrate 18 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Cookie, Sodium 120 mg, Sugar 9 g, TransFat 0 g
MOM'S SOFT RAISIN COOKIES
With four sons in service during World War II, my mother sent these favorite cookies as a taste from home to "her boys" in different parts of the world. These days, my 11 grandchildren are enjoying them as we did, along with my stories of long ago.- Pearl Cochenour, Williamsport, Ohio
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 6 dozen.
Number Of Ingredients 13
Steps:
- Combine water and raisins in a small saucepan; bring to a boil. Cook for 3 minutes; remove from the heat and let cool (do not drain). , Preheat oven to 350°. In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Combine flour, baking powder, baking soda, salt and spices; gradually add to creamed mixture and mix well. Stir in nuts and raisins. , Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake 12-14 minutes or until golden brown. Remove to wire racks to cool.
Nutrition Facts : Calories 170 calories, Fat 7g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 116mg sodium, Carbohydrate 26g carbohydrate (15g sugars, Fiber 1g fiber), Protein 2g protein.
CINNAMON BRAN MUFFINS
I added cinnamon flavor to a old bran favorite.
Provided by Marie McIntire
Categories Bread Quick Bread Recipes Muffin Recipes Bran Muffin Recipes
Time 45m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
- In a large bowl, combine bran flakes, flour, brown sugar, baking powder and cinnamon. Stir in buttermilk, butter, and vanilla. Fold in cinnamon chips. Spoon mixture into prepared muffin cups.
- Bake in preheated oven for 25 to 30 minutes, until a toothpick inserted into the center of a muffin comes out clean.
Nutrition Facts : Calories 189.9 calories, Carbohydrate 27.3 g, Cholesterol 11.9 mg, Fat 7.6 g, Fiber 1 g, Protein 3.6 g, SaturatedFat 4.6 g, Sodium 192.5 mg, Sugar 15 g
JUMBO RAISIN COOKIES
Juicy raisins are the star in these popular cookies! They're great as a snack with coffee.
Provided by MBMCD
Categories Desserts Cookies Fruit Cookie Recipes Raisin
Time 50m
Yield 30
Number Of Ingredients 13
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.
Nutrition Facts : Calories 205.9 calories, Carbohydrate 30.9 g, Cholesterol 12.4 mg, Fat 8.6 g, Fiber 0.9 g, Protein 2.5 g, SaturatedFat 2 g, Sodium 141.8 mg, Sugar 17.5 g
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