Cinnamon Oatmeal Raisin Cookies Recipes

CINNAMON-RAISIN-OATMEAL COOKIES

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.

ORIGINAL QUAKER OATMEAL RAISIN COOKIE RECIPE

Steps:

• Please read post above for detailed tips and tricks.
• In the bowl of an electric mixer beat butter, brown sugar, and granulated sugar until creamy.
• Add eggs and vanilla, beat well. Stop mixer and scrape sides of the bowl. Mix again to combine.
• In another bowl, combine sifted flour, soda, cinnamon, and salt.
• Turn the mixer to low and slowly add flour and oats. Stop mixer and scrape sides. Add raisins and mix until combined.
• Tightly cover the bowl with plastic wrap and refrigerate for 30 minutes to 1 hour. You can refrigerate up to 24 hours if you prefer.
• When you're ready to bake. Preheat the oven to 350°F.
• Place a Silpat silicone mat on a half sheet pan.
• I used 1/3-cup spring-release scoop to make uniform balls of cookie dough and placed them on the silicone mat. Do not flatten the dough.
• Bake at 350°F for 12 to 14 minutes depending on how crunchy or chewy you want them. The top of the cookies will change from 'shiny' to 'matte' when they're cooked in the center. Watch the edges for the degree of brown/crisp that you want. They will firm up some as they cool.
• Allow cookies to cool on the baking sheet for about 3 to 4 minutes before removing and transferring to a wire rack to finish cooling.
• Store cookies airtight at room temperature for up to 1 week, or in the freezer for up to 4 months. Alternatively, unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

OATMEAL CINNAMON COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking soda, cinnamon, baking powder and salt; gradually add to creamed mixture and mix well. Stir in oats. , Shape into 1-1/2-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until golden brown. Cool for 1 minute before removing to wire racks.

THE BEST CINNAMON RAISIN COOKIE RECIPE

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.

CINNAMON OATMEAL RAISIN COOKIES

Steps:

• Preheat oven to 350°F. Mix flour, cinnamon, baking soda and salt in medium bowl. Set aside. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Stir in oats and raisins.
• Drop by rounded tablespoons onto ungreased baking sheets. Stir in oats and raisins.
• Bake 10 to 12 minutes or until lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.

CINNAMON-RAISIN-OATMEAL COOKIES

Steps:

• Heat oven to 350ºF. 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 baking sheets, drop dough by heaping tablespoonfuls about 2 inches apart.
• Bake 12 to 15 minutes or until set and golden brown. Immediately remove from baking sheets to cooling racks.

SOFT AND CHEWY OATMEAL RAISIN COOKIES

Steps:

• Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter and both sugars together on medium speed until smooth, about 2 minutes. Add the eggs and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and molasses and mix on high until combined. Set aside.
• In a separate bowl, whisk the flour, baking soda, cinnamon, and salt together. Add to the wet ingredients and mix on low until combined. Beat in the oats, raisins, and walnuts (if using) on low speed. Dough will be thick, yet very sticky. Chill the dough for 30-60 minutes in the refrigerator (do the full hour if you're afraid of the cookies spreading too much). If chilling for longer (up to 2 days), allow to sit at room temperature for at least 30 minutes before rolling and baking.
• Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
• Roll balls of dough (about 2 tablespoons of dough per cookie) and place 2 inches apart on the baking sheets. I recommend using a cookie scoop since the dough can be sticky. Bake for 12-14 minutes until lightly browned on the sides. The centers will look very soft and under-baked. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. The cookies will continue to "set" on the baking sheet during this time.

VEGAN CINNAMON OATMEAL RAISIN COOKIES

Steps:

• Preheat oven to 350°F.
• Combine margarine and the sugars and beat until creamy.
• Add in vanilla, rice milk, and apple sauce and beat some more until it's all distributed evenly and creamy and yummy.
• In a separate bowl, combine the flour, baking soda, baking powder, salt, and cinnamon until they're all mixed together evenly.
• Add the dry ingredients and the wet ingredients and mix together until all is well.
• Add the oats and raisins and mix 'em inches
• Evenly place clumps of cookie dough on an ungreased cookie sheet (I use parchment paper. It's amazing and I don't even have to wash the cookie sheets after. I got it at Walmart.)
• Put in the oven and back for about 8-10 minutes, until they no longer look raw, even in the middles.
• Eat!

CINNAMON FROSTED OATMEAL RAISIN COOKIES

Steps:

• Preheat oven to 350. Prepare cookie sheets by lining with parchment paper.
• In an electric mixer beat the softened butter and sugars until fluffy. Add eggs and vanilla. Mix thoroughly.
• In a separate bowl mix the Flour,Baking Powder Cinnamon, and Salt. Add to Sugar/Butter Mixture and combine but do not over mix.Add Oats and Raisins. Drop by tablespoons onto prepared cookie sheet.Bake for 13-14 minute Be careful not to over bake.Leave on the cookie sheet until cool completely. Cookies will continue to bake and become crispy.
• In a medium bowl mix the confectioners sugar, the cinnamon and the milk. You may need less or more of the milk to make a glaze.Place glaze in a small sandwich bag and cut off the corner and squeeze onto the cooled cookies.

CINNAMON OATMEAL RAISIN COOKIES

Steps:

• Optional first step: soaking the raisins. Pour hot water over the raisins and allow them to rest for about 15 minutes. Then drain the raisins when it is time to add them to the cookie dough. This keeps the raisins plump and soft in the cookies rather than drying them out. This step is completely optional.
• Preheat oven to 350ºF. Prepare baking sheets by lining them with parchment paper or nonstick baking mats.
• In a large bowl, using a hand mixer or stand mixer, cream together the butter, sugars, eggs, and vanilla until smooth.
• Stir together the flour, baking soda, cinnamon, and salt in a separate medium bowl.
• Add the dry ingredients to the butter mixture and mix until combined, scraping the sides of the bowl as needed.
• Mix in the oats, raisins and walnuts.
• Using a cookie scoop, drop onto prepared cookie sheets. Flatten slightly with the bottom of a glass if you'd like the cookies to be flatter.
• Sprinkle the tops with coarse sugar if desired.
• Bake 10 minutes. Don't overbake them.
• Let them cool for 2-3 minutes on the cookie sheets before moving them to a wire rack to cool completely.
• Store in an airtight container at room temperature for up to 5 days. Freeze cookies for up to 8 weeks.

CINNAMON RAISIN OATMEAL COOKIES

Steps:

• Preheat oven to 180c or 350f (gas mark 4)
• Place 1 cup of oats in a blender or food processor and pulse the blade a few times to finely chop up the oats.
• Add this to a bowl, with the other cup of oats, cinnamon, baking soda, and raisins.
• In another bowl mix together the butter, brown sugar and sukrin: 1 and then whisk in the egg, vanilla extract, and water.
• Add this to the oat mixture, and stir to thoroughly combine.
• Line a baking tray with parchment paper and add 15 equal sized balls of the mixture onto the tray, Flatten into a cookie shape.
• Place in the oven and bake for approx 20-25 mins till golden.

CINNAMON RAISIN COOKIES

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.

CINNAMON OATMEAL RAISIN COOKIES RECIPE

Steps:

• Preheat oven to 350 degrees. Mix flour, cinnamon, baking soda, and salt in medium bowl. Set aside. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Stir in oats, pecans, and raisins.
• Drop by rounded tablespoons onto ungreased baking sheets.
• Bake 10 to 12 minutes or until lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.

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.

THE RAWTARIAN

Steps:

• 1. Place almonds in food processor. Process until very fine - slightly coarser than flour. You are making almond flour! Will still have a few small chunks, but that's ok.2. Place "almond flour" into large bowl. Add everything else except raisins. Stir with spoon until well combined, resembling cookie dough.3. Add raisins and stir again until will distributed.4. Place bowl in fridge for one hour. Once refrigerated for one hour, mold into cookie shapes. Serve immediately.5. Store leftover cookies in refrigerator. (Cookies are best served right out of fridge, otherwise they will crumble.)

CINNAMON-SPICE OATMEAL RAISIN COOKIES RECIPE

Steps:

• In a mixing bowl, sift together the flour, cinnamon, baking soda, baking powder, allspice and salt. Set aside.
• In the large bowl of an electric mixer, beat the butter at medium speed just until soft and smooth using the paddle or beaters attachments. Add the sugars and continue beating.
• Once incorporated, raise the speed to high and continue to beat for several minutes until the mixture looks fluffy. Stop the machine from time to time to scrape down the side of the bowl and under the beaters if necessary with a rubber spatula.
• Reduce the speed to medium again and add the eggs one at a time, beating just until smoothly combined. Add the flour mixture and beat to combine. Add the oats, raisins and walnuts and combine into the dough.
• Place a sheet of plastic wrap large enough to completely enclose the cookie dough on your kitchen counter. Scrape the dough onto the plastic wrap and seal the wrap around the dough. Refrigerate for at least 2 to 3 hours or preferably overnight.
• Position the oven rack in the center of the oven and preheat the oven to 350 degrees. Prepare 1 or 2 baking sheets lined with parchment paper for baking the cookies.
• With your fingers, pinch off golf-ball-sized pieces of the chilled dough and roll them between your palms until round. Put them on the prepared baking sheets about 2 inches apart.
• Bake a sheet at a time until the cookies are slightly firm to the touch, for 13 to 15 minutes, rotating the sheet after 7 to 8 minutes to ensure even baking. Transfer the baked cookies to a wire rack to cool.
• If reusing the baking sheet, let it cool slightly before placing more balls of dough on it. Once the cookies have cooled, store in an airtight container at room temperature until ready to serve.

HEALTHY CINNAMON OATMEAL RAISIN COOKIES

Steps:

• Preheat oven to 350 degrees and line a baking sheet with parchment paper.
• In a stand mixer, cream butter and sugar about 2-3 minutes until light and fluffy.
• Add in the egg, vanilla, and applesauce in the stand mixer on the lowest speed setting until just combined.
• Add quick oats, rolled oats, whole wheat flour, baking soda, cinnamon, and salt to a mixing bowl and stir until just combined.
• Add the dry ingredient mixture in small amounts on the lowest speed setting until just combined.
• Fold in raisins.
• Roll 1 inch scoops of dough in your hand gently and add to baking sheet.
• Dip cup into powdered sugar and tap away any excess.
• Press the cookies slightly to flatten them
• Bake for 12-14 minutes, until the edges just start to brown.