Cinnamon Raisin Oatmeal Cookies Recipes

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.

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:

• 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.

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.

THE BEST OATMEAL RAISIN COOKIES

Steps:

• Arrange an oven rack in the center of the oven and preheat to 350 degrees F. Line a rimmed baking sheet with parchment paper.
• Whisk together the flour, salt, baking soda and cinnamon in a small bowl until combined. Beat the brown sugar and butter in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the honey, vanilla, egg and 1 tablespoon warm water and beat on high speed until creamy, scraping the sides and bottom of the bowl, about 3 minutes more. Add the dry ingredients and mix on low speed, scraping the bowl as needed, until completely combined. Add the oats and beat on low speed until combined. Fold in the raisins until evenly distributed. Arrange twelve 1-ounce scoops (2-tablespoon portions) of cookie dough on the prepared baking sheet, leaving about 2 inches between each. Bake until the cookies are lightly golden around the edges, 15 to 20 minutes. Cool on the sheet for 10 minutes, and then transfer to a wire rack to cool completely. Let the baking sheet cool, and then repeat with the remaining cookie dough.

GRANDMA'S OATMEAL RAISIN COOKIES

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.

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.

RACHAEL RAY'S OATMEAL-RAISIN COOKIES

Steps:

• Coarsely chop nuts.
• In bowl combine nuts and all dry ingredients.
• Beat butter, brown sugar and white sugar until fluffy. About 4 minutes.
• Add eggs and vanilla and mix at medium speed until well mixed.
• Add the flour mixture at low speed.
• Stir in the oats and raisins.
• Let stand for 30 minutes.
• Preheat oven to 350. Line cookie sheets with parchment paper.
• Using large or small cookie scoop drop dough onto prepared sheets.
• Bake until cookies are deep golden. 12-14 minutes.
• Remove from oven and cool 2 minutes. Transfer to racks to cool completely.

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.