Crunchy Oatmeal Raisin Snack Mix Recipes

THIN AND CRISPY OATMEAL RAISIN COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Mix 1 cup plus 1 tablespoon flour, baking soda, baking powder, and salt in a bowl.
• Place cold butter in a microwave-safe bowl and heat until soft, but not melted, 20 to 30 seconds. Add brown sugar and white sugar; mix with a metal whisk or spoon for 45 seconds. Add egg, vanilla extract, cinnamon, and nutmeg. Mix for 20 seconds. Pour in dry ingredients and mix for 10 to 20 seconds. Fold in oats and raisins for 30 seconds.
• Roll cookie dough into small balls, about 1 1/2 inches in diameter. Space cookie balls 3 inches apart on the prepared baking sheets.
• Bake in the preheated oven until tops are golden brown and edges are crisp, 13 to 15 minutes.

CRUNCHY OATMEAL RAISIN COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with foil. In a bowl, combine the brown sugar, honey, and margarine. Beat on medium speed with an electric mixer until combined. Add the egg whites and mix until combined. Add the milk, oat bran, flour, vanilla, cinnamon baking soda, and salt. Mix well on low speed. Stir the oats and raisins in by hand. Drop the cookie dough by rounded tablespoonfuls onto the foil lined baking sheet, about 2 inches apart. Place the baking sheet in the oven and bake at 350 degrees F for 15 minutes or until the cookies are browned and the tops spring back when lightly pressed. Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes then transfer to a wire rack to cool completely. Store the cookies in an airtight container.

RAISIN OATMEAL MIX

Steps:

• In a large bowl, combine the first seven ingredients. Store in an airtight container in a cool, dry place for up to 1 month. Yield: 7 cups., To prepare oatmeal: In a deep microwave-safe bowl, combine 1/2 cup oatmeal mix and 3/4 cup water. Microwave, uncovered, on high for 45 seconds; stir. Cook 30-45 seconds longer or until bubbly. Let stand 2 minutes.

OAT SNACK MIX

Steps:

• In a large saucepan, combine the first five ingredients. Cook until butter is melted and sugar is dissolved; stir until smooth. , In a large bowl, combine the cereal, oats and nuts. Drizzle with butter mixture; toss to coat. , Transfer to a greased 15x10x1-in. baking pan. Bake, uncovered, at 275° for 45 minutes, stirring every 15 minutes. Cool for 15 minutes, stirring occasionally. Stir in cranberries and chocolate-covered raisins. Store in an airtight container.

CRISPY-CHEWY OATMEAL RAISIN COOKIES

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.

OATMEAL-RAISIN BARS

Steps:

• Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line bottom with parchment paper, leaving an overhang on two sides; butter paper.
• In a large bowl, whisk together butter, sugars, egg, salt, and cinnamon until smooth. Add flour, oats, and raisins; fold in just until combined.
• Spread batter in prepared pan, and bake until a toothpick inserted in center comes out with moist crumbs attached, 25 to 30 minutes. Cool completely in pan. Using paper overhang, lift cake onto a work surface; cut into 16 bars.

CRISPY OATMEAL RAISIN COOKIES

Steps:

• Heat oven to 375 degrees.
• Mix brown sugar, butter, vanilla, and egg in a large bowl. Stir in remaining ingredients.
• Drop by rounded teaspoonfuls about 2 inches apart onto lightly greased cookie sheet.
• Bake till brown, 8 to 10 minute About 3 dozen.
• Note :Oatmeal Crisp Cereal With Almonds can be substituted.

OATMEAL RAISIN COOKIE MIX IN A JAR

Steps:

• Combine flour, ground cinnamon, ground nutmeg, baking soda, and salt; set aside.
• In a 1 quart, wide mouth jar, layer ingredients in the following order: Flour mixture, raisins, rolled oats, brown sugar, and white sugar. (It's a tight squeeze so make sure you firmly pack each layer).
• Attach a tag with these instructions: Oatmeal Raisin Spice Cookies: Line cookie sheets with parchment paper; Empty jar of cookie mix into a large bowl; Mix together thoroughly; Add in 3/4 cup softened butter or margarine; Stir in one beaten egg and 1 teaspoon vanilla; Mix until well blended; Shape into walnut-sized balls; Place on parchment lined cookie sheets 2 inches a part; Bake at 350 degrees for 11 to 13 minutes or until edges are lightly browned; Cool 5 minutes on cookie sheet; Transfer cookies to wire racks to finish cooling.

CRUNCHY OATMEAL RAISIN SNACK MIX

Steps:

• 1. Combine sugar, cinnamon and nutmeg. Set aside.2. In a gallon-size storage bag, combine KELLOGG'S CRACKLIN' OAT BRAN cereal and raisins. Pour oil over cereal mixture close bag and gently toss until well coated. Sprinkle sugar and spices over cereal mixture close bag and gently toss again until well coated. Store in airtight container.

CRUNCHY OATMEAL RAISIN SNACK MIX

Steps:

• 1. Combine sugar, cinnamon and nutmeg. Set aside.2. In a gallon-size storage bag, combine KELLOGG'S CRACKLIN' OAT BRAN cereal and raisins. Pour oil over cereal mixture close bag and gently toss until well coated. Sprinkle sugar and spices over cereal mixture close bag and gently toss again until well coated. Store in airtight container.