THICK OATMEAL RAISINET COOKIES
Chocolate-covered raisins make these super thick oatmeal cookies an unbeatable treat.
Provided by Sally
Categories Cookies
Time 45m
Number Of Ingredients 11
Steps:
- With an electric or stand mixer fitted with a paddle attachment, cream the butter and sugars together on medium speed. Add the egg and vanilla, mixing well until combined.
- On slow speed, mix in the flour, baking powder, salt, and cinnamon. Manually stir in oats until the dough comes together. Fold in Raisinets. Roll into balls and freeze the balls for about 5 minutes, to get them chilly quickly.
- Preheat oven to 375°F (191°C).
- Bake for 9-10 minutes. Remove from oven and let cool for 3 minutes on the baking sheet. Transfer to a cookie rack. Cookies will be very soft and may not appear to be done, but they will set up in minutes.
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.
THE BEST OATMEAL RAISIN COOKIES
Do you like chewy cookies? Or do you prefer cakey ones? Our oatmeal-raisin cookies can be both! For a chewy cookie, bake them right away. For a cakey cookie, let the dough rest in the refrigerator for at least 3 hours (or overnight works even better) to allow the oatmeal to hydrate. Then bake for a puffy cookie. We used dark brown sugar for added flavor and moisture but our secret ingredient is honey. When baked right away, the honey causes the cookie to spread, keeping it soft and moist. When you let the dough rest, the oatmeal and flour absorb the honey for that classic cakey texture.
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield 24 cookies
Number Of Ingredients 11
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.
DARK CHOCOLATE OATMEAL COOKIES
Categories Cookies Chocolate Dessert Bake Kid-Friendly Oat Bon Appétit Small Plates
Yield Makes 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Butter large rimmed baking sheet. Sift first 4 ingredients into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Add sugar and vanilla; beat until blended. Add flour mixture and beat until moist clumps form. Mix in oats with spatula until evenly distributed (dough will be very firm). Add chocolate chips and knead gently to blend.
- Using moistened palms, shape 1 generous tablespoon dough into ball. Place on prepared sheet; flatten to 2-inch round. Repeat with remaining dough, spacing rounds about 2 inches apart.
- Bake cookies until center is slightly firm and top is cracked, about 14 minutes. Cool on sheet.
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.
MOM'S RAISIN OATMEAL COOKIES
Soft cake-like cookie studded with plump raisins and sweetened with brown sugar - a childhood favorite.
Provided by Sassy Squirrel
Categories Desserts Cookies Oatmeal Cookie Recipes Oatmeal Raisin Cookie Recipes
Yield 36
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Sift the flour together with the soda, salt, and cinnamon. Stir in the oats. Combine the other ingredients and add them to the flour mixture, stirring thoroughly.
- Drop by tablespoonful onto ungreased cookie sheet. Bake 15 to 18 minutes. Remove to wire rack to cool.
Nutrition Facts : Calories 98.1 calories, Carbohydrate 15.6 g, Cholesterol 5.4 mg, Fat 3.6 g, Fiber 0.6 g, Protein 1.4 g, SaturatedFat 0.5 g, Sodium 87.9 mg, Sugar 8.5 g
OATMEAL RAISIN COOKIES I
An old stand-by that the whole family loves.
Provided by Darlene
Categories Desserts Cookies Oatmeal Cookie Recipes Oatmeal Raisin Cookie Recipes
Time 1h
Yield 48
Number Of Ingredients 11
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.
Nutrition Facts : Calories 92.4 calories, Carbohydrate 14.6 g, Cholesterol 15.4 mg, Fat 3.4 g, Fiber 0.7 g, Protein 1.3 g, SaturatedFat 1.9 g, Sodium 75.4 mg, Sugar 8.3 g
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.
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
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.
CHOCOLATE OATMEAL RAISIN COOKIES
Easy and sinful; what more could you ask for?? Thanks again, Sandra Lee. Note: Do not add any other ingredients called for in the brownie mix.
Provided by Kree6528
Categories Drop Cookies
Time 35m
Yield 30 3-inch cookies, 30 serving(s)
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.
Nutrition Facts : Calories 164.5, Fat 6.6, SaturatedFat 1.1, Cholesterol 14.1, Sodium 73.8, Carbohydrate 25.6, Fiber 0.8, Sugar 3, Protein 2.5
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