Decadent Oatmeal Raisin Cookie Recipe Recipe For Deviled

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.

OATMEAL RAISIN COOKIE (SOFT & CHEWY)

Steps:

• Preheat oven to 180°C/350°F (160°C fan). Adjust oven racks to middle and low position, ensuring you have 4"/10cm between each rack. Line 2 trays with parchment/baking paper.
• Optional: Soak raisins in boiled water for 10 minutes. Drain then pat dry. (This makes them plumper).
• Sift dry ingredients: Sift flour, salt, baking powder and cinnamon into a bowl.
• Cream butter and sugar: Using a stand mixer or electric mixer, beat butter until creamy. Then beat in sugar until fluffy - about 2 - 3 minutes.
• Add eggs: Beat in eggs one at a time until incorporated.
• Mix in flour: Use a wooden spoon to stir the flour mixture in.
• Stir in oats and raisins: Stir in oats and raisins - this requires a bit of effort as the dough gets firm!
• Roll and flatten balls: Form 4cm / 1.6" balls (~18) and place onto baking trays 4"/10cm apart. I use an ice cream scoop. Then press down to slighty flatten into a thick disc shape.
• Bake for 11 minutes. Then swap the trays between the shelves AND turn the trays around. Bake for a further 11 - 14 minutes, or until cookies are golden on the edges and LIGHT golden on the surface.
• Cool on the trays for 5 minutes before transferring to cooling rack. Cool for 30 minutes before serving.

OATMEAL RAISIN COOKIES

Steps:

• In a large bowl, cream the shortening and sugars until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda, salt and cinnamon. Add to creamed mixture, stirring just until combined. Stir in the oats, raisins and pecans if desired., Shape into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Flatten with a greased glass bottom. , Bake at 350° until golden brown, 10-11 minutes. Do not overbake. Remove to a wire rack to cool.

CHEWY OATMEAL RAISIN COOKIES

Steps:

• Preheat oven to 350 degrees. In a medium bowl, whisk together oats, flour, raisins, baking soda, and salt; set aside. Using an electric mixer, beat butter and sugars until light and fluffy, scraping down bowl as necessary. Add egg and vanilla; beat until combined. Gradually add oat mixture; beat just until combined.
• Drop dough by rounded tablespoonfuls, 2 inches apart, onto two baking sheets. Bake until cookies are golden brown but still soft, 12 to 16 minutes, rotating sheets halfway through. Cool 5 minutes on sheets; transfer cookies to a wire rack to cool completely.

CHEWY EVIL OATMEAL RAISIN COCONUT COOKIES

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl cream together butter, shortening, white sugar and brown sugar until smooth. Beat in the eggs and vanilla until fluffy.
• Stir together flour, baking soda, cinnamon, nutmeg, cloves, and salt. Gradually beat into butter mixture. Stir in oats, raisins and coconut.
• Drop by tablespoonfuls onto parchment-covered baking sheets.
• Bake about 11-13 minutes until golden brown. Cool completely on wire rack.
• Store in airtight container to keep the cookies soft and chewy.

OATMEAL RAISIN COOKIES

Steps:

• Heat oven to 375°F. Spray cookie sheets with cooking spray. In large bowl, combine granulated sugar, brown sugar and butter; beat until light and fluffy. Add vanilla and egg; blend well. Add flour, baking soda, cinnamon and salt; mix well. Stir in oats, raisins and nuts.
• Drop dough by rounded teaspoonfuls 2 inches apart onto sprayed cookie sheets.
• Bake at 375°F. for 7 to 10 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets.

THE BEST CHEWY OATMEAL RAISIN COOKIES RECIPE

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 eggs and mix on high until combined well.
• 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, toss 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 very sticky and thick.
• Chill the dough for 30-60 minutes in the refrigerator - if freezing dough, go ahead and use my tips above for perfectly frozen cookie dough.
• Preheat oven to 350°F.
• Line two large baking sheets with parchment paper or silicone baking mats.
• Roll balls of dough (about 2 tablespoons of dough per cookie) and place 2 inches apart on the baking sheets.
• Bake for 11-13 minutes until slightly browned on the sides.
• The centers will look very soft and undone. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack.
• Cookies will continue to set on wire rack - for best results, let them cool completely.

DECADENT OATMEAL COOKIES

Steps:

• Preheat oven to 350°F.
• In a stand mixer, cream the softened butter, shortening, and Splenda (or sugars).
• When creamy, add eggs, vanilla, and instant coffee granules.
• Mix together baking soda, baking powder, salt, and flours.
• Gradually add flour mixture to mixer.
• Gradually add remaining ingredients until it just comes together.
• Drop batter by tablespoonfuls onto parchment paper or silicone lined baking sheets, about 2 inches apart.
• Flatten dough with a buttered spatula.
• Bake at 350F for about 12 minutes or until golden brown.
• Pull parchment paper with cookies on it onto cooling racks, and allow to cool before storing in an airtight container.