Decadent Oatmeal Raisin Cookie Recipe Recipe For Lasagna

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THE BEST CHEWY OATMEAL RAISIN COOKIES RECIPE



The Best Chewy Oatmeal Raisin Cookies Recipe image

Provided by Courtney ODell

Categories     Recipes

Number Of Ingredients 12

1 cup (230g) unsalted butter, softened
1 cup (200g) packed light or dark brown sugar
1/4 cup (50g) granulated sugar
2 large eggs
1 Tablespoon vanilla extract
1 Tablespoon molasses
1 and 1/2 cups (190g) all-purpose flour (spoon & leveled)
1 teaspoon baking soda
1 and 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
3 cups (240g) old-fashioned whole rolled oats
1 cup (140g) raisins2

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.

OATMEAL RAISIN COOKIES I



Oatmeal Raisin Cookies I image

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

¾ cup butter, softened
¾ cup white sugar
¾ cup packed light brown sugar
2 eggs
1 teaspoon vanilla extract
1 ¼ cups all-purpose flour
1 teaspoon baking soda
¾ teaspoon ground cinnamon
½ teaspoon salt
2 ¾ cups rolled oats
1 cup raisins

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

OATMEAL RAISIN COOKIES



Oatmeal Raisin Cookies image

You've made oatmeal-raisin cookies before, so why try these? Because they're moist, chewy and loi aded with raisins - and they're better than any you've tried before! From Cuisine Magazine i don't remrmber been to long

Provided by Bev I Am

Categories     Drop Cookies

Time 26m

Yield 36 cookies, 36 serving(s)

Number Of Ingredients 11

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup unsalted butter, softened
1 cup sugar
1 cup dark brown sugar, firmly packed
2 large eggs
2 teaspoons vanilla
3 cups oats (not instant)
1 1/2 cups raisins

Steps:

  • Preheat oven to 350°.
  • Whisk dry ingredients; set aside.
  • Combine wet ingredients with a hand mixer on low.
  • To cream, increase speed to high and beat until fluffy and the color lightens.
  • Stir the flour mixture into the creamed mixture until no flour is visible.
  • (Over mixing develops the gluten, making a tough cookie.) Now add the oats and raisins; stir to incorporate.
  • Fill a #40 cookie scoop and press against side of bowl, pulling up to level dough (to measure 2 tablespoons of dough).
  • Drop 2-inches apart onto baking sheet sprayed with nonstick spray.
  • Bake 11-13 minutes (on center rack), until golden, but still moist beneath cracks on top.
  • Remove from oven; let cookies sit on baking sheet for 2 minutes before transferring to a wire rack to cool.

Nutrition Facts : Calories 188.6, Fat 6.4, SaturatedFat 3.5, Cholesterol 23.9, Sodium 117.1, Carbohydrate 30.3, Fiber 1.8, Sugar 15.1, Protein 3.5

DECADENT OATMEAL COOKIES



Decadent Oatmeal Cookies image

You can make these lower in sugar or make the traditional way. Either way these are just scrumptious! With lots of options, it is easy to find the right mix for what is in your pantry!

Provided by PalatablePastime

Categories     Drop Cookies

Time 27m

Yield 48 cookies

Number Of Ingredients 17

3/4 cup unsalted butter, softened
1/4 cup vegetable shortening
1/2 cup Splenda Sugar Blend for Baking or 1 cup granulated sugar
1/2 cup Splenda brown sugar blend or 1 cup brown sugar
2 large eggs
1 tablespoon vanilla
1 tablespoon instant coffee granules
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup all-purpose flour
1 cup whole wheat pastry flour or 1 cup all-purpose flour
3 cups rolled oats
1/2 cup dried cranberries or 1/2 cup raisins
1/2 cup chocolate chips
1/2 cup chopped toasted pecans or 1/2 cup chopped toasted macadamia nuts
1/2 cup sweetened flaked coconut

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.

Nutrition Facts : Calories 113.4, Fat 6.2, SaturatedFat 3, Cholesterol 15.4, Sodium 89.1, Carbohydrate 13.1, Fiber 1.1, Sugar 3.4, Protein 1.9

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