Eggless Oatmeal Cookies With Raisins Recipes

EGGLESS OATMEAL COOKIES {WITH RAISINS}

Steps:

• Preheat the oven to 350°F (180°C) for at least 10 minutes.
• Line two baking sheets with parchment paper. Or prep 1 baking sheet only if you're baking each batch separately.
• In a bowl, take dry ingredients (all purpose flour, baking soda and ground cinnamon). Whisk until everything is mixed.
• In another large bowl, take softened butter, white sugar and brown sugar. Start beating using a hand mixer (or use a stand mixer with paddle attachment). Beat it until smooth.
• Then add vanilla and water. Again beat until combined. Using a spatula scrap the sides of the bowl.
• Add flour mixture and rolled oats. Mix using a spatula until everything comes together like a soft dough.
• Now add raisins. (*see notes for to soak or not to soak raisins) Fold them into the cookie dough.
• Now take a portion of the cookie dough using a cookie scoop (1 ½ tablespoons size) into your palm. Shape into a fairly smooth ball. Flatten it slightly. So it becomes a disk shape.
• Arrange it on a prepared cookie sheet. Place them a few inches apart so cookies have some room to expand.
• Bake into the preheated oven for 12-14 minutes.
• Let it cool the cookies in a pan for 5 minutes so they firm up. Then transfer them on a cooling rack to cool down. Serve them warm or at room temperature.

EGG-FREE OATMEAL-RAISIN COOKIES

Steps:

• Preheat oven to 350 degrees. Stir together oats, flour, wheat germ, baking soda, baking powder, cinnamon, and salt, in a large bowl.
• Put butter and sugars in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 5 minutes. In a small bowl, whisk together ground flaxseed and water; mix into butter mixture along with vanilla. Reduce speed to low. Add oat mixture; mix until just combined. Mix in raisins.
• Using a 1 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Flatten slightly.
• Bake until golden and just set, about 14 minutes, rotating halfway through. Let cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks; let cool completely. Cookies can be stored in airtight containers at room temperature up to 3 days.

EGGLESS OATMEAL RAISIN COOKIES

Steps:

• Preheat oven to 375 degrees.
• Place oats and walnuts on ungreased baking sheet and toast for 5-7 minutes; set aside.
• Combine water and raisins in saucepan and simmer over low heat for about 10 minutes; set aside.
• Combine everything and mix well.
• Drop one inch size dough "balls" onto baking sheet covered with parchment paper; bake one sheet at a time for about 14 minutes, until lightly browned.
• Place cookies on rack to cool.
• Enjoy!

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.

OLD FASHIONED OATMEAL RAISIN COOKIES

Steps:

• Simmer raisins and water in saucepan over low heat until plump for 20 minutes.
• Drain raisin liquid into measuring cup.
• Add water to make 1/2 cup.
• Heat oven to 400 degrees.
• Cream shortening, sugar, eggs and vanilla.
• Stir in raisin liquid.
• Measure flour and combine with, baking powder, baking soda, salt and spices.
• Stir into creamed mixture.
• Add oats, nuts and raisins.
• Drop by rounded teaspoonfuls 2" apart onto ungreased baking sheet.
• Bake for 10 minutes.

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 COOKIES IV

Steps:

• Combine eggs, vanilla and raisins in a small bowl; cover and let stand for 1 hour.
• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, cream the butter, brown sugar, and white sugar together. Sift together the flour, cinnamon, and baking soda; stir into the creamed mixture. Then stir in the raisin mixture, rolled oats, and nuts.
• Drop by teaspoonfuls onto an unprepared cookie sheet. Bake for 10 minutes, or until lightly browned.