EGGLESS OATMEAL RAISIN COOKIES
I didn't have eggs or brown sugar so I did the best I could to make cookies. They turned out delicious! A large portion of it came from the Chewy Oatmeal Raisin Cookies recipe on EatingWell.com. The cookies will be too sticky to form a ball so I just plopped them on the sheet.
Provided by Tharidra
Categories Dessert
Time 1h
Yield 44 cookies, 44 serving(s)
Number Of Ingredients 13
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!
Nutrition Facts : Calories 95.1, Fat 2.2, SaturatedFat 0.2, Sodium 60.2, Carbohydrate 17.7, Fiber 0.9, Sugar 8.9, Protein 1.6
EGG-FREE OATMEAL-RAISIN COOKIES
No eggs? No problem. Even discerning eaters won't be able to taste the difference between these treats and traditional oatmeal cookies. This recipe adapted fromMartha Stewart's Cookies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 5 dozen
Number Of Ingredients 14
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 COOKIES {WITH RAISINS}
These eggless oatmeal cookies are soft and chewy, sweet buttery, loaded with plump, juicy raisins and perfectly spiced with cinnamon.
Provided by Kanan
Categories Dessert
Time 30m
Number Of Ingredients 10
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.
Nutrition Facts : ServingSize 2 cookies, Calories 294 kcal, Carbohydrate 43 g, Protein 3.6 g, Fat 12.6 g, SaturatedFat 7.5 g, Cholesterol 31 mg, Sodium 126 mg, Fiber 2.3 g, Sugar 21.6 g
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.
THE VERY BEST OATMEAL RAISIN COOKIES EVER!
We love this recipe because it will stay chewy in the cookie jar for 7 days..if they last that long...everyone who tries them raves. If you like a big fat chewy oatmeal raisin cookie, you have to try these.
Provided by grandma2969
Categories Dessert
Time 1h25m
Yield 2 Dozen, 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°.
- Whisk eggs in a small bowl, add 1/4 cup water, 1 tsp vanilla and raisins; mix well. VERY IMPORTANT let set on counter for at least 1 hour.
- In another bowl, combine crisco, and sugars, mix well.
- Gradually add dry ingredients.
- Blend in raisin mixture -- mix well.
- I use a cookie scoop, slightly less than 1/4 cup and place them on a greased cookie sheet. I slightly flatten them with the back of the scoop.
- Bake at 350° for 10-12 minutes. Do not flatten cookies a lot -- just a gentle tap.other wise they will flatten out too much.
- Baking note: please remember to reverse position of cookie sheets halfway through baking. DO NOT OVER BAKE. Cookies should be slightly golden brown around edges. Centers will look set-- let cool 1 minute on cookie sheet and then remove to wire rack to complete cool.
- I have used this recipe for over 30 years-- always outstanding-- most important thing to remove cookies from oven before they are finished-- residual heat in cookies will complete cooking-- and result in a cookie that is not dried out.
- I also add more walnuts, as I like lots of big nuts in my oatmeal cookies-- I have often left the egg, raisin mixture on counter, for a couple of hours while cleaning house and came back and baked marvelous cookies.
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
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4.5/5 (64)Total Time 57 minsCategory DessertCalories 118 per serving
- Beat butter, granulated sugar and brown sugar in large mixer bowl over medium speed until smooth and creamy. Scrape down the sides and bottom of the bowl as needed.
- Add milk and vanilla; mix until incorporated. Reduce speed to low and gradually beat in flour mixture until combined. Stir in oats until evenly distributed.
- Use a small cookie scoop (1.5 to 2 TBS) to measure out the oatmeal cookie dough. Roll each portion into a smooth ball and place on a cookie sheet or large plate. Refrigerate for at least 30 minutes up to 2 days.
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