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
CHEWY OATMEAL RAISIN COOKIES
Provided by Kelsey Nixon
Categories dessert
Time 55m
Yield About 35 cookies
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, oats, baking soda, cinnamon and salt. In a separate large bowl using an electric mixer, cream together the brown sugar and butter, mixing until light and fluffy, about 3 minutes. In a blender or food processor, pulse the raisins, vanilla extract and eggs until no large chunks remain. Fold the raisin mixture into the creamed butter and sugar until fully combined. Slowly mix the dry ingredients into the wet ingredients and mix well.
- Scoop 2 tablespoons of dough per cookie and portion on the prepared baking sheets, spacing them 2 inches apart. Bake in batches if necessary. Bake just until the edges start to brown, 12 to 14 minutes (don't overbake; the cookies may look slightly underdone when removing from the oven). Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to fully cool.
- The cookies will keep in an airtight container for up to 3 days.
NO-BAKE NUTTY OAT BARS
A no-bake favorite combining oats and a homemade marshmallow crème using Stevia In The Raw.
Provided by In The Raw
Categories Trusted Brands: Recipes and Tips In The Raw® Sweeteners
Time 2h30m
Yield 24
Number Of Ingredients 17
Steps:
- In a bowl, combine the oats, raisins, and seeds.
- Place the Marshmallow Creme, butter, and milk in a large, heavy saucepan. Cook over medium heat, stirring with a heatproof spatula, until the marshmallow is mostly melted.
- Add the peanut butter, cinnamon and vanilla extract. When a few lumps remain, remove the pot from the heat and stir until the mixture is smooth. Add the oat mixture and stir until all the ingredients are well combined.
- Spread the oat mixture in the prepared pan in an even layer. Moisten your hand lightly with water and press to pack it firmly.
- Refrigerate until the oat mixture sets.
- Using a sharp knife, cut the chilled oats into 3 wide strips. Cut each strip crosswise into 8 bars. Serve cold or at room temperature.
- For the homemade marshmallow creme: In the bowl of a stand mixer fitted with a whisk, sprinkle the gelatin over the cold water. Let sit.
- Place the Stevia In The Raw in a small bowl and mix 1 tablespoon water into the stevia until it looks like soft marshmallow. Set aside.
- Place the sugar and corn syrup in a heavy medium-sized saucepan. Add 1/3 cup water.
- Cook over medium heat until the mixture boils and registers 225 degrees F on an instant-read or candy thermometer, about 5 minutes.
- Continue boiling the sugar and when it reaches 235 degrees F (about 3 more minutes) start watching it carefully. When the thermometer registers 240 degrees F - "soft ball" stage - about 3 more minutes, immediately remove the pot from the heat.
- Promptly start beating the softened gelatin at medium speed and carefully pour the hot sugar syrup slowly down the side of the bowl in a thin stream.
- Add the stevia and vanilla. Increase the speed to high and beat until the mixture triples in volume and looks like Italian meringue or well-beaten whipped cream, 5 to 6 minutes. The creme will flow from the bottom of the whisk in an even, thick column.
- If not using Marshmallow Creme immediately, pack it into a plastic container, cover tightly, and store at room temperature for up to 2 days
Nutrition Facts : Calories 167.5 calories, Carbohydrate 21.1 g, Cholesterol 3.9 mg, Fat 8 g, Fiber 2.1 g, Protein 4.8 g, SaturatedFat 2 g, Sodium 29.8 mg, Sugar 10.4 g
CHOCOLATE OATMEAL CHEWS
Make and share this Chocolate Oatmeal Chews recipe from Food.com.
Provided by CrystalB
Categories Bar Cookie
Time 45m
Yield 15 serving(s)
Number Of Ingredients 8
Steps:
- Cream margarine and sugar until light.
- Combine flour, rolled oats, soda and salt. Add to creamed mixture and mix well.
- Remove 1 1/2 cups crumbs. Press remainder into bottom of greased 9x13 inch pan.
- Sprinkle with marshmallows and chocolate chips. Top with reserved crumbs.
- Bake at 350F for 20 to 25 minutes (do not overbake). Cool and cut into squares. Freezes very well.
BIG OATMEAL RAISIN CHEWS
Make and share this Big Oatmeal Raisin Chews recipe from Food.com.
Provided by Chef mariajane
Categories Drop Cookies
Time 15m
Yield 18 cookies
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F Butter 3 large nonstick baking sheets.
- Mix first 6 ingredients in medium bowl. Using electric mixer, beat butter and both sugars in large bowl until well blended, about 1 minute. Add eggs and vanilla; beat until well blended, about 1 minute. On low speed beat in dry ingredients just until blended (do not overbeat). Stir in raisins.
- Drop batter by 1/4 cupfuls onto prepared sheets, spacing evenly apart and forming 6 mounds per sheet. Bake until cookies are just pale golden brown, about 15 minutes. Cool cookies on sheets for 5 minutes. Using metal spatula, transfer cookies to racks and cool completely. Can be made up to 2 days ahead. Store in airtight container at room temperature.
Nutrition Facts : Calories 295.9, Fat 11.6, SaturatedFat 6.8, Cholesterol 50.6, Sodium 132.8, Carbohydrate 46, Fiber 1.8, Sugar 29.1, Protein 3.8
THIN AND CRISPY OATMEAL RAISIN COOKIES
I tried to combine recipes to come up with a cookie that tastes like Tate's Bake Shop cookies. The published Tate's recipe on YouTube does not taste like the cookies you buy in the store in the green bag. This is the closest I've come to simulating the oatmeal raisin flavor. This is not a thick cakey cookie but a thin, crisp, lighter version.
Provided by Abracadabra
Categories Desserts Cookies Oatmeal Cookie Recipes Oatmeal Raisin Cookie Recipes
Time 30m
Yield 30
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Mix 1 cup plus 1 tablespoon flour, baking soda, baking powder, and salt in a bowl.
- Place cold butter in a microwave-safe bowl and heat until soft, but not melted, 20 to 30 seconds. Add brown sugar and white sugar; mix with a metal whisk or spoon for 45 seconds. Add egg, vanilla extract, cinnamon, and nutmeg. Mix for 20 seconds. Pour in dry ingredients and mix for 10 to 20 seconds. Fold in oats and raisins for 30 seconds.
- Roll cookie dough into small balls, about 1 1/2 inches in diameter. Space cookie balls 3 inches apart on the prepared baking sheets.
- Bake in the preheated oven until tops are golden brown and edges are crisp, 13 to 15 minutes.
Nutrition Facts : Calories 128.6 calories, Carbohydrate 17.9 g, Cholesterol 20.4 mg, Fat 6 g, Fiber 0.9 g, Protein 1.6 g, SaturatedFat 3.5 g, Sodium 135.4 mg, Sugar 9.9 g
NUTTY OATMEAL RAISIN CHEWS
Make and share this Nutty Oatmeal Raisin Chews recipe from Food.com.
Provided by Derf2440
Categories Drop Cookies
Time 24m
Yield 3-4 dozen cookies, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375°.
- Place all ingredients in a large bow, mix well.
- Spray a cookie sheet with nonstick spray.
- Drop 1 tablespoon full of batter, 2 inches apart on cookie sheet.
- Dampen fingers lightly with cold water and press batter to flatten into 2 inch rounds.
- Bake until cookies are light golden, but not brown, about 12 to 14 minutes.
- Cool on pan for 3 minutes, then transfer to a wire rack to cool completely.
- Store in an airtight container.
Nutrition Facts : Calories 333.4, Fat 16.4, SaturatedFat 1.9, Sodium 71.3, Carbohydrate 42.9, Fiber 2.6, Sugar 23.1, Protein 5.9
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