PEANUT BUTTER CHOCOLATE CHIP OATMEAL RAISIN COOKIES
Peanut Butter Chocolate Chip Oatmeal Raisin Cookies are large and puffy, soft and chewy, and can easily be a delicious substitute for just about any store-bought granola bar!
Provided by Lord Byron's Kitchen
Categories Dessert
Time 22m
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Prepare a baking sheet by lining with parchment paper or a Silpat liner. Set aside.
- In a large mixing bowl, use a handheld mixer to blend the butter with both sugars until smooth.
- Once completely incorporated, add the egg, vanilla, and peanut butter. Mix well to combine.
- Next, add the flour, salt, and baking soda and just blend into the peanut butter mixture. Don't over mix the cookie dough. Stir in the oatmeal, chocolate chips, and raisins.
- Using a small cookie scoop, which will allow for more even and uniform cookies, position mounds of the cookie batter two inches apart on the prepared cookie sheet. Be sure to leave room for growth.
- Bake for 12 minutes. Allow the cookie to cool for two minutes on the baking sheet before transferring to a cooling rack for the remainder of the cooling process.
Nutrition Facts : Calories 239 kcal, Carbohydrate 28 g, Protein 5 g, Fat 13 g, SaturatedFat 5 g, Cholesterol 18 mg, Sodium 184 mg, Fiber 2 g, Sugar 12 g, ServingSize 1 serving
CHOCOLATE OATMEAL RAISIN COOKIES
If you prefer a crispier texture, bake the cookies at 350 degrees for 16 to 20 minutes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 40m
Yield Makes 32
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. In a medium bowl, whisk together flour, baking soda, and salt; set aside. With an electric mixer, cream butter andsugars until light and fluffy.
- Add eggs and vanilla; beat until combined, scraping down sides of bowl as needed. Add flour mixture;beat until just combined. Add oats, raisins, and chocolate chips; beat until just combined.
- Drop 32 heaping tablespoons of batter, about 1 1/2 inches apart, onto baking sheets. Bake, rotating sheets halfway through, until cookies have spread and are golden brown and soft to the touch, 10 to 12 minutes. Cool 5 minutes on sheets; transferto a wire rack to cool completely.
CHEWY CHOCOLATE CHIP OATMEAL COOKIES
I modified Beatrice's Excellent Oatmeal cookies very slightly. I came up with something that my boyfriend went CRAZY over! I've never seen him enjoy cookies to that extent! He said I blew his mother's recipe away.
Provided by PANTHERA
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 55m
Yield 42
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats, walnuts, and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets.
- Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 144.7 calories, Carbohydrate 17.2 g, Cholesterol 20.5 mg, Fat 8.1 g, Fiber 1.1 g, Protein 2.1 g, SaturatedFat 3.8 g, Sodium 107.2 mg, Sugar 9.8 g
OATMEAL RAISIN WALNUT CHOCOLATE CHIP COOKIES
This is my improved version of the "Best-Ever Chocolate Chip Cookies" recipe card I received in the mail years ago. Now they really are the best! *I first made these when I was younger and loved very sweet cookies...now I agree with some reviews, they are too sweet so am adjusting the sugar.
Provided by Engrossed
Categories Drop Cookies
Time 1h27m
Yield 48 cookies, 48 serving(s)
Number Of Ingredients 12
Steps:
- In a small bowl mix flour, baking soda and cinnamon.
- In a large mixing bowl beat butter and sugars until light and fluffy. Beat in egg and vanilla.
- At a low speed, beat in flour mixture until blended.
- Stir in ground walnuts, oats, chocolate chips and raisins.
- Cover with plastic wrap and chill for 1 hour.
- Preheat oven to 350.
- Grease 2 baking sheets.
- Shape dough into 1-inch balls. Place balls 2 inches apart on prepared baking sheets. Flatten each cookie slightly (The bottom of a mug works).
- Bake cookies until lightly browned around the edges, 10 to 12 minutes.
- Transfer to flattened brown paper bags or wire racks to cool.
- This dough also freezes well. Freeze dough balls on a cookie sheet and then put them in a ziploc bag in the freezer until ready to bake!
OATMEAL PEANUT BUTTER AND CHOCOLATE CHIP COOKIES
If you can't decide what kind of cookie to make, this cookie has it all. The oats, peanut butter and chocolate chips are a chewy and flavorful combination.
Provided by Anna Lombard
Categories Desserts Cookies Peanut Butter Cookie Recipes
Yield 18
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, cream together the butter, brown sugar and white sugar. Beat in the eggs one at a time, then stir in the peanut butter, water and vanilla. Combine the flour and baking soda, stir into the creamed mixture. Finally, stir in the rolled oats and chocolate chips. Drop by teaspoonfuls onto an unprepared cookie sheet.
- Bake for 8 to 10 minutes in the preheated oven, until the cookies are lightly toasted on the edges. Remove from the baking sheet to cool on wire racks.
Nutrition Facts : Calories 288.9 calories, Carbohydrate 38.5 g, Cholesterol 41 mg, Fat 14.1 g, Fiber 2 g, Protein 4.6 g, SaturatedFat 7.3 g, Sodium 124.1 mg, Sugar 23.1 g
PEANUT BUTTER, CHOCOLATE CHIP, RAISIN, OATMEAL COOKIES
I found this cookie recipe in the local newspaper courtsey of Sarah Wade. It sounded wonderful, however she didn't include raisins in this oatmeal cookie recipe (which to me is wrong on so many levels). I also felt that 1 tablespoon of baking soda had to be a mistake, so I made a few adjustments and a major compromise with my wife (about the raisins) to create my version of her "Almost Everything Cookies" We will add 1 cup chopped walnuts or pecans to the recipe occasionally.
Provided by Chef David Marional
Categories Dessert
Time 2h
Yield 84 cookies, 84 serving(s)
Number Of Ingredients 15
Steps:
- .Mix flour, baking soda, baking powder together in a large bowl, then add the oatmeal until evenly mixed (@ 2 cups at a time). Set aside.
- Cream the butter until smooth and pale, then slowly add the granulated sugar, then the brown sugar until the sugars and butter are evenly mixed. If you are using a stand mixer, scrape down the sides and add the eggs 1 at a time until smooth. (We use a large cookie spoon to mix with) Add the corn syrup and vanilla and mix well.
- Add the oat mixture @ 1/3 at a time mixing on low speed until fully mixed (it gets very stiff when doing by hand).
- Fold in both kinds of chocolate chips ( nuts if you are using them) and then split dough in half and add the raisins to one half of the batch. Cover both batches with plastic wrap and refrigerate 3 hours minimum (overnight is best)).
- Preheat oven to 375 degrees and place rounded tablespoon sized ball on a parchment lined cookie sheet. Bake for about 12 minutes and let stand for about five minutes on cookie sheet before placing cookies on a wire rack to cool.
OATMEAL COOKIES WITH CHOCOLATE CHUNKS AND RAISINS
The oatmeal-raisin cookie takes on chocolate chunks for a treat that has it all.
Provided by Food Network Kitchen
Time 1h35m
Yield about 2 dozen cookies
Number Of Ingredients 12
Steps:
- Line 2 baking sheets with parchment paper.
- Beat the butter, brown sugar and granulated sugar with an electric mixer in a large bowl until fluffy. Add the vanilla and egg and beat to combine.
- Whisk together the flour, oats, baking soda, cinnamon and salt in a medium bowl. Add the flour mixture to the butter mixture and beat until just combined. Stir in the chocolate chunks and raisins.
- Scoop slightly mounded tablespoons of the dough and roll into balls. Arrange about 2 inches apart on the prepared baking sheets and refrigerate for 30 minutes.
- Meanwhile, position oven racks in the top and bottom thirds of the oven and preheat the oven to 350 degrees F.
- Bake until the cookies are set and golden on the bottom, 12 to 15 minutes. Let cool on the baking sheets for 10 minutes, then transfer to wire racks to cool completely.
RAISIN-CHIP OATMEAL COOKIES
The texture of these cookies is just right with plump raisins, sweet chocolate chips, crunchy nuts and yummy coconut. Any leftover cookies freeze nicely.-Anna Free, Cleveland, Ohio
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 12 dozen.
Number Of Ingredients 16
Steps:
- In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine dry ingredients; gradually add to the creamed mixture and mix well. Stir in chocolate chips, nuts, raisins and coconut., Drop by heaping tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 12-14 minutes or until golden brown. Remove to wire racks to cool.
Nutrition Facts : Calories 227 calories, Fat 12g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 141mg sodium, Carbohydrate 29g carbohydrate (18g sugars, Fiber 2g fiber), Protein 4g protein.
CHOCOLATE CHIP-OATMEAL COOKIES WITH NUTS AND RAISINS
Provided by Katie Morford
Categories Cookies Chocolate Nut Dessert Bake Raisin Walnut Bon Appétit San Francisco California Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 3 1/2 dozen
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Using electric mixer, beat butter, shortening, both sugars, eggs and vanilla in large bowl until well blended. Sift in flour, baking soda and salt; beat to blend. Mix in oats, chocolate chips, nuts and raisins.
- Spray baking sheets with nonstick spray. For each cookie, drop 1 rounded tablespoonful of dough onto sheet, spacing 1 inch apart (do not flatten dough). Bake cookies until golden but still slightly soft to touch, about 15 minutes. Cool cookies on sheets. (Can be prepared 1 day ahead. Store airtight at room temperature.)
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