OATMEAL CRAISIN COOKIES (WORLD'S BEST!!)
I took a standard Oatmeal Raisin Cookie recipe and modified it to my liking. These cookies are ALWAYS a HIT!
Provided by Matthew Molus
Categories Dessert
Time 1h
Yield 36 cookies, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat Oven to 375°F.
- In a large bowl with an electric mixer combine, sugar, brown sugar and butter and mix well.
- Add in egg and vanilla and mix until combined.
- Add in cinnamon, baking soda, salt and flour and mix well.
- Fold in by hand the oatmeal, walnuts, and dried cranberries making sure that all ingredients are uniformly distributed.
- Roll dough into 1-inch balls and place 3-inches apart onto a greased cookie sheet and bake for 10-12 minutes, just until the edges are lightly golden.
- Remove from oven and let cool for 2-3 minutes on the cookie sheet.
Nutrition Facts : Calories 241.9, Fat 12, SaturatedFat 5.4, Cholesterol 35.8, Sodium 176.8, Carbohydrate 31.4, Fiber 1.9, Sugar 17.5, Protein 3.5
OATMEAL CRAISIN COOKIES
Oatmeal cookies with raisins and craisins.
Provided by Liane McKellar
Categories Desserts Cookies Oatmeal Cookie Recipes Oatmeal Raisin Cookie Recipes
Yield 24
Number Of Ingredients 12
Steps:
- Beat butter, sugars, eggs and vanilla for 5 minutes. In another bowl, combine oats, flour, baking soda, baking powder, and salt. Add to butter mixture 1 cup at a time.
- Mix in raisins and craisins.
- Drop by spoonfuls onto greased cookie sheets and bake for 12-14 minutes at 350 degrees F (175 degrees C). These freeze very well. Enjoy!!
Nutrition Facts : Calories 238 calories, Carbohydrate 38.9 g, Cholesterol 35.8 mg, Fat 8.7 g, Fiber 1.4 g, Protein 2.8 g, SaturatedFat 5.1 g, Sodium 233.8 mg, Sugar 24.2 g
OATMEAL CRAISIN COOKIES
From the Penzey's Spices catalog, these cookies are moist and tasty. They are made with Craisins, which are dried and sweetened cranberries now widely available in most grocery stores.
Provided by GREG IN SAN DIEGO
Categories Drop Cookies
Time 20m
Yield 4 dozen cookies
Number Of Ingredients 11
Steps:
- Pre-heat oven to 350 degrees.
- Cream the butter and sugars until well blended.
- Add the eggs and vanilla extract and blend well.
- Stir together the flour, baking soda and cinnamon.
- Add to the creamed mixture and mix well.
- Add the oats, craisins and chocolate chips, if using them.
- Stir until mixed well.
- Drop by rounded teaspoons onto ungreased cookie sheets about 2 inches apart.
- Bake for 10 to 12 minutes, per pan.
- Cool cookies on a rack.
Nutrition Facts : Calories 1284.4, Fat 53.4, SaturatedFat 30.7, Cholesterol 227.8, Sodium 376.9, Carbohydrate 190.2, Fiber 10.1, Sugar 106.2, Protein 18.2
OATMEAL CRAISIN COOKIES
Delicious, chewy Oatmeal Craisin Cookies are easy-to-make and full of fantastic flavors that are sure to make them a new favorite! Loaded with molasses, cinnamon, vanilla, and old fashioned oats that all combine to make the perfect cookie!
Provided by Angela
Categories Cookies & Bars Recipes Dessert
Time 50m
Number Of Ingredients 13
Steps:
- In a large bowl or the bowl of your stand mixer cream together the cup of softened butter with 1 cup packed light brown sugar and 1/4 cup sugar until smooth.
- Add the 2 large eggs, 2 tablespoons molasses, and 1 tablespoon vanilla extract then mix into the creamed butter and sugar (use 1 tablespoon of your all-purpose flour if desired to keep the wet mixture from looking curdled).
- Stir in the 1 teaspoon baking soda, 1 teaspoon cinnamon, 1 teaspoon dried orange peel, and 1/2 teaspoon of salt.
- Mix in the 1 2/3 cups all-purpose flour until all of the flour has been incorporated into the wet ingredients.
- Fold in the 3 cups of old-fashioned rolled oats and 1 1/2 cups of craisins or dried cranberries. Your dough will still be sticky once everything is combined.
- Chill the dough for at least 30 minutes before baking, an hour is optimal.
- Preheat your oven to 350 degrees F (175 degrees C) and line a baking sheet(s) with parchment paper or a silicone baking mat.
- Portion out roughly 1/2 tablespoon bits of the dough and roll them into 1-inch balls (use more dough to get the right size dough balls as needed). Place the dough onto your prepared baking sheets leaving about 2 inches of spacing for the cookies to spread.
- Bake at 350 degrees F (175 degrees C) with the baking sheet in the center of the middle oven rack. My smaller cookies baked for 10 minutes, larger will take 12-15 minutes. Remove from the oven when the edges are slightly golden and the center of the cookie still looks under-cooked.
- Allow the baked cookies to cool for 5 minutes on the baking sheet before transferring them to a wire cooling rack to cool completely.
Nutrition Facts : Calories 144 kcal, Carbohydrate 22 g, Protein 2 g, Fat 6 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 24 mg, Sodium 115 mg, Fiber 1 g, Sugar 12 g, ServingSize 1 serving
OATMEAL CRASIN COOKIES
Oatmeal Craisin Cookies are a delicious twist on a homemade cookie recipe. Filled with oats and dried cranberries for a soft and chewy dessert biscuit. Great for winter and Christmas or cookie exchanges.
Provided by Kim
Categories Dessert
Time 1h
Number Of Ingredients 13
Steps:
- Combine the flour, oats, baking powder, cinnamon, and salt in a medium bowl.
- In the bowl of a stand mixer, add the brown sugar, granulated sugar, and softened butter. Using the paddle attachment, beat the ingredients until combined and fluffy over medium low to medium speed.
- Add the eggs one at a time while the mixer is running until fully incorporated. Add the vanilla extract and beat to combine.
- Reduce speed to low. Slowly pour in the flour oat mixture while the stand mixture is running until just incorporated. Turn the mixer off.
- Add the dried cranberries (and nuts if using) and mix with a spatula to combine.
- Refrigerate the dough for at least 30 minutes.
- Preheat oven to 350°F with rack in the middle position (upper middle and upper lower if using two racks at once).
- Use a scoop or your hands to make dough balls approximately 2 Tablespoons in size. Spread them out at least 2 inches apart on a parchment or silicone mat lined baking sheet.
- Bake for 13-15 minutes until the bottom edges are just starting to lightly brown. They will look a little undercooked but will settle after removal from oven.
- Remove from the oven and immediately sprinkle with sea salt. Let sit on the cookie sheets for 5 minutes before using a spatula to transfer them to a cooling rack.
- Repeat as needed with remaining dough. Store in an air tight container or bag for up to 5 days. They also freeze well.
Nutrition Facts : ServingSize 1 cookie, Calories 144 kcal, Carbohydrate 22 g, Protein 2 g, Fat 6 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 24 mg, Sodium 84 mg, Fiber 1 g, Sugar 12 g, UnsaturatedFat 3 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.
CRAISY OATMEAL COOKIES
Steps:
- Preheat oven to 350 degrees F.
- In a medium bowl, sift together flour, soda, powder, cinnamon and salt. Set aside.
- In a large bowl, cream butter and sugar with a mixer. Mix in honey and vanilla until fluffy. Add eggs one at a time, until fully incorporated. Mix in coconut, dried cranberries, oats and rosemary. Fold dry ingredients into butter mixture. Form into balls, approximately 2 tablespoons. Place 2 inches apart on parchment lined cookie sheets. Bake until cookies turn golden, 13 to 15 minutes. Remove from oven to cooling rack. Let sit 5 minutes in the pan before transferring to a rack to cool completely.
OATMEAL CRANBERRY COOKIES
Steps:
- Preheat oven to 350 degrees. Cream butter and sugars until fluffy. Add eggs and vanilla. Combine dry ingredients. Add to butter mixture and stir until well blended. Add dried cranberries. Drop by teaspoonful onto parchment covered baking sheet. Bake about 10 to 12 minutes, or until lightly golden. Cool.
OATMEAL CRAISIN COOKIES
Steps:
- Beat butter, sugars, eggs and vanilla for 5 minutes. In another bowl, combine oats, flour, baking soda, baking powder, and salt. Add to butter mixture 1 cup at a time.
- Mix in raisins and craisins. Drop by spoonfuls onto greased cookie sheets.
- Bake for 12-14 minutes at 350 degrees F (175 degrees C).
- These freeze very well. Enjoy!!
CRANBERRY OATMEAL COOKIES
Dotted with cranberries, orange zest and vanilla chips, these cookies are so colorful and fun to eat. They look lovely on a dessert tray and would be a great addition to your Christmas cookie lineup. -Pat Habiger, Spearville, Kansas
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 6 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, salt and baking soda; add to the creamed mixture. Stir in the oats, raisins, cranberries and orange zest. Stir in baking chips. , Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 375° until the edges are lightly browned, 10-12 minutes. Cool on wire racks.
Nutrition Facts : Calories 89 calories, Fat 4g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 50mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
OATMEAL CRANBERRY COOKIES
Studding chewy oatmeal cookies with cranberries gives them a bit of bright color and a slight tang. Any dried fruit can be substituted.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 3 dozen
Number Of Ingredients 13
Steps:
- In a medium bowl, whisk together flour, salt, cinnamon, baking powder, and baking soda. Set aside. In a small bowl, whisk together the vanilla, milk, and eggs. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars, and beat on medium speed until light and fluffy. Reduce speed to low, gradually add milk mixture, and beat well. Add the flour mixture, and beat until just combined. Remove bowl from the electric mixer, and stir in the oats and cranberries. Place dough in the refrigerator until firm, at least 2 hours or overnight.
- Preheat oven to 350 degrees. Line several baking sheets with parchment paper, and set aside. Shape 2 tablespoons of dough into a ball; place on one of the prepared sheets. Repeat with the remaining dough, placing 3 inches apart. Press with the bottom of a glass to flatten dough into 2-inch-diameter rounds.
- Bake until golden but still soft in center, 16 to 18 minutes, rotating halfway through. Remove from oven; transfer with parchment to a wire rack to cool. Store in an airtight container at room temperature for up to 1 week.
OATMEAL CRAISIN COOKIES
Provided by Kristen
Yield 36
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F.
- In a large bowl combine sugar, brown sugar, and butter. Mix well with a hand mixer.
- Add in the eggs and vanilla and mix together.
- In another bowl, combine oats, flour, baking soda, baking powder, and salt. Add to butter mixture 1 cup at a time. Slowly add in the dried cranberries until well combined.
- Roll dough into 1-inch balls and place 3-inches apart onto a greased cookie sheet and bake for 12-14 minutes, just until the edges are lightly golden.
- Remove from the oven and let cool for 2-3 minutes on the cookie sheet.
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
OATMEAL RAISIN COOKIES
For the perfect winner to fill up your cookie jar, bake these got-it-all oatmeal cookies loaded with raisins and nuts. While there is no shortage of oatmeal cookie recipes out there, we love these in particular because they strike the perfect balance of crispiness and chewiness. The ratio of ingredients used turns out a cookie that isn't tall and cakey, but instead a little slender and nicely caramelized around the edges.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 45m
Yield 42
Number Of Ingredients 12
Steps:
- Heat oven to 375°F. Spray cookie sheets with cooking spray. In large bowl, combine granulated sugar, brown sugar and butter; beat until light and fluffy. Add vanilla and egg; blend well. Add flour, baking soda, cinnamon and salt; mix well. Stir in oats, raisins and nuts.
- Drop dough by rounded teaspoonfuls 2 inches apart onto sprayed cookie sheets.
- Bake at 375°F. for 7 to 10 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets.
Nutrition Facts : Calories 80, Carbohydrate 10 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Cookie, Sodium 50 mg, Sugar 6 g, TransFat 0 g
OATMEAL-RAISIN COOKIES
Mmm! Make rich buttery, brown sugar and oat cookies with a hint of cinnamon and a bunch of juicy raisins.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 40m
Yield 36
Number Of Ingredients 13
Steps:
- Heat oven to 375°F. In large bowl, beat all ingredients except oats, flour and raisins with electric mixer on medium speed, or mix with spoon. Stir in oats, flour and raisins.
- On ungreased cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart.
- Bake 9 to 11 minutes or until light brown. Immediately remove from cookie sheet to cooling rack.
Nutrition Facts : Calories 120, Carbohydrate 15 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie, Sodium 100 mg, Sugar 8 g, TransFat 1/2 g
CRANBERRY PECAN OATMEAL COOKIES
I needed a new holiday cookie, so I tweaked an old 4-H recipe. This updated oatmeal cookie with cranberries and nuts is my family's all-time favorite. -Tammy Hoggatt, Omaha, Nebraska
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 5 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Cream butter and sugars until light and fluffy; beat in egg and vanilla. In another bowl, whisk together flour, cinnamon, salt, baking powder and baking soda; gradually beat into creamed mixture. Stir in remaining ingredients., Drop by tablespoonfuls 1 in. apart onto ungreased baking sheets. Bake until light golden brown, 12-15 minutes. Cool on pans 2 minutes. Remove to wire racks to cool.
Nutrition Facts : Calories 62 calories, Fat 3g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 47mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 1g fiber), Protein 1g protein.
OATMEAL CARROT CRAISIN® COOKIES
A good recipe for carrots leftover from juicing.
Provided by Vinnie Marotta
Categories Desserts Cookies Drop Cookie Recipes
Time 32m
Yield 30
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray baking sheet with cooking spray.
- Whisk flour, oats, baking powder, baking soda, and ground cinnamon together in a bowl; stir in carrots and dried cranberries. Add dark brown sugar, light brown sugar, eggs, butter, oil, maple syrup, vanilla extract, and salt to the carrot mixture and stir until dough is well combined.
- Drop tablespoonfuls of dough about 2 inches apart onto prepared baking sheet.
- Bake in preheated oven until edges are brown, 12 to 15 minutes.
Nutrition Facts : Calories 180.1 calories, Carbohydrate 27.5 g, Cholesterol 19 mg, Fat 7.3 g, Fiber 1 g, Protein 1.7 g, SaturatedFat 2.6 g, Sodium 114 mg, Sugar 18.4 g
More about "oatmeal craison cookies recipes"
OATMEAL RAISIN CRANBERRY COOKIES - LIFE'S LITTLE SWEETS
From lifeslittlesweets.com
COCONUT CRANBERRY OATMEAL COOKIES - BAREFEET IN THE KITCHEN
From barefeetinthekitchen.com
OATMEAL CRANBERRY COOKIES - BAKING A MOMENT
From bakingamoment.com
OATMEAL COOKIES RECIPES - THERESCIPES.INFO
From therecipes.info
OATMEAL CRANBERRY COOKIES - BEYOND THE CHICKEN COOP
From beyondthechickencoop.com
CRAISINS® DRIED CRANBERRIES OATMEAL CHOCOLATE CHUNK …
From oceanspray.com
EASY OATMEAL CRAISIN COOKIES - SPATULA DESSERTS
From spatuladesserts.com
OATMEAL CRAISIN COOKIES - THAT SKINNY CHICK CAN BAKE
From thatskinnychickcanbake.com
BEST OATMEAL COOKIES WITH CRAISINS – DAILY APPETITE
From dailyappetite.com
OATMEAL COOKIES WITH RAISINS & PECANS - ONCE UPON A CHEF
From onceuponachef.com
OATMEAL CRAISIN COOKIES - BRIANA THOMAS
From briana-thomas.com
HEALTHY OATMEAL CRANBERRY COOKIES {NO CHILLING} - IFOODREAL.COM
From ifoodreal.com
OATMEAL RAISIN COOKIES (SOFT & CHEWY) | RECIPETIN EATS
From recipetineats.com
CHEWY CRANBERRY-OATMEAL COOKIES - RECIPE - FINECOOKING
From finecooking.com
OATMEAL RAISIN COOKIES RECIPE | LAND O’LAKES
From landolakes.com
WHITE CHOCOLATE OATMEAL CRAISIN COOKIES - DELICIOUSLY SEASONED
From deliciouslyseasoned.com
OATMEAL CRAISIN WHITE CHOCOLATE CHIP COOKIES
From greatgrubdelicioustreats.com
CRANBERRY OATMEAL COOKIES - AN EASY COOKIE RECIPE - BOULDER …
From boulderlocavore.com
HOW TO MAKE THE BEST CRANBERRY OATMEAL COOKIES - VEENA …
From veenaazmanov.com
WHITE CHOCOLATE OATMEAL CRANBERRY COOKIES - LIVE WELL BAKE OFTEN
From livewellbakeoften.com
OATMEAL RAISIN COOKIES {BEST RECIPE EVER!} RECIPE
From simplyrecipes.com
CRANBERRY OATMEAL COOKIES - DELICIOUS MEETS HEALTHY
From deliciousmeetshealthy.com
OATMEAL CRANBERRY COOKIES RECIPE - LOSE WEIGHT BY EATING
From loseweightbyeating.com
CHEWY OATMEAL CRAISIN COOKIES - COOKING THERAPY
From cooking-therapy.com
SOFT & CHEWY OATMEAL CRANBERRY COOKIES - CRAZY FOR CRUST
From crazyforcrust.com
CRANBERRY OATMEAL COOKIES | THYME OF SEASON
From thymeofseason.com
10 BEST CRISCO SHORTENING OATMEAL COOKIES RECIPES | YUMMLY
From yummly.com
ROBINHOOD | CRANBERRY OATMEAL COOKIES
From robinhood.ca
OATMEAL CRAISIN COOKIES - BELLY FULL
From bellyfull.net
OATMEAL CRAISIN COOKIES | GLUTEN FREE OATMEAL COOKIES
From livingwellspendingless.com
CRANBERRY OATMEAL COOKIES – MODERN HONEY
From modernhoney.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love