Oatmeal Raisin Chocolate Chip Mallow Cookies Recipes

OATMEAL COOKIES WITH PEANUTS, RAISINS AND CHOCOLATE CHIPS

Steps:

• Preheat the oven to 375 degrees F.
• Spread the coconut on a rimmed baking sheet and toast, stirring occasionally, until golden brown, about 5 minutes; set aside to cool.
• Meanwhile, whisk together the flour, baking soda, cinnamon, salt and nutmeg in a medium bowl.
• Beat the butter, brown sugar and granulated sugar in a large bowl using an electric mixer on medium speed until creamy. Beat in the eggs, one at a time, until incorporated. Beat in the milk and vanilla until blended. Reduce the speed to low and gradually beat in the flour mixture. Beat in the oats, peanuts, raisins, chocolate chips and toasted coconut.
• Drop the dough by heaping tablespoons onto ungreased baking sheets. Bake, rotating the baking sheets halfway through, until golden brown, about 12 minutes. Cool the cookies on the baking sheets for 3 to 5 minutes and then transfer to wire racks to cool completely.

CHOCOLATE OATMEAL RAISIN COOKIES

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

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.

OATMEAL RAISIN CHOCOLATE CHIP MALLOW COOKIES

Steps:

• PREHEAT oven to 325°F.
• CRUMBLE dough into large bowl. With spoon or lightly floured hands, stir in graham crackers and morsels. Drop by rounded teaspoonfuls onto ungreased baking sheets.
• BAKE for 14 to 15 minutes or until golden brown around edges. Cool on baking sheet; remove to wire racks to cool. While cookies are still warm, with back of measuring teaspoon, make an indentation in each cookie. Fill indentation with 1/2 measuring teaspoon of marshmallow creme. Store in layers between sheets of wax paper in covered container.

VANISHING OATMEAL RAISIN CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 350 degrees. Beat together butter and sugars until creamy. Add eggs and vanilla; Beat well. Add combined flour, baking soda, cinnemon and salt; mix well. Stir in oats and raisins, mix well. Add chocolate chips and mix together. Drop by rounded tablespoons onto ungreased cookie sheets. Bake 10-12 minutes or until golden brown. Cool 1 minute on cookie sheet; remove to wire rack. (About 3-4 dozen, depending on size of cookies).
• Nutritional Score per serving (1 cookie):.
• 115 calories.
• 4.3 grams fat / 1 gram saturated fat.
• 2.5 grams fiber.

EASY BAKE OVEN RAISIN CHOCOLATE CHIP COOKIES

Steps:

• Preheat easybake oven for 15 minutes.
• In a small bowl, combine cookie mix, water, raisins and chocolate chips. Stir with a spoon until mixture holds together in one big ball. Shape a small amount of dough at a time into a ball. Arrange on an ungreased cookie sheet.
• Butter bottom of small drinking glass. Dip buttered glass bottom in sugar. Flatten each ball by pressing with sugar-coated glass.
• Bake 10 to 12 minutes in Easybake oven. Remove from oven. Cool on a rack.
• Each package of mix makes about 9 cookies.

OATMEAL RAISIN COOKIES

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.

OATMEAL RAISIN CHOCOLATE CHIP COOKIES

Steps:

• Mix the raisins with the vanilla in a small bowl and leave to soak for 30-60 minutes.
• Preheat oven to 350 degrees and line your baking sheets with parchment paper.
• In a medium bowl, sift together flour, baking powder, and nutmeg.
• In a large bowl, beat the butter until it is light and fluffy. Then, beat in the sugars until the mixture is light and fluffy. Finally, beat in eggs one at a time until well combined. On a low speed, mix in the dry ingredients until just combined. Stir in the oats, chocolate, and raisins with a wooden spoon.
• Place heaping tablespoons of cookie dough on the prepared baking sheets and bake for around 15-18 minutes. Let cool.
• Enjoy :).

CINNAMON-RAISIN-OATMEAL COOKIES

Steps:

• Heat oven to 350°F. In large bowl, beat brown sugar and butter with electric mixer on medium speed until creamy. On low speed, beat in vanilla and eggs until well blended. Beat in flour, baking soda, cinnamon and salt until well blended. With spoon, stir in oats, cereal and raisins.
• On ungreased cookie sheets, drop dough by heaping tablespoonfuls about 2 inches apart.
• Bake 12 to 15 minutes or until set and golden brown. Immediately remove from cookie sheets to cooling racks.

MRS. FIELDS' CHOCOLATE CHIP RAISIN COOKIES

Steps:

• Preheat oven to 300 degrees F.
• Cream sugars and butter in a large bowl.
• Add eggs and vanilla, mixing at medium speed until smooth.
• In a separate bowl, combine flour and baking powder.
• Add flour mixture to sugar mixture.
• Fold in raisins and chocolate chips.
• Drop by rounded spoonfuls onto ungreased cookie sheets.
• Bake 22- 24 minutes.
• Transfer immediately to cool, flat surface.