Oatmeal Raisin Cookie Fudge Recipes

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OATMEAL RAISIN COOKIE (SOFT & CHEWY)



Oatmeal Raisin Cookie (Soft & Chewy) image

Recipe video above. If you love your oatmeal cookies soft and chewy, this is THE Oatmeal Raisin Cookie recipe for you! Crispy on the edges, buttery with the faintest waft of cinnamon and studded with plump juicy raisins, these keep really well and smell heavenly when they're in the oven.This is a Cook's Illustrated recipe and they found the key to achieving this are: a) the size (these are larger than usual) and b) using baking powder, not baking soda.

Provided by Nagi | RecipeTin Eats

Categories     Cookie

Time 45m

Number Of Ingredients 10

1 1/2 cups raisins ((Note 1))
1 1/2 cups flour (all purpose / plain)
1/2 tsp salt
1/2 tsp baking powder
1 tsp cinnamon powder
250g / 8 oz (2 sticks) unsalted butter (, at room temperature (Note 2))
1 cup brown sugar ((packed))
1 cup white sugar ((granulated. Superfine/caster also ok))
2 large eggs (, at room temperature (Note 3))
3 cups rolled oats ((Note 4))

Steps:

  • Preheat oven to 180°C/350°F (160°C fan). Adjust oven racks to middle and low position, ensuring you have 4"/10cm between each rack. Line 2 trays with parchment/baking paper.
  • Optional: Soak raisins in boiled water for 10 minutes. Drain then pat dry. (This makes them plumper).
  • Sift dry ingredients: Sift flour, salt, baking powder and cinnamon into a bowl.
  • Cream butter and sugar: Using a stand mixer or electric mixer, beat butter until creamy. Then beat in sugar until fluffy - about 2 - 3 minutes.
  • Add eggs: Beat in eggs one at a time until incorporated.
  • Mix in flour: Use a wooden spoon to stir the flour mixture in.
  • Stir in oats and raisins: Stir in oats and raisins - this requires a bit of effort as the dough gets firm!
  • Roll and flatten balls: Form 4cm / 1.6" balls (~18) and place onto baking trays 4"/10cm apart. I use an ice cream scoop. Then press down to slighty flatten into a thick disc shape.
  • Bake for 11 minutes. Then swap the trays between the shelves AND turn the trays around. Bake for a further 11 - 14 minutes, or until cookies are golden on the edges and LIGHT golden on the surface.
  • Cool on the trays for 5 minutes before transferring to cooling rack. Cool for 30 minutes before serving.

Nutrition Facts : ServingSize 66 g, Calories 265 kcal, Carbohydrate 41.3 g, Protein 3.6 g, Fat 10.6 g, SaturatedFat 6.1 g, Cholesterol 41 mg, Sodium 168 mg, Fiber 1.9 g, Sugar 23.7 g, UnsaturatedFat 4.5 g

OATMEAL RAISIN COOKIES I



Oatmeal Raisin Cookies I image

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

¾ cup butter, softened
¾ cup white sugar
¾ cup packed light brown sugar
2 eggs
1 teaspoon vanilla extract
1 ¼ cups all-purpose flour
1 teaspoon baking soda
¾ teaspoon ground cinnamon
½ teaspoon salt
2 ¾ cups rolled oats
1 cup raisins

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



Chewy Oatmeal-Raisin Cookies image

Provided by Food Network Kitchen

Time 40m

Yield 1 dozen cookies

Number Of Ingredients 11

1 1/4 cups rolled oats
3/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon salt
1 stick unsalted butter, softened
3/4 cup sugar
2 tablespoons molasses
1 large egg
1 teaspoon vanilla extract
1 cup raisins

Steps:

  • Combine the oats, flour, cinnamon, baking powder and salt in a large bowl. Beat the butter, sugar and molasses in a large bowl with a mixer on medium-high speed until fluffy, about 5 minutes. Beat in the egg and vanilla until smooth, about 2 more minutes. Reduce the mixer speed to low, add the flour mixture and beat until combined. Stir in the raisins by hand. For the best flavor and texture, cover the dough and chill at least 4 hours, or overnight.
  • Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Form the dough into 12 balls, about 2 tablespoonfuls each, and arrange 3 inches apart on the prepared baking sheets. Flatten with the back of a fork. Bake until the cookies are golden, 15 to 17 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.

THE BEST OATMEAL RAISIN COOKIES



The Best Oatmeal Raisin Cookies image

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

1 cup all-purpose flour (see Cook's Note)
1 1/4 teaspoons kosher salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
3/4 cup packed dark brown sugar
1 stick (8 tablespoons) unsalted butter, at room temperature
1/4 cup honey
1 tablespoon pure vanilla extract
1 large egg, at room temperature
2 1/2 cups old-fashioned rolled oats
1 cup raisins

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.

BEST OATMEAL RAISIN COOKIES



Best Oatmeal Raisin Cookies image

This is a family favorite that I have been making for years. It's the most requested oatmeal cookie recipe I've ever made. I found it somewhere years ago, but have lost the source. The secret is soaking the raisins which makes all the difference.

Provided by Merrie Wold

Categories     Drop Cookies

Time 1h10m

Yield 48 cookies

Number Of Ingredients 12

3 eggs, well beaten
1 cup raisins
1 teaspoon vanilla
1 cup butter
1 cup brown sugar
1 cup white sugar
2 1/2 cups flour
1 teaspoon salt
1 teaspoon cinnamon
2 teaspoons baking soda
2 cups oatmeal
3/4 cup chopped pecans

Steps:

  • This is a very important first step that makes the cookie: combine eggs, raisins and vanilla and let stand for one hour.
  • Cream together butter and sugars.
  • Add flour, salt, cinnamon and soda and mix well.
  • Blend in egg-raisin mixture, oatmeal, and chopped nuts.
  • Dough will be stiff.
  • Drop by heaping teaspoons onto ungreased cookie sheet, or roll into balls and flatten slightly.
  • Bake at 350 degrees for 10 to 12 minutes or until lightly browned.

OATMEAL RAISIN COOKIES



Oatmeal raisin cookies image

Fill the biscuit tin with these rustic cookies. Soaking the raisins gives a boost to the texture and stops them from burning during cooking

Provided by Good Food team

Categories     Treat

Time 30m

Yield Makes 25

Number Of Ingredients 9

100g raisin
150ml vegetable oil
200g golden caster sugar
1 large egg, beaten
1 tsp ground cinnamon
1 tsp vanilla extract
140g plain flour
¼ tsp bicarbonate of soda
300g oats

Steps:

  • Heat oven to 180C/160C fan/gas 4 and line 2 baking trays with baking parchment. Pour 50ml/2fl oz boiling water over the raisins and leave to soak for 20 mins until plump. Drain, reserving the liquid.
  • Meanwhile, in a large bowl, mix together the oil and sugar. Gradually beat in the egg, along with the reserved water from the raisins, the cinnamon and vanilla extract. Sift the flour, bicarbonate of soda and a pinch of salt into the bowl, then add the oats. Finally, mix in the raisins.
  • Drop heaped tbsps of the cookie dough onto the baking trays, well spaced apart as they will spread when cooking. Bake for 12-15 mins until golden. Leave to cool on the trays for 10 mins before tucking in, or transfer to a cooling rack to cool completely. Will keep in an airtight container for up to 3 days.

Nutrition Facts : Calories 166 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 11 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium

CLASSIC OATMEAL-RAISIN COOKIES



Classic Oatmeal-Raisin Cookies image

Full of nubby oats and plenty of sweet raisins, these lightly spiced cookies are pleasingly chewy in the center and crisp around the edges, with a hint of butterscotch from the dark brown sugar. They keep really well, so you can make them up to a week in advance and store them in an airtight container at room temperature. They're also great for mailing when a package of cookies is in order.

Provided by Melissa Clark

Categories     cookies and bars, dessert

Time 45m

Yield 3 dozen cookies

Number Of Ingredients 13

1 cup/227 grams (2 sticks) unsalted butter, softened, more for pans
1 cup/200 grams dark brown sugar, packed
1/3 cup/66 grams granulated sugar
2 large eggs
1 tablespoon/15 milliliters vanilla extract
1 1/2 cups/187 grams all-purpose flour
3/4 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground cardamom or ground ginger
3 cups/270 grams rolled oats (not instant)
1 1/2 cups/225 grams raisins

Steps:

  • Heat oven to 350 degrees. Butter two large cookie sheets, or line them with parchment paper or reusable silicone liners.
  • Using an electric mixer, beat butter in a large bowl until creamy. Add brown and granulated sugars, then beat until fluffy, about 2 minutes. Beat in eggs, one at a time, until fully incorporated. Then, beat in vanilla extract.
  • In a separate bowl, use a wooden spoon or spatula to mix together the flour, salt, baking soda, cinnamon, nutmeg and cardamom. Set mixer on low speed, and beat flour mixture into the butter mixture. Stir in oats and raisins.
  • Spoon out dough by large tablespoonfuls onto prepared cookie sheets, leaving at least 2 inches between each cookie.
  • Bake until cookie edges turn golden brown, about 9 to 13 minutes. Centers will still be quite soft, but they will firm up as the cookies cool. Cool completely on a wire rack. Store in an airtight container at room temperature.

Nutrition Facts : @context http, Calories 144, UnsaturatedFat 2 grams, Carbohydrate 21 grams, Fat 6 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 3 grams, Sodium 84 milligrams, Sugar 11 grams, TransFat 0 grams

OATMEAL RAISIN COOKIES



Oatmeal Raisin Cookies image

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

3/4 cup granulated sugar
1/4 cup firmly packed brown sugar
1/2 cup butter, softened
1/2 teaspoon vanilla
1 egg
3/4 cup Gold Medal™ all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/2 cups quick-cooking rolled oats
1/2 cup raisins
1/2 cup chopped nuts

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 COOKIE FUDGE



Oatmeal-Raisin Cookie Fudge image

This white chocolate-based fudge is reminiscent of an oatmeal raisin cookie, with hints of spice, toasted oats, walnuts, and of course, plump raisins. Be prepared for an upper body workout! This fudge is quite thick to mix after adding in the white chocolate chips and additional ingredients! It helps to have all your ingredients measured out before starting, so you can work quickly, as the fudge sets up fast. Store extras in the refrigerator.

Provided by Kim

Categories     Desserts     Chocolate Dessert Recipes     White Chocolate

Time 4h30m

Yield 64

Number Of Ingredients 15

1 teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon ground nutmeg
¼ teaspoon salt
⅛ teaspoon ground cloves
⅛ teaspoon ground allspice
1 cup rolled oats
½ cup chopped walnuts
½ cup raisins
1 (14 ounce) can sweetened condensed milk
2 (12 ounce) packages white chocolate chips (such as Ghirardelli®)
½ cup heavy cream
1 teaspoon vanilla extract
2 tablespoons coarse granulated sugar
2 tablespoons raisins

Steps:

  • Line a 9-inch baking pan with enough parchment paper to have an overhang on all sides. Set aside.
  • Whisk cinnamon, baking soda, nutmeg, salt, cloves, and allspice together in a small bowl. Set spice mixture aside.
  • Cook oats and walnuts in a large skillet over medium heat, stirring constantly, until toasted and fragrant, 5 to 7 minutes. Pour into a medium bowl and stir in 1/2 cup raisins. Allow to cool slights.
  • Heat sweetened condensed milk over medium-low heat, stirring constantly, until simmering, about 7 minutes. Remove from heat; add white chocolate chips, heavy cream, vanilla extract, and the spice mixture. Return to low heat and whisk until thick, completely smooth, and free of lumps. Do not worry if the mixture seizes, it will smooth out as it heats.
  • Remove from heat and stir in oats, walnuts, and raisins. Pour into the prepared pan and use a spatula to smooth it in evenly. Sprinkle with coarse sugar and 2 tablespoons raisins. Lightly press them into the top. Place pan in the refrigerator and allow fudge to cool completely, at least 4 hours.
  • Remove fudge from the pan using the parchment paper edges. Run a knife under hot water for 1 minute, then wipe dry. Cut fudge into sixty-four 1-inch pieces.

Nutrition Facts : Calories 103.5 calories, Carbohydrate 12.1 g, Cholesterol 6.9 mg, Fat 5.7 g, Fiber 0.3 g, Protein 1.6 g, SaturatedFat 3.1 g, Sodium 38.9 mg, Sugar 10.7 g

OATMEAL FUDGE COOKIES



Oatmeal Fudge Cookies image

Make and share this Oatmeal Fudge Cookies recipe from Food.com.

Provided by Dancer

Categories     Dessert

Time 16m

Yield 24-36 cookies

Number Of Ingredients 7

2 cups granulated sugar
1/2 cup butter
1/2 cup milk
1/2 cup peanut butter
1 teaspoon vanilla
3 tablespoons cocoa
3 cups quick-cooking rolled oats

Steps:

  • Mix granulated sugar, butter and milk in a pan.
  • Put over medium heat; bring to a full boil; for 1 minute.
  • Remove from heat.
  • Add peanut butter, vanilla and cocoa.
  • Stir well until peanut butter is melted.
  • Add rolled oats and blend thoroughly.
  • Pour into greased 8 or 9-inch pan.
  • Cool; cut into squares.
  • Can also be dropped by spoonfuls onto waxed paper.

Nutrition Facts : Calories 175.2, Fat 7.4, SaturatedFat 3.2, Cholesterol 10.9, Sodium 54.8, Carbohydrate 25.1, Fiber 1.4, Sugar 17.3, Protein 3.3

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Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


OATMEAL RAISIN COOKIES! - JANE'S PATISSERIE
2020-06-27 Instructions. Add your butter and sugars to a bowl and beat till creamy - I use my stand mixer with the beater attachment! Add in your egg, and beat again. If using the vanilla and cinnamon, add it in now! Add in the plain flour, oats, baking powder, bicarbonate of soda, and salt and beat till a cookie dough is formed!
From janespatisserie.com


OATMEAL RAISIN COOKIES - AVERIE COOKS
2011-10-09 Oatmeal Raisin Cookies (as inspired by My Grandma, Cooks Illustrated, & Quaker Oats) 1/2 c butter. 1 c brown sugar. 1/2 c white sugar. 1 egg. 2 tsp vanilla extract. 2 tsp cinnamon (or to taste, use less if you prefer) 1 c all-purpose flour. 1.5 c old fashioned whole oats.
From averiecooks.com


THE BEST OATMEAL RAISIN COOKIES - BAKERISH
2022-02-17 HOW TO MAKE THE BEST OATMEAL RAISIN COOKIES, STEP BY STEP: Preheat the oven to 350°F. Line sheet trays with parchment paper, set aside. In a medium-sized bowl, stir together the flour, cinnamon, baking soda, baking powder, and salt, set aside. In the body of a stand mixer or in a large bowl with an electric band mixer, whip the butter with the ...
From bakerish.com


CHEWY OATMEAL RAISIN COOKIES | MRS KRINGLE'S KITCHEN
2016-10-16 Preheat oven to 350° F. Combine flour, cinnamon, baking soda and salt, set aside. Combine butter, brown sugar, sugar, milk, egg and vanilla until light and fluffy. Add to flour mixture to wet ingredients and mix well. Stir in oats, raisins and dates, if using. Drop by tablespoon onto greased or lined cookie sheets.
From mrskringleskitchen.com


OATMEAL RAISIN COOKIES RECIPE - DESSERTS ON A DIME
2020-11-26 Instructions. Preheat oven to 350 degrees F. Line cookie sheets with parchment paper or silicone baking mat. In a large bowl, creamy together the butter and brown sugar until fluffy. Add eggs and vanilla, and mix until well combined. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and cloves.
From dessertsonadime.com


OATMEAL RAISIN COCONUT COOKIES - THE FED UP FOODIE
2018-10-30 Instructions. Preheat oven to 350℉. Using a stand or hand held mixer cream together butter and sugars until light and fluffy. Mix in eggs and vanilla, adding in one egg at a time. In a separate medium mixing bowl sift together …
From thefedupfoodie.com


CLASSIC OATMEAL RAISIN COOKIE RECIPE - SMILEY'S POINTS
Add in eggs and vanilla, and mix on low speed to combine. In a separate bowl, combine the dry ingredients, and then add the dry ingredients to wet ingredients and mix. Stir in raisins until combined. Cover and chill dough in the refrigerator for 30 minutes before baking. Divide the dough into 24 equal-sized balls.
From smileyspoints.com


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