Oatmeal Raisin Patty Recipes

OATMEAL RAISIN COOKIES I

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.

THE BEST OATMEAL RAISIN COOKIES

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.

OATMEAL RAISIN ENERGY BITES RECIPE BY TASTY

Steps:

• Mix oats, almond butter and honey in a large bowl.
• Add raisins, pecans, cinnamon, vanilla and salt. Mix.
• Place bowl in the refrigerator for 30-60 minutes, or until the mixture has solidified.
• Mold mixture into bite-sized balls.
• Serve immediately.
• Enjoy!

OLD-FASHIONED OATMEAL RAISIN BARS

Steps:

• In a large saucepan, combine the sugar, cornstarch and cinnamon. Stir in sour cream until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into eggs; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in raisins. Cool to room temperature without stirring., Meanwhile, in a large bowl, combine the flour, oats, brown sugar, baking soda and salt. Cut in butter until crumbly. , Firmly press 3-1/2 cups of crumb mixture into a greased 13-in. x 9-in. baking pan. Spread with raisin filling. Sprinkle with remaining crumb mixture. , Bake at 350° for 25-30 minutes or until golden brown. Cool on a wire rack. Cut into bars. Refrigerate leftovers.

OATMEAL RAISIN COOKIES IX

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, mix canola oil, brown sugar, eggs and vanilla until well blended. Combine the flour, baking soda, salt, cinnamon and nutmeg; stir into the sugar mixture. Mix in the oats and raisins last. Drop by rounded spoonfuls onto the prepared cookie sheet.
• Bake for 10 to 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

OATMEAL-RAISIN SQUARES

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, add oatmeal, flour, sugar, pecans, baking soda, and salt; stir to combine. Add melted butter and vanilla and stir to incorporate; set aside.
• In a small saucepan, combine raisins, 1/2 cup water, lemon zest, and cinnamon. Bring to a boil over medium heat, and immediately reduce heat to a simmer; continue cooking for 2 minutes. Let cool slightly. Transfer mixture to the bowl of a food processor; process until almost smooth. If mixture is very liquid, strain through a fine mesh strainer, discarding liquid.
• Spray a 9-by-13-inch baking dish with cooking spray. Transfer half the oat mixture to baking dish and press down, using your hands, to form an even layer. Using an offset spatula, spread raisin mixture over oat layer. Top with remaining oat mixture, pressing down to form an even layer.
• Transfer to oven and bake until golden brown on top, 35 to 45 minutes. Let cool completely before cutting into 2-inch squares. Oatmeal-raisin squares may be stored, wrapped in plastic wrap, for up to 5 days.

OATMEAL RAISIN PATTY

Steps:

• Using a microwave container with a loose fitting lid place the oats, cinnamon, and water in together and mix until all of it is moist.
• Add your raisins and continue to mix.
• Now you can either stir in your marsh mellow creme or (sugar) now or save it for dipping or the topping.
• If you do mix it in make sure to be thorough and spread it all evenly among the container's bottom. For a helpful hint you will want to slowly add the water after you put the marshmallow creme into it.
• Now microwave the mix with the loose lid on it for about 45 seconds.
• Take it out and test the center for firmness if it is still steaming and good to go you now can sprinkle your sugar or spread the marshmallow creme over the top.
• I typically dip the patty into one of the two.
• Note: I have also found that this is great for syrups, cool whip, yogurts, ice creams, or whatever you enjoy as a sweet that can be mixed or dipped.
• And the raisins you can actually go crazy with.