Oatmealraisinwalnutcookies Recipes

CHEWY OATMEAL, RAISIN & WALNUT COOKIES

Steps:

• Move the oven rack to the center position. Preheat oven to 350°Line three baking sheets with parchment paper or silpat.
• In a large bowl, whisk together the flour, baking powder, salt, nutmeg, and cinnamon until combined. Set aside.
• In a medium bowl, toss together oats, raisins and walnuts. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugars on medium speed until light and fluffy, scraping down the sides as necessary. Reduce the speed to medium-low and add the eggs, one at a time, followed by the vanilla. Mix until just combined.
• Reduce the speed to low and add the flour mix in three additions, scraping down the sides as necessary, and mixing just until a few streaks of flour remain.
• Transfer the dough to the now empty flour bowl. Add the oatmeal mixture and stir until evenly mixed throughout.
• Drop dough of two tablespoons each onto the prepared baking sheet, leaving 2-inches in between (cookies will spread!). Bake for 12 to 14 minutes, rotating halfway through baking. Let cool on the baking sheet for 10 minutes. Serve warm or transfer to a cooling rack to cool completely.

OATMEAL RAISIN WALNUT COOKIES

Steps:

• Preheat oven to 350 degree Fahrenheit.
• In small bowl mix flour, baking soda, cinnamon and salt.
• Cream butter and sugars in electric mixer.
• Add eggs and vanilla beating well.
• Add flour mix, mixing well.
• Add oats, raisins, and nuts, mixing well.
• Drop tablespoon size dough on lightly greased baking sheet.
• Bake 10-12 minutes.
• Cookies will be slightly browned around the edges. They will continue baking after removing from oven. Cool one minute in pan then transfer to cooling rack.

OATMEAL WALNUT COOKIES

Steps:

• In a small bowl, cream shortening and sugars. Beat in egg and vanilla. In a small bowl, combine the oats, flour, baking soda and salt. Gradually add to the creamed mixture. Stir in walnuts., Drop by tablespoonfuls 3 in. apart onto an ungreased baking sheet. Bake at 350° for 9-11 minutes or until edges are lightly browned. Let stand for 2 minutes before removing to a wire rack to cool completely.

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.

OATMEAL, WALNUT AND RAISIN COOKIES

Steps:

• Position the racks in the top and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment. Whisk together the flour, baking soda, cinnamon, salt and allspice in a large bowl.
• Beat the butter, brown sugar and granulated sugar with an electric mixer on medium-high speed in a large bowl until light and fluffy, scraping down the sides of the bowl occasionally. Beat in the eggs 1 at time until blended, then beat in the vanilla.
• Reduce the speed to low and beat in the flour mixture in 3 additions until smooth. Stir in the oats, raisins and walnuts with a rubber spatula. Drop heaping tablespoons of the dough onto the prepared sheets about 2 inches apart.
• Bake the cookies, rotating the pans halfway through, until golden brown but still soft in the center, about 15 minutes. Let the cookies cool slightly on the baking sheets, then transfer to wire racks to cool completely. Store in an airtight container at room temperature for up to 3 days.

OATMEAL RAISIN WALNUT COOKIE SANDWICHES

Steps:

• Preheat the oven to 350 degrees with racks in the upper and lower thirds. Line two large rimmed baking sheets with parchment paper.
• For the cookies: Toss the raisins in the warm rum or water and let soak at least 10 minutes then drain.
• Whisk the flour, baking soda, baking powder, cinnamon, allspice and salt together in a medium bowl.
• Beat the butter, brown sugar and granulated sugar together in a large bowl with an electric mixer until light and fluffy. Beat in the eggs and then the vanilla. Add the flour mixture and beat until just incorporated. Stir in the oats, walnuts and the drained raisins.
• Scoop rounded tablespoons of the batter onto the prepared baking sheets, about 2-inches apart. Bake, rotating the position of the pans halfway through, until golden brown around the edges, about 14 minutes. Cool on the pan for 5 minutes then transfer to a rack to cool completely.
• For the filling: Add the cream cheese and butter to a large bowl. Use a hand mixer to cream them together. Gradually add the powdered sugar, while mixing, scraping down the bowl as necessary. Once incorporated, add the vanilla and beat to incorporate. Fold in the shredded coconut by hand.
• To assemble cookie sandwiches: Scoop a tablespoon of filling onto the flat side of a cookie. Take another cookie and place it on top of the filling, flat side-down, to create a sandwich. Continue with the remaining cookies and filling. Wrap and refrigerate until ready to serve.

OATMEAL WALNUT COOKIES

Steps:

• Preheat oven to 350°F.
• Place first 5 ingredients in a large bowl.
• Beat with a mixer at medium speed until well blended.
• Add flour, oats and salt to egg mixture; beat well.
• Stir in the raisins and walnuts.
• Drop by level tablespoons, 1 1/2" apart, onto a baking sheet coated with cooking spray.
• Bake for 12 minutes or until lightly browned.
• Remove from oven.
• Let stand 2 minutes then remove from baking sheet and cool on wire racks.