Raisin Granola Mini Bites Cookies Recipes

MOM'S SOFT RAISIN COOKIES

Steps:

• Combine water and raisins in a small saucepan; bring to a boil. Cook for 3 minutes; remove from the heat and let cool (do not drain). , Preheat oven to 350°. In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Combine flour, baking powder, baking soda, salt and spices; gradually add to creamed mixture and mix well. Stir in nuts and raisins. , Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake 12-14 minutes or until golden brown. Remove to wire racks to cool.

OATMEAL RAISIN COOKIE BAKED GRANOLA (OIL FREE)

Steps:

• NOTE: If you only have rolled oats, you can make them instant by pulsing them in a food processor or blender until coarsely chopped.
• Pre-heat oven to 325ºF. Place a rack in the middle of the oven. Line a 12" x 17" metal cookie sheet with parchment. Not recommended for glass bakeware.
• In a large bowl, mix together instant oats, flax meal, chopped nuts, salt and spices.
• In a small bowl, stir together egg whites, maple syrup and extract. The raisins will be added after the granola has baked. **We prefer a less sweet granola, so 1/2 cup of maple syrup is just sweet enough. You can go up to 2/3 cup of maple syrup if you prefer a slightly sweeter granola.
• Add the egg white mix to the oat/nut/spices and stir until well combined and all the oats have been coated. Place the mixture onto the parchment lined baking sheet in an even layer.
• Bake for 30-35 minutes stirring at least once mid bake. Remove when the granola is toasty brown.
• When the granola is done, remove the pan to cooling rack. Let the granola completely cool on the pan. When cooled, mix in the raisins. Store in an airtight container.
• The granola will continue to harden and intensify in flavor over the next 8 hours. Don't worry that the granola doesn't taste too sweet or crunchy right out of the oven or immediately after cooling.
• HINT: If you find your raisins are on the hard side, you can give them a perk by soaking them in very hot water for a quick minute or two. Pat them dry before using in the granola.
• Enjoy!

GRANDMA'S BOILED RAISIN COOKIES

Steps:

• Preheat oven to 400°F.
• Bring water to boil in small pot, add raisans and boil 5 minutes. Cool. Do not drain water - it will be used in recipe.
• Cream shortening and sugar.
• Add eggs and beat well.
• Add cooled raisans with any left over water, and vanilla.
• Stir flour, baking powder, baking soda, salt, cinnamon and allspice to wet ingredients.
• Drop by teaspoon onto a lightly greased cookie sheet. This mixture is not meant to be really dry.
• Bake 10 minutes.

CINNAMON-RAISIN GRANOLA

Steps:

• In a large bowl, combine oats and coconut; set aside. In a saucepan, combine the brown sugar, oil, honey and cinnamon; bring to a boil. Remove from the heat and stir in vanilla. Pour over oat mixture; stir to coat. Spread in a large shallow baking pan. , Bake at 350° for 15-20 minutes, stirring occasionally. Cool. Add raisins. Store in an airtight container.

CINNAMON-RAISIN GRANOLA BARS

Steps:

• Heat oven to 350°F. Spray bottom and sides of 13x9-inch (3-quart) glass baking dish with cooking spray.
• In large bowl, stir together oats, raisins, all-purpose flour, whole wheat flour, brown sugar, wheat germ, cinnamon and salt. In small bowl, beat egg, applesauce, honey and vanilla with whisk until well combined.
• Pour applesauce mixture into oat mixture; stir until well blended. Pour mixture into baking dish.
• Bake 20 minutes for soft granola bars; bake 30 minutes for firmer granola bars. Cool in dish 5 minutes. For bars, cut into 5 rows by 4 rows. Cool completely in dish, about 30 minutes.

GHOSTLY GRANOLA BITES

Steps:

• Line work surface with cooking parchment paper. In medium microwavable bowl, microwave almond bark uncovered on High 30 seconds, stirring and heating in additional 15-second increments until almond bark can be stirred smooth.
• Remove granola bites from package. Using toothpick or fork, dip granola bite into melted almond bark, shaking off excess and placing on parchment paper. Repeat for remaining granola bites.
• Let stand 15 minutes to set; apply eyes and mouth with black decorating gel. Let stand an additional 10 minutes before serving.

CHOCOLATE CHIP GRANOLA BITES RECIPE BY TASTY

Steps:

• Mix together oats, cinnamon, vanilla extract, nut butter, honey, and chocolate chips in a medium bowl until well-incorporated.
• Cover with plastic wrap and chill in the refrigerator for an hour.
• Roll into balls the size of a ping pong ball.
• Refrigerate in tightly sealed container for up to one week.
• Enjoy!

RYE AND GRANOLA CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Toast walnuts in a skillet until fragrant, 3 to 5 minutes. Chop coarsely.
• Stir rye flour, all-purpose flour, baking powder, baking soda, and salt together in a medium bowl. Mix walnuts, oats, figs, and chocolate chips in a separate bowl.
• Beat butter in a stand mixer until light and fluffy. Add brown sugar; beat to incorporate. Add egg and vanilla extract. Beat until smooth. Add flour and oat mixtures to the bowl. Mix on low speed until thoroughly incorporated.
• Roll tablespoonfuls of dough into balls and arrange on the baking sheet about 2 1/2 inches apart. Press down with the back of a large spoon to flatten cookies.
• Bake in the preheated oven until edges are set, about 16 minutes. Remove from baking sheets and cool on a rack.