Raisinoatmealwithspices Recipes

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BETH'S SPICY OATMEAL RAISIN COOKIES



Beth's Spicy Oatmeal Raisin Cookies image

With a little experimenting, I came up with these chewy, spicy, oatmeal raisin cookies. They make your kitchen smell wonderful while they are baking. They almost remind me of Christmas because the spices smell so good.

Provided by Beth Sigworth

Categories     Desserts     Cookies     Oatmeal Cookie Recipes     Oatmeal Raisin Cookie Recipes

Time 50m

Yield 36

Number Of Ingredients 13

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

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large bowl, cream together the butter, butter flavored shortening, brown sugar, white sugar, eggs, and vanilla until smooth. Combine the flour, baking soda, cinnamon, cloves, and salt; stir into the sugar mixture. Stir in the oats and raisins. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
  • Bake 10 to 12 minutes until light and golden. Do not overbake. Let them cool for 2 minutes before removing from cookie sheets to cool completely. Store in airtight container. Make sure you get some, because they don't last long!

Nutrition Facts : Calories 144 calories, Carbohydrate 20.6 g, Cholesterol 17.1 mg, Fat 6.3 g, Fiber 1 g, Protein 1.9 g, SaturatedFat 2.5 g, Sodium 92.1 mg, Sugar 11.2 g

RAISINS 'N' SPICY HOT OATMEAL



Raisins 'n' Spicy Hot Oatmeal image

Cayenne pepper gives this anything-but-ordinary oatmeal a serious wake up call.

Provided by Silvana Nardone

Time 10m

Yield 1 serving

Number Of Ingredients 11

1/2 cup quick-cooking oats
2 tablespoons raisins
2 tablespoons sliced almonds, chopped
1 tablespoon chia seeds
1 tablespoon hemp seeds
1 teaspoon oat flour
1/2 teaspoon coconut sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/8 teaspoon cayenne pepper
1/8 teaspoon salt

Steps:

  • Bring 3/4 cup water to a boil in a small saucepan.
  • Meanwhile, place the oats, raisins, almonds, chia seeds, hemp seeds, flour, sugar, cinnamon, allspice, cayenne pepper and salt in a small serving bowl; mix well.
  • Stir the boiling water into the oats mixture. Cover and let stand until the oats soften, about 3 minutes.

RAISIN OATMEAL WITH SPICES



Raisin Oatmeal with Spices image

Make and share this Raisin Oatmeal with Spices recipe from Food.com.

Provided by ChipotleChick

Categories     Breakfast

Time 10m

Yield 2 serving(s)

Number Of Ingredients 8

2 cups water
1 1/2 cups rolled oats
1/3 cup raisins
1 pinch salt
1 teaspoon vanilla
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons brown sugar

Steps:

  • Cook oats as directed on box, but mix the raisins and salt into the oats.
  • Remove from heat on stove or from microwave and add vanilla, cinnamon and nutmeg.
  • Sprinkle each bowl with brown sugar.
  • Enjoy!

Nutrition Facts : Calories 366.5, Fat 4.1, SaturatedFat 0.8, Sodium 93.1, Carbohydrate 74.1, Fiber 7.2, Sugar 28.8, Protein 10.5

CINNAMON-RAISIN OATMEAL SCONES



Cinnamon-Raisin Oatmeal Scones image

I was looking for a scone with a little more healthy to it - more than just white flour... and into my inbox came this recipe from Cooks Illustrated - delish!! You can sub half & half for the heavy cream.

Provided by Katzen

Categories     Scones

Time 30m

Yield 8 scones, 8 serving(s)

Number Of Ingredients 12

1 1/2 cups rolled oats (4 1/2 ounces) or 1 1/2 cups quick oats
1/4 cup milk
1/4 cup heavy cream
1 large egg
1 1/2 cups all-purpose flour (7 1/2 ounces)
1/4 teaspoon ground cinnamon
1/3 cup granulated sugar (2 1/4 ounces)
2 teaspoons baking powder
1/2 teaspoon table salt
10 tablespoons unsalted butter, cold, cut into 1/2-inch cubes
1/2 cup raisins
1 tablespoon sugar, for sprinkling

Steps:

  • Adjust oven rack to middle position; heat oven to 375 degrees. Spread oats evenly on baking sheet and toast in oven until fragrant and lightly browned, 7 to 9 minutes; cool on wire rack. Increase oven temperature to 450 degrees. Line second baking sheet with parchment paper. When oats are cooled, measure out 2 tablespoons and set aside.
  • Whisk milk, cream, and egg in large measuring cup until incorporated; remove 1 tablespoon to small bowl and reserve for glazing.
  • Pulse flour, cinnamon, 1/3 cup sugar, baking powder, and salt in food processor until combined, about four 1-second pulses. Scatter cold butter evenly over dry ingredients and pulse until mixture resembles coarse cornmeal, twelve to fourteen 1-second pulses. Transfer mixture to medium bowl; stir in cooled oats and raisins. Using rubber spatula, fold in liquid ingredients until large clumps form. Mix dough by hand in bowl until dough forms cohesive mass.
  • Dust work surface with half of reserved oats, turn dough out onto work surface, and dust top with remaining oats. Gently pat into 7-inch circle about 1 inch thick. Using bench scraper or chef's knife, cut dough into 8 wedges and set on parchment-lined baking sheet, spacing them about 2 inches apart. Brush surfaces with reserved egg mixture and sprinkle with 1 tablespoon sugar. Bake until golden brown, 12 to 14 minutes; cool scones on baking sheet on wire rack 5 minutes, then remove scones to cooling rack and cool to room temperature, about 30 minutes. Serve.

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