Skinny Oatmeal Raisin Cookies Recipes

OATMEAL WALNUT RAISIN COOKIES

Steps:

• Preheat oven to 350°; line two baking sheets with parchment paper or use a silpat.
• In a medium bowl, whisk together flour, baking powder, baking soda, salt and cinnamon.
• In a large bowl, with a mixer, cream together the butter and the sugar on medium speed.
• Add the egg, followed by the maple syrup, apple sauce and vanilla extract.
• Working by hand with a spatula, stir in the dry ingredients until just combined and no streaks of flour remain; stir in the oats, raisins and chopped walnuts.
• Drop heaping tablespoonfuls of the dough onto prepared baking sheets. Bake for about 12 - 15 minutes, or until cookies become light brown at the edges.
• Let cool on baking sheet for 3 or 4 minutes, then transfer 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.

SKINNY OATMEAL-RAISIN COOKIES

Steps:

• Heat oven to 350°F. Lightly grease or spray cookie sheets. In large bowl, beat vegetable oil spread and sugars with electric mixer on low speed until creamy. Beat in buttermilk, egg whites and vanilla until well mixed.
• On low speed, beat in flour, cinnamon, baking soda and salt until well mixed. Stir in oats, raisins and pecans. Drop dough by rounded tablespoonfuls onto cookie sheets 2 inches apart. Slightly flatten each.
• Bake 11 to 13 minutes or until set and very light golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely. Store in tightly covered container.

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.

CHEWY OATMEAL-RAISIN COOKIES

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.

THIN AND CRISPY OATMEAL RAISIN COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Mix 1 cup plus 1 tablespoon flour, baking soda, baking powder, and salt in a bowl.
• Place cold butter in a microwave-safe bowl and heat until soft, but not melted, 20 to 30 seconds. Add brown sugar and white sugar; mix with a metal whisk or spoon for 45 seconds. Add egg, vanilla extract, cinnamon, and nutmeg. Mix for 20 seconds. Pour in dry ingredients and mix for 10 to 20 seconds. Fold in oats and raisins for 30 seconds.
• Roll cookie dough into small balls, about 1 1/2 inches in diameter. Space cookie balls 3 inches apart on the prepared baking sheets.
• Bake in the preheated oven until tops are golden brown and edges are crisp, 13 to 15 minutes.

ABSOLUTE BEST MOST EXCELLENT SOFT OATMEAL RAISIN COOKIES

Steps:

• First, you put the raisins in a small pan of water uncovered and cook till puffy.
• Put in strainer to drain and cool.
• (I rinse them under cool water to cool them off quicker) Cream and beat together (using elect. mixer) the butter, brown sugar, and eggs.
• Mix together the flour (unsifted), soda, baking powder, cinnamon, oatmeal and add to the creamed mixture, using beater to mix.
• Last, add the raisins.
• With a spoon, mix them in ever so lightly.
• Drop by teaspoonfuls on lightly greased cookie sheets.
• (I use cooking spray) I sometimes use Tablespoonfuls to make bigger cookies!
• Bake them between 350*-360* for 8-9 minutes.
• Take them out before they get brown!
• Cool for a couple of minutes on the cookie sheet before transfering to waxed paper to cool completely.
• Enjoy!

HEAVENLY OATMEAL RAISIN COOKIES

Steps:

• Butter baking sheets.
• Pre-heat oven to 350.
• In a bowl with mixer, cream butter until fluffy.
• Add dark brown sugar and granulated sugar.
• Continue creaming until smooth.
• Add eggs and vanilla, blend well.
• Combine flour, baking soda, cinnamon and salt.
• Add dry ingredients to sugar mixture, blend well.
• Stir in oats and raisins, combine well.
• Drop cookies on baking sheets (I make them rather large so they're extra chewy) Bake 12-15 minutes until light golden brown.
• Transfer cookies to wire cooling rack immediately to cool.