THE BEST OATMEAL RAISIN COOKIES
Do you like chewy cookies? Or do you prefer cakey ones? Our oatmeal-raisin cookies can be both! For a chewy cookie, bake them right away. For a cakey cookie, let the dough rest in the refrigerator for at least 3 hours (or overnight works even better) to allow the oatmeal to hydrate. Then bake for a puffy cookie. We used dark brown sugar for added flavor and moisture but our secret ingredient is honey. When baked right away, the honey causes the cookie to spread, keeping it soft and moist. When you let the dough rest, the oatmeal and flour absorb the honey for that classic cakey texture.
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield 24 cookies
Number Of Ingredients 11
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.
SLICE-AND-BAKE OATMEAL RAISIN COOKIES
Provided by Jenny Rosenstrach
Categories Cookies Dessert Bake Kid-Friendly Back to School Raisin Oat Chill Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 4 dozen cookies
Number Of Ingredients 13
Steps:
- Whisk both flours, baking powder, baking soda, salt, and nutmeg in a medium bowl. Using an electric mixer, beat butter and both sugars on high speed until light and creamy, 2-3 minutes. Add eggs one at a time, beating to blend and scraping down bowl between additions. Beat in vanilla.
- Reduce speed to low. Gradually add dry ingredients; mix just to combine. Fold in oats and raisins.
- Divide dough between 2 large sheets of parchment paper. Using paper as an aid, roll up each piece of dough into a 1 1/2" diameter log. Wrap in plastic; freeze for at least 4 hours and up to 3 weeks.
- Preheat oven to 350°F. Unwrap dough and cut into 1/2"-thick rounds (return unused dough to freezer); place 2" apart on a parchment paper-lined baking sheet.
- Bake cookies until edges are golden brown, 15-18 minutes. Transfer to a wire rack; let cool.
- DO AHEAD: Cookies can be baked 2 days ahead. Store airtight at room temperature.
THIN AND CRISPY OATMEAL RAISIN COOKIES
I tried to combine recipes to come up with a cookie that tastes like Tate's Bake Shop cookies. The published Tate's recipe on YouTube does not taste like the cookies you buy in the store in the green bag. This is the closest I've come to simulating the oatmeal raisin flavor. This is not a thick cakey cookie but a thin, crisp, lighter version.
Provided by Abracadabra
Categories Desserts Cookies Oatmeal Cookie Recipes Oatmeal Raisin Cookie Recipes
Time 30m
Yield 30
Number Of Ingredients 14
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.
Nutrition Facts : Calories 128.6 calories, Carbohydrate 17.9 g, Cholesterol 20.4 mg, Fat 6 g, Fiber 0.9 g, Protein 1.6 g, SaturatedFat 3.5 g, Sodium 135.4 mg, Sugar 9.9 g
OATMEAL RAISIN COOKIES I
An old stand-by that the whole family loves.
Provided by Darlene
Categories Desserts Cookies Oatmeal Cookie Recipes Oatmeal Raisin Cookie Recipes
Time 1h
Yield 48
Number Of Ingredients 11
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.
Nutrition Facts : Calories 92.4 calories, Carbohydrate 14.6 g, Cholesterol 15.4 mg, Fat 3.4 g, Fiber 0.7 g, Protein 1.3 g, SaturatedFat 1.9 g, Sodium 75.4 mg, Sugar 8.3 g
SLICE AND BAKE OATMEAL RAISIN COOKIES
Healthy whole wheat adds to the nutritional value and adds a nice nutty flavor. Cookie dough can be frozen up to 3 weeks.
Provided by Laddo
Categories Frozen Desserts
Time 1h2m
Yield 48 cookies, 24 serving(s)
Number Of Ingredients 13
Steps:
- Whisk both flours, baking powder, baking soda, salt and nutmeg in a bowl. Using an electric mixer, beat butter and both sugars on high speed until light and creamy, 2-3 minutes. Add eggs one at a time, beating to blend and scraping down bowl between additions. Beat in vanilla.
- Reduce speed to low. Gradually add dry ingredients; mix to just combine. Fold in oats and raisins. Divide between 2 large sheets of parchment paper. Using paper as an aid roll each piece of dough into a 1 1/2 diameter log. Wrap in plastic; freeze for at least 4 hours and up to 3 weeks.
- Preheat oven to 350. Unwrap dough and cut into 1/2" thick rounds (return unused dough to the freezer); place 2" apart on a parchment paper lined baking sheet.
- Bake cookies until edges are golden brown, 15 - 18 minutes. Transfer to a wire rack; let cool.
- Note: Cookies can be baked 2 days ahead. Store airtight at room temperature.
Nutrition Facts : Calories 223.5, Fat 8.7, SaturatedFat 5.1, Cholesterol 35.8, Sodium 63.5, Carbohydrate 35, Fiber 1.7, Sugar 20.4, Protein 3
AMISH OATMEAL COOKIES ..SLICE AND BAKE IN A ROLL
These are fabulous...so nice to keep on hand.freeze well and you can have fresh cookies in a snap...I like to glaze them with a little powdered sugar and hot water and make a thin glaze and brush a little on tops of warm cookies..let set on rack till glaze is dry..the use of nuts and/or raisins is optional
Provided by grandma2969
Categories Dessert
Time 42m
Yield 6 dozen
Number Of Ingredients 9
Steps:
- Mix all ingredients and form into several rolls.wrap in plastic wrap and refrigerate 1-2 hours or wrap in ovenwrap of aluminum foil and label and freeze.
- When ready to bake. slice into 1/4" slices.place 2" apart on greased cookie sheet and bake 15 minutes at 350°F.
- Glaze tops when warm.
- To prepare glaze.
- Mix powdered sugar and hot water to make a thin glaze.brush the tops of warm cookies and let set to dry -- .
Nutrition Facts : Calories 1845.5, Fat 87.3, SaturatedFat 14.9, Cholesterol 141, Sodium 1441.5, Carbohydrate 245, Fiber 14.1, Sugar 128.5, Protein 31.3
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