CLASSIC OATMEAL RAISIN COOKIES
Any dried fruit can be substituted for the raisins in these delicious cookies that make for the perfect snack. Be sure the cookies are completely cool before storing in an airtight container.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 3 dozen
Number Of Ingredients 13
Steps:
- In a medium bowl, whisk together flour, salt, cinnamon, baking powder, and baking soda. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine butter with both sugars, and beat until light and fluffy. Add vanilla, milk, and eggs, and mix well. Add flour mixture, and beat until just combined. Remove bowl from the electric mixer, and stir in oats and raisins. Place dough in the refrigerator until firm, about 2 hours or overnight.
- Heat oven to 350 degrees. Line several baking sheets with parchment paper, and set aside. Scoop out 2 tablespoons of dough, and shape into a ball; place on one of the prepared sheets. Repeat with remaining dough, spacing balls 3 inches apart. Press down to flatten into 2-inch diameters.
- Transfer to the oven, and bake until golden but still soft in center, 16 to 18 minutes, rotating the pans between oven shelves halfway through baking. Remove from oven, and place on a wire rack to cool completely. Store in an airtight container at room temperature up to 1 week.
CHEWY OATMEAL RAISIN COOKIES
Sometimes there's nothing better than a good old-fashioned oatmeal-raisin cookie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 30m
Yield Makes 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. In a medium bowl, whisk together oats, flour, raisins, baking soda, and salt; set aside. Using an electric mixer, beat butter and sugars until light and fluffy, scraping down bowl as necessary. Add egg and vanilla; beat until combined. Gradually add oat mixture; beat just until combined.
- Drop dough by rounded tablespoonfuls, 2 inches apart, onto two baking sheets. Bake until cookies are golden brown but still soft, 12 to 16 minutes, rotating sheets halfway through. Cool 5 minutes on sheets; transfer cookies to a wire rack to cool completely.
Nutrition Facts : Calories 94 g, Fat 3 g, Protein 2 g
OATMEAL RAISIN COOKIES
A friend gave me the recipe for these cookies many years ago, and they're as delicious as the ones Mom used to make. The secret to the recipe is to measure exactly (no guessing on the amounts) and to not overbake. -Wendy Coalwell, Abbeville, Georgia
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 3-1/2 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, cream the shortening and sugars until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda, salt and cinnamon. Add to creamed mixture, stirring just until combined. Stir in the oats, raisins and pecans if desired., Shape into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Flatten with a greased glass bottom. , Bake at 350° until golden brown, 10-11 minutes. Do not overbake. Remove to a wire rack to cool.
Nutrition Facts : Calories 138 calories, Fat 5g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 123mg sodium, Carbohydrate 21g carbohydrate (12g sugars, Fiber 1g fiber), Protein 2g protein.
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
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
CHEWY OATMEAL RAISIN COOKIES
Another delicious find watching Cook Yourself Thin. These lil gems have 116 calories each....MUCH better than your run of the mill cookies. :) Parchment paper is a great baking trick without any added calories that cooking sprays sometimes add. :) **Baking time is 17-20 minutes depending on the size of your cookies and your oven. ENJOY!! **As noticed by a reviewer, I failed to catch that the original recipe didnt mention when to add the raisins. Hopefully this is corrected satisfactorily -- I had to go watch the episode to see what they did! :) I believe the rum/whiskey should be absorbed by the raisins. If there is residual it is certainly at your discretion what to do with it - I would add it as it would lend to the flavor and only be a small amount. This is what it appeared they did, but was not clearly stated. :)
Provided by Mommy Diva
Categories Drop Cookies
Time 33m
Yield 40 2 1/2 inch cookies
Number Of Ingredients 15
Steps:
- Set the oven rack in the middle position then preheat the oven to 350 degrees; Line 2 baking sheets with parchment paper or spray with nonstick cooking spray and set aside.
- Sprinkle the whiskey or rum over the raisins in a bowl and let stand while you assemble the batter. (most of the liquid will be absorbed by the raisins).
- Beat the butter, applesauce, brown sugar, granulated sugar and salt using a handheld or standing mixer on medium-high speed until light and fluffy, around 2 to 3 minutes. (be sure to scrape down the sides of the bowl halfway through).
- Beat in the egg and egg white, milk and vanilla.
- In a medium bowl, whisk together the flour, baking soda and cinnamon, add to the batter, and beat just until the flour is absorbed then gently fold in the oats and raisins with a rubber scraper.
- Use 2 spoons or a small (mini ice cream scoop for portion control) to scoop out the batter by rounded teaspoonfuls onto the prepared baking sheets, 1 1/2 inches apart. Bake until the cookies are set but still soft in the centers and beginning to brown on the edges, 17 to 20 minutes.
- Let cool on a wire rack.
OATMEAL RAISIN COOKIES
Yield 16 cookies
Number Of Ingredients 17
Steps:
- • Preheat the oven to 375°F. Oil a cookie sheet. • Place the raisins and apple juice in a small pan, and simmer over low heat for 10 to 15 minutes. Set aside. • In a mixing bowl, beat the oil and tahini or almond butter together. Mix in the egg then the yogurt. Stir in the date sugar, stevia extract, stevia concentrate, and vanilla. • Grind the oats in a blender. (Only pulse 2 to 3 times and do 1/3 cup at a time.) Remove from blender. Cream half of the stewed raisins and all of the juice in a blender. Set the rest of the raisins aside. Stir the creamed raisins into the other ingredients. • Mix the ground oats, flour, leavenings, cinnamon, and salt. together. Mix into the wet ingredients. Add the rest of the raisins and the walnuts, if desired. Don't over-mix. • Drop onto the oiled cookie sheet, and flatten with the palm of your hand. Bake for 13 to 15 minutes.
Nutrition Facts : Nutritional Facts Serves
STEVIA OATMEAL RAISIN COOKIES
Very healthy and nutritious! I tweaked this recipe that I found online to make it even healthier by using almond flour and Stevia. The consistency is more like a breakfast bar than a regular oatmeal cookie. My family loves it.
Provided by Nexis
Categories Dessert
Time 24m
Yield 12 Cookies, 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
- Beat the butter (room temperature butter) and Stevia until mixed. Add the egg, applesauce, cinnamon and vanilla and beat until smooth.
- In a separate bowl, mix the oats, raisins, flax seeds and flour with baking powder and baking soda and pinch of salt.
- Add and mix the oat mixture into the egg mixture.
- Using a standard tablespoon measuring spoon or a small ice cream scoop or oiled hands, pick up golf ball sizes of the dough and place them on the cookie sheet about 1/2 inches apart ( these cookies don't spread too much).
- Bake the cookies ( middle rack) for 12-14 minutes depending on the size of your cookies. Bake an extra 2 minutes if you like a crunchier cookie.
- Cool on the baking sheet for 2 minutes before removing.
Nutrition Facts : Calories 118.5, Fat 8.2, SaturatedFat 4, Cholesterol 30.8, Sodium 58.8, Carbohydrate 10.9, Fiber 1.9, Sugar 5.5, Protein 1.7
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