Auntie Ems Oatmeal Raisin Cookie Recipes

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.

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.

Steps:

• Heat the oven to 350 degrees.
• In a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, cream together the butter and sugars until light and fluffy. With the mixer running, add the eggs, one at a time, until each is incorporated. Stir in the vanilla extract.
• In a medium bowl, mix together the oats, flour, wheat germ, baking soda, baking powder, cinnamon and salt.
• With the mixer on low speed, gradually add the dry ingredients until just combined. Gently fold in the raisins.
• Line several baking sheets with parchment paper. Scoop one-fourth cup dough for each cookie and slightly flatten them, leaving 2 inches between each cookie (they will spread). Slightly flatten the top of each cookie and bake one tray at a time, on the center rack, for consistent baking and coloring. The cookies will be done when set and lightly colored and the edges are slightly browned, 12 to 15 minutes.

Steps:

• 1. Heat the oven to 350 degrees. 2. In a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, cream together the butter and sugars until light and fluffy. With the mixer running, add the eggs, one at a time, until each is incorporated. Stir in the vanilla extract. 3. In a medium bowl, mix together the oats, flour, wheat germ, baking soda, baking powder, cinnamon and salt. 4. With the mixer on low speed, gradually add the dry ingredients until just combined. Gently fold in the raisins. 5. Line several baking sheets with parchment paper. Scoop one-fourth cup dough for each cookie and slightly flatten them, leaving 2 inches between each cookie (they will spread). Slightly flatten the top of each cookie and bake one tray at a time, on the center rack, for consistent baking and coloring. The cookies will be done when set and lightly colored and the edges are slightly browned, 12 to 15 minutes.

Steps:

• Heat oven to 350 degrees. Butter two large cookie sheets, or line them with parchment paper or reusable silicone liners.
• Using an electric mixer, beat butter in a large bowl until creamy. Add brown and granulated sugars, then beat until fluffy, about 2 minutes. Beat in eggs, one at a time, until fully incorporated. Then, beat in vanilla extract.
• In a separate bowl, use a wooden spoon or spatula to mix together the flour, salt, baking soda, cinnamon, nutmeg and cardamom. Set mixer on low speed, and beat flour mixture into the butter mixture. Stir in oats and raisins.
• Spoon out dough by large tablespoonfuls onto prepared cookie sheets, leaving at least 2 inches between each cookie.
• Bake until cookie edges turn golden brown, about 9 to 13 minutes. Centers will still be quite soft, but they will firm up as the cookies cool. Cool completely on a wire rack. Store in an airtight container at room temperature.