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.
CHEWY CRANBERRY-OATMEAL COOKIES WITH ORANGE ICING
Fresh orange glaze sets off these soft-and-chewy holiday cookies.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 24
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. Line cookie sheet with Reynolds Parchment Paper; set aside. In large bowl, beat butter, brown sugar, eggs, vanilla and orange peel with electric mixer on medium speed, or mix with spoon. Stir in remaining cookie ingredients.
- On lined cookie sheet, place cookies 2 inches apart.
- Bake 11 to 14 minutes or until golden brown. Remove from cookie sheet to cooling rack; cool completely, about 15 minutes.
- In small bowl, stir powdered sugar, vanilla and enough orange juice until thin enough to drizzle. Spoon into small resealable food-storage plastic bag; cut off tiny corner of bag. Squeeze bag to drizzle icing over cookies.
Nutrition Facts : Calories 180, Carbohydrate 27 g, Cholesterol 35 mg, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Cookie, Sodium 85 mg, Sugar 18 g, TransFat 0 g
BETH'S SPICY OATMEAL RAISIN COOKIES
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
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
OATMEAL CRAISIN COOKIES (WORLD'S BEST!!)
I took a standard Oatmeal Raisin Cookie recipe and modified it to my liking. These cookies are ALWAYS a HIT!
Provided by Matthew Molus
Categories Dessert
Time 1h
Yield 36 cookies, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat Oven to 375°F.
- In a large bowl with an electric mixer combine, sugar, brown sugar and butter and mix well.
- Add in egg and vanilla and mix until combined.
- Add in cinnamon, baking soda, salt and flour and mix well.
- Fold in by hand the oatmeal, walnuts, and dried cranberries making sure that all ingredients are uniformly distributed.
- Roll dough into 1-inch balls and place 3-inches apart onto a greased cookie sheet and bake for 10-12 minutes, just until the edges are lightly golden.
- Remove from oven and let cool for 2-3 minutes on the cookie sheet.
Nutrition Facts : Calories 241.9, Fat 12, SaturatedFat 5.4, Cholesterol 35.8, Sodium 176.8, Carbohydrate 31.4, Fiber 1.9, Sugar 17.5, Protein 3.5
OATMEAL CRAISIN COOKIES
Oatmeal cookies with raisins and craisins.
Provided by Liane McKellar
Categories Desserts Cookies Oatmeal Cookie Recipes Oatmeal Raisin Cookie Recipes
Yield 24
Number Of Ingredients 12
Steps:
- Beat butter, sugars, eggs and vanilla for 5 minutes. In another bowl, combine oats, flour, baking soda, baking powder, and salt. Add to butter mixture 1 cup at a time.
- Mix in raisins and craisins.
- Drop by spoonfuls onto greased cookie sheets and bake for 12-14 minutes at 350 degrees F (175 degrees C). These freeze very well. Enjoy!!
Nutrition Facts : Calories 238 calories, Carbohydrate 38.9 g, Cholesterol 35.8 mg, Fat 8.7 g, Fiber 1.4 g, Protein 2.8 g, SaturatedFat 5.1 g, Sodium 233.8 mg, Sugar 24.2 g
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OATMEAL CRAISIN COOKIES - BAKE IT WITH LOVE
From bakeitwithlove.com
Ratings 64Category Cookies & Bars Recipes, DessertCuisine AmericanTotal Time 50 mins
- In a large bowl or the bowl of your stand mixer cream together the cup of softened butter with 1 cup packed light brown sugar and 1/4 cup sugar until smooth.
- Add the 2 large eggs, 2 tablespoons molasses, and 1 tablespoon vanilla extract then mix into the creamed butter and sugar (use 1 tablespoon of your all-purpose flour if desired to keep the wet mixture from looking curdled).
- Stir in the 1 teaspoon baking soda, 1 teaspoon cinnamon, 1 teaspoon dried orange peel, and 1/2 teaspoon of salt.
- Mix in the 1 2/3 cups all-purpose flour until all of the flour has been incorporated into the wet ingredients.
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- Preheat oven to 375 degrees. Grease or line baking sheets with parchment paper and set aside.
- Beat butter, granulated sugar and brown sugar in a large bowl with an electric mixer at medium speed until light and fluffy. Add egg, water and 2 teaspoons vanilla, beat well. Add flour mixture, beat at low speed just until blended. Stir in oats with a spoon. Stir in raisins.
- Drop tablespoonfuls of dough 2 inches apart onto prepared baking sheets. Bake 10 to 11 minutes or until edges are golden brown. Let cookies stand 2 minutes on baking sheets, transfer to wire racks to cool completely.
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