Healthy Chewy Oatmeal Raisin Pecan Cookies Recipes

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.

Steps:

• Preheat oven to 350°F Line 2 baking sheets with parchment paper, or almunim foil (butter foil).
• OPTIONAL: Soak 1 cup of rasins overnight in water to make them nice and plump.
• In a small bowl, mix the flour, baking powder, cinnamon, baking soda, and salt with a fork.
• In a seperate large bowl, beat the butter and both sugars in with an electric mixer until fluffy. Then beat in honey, eggs, and vanilla.
• Gradually add the flour mixture to the large bowl while beating on low.
• Stir in oats, raisins, and pecans.
• Drop batter by large tablespoonfuls onto prepared sheets, spacing mounds 2 inches apart. Flatten mounds only slightly if you want a fat, chewy cookie; or flatten mounds more if you want a thinner cookie.
• Bake cookies until the tops start to turn golden brown, about 11-12 minutes.
• Cool for 3-5 minutes on cookie sheets, then move cookies to a cooling rack.
• Store cookies in an airtight container to keep them nice and moist.

Steps:

• Preheat oven to 350°F Line 2 baking sheets with parchment paper, or almunim foil (butter foil).
• OPTIONAL: Soak 1 cup of rasins overnight in water to make them nice and plump.
• In a small bowl, mix the flour, baking powder, cinnamon, baking soda, and salt with a fork.
• In a seperate large bowl, beat the butter and both sugars in with an electric mixer until fluffy. Then beat in honey, eggs, and vanilla.
• Gradually add the flour mixture to the large bowl while beating on low.
• Stir in oats, raisins, and pecans.
• Drop batter by large tablespoonfuls onto prepared sheets, spacing mounds 2 inches apart. Flatten mounds only slightly if you want a fat, chewy cookie; or flatten mounds more if you want a thinner cookie.
• Bake cookies until the tops start to turn golden brown, about 11-12 minutes.
• Cool for 3-5 minutes on cookie sheets, then move cookies to a cooling rack.
• Store cookies in an airtight container to keep them nice and moist.

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:

• In a bowl, cream shortening and sugars. Add eggs and vanilla. Combine flour, baking soda and salt; gradually add to creamed mixture. Stir in oats and nuts. Chill for 30 minutes. , Shape into 1-1/2-in. balls; place 2 in. apart on greased baking sheets. Bake at 350° for 10-12 minutes or until golden brown. Cool on wire racks.