Honey Shredded Wheat Oatmeal Raisin Cookies Recipes

Steps:

• Preheat the oven to 350 degrees F. Mist 2 baking sheets with cooking spray. Beat the butter, canola oil, honey, egg, almond butter and vanilla extract in a large bowl with a mixer until combined.
• In another bowl, whisk the dry milk, flour, baking soda, cinnamon and salt. Add the flour mixture to the butter mixture and stir to combine. Stir in the oats and raisins.
• Scoop tablespoonfuls of batter about 2 inches apart onto the prepared baking sheets. Bake until golden, about 12 minutes. Let the cookies cool 2 minutes on the baking sheets, then transfer to a rack to cool completely. Store in a loosely covered container for up to 3 days.

Steps:

• Heat oven to 350°F. In large bowl, stir sugars, butter, baking soda, cinnamon, salt, vanilla and eggs with spoon until well blended. Stir in oats, flour and raisins.
• On ungreased cookie sheets, drop dough by rounded tablespoonfuls about 2 inches apart.
• Bake 9 to 11 minutes or until light brown. Cool 2 minutes; remove from cookie sheets.

Steps:

• 1. In a small bowl, add the raisins and cover with boiling water. Let stand 5 minutes. Once plumped, drain the raisins and set aside to cool completely.
• 2. Preheat the oven to 350 degrees F, and arrange racks in the lower and upper thirds.
• 3. Whisk together the flour, cinnamon, baking powder, baking soda and salt in a medium bowl.
• 4. In the bowl of an electric mixer, beat the apple butter, butter and sugar until light and fluffy. Beat in the egg and vanilla until combined. With the mixer on low speed, gradually add the flour mixture until just combined; stir in the oats and raisins.
• 5. Using a rounded tablespoon, drop the cookies onto parchment-lined baking sheets about 2 inches apart (12 per sheet). Bake until the cookies are no longer wet-looking in the center, 14 to 16 minutes, rotating pans halfway through. Transfer to a wire rack to cool completely.

Steps:

• Step One: Preheat oven to 350 degrees Fahrenheit. In a mixer blend together butter, eggs, and vanilla.
• Step Two: In a separate bowl mix together flour, baking soda, baking powder, salt, and cinnamon. Add to butter and egg mixture in the mixer and mix well.
• Step Three: Measure out about three cups of Honey Shredded Wheat and put it in a plastic bag. With a rolling pin crush the cereal until the biggest pieces are about the size of a rolled oat.
• Step Three: Add the crushed Honey Shredded Wheat and the rolled oats into the mixer with the rest of the ingredients. Mix Well.
• Step Four: Mix in raisins.
• Step Five: Scoop out two tablespoons of dough at a time for each cookie. Form into a ball shape with your hands. Set only nine balls of dough to each tray.
• Step Six: Put them in the oven on the middle rack and bake for about 12 minutes. Let them cool on a tray for a few minutes before you take them off. Make sure to lay the cookies flat once you scoop them off the tray until they have completely cooled off.
• Enjoy!

Steps:

• Position a rack in the center of the oven and preheat to 350 degrees F. Grease the bottom and sides of a 10-inch cast iron skillet with 1 tablespoon of the butter.
• Whisk the flour, baking soda, salt and apple pie spice together in a large bowl. Beat the remaining butter and granulated sugar together in a large bowl with an electric mixer on low speed until just incorporated. Increase speed to high and mix until light and fluffy, scraping down the sides of the bowl with a rubber spatula as needed. Add the brown sugar and beat until incorporated, then add the eggs one at a time, beating in between additions, then mix in the vanilla. Reduce the speed to low and gradually add the flour mixture, mixing until a smooth dough forms, scraping down the sides of the bowl as needed. Stir in the oats and raisins.
• Use a rubber spatula to scrape the batter into the prepared skillet, gently spreading it to the edges and smoothing the top. Bake until the top is golden, the sides are beginning to brown and the center is still soft, about 40 minutes. Cool in the pan on a wire rack for 15 minutes.
• Meanwhile, beat the heavy cream in a medium mixing bowl until soft peaks form. Add the sour cream and honey and continue beating to form medium peaks. Keep the whipped cream refrigerated until ready to use. Slice the cookie into wedges and serve warm or at room temperature with the honeyed whipped cream.

Steps:

• Preheat oven to 350°.
• Grease cookie sheets.
• Cream butter and sugars until light and fluffy.
• Mix in egg and vanilla.
• Sift together flour, baking powder and salt.
• Add to mixture and mix well.
• Stir in raisins, oats and coconut.
• Drop by level tablespoon onto baking sheet.
• Bake 9-11 minutes or until lighlty brown.

Steps:

• Preheat the oven to 350 degrees, and lightly grease a large baking sheet or two.
• Combine the shredded wheat and 1/2 cup of the chocolate chips in the food processor. Blend until it is finely ground.
• Cream together the butter and the two sugars in a very large bowl.
• Beat in the eggs and vanilla.
• Add the flour, baking powder, baking soda, and salt.
• Stir in the shredded wheat mixture.
• Add the remaining chocolate chips. Feel free to experiment with adding other things like white chocolate or dark chocolate chips, nuts, M&M's, toffee pieces, anything you like.
• Drop by flat tablespoons onto the lightly greased baking sheets and pop them into the oven.
• Check them after 8 minutes or so. Depending on the pan you use, they could be done or it could take as much as 12-15 minutes.
• Pull them out when the edges are slightly browned and the middle looks soft and squishy, but isn't doughy.
• Make sure you cool them completely before packing in an airtight container. When they are suitable to pack, they can stay at room temperature for awhile.

Steps:

• Sour the milk by adding lemon juice until it curdles.
• In a bowl mix honey, shortening and egg. In another bowl mix flour, baking soda, salt and oatmeal. Slowly alternating between the dry ingredients and the milk, add to the honey mix. Add raisins.
• Drop by the teaspoonful onto greased cookie sheets. Bake at 375F for 12-15 minutes.

Steps:

• 1.In a large bowl, mix all the dry ingredients together.
• 2.In a medium bowl, mix all the wet ingredients together. Hint: when measuring out the honey, spray the measuring cup with oil or baking spray--your honey won't stick).
• 3.Mix the wet stuff with the dry stuff. Add the raisins and walnuts and mix. If the mixture seems too wet, add a bit of flour. If it isn't binding together very well, you may wish to add an egg white.
• 4.COOL the mix for 20 minutes in the fridge.
• 5.Preheat the oven to 335 degrees (lower temperature due to the honey in the recipe which will burn more easily).
• 6.Drop by teaspoonfuls onto your baking sheet (I recommend lining the baking sheet with parchment paper). Press down with a fork to ensure even cooking.
• 7.Bake for about 15 - 20 minutes or until golden on the bottom of the cookie. The cookies freeze very well and make a great snack! Enjoy.

Steps:

• Mix all ingredients until well combined- except oats, raisins and nuts.
• Mix in Oats, raisins, and nuts. Mix well.
• Drop onto lightly greased baking sheet using ice cream scoop.
• Bake at 325 degrees for 18-20 minutes.

Steps:

• Heat oven to 375.
• Combine the flour, cinnamon, baking powder, baking soda, and salt in one bowl.
• Mix the brown sugar, applesauce, eggs, margarine, and vanilla in another bowl.
• Mix the two bowls into one bowl.
• Then add in the oats and raisins.
• Drop rounded teaspoons of the dough onto a baking sheet.
• Cook for 10-12 minutes or until golden brown.

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.