Oatmeal Cookies With White Chocolate Chips And Raisins Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets.
• In a medium bowl, cream together the butter, brown sugar and white sugar until smooth. Stir in the eggs, one at a time, and then the vanilla. Sift together the flour, baking powder, baking soda and salt, stir into the creamed mixture. Finally, stir in the rolled oats, white chocolate chips and pecans. Drop by tablespoons onto the prepared cookie sheets.
• Bake for 10 to 12 minutes in the preheated oven. Remove from baking sheets to cool on wire racks.

Steps:

• Preheat the oven to 375 degrees F.
• Spread the coconut on a rimmed baking sheet and toast, stirring occasionally, until golden brown, about 5 minutes; set aside to cool.
• Meanwhile, whisk together the flour, baking soda, cinnamon, salt and nutmeg in a medium bowl.
• Beat the butter, brown sugar and granulated sugar in a large bowl using an electric mixer on medium speed until creamy. Beat in the eggs, one at a time, until incorporated. Beat in the milk and vanilla until blended. Reduce the speed to low and gradually beat in the flour mixture. Beat in the oats, peanuts, raisins, chocolate chips and toasted coconut.
• Drop the dough by heaping tablespoons onto ungreased baking sheets. Bake, rotating the baking sheets halfway through, until golden brown, about 12 minutes. Cool the cookies on the baking sheets for 3 to 5 minutes and then transfer to wire racks to cool completely.

Steps:

• Heat oven to 350°F. Line cookie sheets with cooking parchment paper.
• In medium bowl, mix flour, baking soda, cinnamon and salt. In large bowl, beat butter and both sugars with electric mixer on medium speed until light and fluffy. Beat in egg and orange extract just until combined. On low speed, gradually add flour mixture and oats; beat until blended. Stir in white chocolate and raisins.
• Onto cookie sheets, drop dough by heaping tablespoonfuls 3 inches apart. Bake 13 to 15 minutes or until lightly browned. Cool 5 minutes; remove from cookie sheets to cooling racks.

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine dry ingredients; gradually add to the creamed mixture and mix well. Stir in chocolate chips, nuts, raisins and coconut., Drop by heaping tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 12-14 minutes or until golden brown. Remove to wire racks to cool.

Steps:

• Combine eggs, vanilla and raisins in a small bowl; cover and let stand for 1 hour.
• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, cream the butter, brown sugar, and white sugar together. Sift together the flour, cinnamon, and baking soda; stir into the creamed mixture. Then stir in the raisin mixture, rolled oats, and nuts.
• Drop by teaspoonfuls onto an unprepared cookie sheet. Bake for 10 minutes, or until lightly browned.

Steps:

• In a small bowl mix flour, baking soda and cinnamon.
• In a large mixing bowl beat butter and sugars until light and fluffy. Beat in egg and vanilla.
• At a low speed, beat in flour mixture until blended.
• Stir in ground walnuts, oats, chocolate chips and raisins.
• Cover with plastic wrap and chill for 1 hour.
• Preheat oven to 350.
• Grease 2 baking sheets.
• Shape dough into 1-inch balls. Place balls 2 inches apart on prepared baking sheets. Flatten each cookie slightly (The bottom of a mug works).
• Bake cookies until lightly browned around the edges, 10 to 12 minutes.
• Transfer to flattened brown paper bags or wire racks to cool.
• This dough also freezes well. Freeze dough balls on a cookie sheet and then put them in a ziploc bag in the freezer until ready to bake!

Steps:

• Preheat oven to 375 degrees. In a medium bowl, whisk together flour, baking soda, and salt; set aside. With an electric mixer, cream butter andsugars until light and fluffy.
• Add eggs and vanilla; beat until combined, scraping down sides of bowl as needed. Add flour mixture;beat until just combined. Add oats, raisins, and chocolate chips; beat until just combined.
• Drop 32 heaping tablespoons of batter, about 1 1/2 inches apart, onto baking sheets. Bake, rotating sheets halfway through, until cookies have spread and are golden brown and soft to the touch, 10 to 12 minutes. Cool 5 minutes on sheets; transferto a wire rack to cool completely.

Steps:

• Cream the butter and the sugars, then add the eggs, vanilla and butterscotch extract.
• Sift the baking soda, salt, cinnamon and flour together, then add in batches to the wet ingredients until mixed.
• Add oatmeal, raisins, chips and pecan, if desired.
• Drop by teaspoonfuls onto a lightly greased or parchment-lined cookie sheet.
• Bake at 350° for 8-12 minutes or until golden brown.