Oatmeal Raisin Cookie Cupcakes Recipes

Steps:

• Heat oven to 375°F. In large bowl, beat all ingredients except oats, flour and raisins with electric mixer on medium speed, or mix with spoon. Stir in oats, flour and raisins.
• On ungreased cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart.
• Bake 9 to 11 minutes or until light brown. Immediately remove from cookie sheet to cooling rack.

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:

• Preheat oven to 375 degrees. Line 3 standard 12-cup muffin tins with paper liners; set aside. Whisk 2 cups oats, the flour, baking powder, baking soda, salt, bran, and cinnamon in a medium bowl; set aside.
• Put butter and sugars into the bowl of an electric mixer fitted with the paddle attachment; mix on medium-high speed until pale and fluffy. Mix in eggs, 1 at a time, and vanilla. Reduce speed to low. Add flour mixture, and mix until just combined. Mix in sour cream. Stir in raisins with a rubber spatula.
• Transfer 2 3/4 cups batter to a small bowl, and stir in remaining 1 3/4 cups oats and the coconut; set aside. Spoon 2 1/2 tablespoons plain batter into each prepared muffin cup; top with 1 1/2 tablespoons oat coconut batter. Bake until golden and a cake tester inserted into centers comes out clean, 18 to 20 minutes. Transfer to wire racks; let cool completely.

Steps:

• In a large bowl, cream the shortening and sugars until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda, salt and cinnamon. Add to creamed mixture, stirring just until combined. Stir in the oats, raisins and pecans if desired., Shape into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Flatten with a greased glass bottom. , Bake at 350° until golden brown, 10-11 minutes. Do not overbake. Remove to a wire rack to cool.

Steps:

• Heat oven to 375°F (350°F for dark or nonstick pans). In large bowl, beat cake mix, brown sugar, butter, shortening, water, cinnamon and egg with electric mixer on medium speed about 1 minute or until smooth. With spoon, stir in oats, raisins and nuts.
• Drop dough by teaspoonfuls about 2 inches apart onto ungreased cookie sheets; flatten dough slightly with fingers.
• Bake 9 to 12 minutes (centers will be soft). Cool 1 minute; remove from cookie sheets. Store covered.

Steps:

• Preheat the oven to 375 degrees F. Line standard cupcake pans with 36 cupcake liners.
• Whisk 2 cups oats with the flour, oat bran, baking soda, baking powder, salt, and cinnamon in a medium bowl. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and both sugars on medium-high speed until pale and fluffy. Add the eggs, 1 at a time, beating until each is smooth, scraping down the sides of the bowl if needed. Beat in the vanilla. Turn the speed to low, add the flour mixture, and beat until combined. Beat in the sour cream. Stir in the raisins by hand. Transfer 2 3/4 cups batter to a small bowl, and then stir the coconut and the remaining 1 3/4 cups oats. Divide the plain batter among the cupcake liners, and then top each with 1 tablespoon oat-coconut batter. Bake until golden, rotating the pans halfway though, 18 to 20 minutes. Transfer the pans to wire racks to cool completely before removing the cupcakes.
• To assemble: Frost the cooled cupcakes with Orange Cream Cheese Icing.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese, butter, and salt on medium-high speed until creamy. Turn the speed to low and beat in the confectioners' sugar, 1/2 cup at a time. Increase the speed to medium-high and beat until light and fluffy. Add the orange zest and liqueur, beating steadily until mixed. Refrigerate the frosting for 30 to 60 minutes to firm.;

Steps:

• Preheat the oven to 350 degrees F.
• Place the pecans on a sheet pan and bake for 5 minutes, until crisp. Set aside to cool. Chop very coarsely.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed until light and fluffy. With the mixer on low, add the eggs, one at a time, and the vanilla.
• Sift the flour, baking powder, cinnamon, and salt together into a medium bowl. With the mixer on low, slowly add the dry ingredients to the butter mixture. Add the oats, raisins, and pecans and mix just until combined.
• Using a small ice-cream scoop or a tablespoon, drop 2-inch mounds of dough onto sheet pans lined with parchment paper. Flatten slightly with a damp hand. Bake for 12 to 15 minutes, until lightly browned. Transfer the cookies to a baking rack and cool completely.

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!

Steps:

• In a large bowl, beat oil and brown sugar until blended. Beat in eggs, then milk. Combine cake mix and oats; gradually add to brown sugar mixture and mix well. Fold in raisins and pecans., Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° until golden brown, 10-12 minutes. Cool for 1 minute before removing to wire racks.

Steps:

• Preheat oven to 375 degrees. Line 3 standard 12-cup muffin tins with paper liners; set aside. Whisk 2 cups oats, the flour, baking powder, baking soda, salt, bran, and cinnamon in a medium bowl; set aside.
• Put butter and sugars into the bowl of an electric mixer fitted with the paddle attachment; mix on medium-high speed until pale and fluffy. Mix in eggs, 1 at a time, and vanilla. Reduce speed to low. Add flour mixture, and mix until just combined. Mix in sour cream. Stir in raisins with a rubber spatula.
• Transfer 2 3/4 cups batter to a small bowl, and stir in remaining 1 3/4 cups oats and the coconut; set aside. Spoon 2 1/2 tablespoons plain batter into each prepared muffin cup; top with 1 1/2 tablespoons oatcoconut batter. Bake until golden and a cake tester inserted into centers comes out clean, 18 to 20 minutes. Transfer to wire racks; let cool completely. Cupcakes can be stored in airtight containers at room temperature up to 3 days.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Sift the flour together with the soda, salt, and cinnamon. Stir in the oats. Combine the other ingredients and add them to the flour mixture, stirring thoroughly.
• Drop by tablespoonful onto ungreased cookie sheet. Bake 15 to 18 minutes. Remove to wire rack to cool.