Orange Raisin Oats Drop Cookies Diabetic Recipes

Steps:

• Preheat the oven to 325 degrees.
• Mix the flour with the cinnamon.
• Cream the butter and both the sugars until fluffy. Add the egg, milk, and vanilla. Gradually add the flour mixture.
• Stir in oats and raisins.
• Drop by teaspoonfuls if small cookies are desired, tablespoons if larger cookies are desired onto parchment paper (this stuff is reusable - one sheet will do the whole batch).
• Bake until golden brown, 10-12 minutes. Cool on wire racks.

Steps:

• Combine raisins and liqueur; let stand overnight or for several hours.
• Beat butter and sugar until fluffy.
• Beat in egg and orange peel.
• Combine flour and baking soda; stir into butter mixture.
• Add raisins (with liquid) and oats.
• Mix well.
• Drop dough by rounded teaspoonfuls onto lightly greased baking sheets; spacing about 2-inches apart--flatten slightly.
• Bake at 350° for 10-12 minutes.
• Cool completely.
• Melt white chocolate according to directions on package.
• Use Crisco to thin until consistency is appropriate to drizzle on top of each cookie.
• Let harden completely before storing.

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 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Beat butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Stir egg white and applesauce into butter mixture until just combined into a dough. Add orange juice with pulp and orange zest to the dough; stir.
• Mix flour, oats, walnuts, baking soda, cream of tartar, and cinnamon in a separate bowl; fold into the dough until evenly incorporated.
• Drop by heaping tablespoon onto prepared baking sheets.
• Bake in preheated oven until bottom of cookies are lightly browned, 10 to 12 minutes. Cool on baking sheets 2 to 3 minutes before moving to wire racks to cool completely.

Steps:

• In a medium cowl, combine the first six ingredients. Cut in vegetable oil spread until mixture resembles coarse crumbs. Stir in raisins. Add egg substitute and orange juice; mix well. , Drop by teaspoonfuls onto baking sheets coated with cooking spray. Flatten with a fork dipped in flour. Bake at 375° for 13-15 minutes. Cool on wire racks.

Steps:

• Heat oven to 400°F.
• Beat sugar and margarine until blended.
• Beat in egg and vanilla until smooth.
• Beat in oats, flour, baking soda and pumpkin pie spice.
• Stir in raisins.
• Drop by the teaspoonful 2 inches apart onto greased cookie sheets.
• Bake 5-7 minutes.
• Allow to cool slightly before transferring to a wire rack to cool completely.

Steps:

• Boil raisins, spices, shortening and water for 3 minutes.
• Set aside.
• Mix rest of ingredients, and add to boiled raisin mixture.
• Drop onto cookie sheet.
• Bake 350 for 12-15 minutes.

Steps:

• Heat oven to 350 degrees. Butter two large cookie sheets, or line them with parchment paper or reusable silicone liners.
• Using an electric mixer, beat butter in a large bowl until creamy. Add brown and granulated sugars, then beat until fluffy, about 2 minutes. Beat in eggs, one at a time, until fully incorporated. Then, beat in vanilla extract.
• In a separate bowl, use a wooden spoon or spatula to mix together the flour, salt, baking soda, cinnamon, nutmeg and cardamom. Set mixer on low speed, and beat flour mixture into the butter mixture. Stir in oats and raisins.
• Spoon out dough by large tablespoonfuls onto prepared cookie sheets, leaving at least 2 inches between each cookie.
• Bake until cookie edges turn golden brown, about 9 to 13 minutes. Centers will still be quite soft, but they will firm up as the cookies cool. Cool completely on a wire rack. Store in an airtight container at room temperature.

Steps:

• 1. Place raisins into a small container and pour orange juice over them; just enough juice to cover raisins. Cover and put into the refrigerator for 24 hours or more so the raisins have adequate time to soak up the orange juice.
• 2. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each egg. Beat in vanilla. In a separate bowl, whisk together flour, baking powder, salt, baking soda, and nutmeg. Add to the creamed mixture. Stir in raisins along with any juice, orange peel, and oats. Fold in white chocolate candy pieces.
• 3. Drop by rounded teaspoonfuls onto greased or parchment-lined baking sheets. Bake at 375 for 10-12 minutes or until edges are lightly browned. Cool on wire rack. Yield: 5-6 dozen.