OATMEAL, WALNUT AND RAISIN COOKIES
Go nuts by adding chopped walnuts to the traditional oatmeal-raisin cookie.
Provided by Food Network Kitchen
Time 1h30m
Yield about 20 cookies
Number Of Ingredients 13
Steps:
- Position the racks in the top and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment. Whisk together the flour, baking soda, cinnamon, salt and allspice in a large bowl.
- Beat the butter, brown sugar and granulated sugar with an electric mixer on medium-high speed in a large bowl until light and fluffy, scraping down the sides of the bowl occasionally. Beat in the eggs 1 at time until blended, then beat in the vanilla.
- Reduce the speed to low and beat in the flour mixture in 3 additions until smooth. Stir in the oats, raisins and walnuts with a rubber spatula. Drop heaping tablespoons of the dough onto the prepared sheets about 2 inches apart.
- Bake the cookies, rotating the pans halfway through, until golden brown but still soft in the center, about 15 minutes. Let the cookies cool slightly on the baking sheets, then transfer to wire racks to cool completely. Store in an airtight container at room temperature for up to 3 days.
MOM'S SOFT RAISIN COOKIES
With four sons in service during World War II, my mother sent these favorite cookies as a taste from home to "her boys" in different parts of the world. These days, my 11 grandchildren are enjoying them as we did, along with my stories of long ago.- Pearl Cochenour, Williamsport, Ohio
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 6 dozen.
Number Of Ingredients 13
Steps:
- Combine water and raisins in a small saucepan; bring to a boil. Cook for 3 minutes; remove from the heat and let cool (do not drain). , Preheat oven to 350°. In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Combine flour, baking powder, baking soda, salt and spices; gradually add to creamed mixture and mix well. Stir in nuts and raisins. , Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake 12-14 minutes or until golden brown. Remove to wire racks to cool.
Nutrition Facts : Calories 170 calories, Fat 7g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 116mg sodium, Carbohydrate 26g carbohydrate (15g sugars, Fiber 1g fiber), Protein 2g protein.
OATMEAL RAISIN WALNUT COOKIES
Make and share this Oatmeal Raisin Walnut Cookies recipe from Food.com.
Provided by BrutusK
Categories Drop Cookies
Time 55m
Yield 46-48 Cookies
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degree Fahrenheit.
- In small bowl mix flour, baking soda, cinnamon and salt.
- Cream butter and sugars in electric mixer.
- Add eggs and vanilla beating well.
- Add flour mix, mixing well.
- Add oats, raisins, and nuts, mixing well.
- Drop tablespoon size dough on lightly greased baking sheet.
- Bake 10-12 minutes.
- Cookies will be slightly browned around the edges. They will continue baking after removing from oven. Cool one minute in pan then transfer to cooling rack.
WALNUT AND RAISIN COOKIES
These are wonderful cookies from my mum's book Called Nita Mehta's Oven recipes. My cousin Shilpa made them first and had to make these too!!! I have just discovered that Icing sugar is called powdered sugar out in the west. I'd like to clarify that the powdered sugar in this recipe is just sugar granules ground fine into a powder to facilitate easy and faster dissolving. :)
Provided by Girl from India
Categories Dessert
Time 30m
Yield 20 cookies
Number Of Ingredients 9
Steps:
- Preheat oven to 325°F/ 160°C.
- Cream the butter and sugar together.
- Add the egg slightly beaten and the vanilla essence.
- Sift the baking powder and the flour together.
- Add the dessicated coconut, walnuts and the raisins to the flour and mix with your hand.
- Now add this to the butter mix and fold gently.
- Put spoonfuls of the batter 1 inch apart into a prepared (greased or covered with butter paper) baking tray and flatten slightly.
- Bake for 20 minutes or till light golden brown.
- Cool for 5 minutes.
- Now take them out of the tray and cool completely on a wire rack.
- Store in a air tight container.
Nutrition Facts : Calories 75.4, Fat 4.6, SaturatedFat 2.4, Cholesterol 18.7, Sodium 46.1, Carbohydrate 7.7, Fiber 0.3, Sugar 3.5, Protein 1.1
OATMEAL RAISIN WALNUT COOKIE SANDWICHES
Provided by Valerie Bertinelli
Categories dessert
Time 2h30m
Yield 16 sandwich cookies
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees with racks in the upper and lower thirds. Line two large rimmed baking sheets with parchment paper.
- For the cookies: Toss the raisins in the warm rum or water and let soak at least 10 minutes then drain.
- Whisk the flour, baking soda, baking powder, cinnamon, allspice and salt together in a medium bowl.
- Beat the butter, brown sugar and granulated sugar together in a large bowl with an electric mixer until light and fluffy. Beat in the eggs and then the vanilla. Add the flour mixture and beat until just incorporated. Stir in the oats, walnuts and the drained raisins.
- Scoop rounded tablespoons of the batter onto the prepared baking sheets, about 2-inches apart. Bake, rotating the position of the pans halfway through, until golden brown around the edges, about 14 minutes. Cool on the pan for 5 minutes then transfer to a rack to cool completely.
- For the filling: Add the cream cheese and butter to a large bowl. Use a hand mixer to cream them together. Gradually add the powdered sugar, while mixing, scraping down the bowl as necessary. Once incorporated, add the vanilla and beat to incorporate. Fold in the shredded coconut by hand.
- To assemble cookie sandwiches: Scoop a tablespoon of filling onto the flat side of a cookie. Take another cookie and place it on top of the filling, flat side-down, to create a sandwich. Continue with the remaining cookies and filling. Wrap and refrigerate until ready to serve.
WALNUT-RAISIN COOKIES
Steps:
- Place raisins in medium bowl. Pour enough boiling water over to cover; let stand 1 minute. Drain raisins well. Sift flour and baking powder into another medium bowl. Beat sugar and butter in large bowl until creamy. Beat in vanilla. Beat in 1 egg, then 1/3 of dry ingredients. Repeat with remaining eggs and dry ingredients in 2 batches. Stir in raisins (dough will be very soft). Chill dough 1 hour to firm slightly.
- Preheat oven to 375°F. Line 3 heavy large baking sheets with foil. Butter foil. Coarsely grind walnuts in processor. Mound ground walnuts on work surface. Working in batches, drop dough by scant tablespoonfuls onto walnuts (dough will be sticky). Using hands, roll dough in ground walnuts, coating completely and forming balls. Transfer to prepared baking sheets, spacing 2 inches apart.
- Bake until cookies spread and are golden brown, about 14 minutes. Transfer to racks; cool completely. (Can be made 2 days ahead. Store in airtight container.)
OATMEAL RAISIN WALNUT CHOCOLATE CHIP COOKIES
This is my improved version of the "Best-Ever Chocolate Chip Cookies" recipe card I received in the mail years ago. Now they really are the best! *I first made these when I was younger and loved very sweet cookies...now I agree with some reviews, they are too sweet so am adjusting the sugar.
Provided by Engrossed
Categories Drop Cookies
Time 1h27m
Yield 48 cookies, 48 serving(s)
Number Of Ingredients 12
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!
GOLDEN RAISIN COOKIES WITH WALNUTS
Categories Cookies Dessert Bake Raisin Walnut Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 8 dozen
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Lightly butter 2 heavy large baking sheets. Soak raisins in enough hot water to cover until soft, about 15 minutes. Drain; set aside.
- Mix flour, baking soda and slat in large bowl. Using electric mixer, beat butter and both sugars in another large bowl until light and fluffy. Add eggs 1 at a time, beating well after each addition. Mix in vanilla. Add dry ingredients; mix just until blended.Stir in nuts and raisins.
- Working in batches and using palms of hands, roll dough into 3/4-inch balls. Arrange on baking sheets, spacing evenly. Bake until cookies are golden brown, about 12 minutes. Transfer baking sheets to racks; cool 5 minutes. Transfer cookies to racks; cool completely. (Can be prepared 2 days ahead. Store cookies in airtight container at room temperature.)
RAISIN WALNUT COOKIES
This recipe is from my grandma Blair. My dad who is diabetic loves these cookies so I adjust the recipe to make them with granulated Splenda and shorten the baking time. He enjoys them so much. When using the Splenda, they are a bit more dry than when baking with sugar. This recipe is my grandmothers original and contains...
Provided by Cassie Clark
Categories Cookies
Time 40m
Number Of Ingredients 14
Steps:
- 1. Combing raisins and water and boil for 5 minutes. Remove from heat and set aside.
- 2. Cream sugar, vanilla, and crisco. Add spices then and eggs. Mix well with electric mixer, and gradually add in remaining ingredients. Use the water from the raisins as needed.
- 3. Mix in the chopped walnuts and raisins by hand as to not crush them. Drop by tablespoon on an ungreased cookie sheet. Bake for 10 minutes or until lightly brown and firm. Remove to cooling rack.
- 4. If you choose to make them with granulated splenda, the baking time is shortened.
ITALIAN WALNUT-RAISIN COOKIES
These are bakery-quality cookies! The yield is only estimated depending on the size of cookies. Plan ahead the dough needs to chill for about 1-1/2 hours, prep time includes chilling time.
Provided by Kittencalrecipezazz
Categories Dessert
Time 2h13m
Yield 50 cookies (approx)
Number Of Ingredients 9
Steps:
- Place the raisins in a medium bowl and pour enough boiling water to cover; let stand 1 minute, then drain well.
- In a medium bowl sift together flour and baking powder.
- In a large bowl beat butter with sugar until very creamy (about 7-8 minutes, there should be no sugar granules remaining in the butter).
- Beat in vanilla and eggs until well combined (about 1 minute).
- Add in flour/baking powder mixture; mix until combined.
- Stir in raisins (the dough will be very soft!).
- Chill the dough for about 1-1/2 hours to firm slightly.
- Set oven to 300°.
- Line one or more cookie sheets with foil, then butter the foil.
- Coarsley grind the walnuts in a processor.
- Mound the ground walnuts on a work surface.
- Working in batches, drop the dough by tablespoonfuls onto walnuts (the dough will be sticky).
- Using your hands, roll the dough in the ground walnuts coating completely, then forming into balls.
- Transfer to baking sheet/s spacing 2 inches apart.
- Bake until cookies spread, and are golden brown (about 18-20 minutes).
Nutrition Facts : Calories 142, Fat 8.6, SaturatedFat 2.9, Cholesterol 22.4, Sodium 53, Carbohydrate 15.5, Fiber 0.8, Sugar 9.7, Protein 2.2
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RAISIN WALNUT COOKIES - THE MIDNIGHT BAKER
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Cuisine AmericanTotal Time 27 minsCategory CookiesCalories 1379 per serving
- Cream butter and sugars until light and fluffy. Add eggs and vanilla, beating well. Add flour, ground oatmeal, salt, baking powder and baking soda. Beat until combined. Stir in raisins and walnuts.
- Shape dough into 1 to 1 1/2-inch balls and place 2-inches apart on ungreased cookie sheets (I use AirBake insulated sheets). Bake at 375 degrees F for 10-12 min or until light golden brown.
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