RAISIN PECAN OATMEAL COOKIES
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.
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.
OATMEAL RAISIN COOKIES I
An old stand-by that the whole family loves.
Provided by Darlene
Categories Desserts Cookies Oatmeal Cookie Recipes Oatmeal Raisin Cookie Recipes
Time 1h
Yield 48
Number Of Ingredients 11
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.
Nutrition Facts : Calories 92.4 calories, Carbohydrate 14.6 g, Cholesterol 15.4 mg, Fat 3.4 g, Fiber 0.7 g, Protein 1.3 g, SaturatedFat 1.9 g, Sodium 75.4 mg, Sugar 8.3 g
UNIVERSE'S BEST OATMEAL RAISIN NUT COOKIES
Some oatmeal cookies have raisins, some have nuts, but I had never enjoyed any that had both, or that enjoyed a complex-enough blend of spices to really stand out. I combined a few recipes to produce this one. Grind the spices fresh, whenever possible.
Provided by Animakitty
Categories Dessert
Time 1h20m
Yield 3 dozen
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F.
- In a mixer, cream the butter until fluffy (fluffy is subjective; mine never became what I'd call 'fluffy').
- Add the sugars, and cream together until light and fluffy (again, subjective).
- Add the egg and vanilla and mix well.
- In a bowl, stir together the oats, flour, salt, spices, and baking soda.
- Mixing, slowly add the oat mixture to the butter mixture and mix just until combined.
- Add raisins and mix just until combined.
- Add walnuts and mix until combined.
- If the mixture is too dry to let the raisins and walnuts distribute evenly, add the 1/4 milk (or so) to loosen the mixture up enough to allow proper mixing.
- Drop by tablespoonfuls onto the baking sheets, leaving at least 2-inches between cookies.
- Bake until browned and crispy around the edges, about 14 to 16 minutes.
- (Check them often. They will be pale for quite awhile; pull them out when they just start to turn brown, because waiting too long will burn them on the bottom.)
- Let the cookies rest on the cookie sheets long enough to become stable enough to move, then transfer them to cool on wire racks and store in an airtight container.
Nutrition Facts : Calories 2568.9, Fat 139.1, SaturatedFat 64.1, Cholesterol 308.9, Sodium 1568.7, Carbohydrate 318.1, Fiber 17.3, Sugar 192.1, Protein 32.2
LOADED OATMEAL-RAISIN COOKIES
We use walnuts and raisins in these cookies, but feel free to try your own favorite mix of nuts and dried fruit, like pecans and cranberries or roasted peanuts and chopped apricots.
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield 46 cookies
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F. Spread the walnuts on a rimmed baking sheet and toast, stirring occasionally, until golden and fragrant, about 8 minutes. Spread the coconut on another rimmed baking sheet and toast, stirring occasionally, until golden brown, about 5 minutes. Let the nuts and coconut cool. Cover the raisins with hot water in a small bowl; set aside.
- Meanwhile, whisk the flour, baking soda, cinnamon, nutmeg and salt together in a small bowl.
- Add the butter, brown sugar and granulated sugar to the bowl of a stand mixer fitted with a paddle attachment (or a large bowl if using a hand mixer) and beat 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, raisins, walnuts and coconut.
- Drop the dough by rounded tablespoons onto ungreased baking sheets. Bake until golden brown, about 12 minutes, switching the positions of the baking sheets halfway through. Cool the cookies on the sheets on wire racks for 1 minute, then transfer to the racks to cool completely.
BEST OATMEAL RAISIN COOKIES
This is a family favorite that I have been making for years. It's the most requested oatmeal cookie recipe I've ever made. I found it somewhere years ago, but have lost the source. The secret is soaking the raisins which makes all the difference.
Provided by Merrie Wold
Categories Drop Cookies
Time 1h10m
Yield 48 cookies
Number Of Ingredients 12
Steps:
- This is a very important first step that makes the cookie: combine eggs, raisins and vanilla and let stand for one hour.
- Cream together butter and sugars.
- Add flour, salt, cinnamon and soda and mix well.
- Blend in egg-raisin mixture, oatmeal, and chopped nuts.
- Dough will be stiff.
- Drop by heaping teaspoons onto ungreased cookie sheet, or roll into balls and flatten slightly.
- Bake at 350 degrees for 10 to 12 minutes or until lightly browned.
OATMEAL NUT COOKIES
A friend gave me this recipe many years ago, and it's since become a family favorite. I love the aroma of these cookies as they're baking.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 5 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream shortening and sugars until light and fluffy. Beat in eggs and vanilla. Combine the oats, flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in walnuts and raisins., Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Remove to wire racks to cool.
Nutrition Facts : Calories 95 calories, Fat 4g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 64mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 1g fiber), Protein 1g protein.
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- Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter and both sugars together on medium speed until smooth, about 2 minutes. Add the eggs and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and molasses and mix on high until combined. Set aside.
- In a separate bowl, whisk the flour, baking soda, cinnamon, and salt together. Add to the wet ingredients and mix on low until combined. Beat in the oats, raisins, and walnuts (if using) on low speed. Dough will be thick, yet very sticky. Chill the dough for 30-60 minutes in the refrigerator (do the full hour if you’re afraid of the cookies spreading too much). If chilling for longer (up to 2 days), allow to sit at room temperature for at least 30 minutes before rolling and baking.
- Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
- Roll balls of dough (about 2 tablespoons of dough per cookie) and place 2 inches apart on the baking sheets. I recommend using a cookie scoop since the dough can be sticky. Bake for 12-14 minutes until lightly browned on the sides. The centers will look very soft and under-baked. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. The cookies will continue to “set” on the baking sheet during this time.
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