Whole Wheat Raisin Cookies Recipes

Steps:

• Heat oven to 350°F. In large bowl, stir sugars, butter, baking soda, cinnamon, salt, vanilla and eggs with spoon until well blended. Stir in oats, flour and raisins.
• On ungreased cookie sheets, drop dough by rounded tablespoonfuls about 2 inches apart.
• Bake 9 to 11 minutes or until light brown. Cool 2 minutes; remove from cookie sheets.

Steps:

• Beat butter, sugar, egg, vanilla, and baking powder until well blended.
• With mixer on low, gradually add the whole-wheat and all-purpose flours.
• Stir in, by hand, the raisins and/or chips.
• Drop by heaping teaspoons 2 inches apart on cookie sheet.
• Bake at 350 for 13-15 minutes (edges lightly browned).

Steps:

• Heat oven to 350°F. Line cookie sheet with Reynolds Parchment Paper; set aside. In large bowl, beat all ingredients except oats, flour and raisins with electric mixer on medium speed until well blended, or mix with spoon. Stir in oats, flour and raisins.
• On lined cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart.
• Bake 10 to 12 minutes or until light brown. Cool 2 minutes; remove from cookie sheets. Cool completely; store tightly covered.

Steps:

• Preheat oven to 320 degrees F. Lightly spray cookie sheet with non-stick cooking spray or use a baking liner. Set sheet aside.
• In a large bowl, mix together flour, salt, cinnamon, baking powder, and baking soda. Add in butter, oil, eggs, honey, molasses, vanilla, and milk and stir until all combined.
• Fold in oats and raisins.
• Drop heaping tablespoonfuls (these cookies work best if they are a little bit bigger . . . I found that if they are smaller, they burn easily) onto prepared baking sheet.
• Bake for 8-10 minutes or until cookies are slightly golden. Keep in mind that honey bakes faster than sugar, which is why you cook these at a lower temperature that most cookies. Be sure to not overcook them or they will be crispy (unless you like cookies that way!).