Absolute Best Most Excellent Soft Oatmeal Raisin Cookies Food

SOFT BATCH OATMEAL RAISIN COOKIES

Steps:

• Preheat oven to 375 degrees.
• Mix butter, sugar, brown sugar and eggs until creamy.
• Add the remaining ingredients and blend well.
• Bake until lightly browned.

THE VERY BEST OATMEAL RAISIN COOKIES (SOFT AND CHEWY)

Steps:

• Start by preparing your raisins and walnuts, if you plan to add nuts. Bring a small pot of water to a boil. Add 1 and 1/2 cup raisins to a small bowl. Pour the boiling water over the raisins. Set aside to plump (at least 10-15 minutes.)
• In a small pan, add 1/2 cup walnuts and set over medium heat. Stir frequently for 3-5 minutes, until the walnuts are light brown and fragrant. Don't burn them! Nuts are so easy to burn. Set side to cool.
• In a large bowl or stand mixer, beat the butter until is is soft and creamy.
• Add the brown sugar and granulated sugar and beat together. Scrape the bottom and sides of the bowl and beat for another 2-3 minutes, until fluffy.
• Add 2 eggs, 2 teaspoons vanilla, and 1 tablespoon molasses. Beat well until incorporated, scraping the sides and bottom.
• Add 2 and 1/2 cups flour (spooned and leveled!) but don't mix it in yet.
• On top of the flour in the bowl, add 1 and 1/2 teaspoons baking soda, 1 teaspoon kosher salt, 1 and 1/2 teaspoons cinnamon, and 1/4 teaspoon nutmeg. Add in a dash of cardamom, but only if you already know you like cardamom. Stir it into the flour with a small spoon.
• Use the beaters to stir the flour into the dough, but not all the way. Stop when the dough is still pretty white from the flour. Scrape down the edges.
• Add 1 cup quick oats, 1 cup old fashioned oats, and the 1/2 cup of toasted walnuts, if you're using them.
• Beat just until the flour streaks are gone. Make sure to scrape the sides and bottom of the bowl to make sure it has all been mixed properly, but do not over mix (or you will get tough cookies).
• Drain the raisins through a strainer. Lay out a paper towel on the counter and pour the raisins on top to dry them out a bit. Set aside 1/4 or 1/2 cup raisins to press into the top of the baked cookies, if you want.
• Use a wooden spoon to stir the raisins into the dough. If they are still a little wet, they may not mix in very well. Just do your best to get them incorporated.
• Cover the dough and refrigerate for 2 hours or up to 48 hours. If you are in a big hurry, you can shape the dough into balls right away, set them on a plate, cover with plastic wrap, and refrigerate for 30 minutes before baking (they will chill faster if they are already shaped into balls).
• When you are ready to bake, preheat your oven to 350 degrees F.
• Line a few baking sheets with silicone baking mats or parchment paper.
• Use a 2 inch cookie scoop (< this is the one I have) to shape the cookie dough, or just use your hands. Your cookie dough balls should be about 2 inches across, or a little bigger than a golf ball.
• Place the cookie dough on the prepared baking sheets with about 2 inches in between each cookie. I was able to fit 12 on a half sheet baking pan.
• Bake at 350 for 11-12 minutes. The cookies should be firm on the edges and slightly golden. They should not be too shiny. A little bit of shine is okay right in the center, but not much. If the whole top of the cookie is still shiny, leave it in for 2-3 more minutes.
• Remove the pan from the oven.
• For an extra thick cookie: Immediately after you take them out of the oven (seriously, don't wait) use two spoons to gently push each cookie together. I just used two regular spoons, the kind you eat cereal with. Push the cookie together so that it comes up a bit in the middle. That's how you're going to get a soft, thick center. If you wait even just a minute after taking them out of the oven, the brown edges will start to crisp up, and you won't be able to shape the cookies. Work your spoons all the way around the edges so that your cookie is a nice circle shape. Work quickly to shape all the cookies before they crisp on the edges. (See photos of this process on my recipe for 30 minute Chewy Chocolate Chip Cookies.)
• Press extra raisins into the top of each cookie, if desired. (You can use ones that you plumped or ones straight from the bag.)
• Remove to a wire rack and let cool completely. But not before eating at least one!
• Store covered on the counter.

OATMEAL RAISIN COOKIES

Steps:

• In stand mixer cream the butter and sugar together about 2 minutes until fluffy.
• Add eggs and vanilla and beat until combined.
• In separate bowl whisk flour, baking soda, sea salt, and cinnamon together.
• Turn mixer to low and slowly add flour mixture into butter mixture until combined.
• Slowly add in oats and mix until evenly incorporated.
• Finally add in raisins and white chips and stir until mixed in.
• Let dough chill for at least 2 hours (overnight is best).
• When ready to bake preheat oven to 350°. Line baking sheets with parchment paper.
• Using a medium cookie scoop, portion out the dough and place 2 inches apart on baking sheet.
• Bake for 9-11 minutes until golden around edges, but still soft in center. Do not over-bake!!
• Let cool on baking sheet for 3 minutes and transfer to cooling rack.

ABSOLUTE BEST MOST EXCELLENT SOFT OATMEAL RAISIN COOKIES

Steps:

• First, you put the raisins in a small pan of water uncovered and cook till puffy.
• Put in strainer to drain and cool.
• (I rinse them under cool water to cool them off quicker) Cream and beat together (using elect. mixer) the butter, brown sugar, and eggs.
• Mix together the flour (unsifted), soda, baking powder, cinnamon, oatmeal and add to the creamed mixture, using beater to mix.
• Last, add the raisins.
• With a spoon, mix them in ever so lightly.
• Drop by teaspoonfuls on lightly greased cookie sheets.
• (I use cooking spray) I sometimes use Tablespoonfuls to make bigger cookies!
• Bake them between 350*-360* for 8-9 minutes.
• Take them out before they get brown!
• Cool for a couple of minutes on the cookie sheet before transfering to waxed paper to cool completely.
• Enjoy!

THE BEST OATMEAL RAISIN COOKIES

Steps:

• Arrange an oven rack in the center of the oven and preheat to 350 degrees F. Line a rimmed baking sheet with parchment paper.
• Whisk together the flour, salt, baking soda and cinnamon in a small bowl until combined. Beat the brown sugar and butter in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the honey, vanilla, egg and 1 tablespoon warm water and beat on high speed until creamy, scraping the sides and bottom of the bowl, about 3 minutes more. Add the dry ingredients and mix on low speed, scraping the bowl as needed, until completely combined. Add the oats and beat on low speed until combined. Fold in the raisins until evenly distributed. Arrange twelve 1-ounce scoops (2-tablespoon portions) of cookie dough on the prepared baking sheet, leaving about 2 inches between each. Bake until the cookies are lightly golden around the edges, 15 to 20 minutes. Cool on the sheet for 10 minutes, and then transfer to a wire rack to cool completely. Let the baking sheet cool, and then repeat with the remaining cookie dough.

HEALTHY OATMEAL RAISIN COOKIES (A.K.A. MEAG'S PERFECT COOKIE)

Steps:

• Preheat oven to 350.
• Cream together butter, applesauce and brown sugar.
• add flax seed meal and vanilla.
• Mix in eggs, one at a time.
• Add flour, oats, salt, baking soda and cinnamon. Mix until fully incorporated then mix in raisins.
• Place spoonfuls onto cookie sheet and bake for 10-12 minutes.

SOFT OATMEAL COOKIES

Steps:

• Preheat oven to 375 degrees Fahrenheit.
• Cream butter and sugars.
• Beat in eggs and vanilla.
• Stir in flour, baking soda, salt, cinnamon.
• Fold in oats and raisins.
• Chill one hour. Drop by teaspoonfuls on cookie sheet and bake 8-10 minutes.
• Cool on cookie sheet 5 minutes.

AMISH SOFT RAISIN COOKIES

Steps:

• Add boiling water to raisins.
• Cook 5 minutes. Set aside to cool.
• Cream crisco and sugar. Add eggs and vanilla -- and beat well.
• Sift together flour, baking powder, baking soda, salt and spices.
• Add alternately with raisin liquid to creamed mixture.
• Stir in raisins and nuts.
• Chill dough several hours or overnight.
• Drop by teaspoonsful onto greased cookie sheet.
• Bake at 350* for 12 minutes.