CHINESE FIVE-SPICE OATMEAL RAISIN COOKIES
Delicious, chewy oatmeal raisin cookies with a surprise little kick! Everyone will want to know the secret ingredient.
Provided by LisaW
Categories Desserts Cookies Fruit Cookie Recipes Raisin
Time 30m
Yield 48
Number Of Ingredients 14
Steps:
- Soak raisins in a bowl of warm water until plump, about 30 minutes. Drain and pat raisins dry with a towel.
- Preheat oven to 350 degrees F (175 degrees C).
- Beat butter and both sugars with an electric mixer in a large bowl until smooth. Beat the first egg into the butter until completely blended; beat vanilla extract in with the second egg.
- Combine oats, flour, walnuts, coconut, five-spice powder, baking powder, cinnamon, and salt in a large bowl. Stir egg mixture into oat mixture until well mixed. Fold in raisins and mix until just incorporated.
- Drop rounded spoonfuls of dough 2 inches apart onto ungreased baking sheets.
- Bake in preheated oven until golden brown, 12 to 15 minutes.
Nutrition Facts : Calories 128.8 calories, Carbohydrate 17.6 g, Cholesterol 17.9 mg, Fat 6.2 g, Fiber 0.8 g, Protein 1.7 g, SaturatedFat 2.9 g, Sodium 68.8 mg, Sugar 11.1 g
THE BEST OATMEAL RAISIN COOKIES
Do you like chewy cookies? Or do you prefer cakey ones? Our oatmeal-raisin cookies can be both! For a chewy cookie, bake them right away. For a cakey cookie, let the dough rest in the refrigerator for at least 3 hours (or overnight works even better) to allow the oatmeal to hydrate. Then bake for a puffy cookie. We used dark brown sugar for added flavor and moisture but our secret ingredient is honey. When baked right away, the honey causes the cookie to spread, keeping it soft and moist. When you let the dough rest, the oatmeal and flour absorb the honey for that classic cakey texture.
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield 24 cookies
Number Of Ingredients 11
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.
ANNE'S ANCIENT CHINESE SECRET OATMEAL COOKIES
Make and share this Anne's Ancient Chinese Secret Oatmeal Cookies recipe from Food.com.
Provided by Camerons
Categories Dessert
Time 10m
Yield 16 cookies
Number Of Ingredients 13
Steps:
- Preheat oven to 375, grease cookie sheets.
- In a large bowl, combine sugar, brown sugar and butter, beat until light and fluffy.
- Add vanilla and egg, blend well.
- Add flour, baking soda, cinnamon and salt; mix well.
- Stir in oats, raisins, nuts and chocolate chips.
- Droup dough by rounded teaspoons 2" apart on cookie sheets.
- Bake 7-10 minutes.
- Cool for one minute and remove from cookie sheet onto cooling racks.
Nutrition Facts : Calories 193.7, Fat 9.8, SaturatedFat 4.5, Cholesterol 28.5, Sodium 123.5, Carbohydrate 25, Fiber 1.5, Sugar 13.9, Protein 3.1
OLD FASHIONED OATMEAL COOKIES
Steps:
- HEAT oven to 350 degrees F. Coat baking sheets lightly with no-stick cooking spray.
- COMBINE shortening, brown sugar, egg, milk and vanilla in bowl of electric mixer; beat at medium speed until well blended.
- COMBINE oats, flour, baking soda, salt and cinnamon. Mix into shortening mixture at low speed just until blended. Stir in raisins and walnuts. Drop by rounded measuring tablespoonfuls of dough 2 inches apart onto prepared baking sheets.
- BAKE 8 to 10 minutes or until lightly browned. Cool 2 minutes on baking sheets. Place on cooling racks to cool completely.
SUPER YUMMY CHOCOLATE CHUNK OATMEAL COOKIES
Steps:
- Preheat the oven to 350 degrees F.
- In a small mixing bowl, combine the flour, oats, baking powder, cinnamon and kosher salt.
- In large mixing bowl or the bowl of a stand mixer, combine the brown sugar, granulated sugar and butter. Using an electric beater or the paddle attachment of the stand mixer, beat together the butter and sugar until it they are light and fluffy. Add the eggs one at a time and beat them into the butter and sugar mixture. Add in the vanilla as well.
- With a rubber spatula or with the stand mixer on low, gradually add the flour mixture into the butter/sugar mixture. Mix until just combined. Fold in the chocolate chunks and walnuts.
- Spoon the cookie dough by 2 tablespoon-size balls onto an ungreased cookie sheet. Place the cookie dough balls 2 inches apart on the cookie sheet. Place the cookie sheet in the oven and bake for 12 to 13 minutes.
- When the cookies come out of the oven IMMEDIATELY sprinkle each cookie with a few grains of sea salt. This is really important to do while the cookies are hot.
- Let the cookies cool for 2 to 3 minutes and then transfer them to a cooling rack.
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