Auntie Ems Oatmeal Raisin Cookie Food

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THE BEST OATMEAL RAISIN COOKIES



The Best Oatmeal Raisin Cookies image

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

1 cup all-purpose flour (see Cook's Note)
1 1/4 teaspoons kosher salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
3/4 cup packed dark brown sugar
1 stick (8 tablespoons) unsalted butter, at room temperature
1/4 cup honey
1 tablespoon pure vanilla extract
1 large egg, at room temperature
2 1/2 cups old-fashioned rolled oats
1 cup raisins

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.

AUNTIE EM'S KITCHEN OATMEAL RAISIN COOKIES



Auntie Em's Kitchen Oatmeal Raisin Cookies image

These delicious oatmeal cookies have crisp outer edges and wonderfully chewy centers. The recipe is from chef Michelle Risucci of "Auntie Em's Kitchen" in Eagle Rock and was printed in the LA Times (Feb. 25, 2009 ). These make very large cookies. If you make smaller cookies, be sure to watch the baking time.

Provided by blucoat

Categories     Drop Cookies

Time 37m

Yield 24 very large cookies

Number Of Ingredients 14

1 1/2 cups butter, room temperature (3 sticks)
1 1/3 cups sugar (10 1/2 ounces)
1 1/3 cups light brown sugar (10 1/2 ounces)
3 eggs
1 1/2 teaspoons vanilla extract
3 cups old fashioned oats
2 cups flour, and
2 tablespoons flour (8 1/2 ounces total)
3/4 cup wheat germ
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
3/4 teaspoon ground cinnamon
3/4 teaspoon salt
1 1/2 cups golden raisins (1/2 pound)

Steps:

  • Heat the oven to 350 degrees.
  • In a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, cream together the butter and sugars until light and fluffy. With the mixer running, add the eggs, one at a time, until each is incorporated. Stir in the vanilla extract.
  • In a medium bowl, mix together the oats, flour, wheat germ, baking soda, baking powder, cinnamon and salt.
  • With the mixer on low speed, gradually add the dry ingredients until just combined. Gently fold in the raisins.
  • Line several baking sheets with parchment paper. Scoop one-fourth cup dough for each cookie and slightly flatten them, leaving 2 inches between each cookie (they will spread). Slightly flatten the top of each cookie and bake one tray at a time, on the center rack, for consistent baking and coloring. The cookies will be done when set and lightly colored and the edges are slightly browned, 12 to 15 minutes.

BEST OATMEAL RAISIN COOKIES



Best Oatmeal Raisin Cookies image

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

3 eggs, well beaten
1 cup raisins
1 teaspoon vanilla
1 cup butter
1 cup brown sugar
1 cup white sugar
2 1/2 cups flour
1 teaspoon salt
1 teaspoon cinnamon
2 teaspoons baking soda
2 cups oatmeal
3/4 cup chopped pecans

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.

AUNTIE EM'S OATMEAL RAISIN COOKIE



AUNTIE EM'S OATMEAL RAISIN COOKIE image

Categories     Cookies     Dessert

Yield 24 large cookies

Number Of Ingredients 13

1 1/2 cups (3 sticks) butter, room temperature
1 1/3 cups (10 1/2 ounces) sugar
1 1/3 cups (10 1/2 ounces) light brown sugar
3 eggs
1 1/2 teaspoons vanilla extract
3 cups old-fashioned rolled oats
2 cups plus 2 tablespoons (8 1/2 ounces) flour
3/4 cup wheat germ
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
3/4 teaspoon ground cinnamon
3/4 teaspoon salt
1 1/2 cups ( 1/2 pound) golden raisins

Steps:

  • 1. Heat the oven to 350 degrees. 2. In a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, cream together the butter and sugars until light and fluffy. With the mixer running, add the eggs, one at a time, until each is incorporated. Stir in the vanilla extract. 3. In a medium bowl, mix together the oats, flour, wheat germ, baking soda, baking powder, cinnamon and salt. 4. With the mixer on low speed, gradually add the dry ingredients until just combined. Gently fold in the raisins. 5. Line several baking sheets with parchment paper. Scoop one-fourth cup dough for each cookie and slightly flatten them, leaving 2 inches between each cookie (they will spread). Slightly flatten the top of each cookie and bake one tray at a time, on the center rack, for consistent baking and coloring. The cookies will be done when set and lightly colored and the edges are slightly browned, 12 to 15 minutes.

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