Award Winning Oatmeal Raisin Cookies Food

SOFT AND CHEWY OATMEAL RAISIN COOKIES

Steps:

• 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.

OATMEAL RAISIN COOKIE (SOFT & CHEWY)

Steps:

• Preheat oven to 180°C/350°F (160°C fan). Adjust oven racks to middle and low position, ensuring you have 4"/10cm between each rack. Line 2 trays with parchment/baking paper.
• Optional: Soak raisins in boiled water for 10 minutes. Drain then pat dry. (This makes them plumper).
• Sift dry ingredients: Sift flour, salt, baking powder and cinnamon into a bowl.
• Cream butter and sugar: Using a stand mixer or electric mixer, beat butter until creamy. Then beat in sugar until fluffy - about 2 - 3 minutes.
• Add eggs: Beat in eggs one at a time until incorporated.
• Mix in flour: Use a wooden spoon to stir the flour mixture in.
• Stir in oats and raisins: Stir in oats and raisins - this requires a bit of effort as the dough gets firm!
• Roll and flatten balls: Form 4cm / 1.6" balls (~18) and place onto baking trays 4"/10cm apart. I use an ice cream scoop. Then press down to slighty flatten into a thick disc shape.
• Bake for 11 minutes. Then swap the trays between the shelves AND turn the trays around. Bake for a further 11 - 14 minutes, or until cookies are golden on the edges and LIGHT golden on the surface.
• Cool on the trays for 5 minutes before transferring to cooling rack. Cool for 30 minutes before serving.

BEST-EVER OATMEAL COOKIES RECIPE

Steps:

• Preheat your oven to 375°F (190°C). Then line to large cookie sheets with parchment paper and set aside.
• In a medium bowl combine the dry ingredients, apart from the sugars. Set aside.
• In a large bowl cream together the butter, white and brown sugar. Once light and fluffy add the egg and the vanilla and whip until combined
• Add the dry ingredients into the wet and mix with a spatula until the flour has just absorbed, do not over mix.
• Lastly, fold in the oats and the raisins.
• using a tablespoon measure scoop heaped tablespoons of the cookie dough onto your lined cookie sheet, leaving about 1 1/2 to 2 inches between the cookies.
• Bake for about 9-10 minutes or until the cookies are golden brown and slightly risen. Don't be tempted to bake for longer or you will lose the gooey center.
• Allow the cookies to cool slightly before transferring onto a wire rack to cool fully. Enjoy!
• Store in an airtight container for up to 3 days at room temperature.

CLASSIC OATMEAL-RAISIN COOKIES

Steps:

• Heat oven to 350 degrees. Butter two large cookie sheets, or line them with parchment paper or reusable silicone liners.
• Using an electric mixer, beat butter in a large bowl until creamy. Add brown and granulated sugars, then beat until fluffy, about 2 minutes. Beat in eggs, one at a time, until fully incorporated. Then, beat in vanilla extract.
• In a separate bowl, use a wooden spoon or spatula to mix together the flour, salt, baking soda, cinnamon, nutmeg and cardamom. Set mixer on low speed, and beat flour mixture into the butter mixture. Stir in oats and raisins.
• Spoon out dough by large tablespoonfuls onto prepared cookie sheets, leaving at least 2 inches between each cookie.
• Bake until cookie edges turn golden brown, about 9 to 13 minutes. Centers will still be quite soft, but they will firm up as the cookies cool. Cool completely on a wire rack. Store in an airtight container at room temperature.

OATMEAL RAISIN COOKIES

Steps:

• Heat oven to 375°F. Spray cookie sheets with cooking spray. In large bowl, combine granulated 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 and nuts.
• Drop dough by rounded teaspoonfuls 2 inches apart onto sprayed cookie sheets.
• Bake at 375°F. for 7 to 10 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets.

BEST OATMEAL RAISIN COOKIES EVER

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Mix the flour, baking soda, salt, and cinnamon together in a large bowl.
• Beat the butter and sugar with an electric mixer in a large bowl until smooth. Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Mix in the flour mixture until just incorporated. Fold in the oats and raisins; mixing just enough to evenly combine. Drop spoonfuls of the dough 2 inches apart onto ungreased baking sheets.
• Bake in the preheated oven until golden brown, 10 to 12 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

OATMEAL RAISIN COOKIES

Steps:

• In a large bowl, cream the shortening and sugars until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda, salt and cinnamon. Add to creamed mixture, stirring just until combined. Stir in the oats, raisins and pecans if desired., Shape into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Flatten with a greased glass bottom. , Bake at 350° until golden brown, 10-11 minutes. Do not overbake. Remove to a wire rack to cool.

BLUE RIBBON OATMEAL RAISIN COOKIES

Steps:

• 1. Prepare the Recipe in a Jar: In the bottom of a wide mouth quart canning jar place oatmeal and flour
• 2. In a bowl mix sugars, powdered egg, baking soda, baking powder, salt and powdered vanilla. Stir ingredients and place in a small sandwich baggie (use a baggie without a ziplock closure). Twist the baggie tight and place baggie of ingredients into the jar.
• 3. Place raisins in a small sandwich baggie. Twist the baggie tight and place baggie of ingredients into the jar.
• 4. Clean the glass rim of the jar. Seal the jar with a FoodSaver or use an Oxygen Absorber to remove the oxygen from the jar. Place the metal lid on the jar and the metal band. For detailed instructions visit this webpage: http://homemakingdivas.com/mealinjar_intro/. Printable tags for the jars are available. http://homemakingdivas.com/oatmeal_in_jar/
• 5. To make the cookies: Open the jar and remove baggies. Discard the oxygen absorber. Place the baggie of the sugar mixture in a mixing bowl and add 1/2 cup shortening and 1/4 cup water. Mix until creamy. Add the flour/oatmeal ingredients and the baggie of raisins and mix. Note: If the raisins start to get a little bit hard soak them in 1/2 cup of hot water for 5-10 minutes. Drain the water off the raisins before adding them to the cookie
• 6. Preheat oven 350 Degrees. Drop cookie dough from spoon on cookie sheet. Bake 11-13 minutes until lightly brown on the bottom of the cookie.

OATMEAL RAISIN CHOCOLATE CHIP COOKIES

Steps:

• In a medium bowl, combine the flour, baking soda, and salt, and set aside.
• In a large bowl, using an electric mixer fitted with a paddle or whisk attachment, cream the butter, sugar, and brown sugar on medium-high speed for about 2-3 minutes. Then, add the egg and vanilla and mix for about 1 minute, until creamy and well combined. Add the flour mixture and mix on low speed just until incorporated, about 30-60 seconds. Stir in the oats just until combined. Then add the chocolate chips and raisins and mix just until well distributed. Cover and chill for 1 hour.
• Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
• Scoop 16 equal-sized balls (about 2 tablespoons [45g]) of cookie dough, roll into even balls, and place 6-8 cookies, about 3 inches (7.5 cm) apart, on each prepared baking sheet and flatten slightly with your fingers. Bake one sheet at a time for 10-12 minutes or until the edges of the cookies are set and lightly browned and the centers look underbaked, pale, puffy, and dry.
• Remove from the oven and let cool on the baking sheet for about 5 minutes, or until firm enough to move. Then, transfer to a wire rack and let cool completely. The cookies will stay fresh in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.

BEST OATMEAL RAISIN COOKIES RECIPE

Steps:

• Preheat the oven to 375 degrees F. Line several baking sheets with parchment paper. In a medium bowl, combine the flour, baking powder, salt, and apple pie spice.
• In another bowl, with an electric mixer, cream the butter and both sugars on high until light and fluffy, about 3-4 minutes. Scrape the bowl with a spatula, then beat in the vanilla and eggs. Turn the mixer on low and slowly add in the flour mixture. Scrape the bowl again then turn the mixer on low and mix in the oats and raisins.
• Using a 1 1/2 tablespoon cookie scoop, scoop the dough into equal portions and spread the balls out two inches apart on the prepared cookie sheets.
• Bake for 12-14 minutes, until slightly golden around the edges. Cool for 5 minutes on the baking sheets before moving.

Steps:

• Heat oven to 375 degrees F ( 190 degrees C).
• In a large bowl, with an electric mixer (or in the bowl of a stand mixer with paddle attachment), beat room temperature butter, sugars and egg together until light and fluffy (on medium speed). Add vanilla.
• In separate small bowl add flour and baking soda, then add dry ingredients to wet ingredients.
• Stir in quick cooking rolled oats and raisins.
• Drop by teaspoonful (or use a cookie scoop) onto an ungreased cookie sheet or baking sheets lined with parchment paper, about 2 inches apart.
• Bake cookies for about 10 minutes or until bottoms are golden brown.
• Move to a wire rack to cool.

OATMEAL RAISIN COOKIES

Steps:

• In a medium bowl, whisk together flour, salt, cinnamon, baking powder, and baking soda.
• Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, combine butter with both sugars, and beat until light and fluffy.
• Add vanilla, milk, and eggs, and mix well.
• Add flour mixture, and beat until just combined.
• Remove bowl from the electric mixer, and stir in oats and raisins.
• Place dough in the refrigerator until firm, about 2 hours or overnight.
• Heat oven to 350°.
• Line several baking sheets with parchment paper, and set aside.
• Scoop out 2 tablespoons of dough, and shape into a ball; place on one of the prepared sheets.
• Repeat with remaining dough, spacing balls 3 inches apart.
• Press down to flatten into 2-inch diameters.
• Transfer to the oven, and bake until golden but still soft in center, 16 to 18 minutes, rotating the pans between oven shelves halfway through baking.
• Remove from oven, and place on a wire rack to cool completely.
• Store in an airtight container at room temperature up to 1 week.

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.

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.