CHEWY OATMEAL-RAISIN COOKIES
Provided by Food Network Kitchen
Time 40m
Yield 1 dozen cookies
Number Of Ingredients 11
Steps:
- Combine the oats, flour, cinnamon, baking powder and salt in a large bowl. Beat the butter, sugar and molasses in a large bowl with a mixer on medium-high speed until fluffy, about 5 minutes. Beat in the egg and vanilla until smooth, about 2 more minutes. Reduce the mixer speed to low, add the flour mixture and beat until combined. Stir in the raisins by hand. For the best flavor and texture, cover the dough and chill at least 4 hours, or overnight.
- Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Form the dough into 12 balls, about 2 tablespoonfuls each, and arrange 3 inches apart on the prepared baking sheets. Flatten with the back of a fork. Bake until the cookies are golden, 15 to 17 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
BIG & CHEWY OATMEAL-RAISIN COOKIES
If you prefer a less sweet cookie, you can reduce the granulated sugar to 3/4 cup, but you will lose some crispness. Do not over bake these cookies. The edges should be brown, but the rest of the cookie should be light in color.
Provided by BeckyGInAZ
Categories Dessert
Time 37m
Yield 18 Large Cookies, 18 serving(s)
Number Of Ingredients 10
Steps:
- Adjust the oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line two large baking sheets with parchment paper.
- Whisk the flour, salt, baking powder, and nutmeg together in a medium bowl; set aside.
- In a standing mixer fitted with the paddle attachment, beat the butter and sugars at medium speed until light and fluffy, about 2 minutes. Add the eggs, one at a time, and mix until combined, about 30 seconds.
- Decrease the speed to low and slowly add the dry ingredients until combined, about 30 seconds. Mix in the oats and raisins until just incorporated.
- Divide the dough into 18 portions, each a generous 2 tablespoons, and roll them between your hands into balls about 2 inches in diameter. Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart.
- Bake, switching and rotating the sheets halfway through the baking time, until the cookies turn golden brown around the edges, 22 to 25 minutes. Cool the cookies on the baking sheets for 2 minutes; using a wide metal spatula, transfer the cookies to a wire rack and cool to room temperature.
BIG CHEWY OATMEAL-RAISIN COOKIES
Make and share this Big Chewy Oatmeal-Raisin Cookies recipe from Food.com.
Provided by RecipeNut
Categories Dessert
Time 35m
Yield 16 cookies
Number Of Ingredients 10
Steps:
- Adjust oven racks to low and middle positions.
- Heat oven to 350°F (175 C).
- Beat butter until creamy.
- Add sugars and beat until fluffy, about 3 minutes.
- Beat in eggs one at a time.
- Mix flour, salt, baking powder, and nutmeg together.
- Stir flour mixture into butter-sugar mixture.
- Stir in oats and optional raisins.
- Form dough into 16 2-inch balls, placing each onto one of two parchment paper-covered, large cookie sheets.
- Bake until cookie edges turn golden brown, 22 to 25 minutes.
- Slide cookies on parchment onto cooling rack.
- Let cool at least 30 minutes before serving.
- Comments: Do not over bake.
- The edges should be brown but the rest of the cookie should still be very light in color.
- Parchment makes for easy cookie removal and cleanup, but it's not a necessity.
- If you don't use parchment, let the cookies cool directly on the baking sheet for two minutes before transferring them to a cooling rack.
Nutrition Facts : Calories 311.8, Fat 13.2, SaturatedFat 7.7, Cholesterol 53.8, Sodium 99.6, Carbohydrate 45.3, Fiber 1.9, Sugar 26, Protein 4.1
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.
SOFT CHEWY OATMEAL RAISIN COOKIES
This is a very old recipe I got from a friend and have been baking them for years (and one of my favorite comfort foods!) The bigger the spoons of dough, the bigger the cookie, the less yield specified. Bake a bit longer if you want big cookies!
Provided by green_sleeves
Categories Dessert
Time 42m
Yield 24 cookies, 12 serving(s)
Number Of Ingredients 11
Steps:
- Cream first 4 ingredients, add the premixed dry ingredients. Add the beaten eggs one at a time, rolled oats and raisins last. Roll in balls and flatten a bit or drop by spoonfuls onto parchment lined baking sheets. Bake @375 for 12 minutes.
- I always soak my raisins when making cookies. This way the don't take any moisture from the batter. Soak them for 15 minutes in the hottest tap water possible, drain the excess.
- I noticed someone had trouble getting these out of a pan? These are cookies, not bars, so bake as directed on parchment paper if they stick -- I just use good quality non stick pans and never use Pam or any lubrication.
Nutrition Facts : Calories 362.9, Fat 17.2, SaturatedFat 10.2, Cholesterol 71.7, Sodium 378.6, Carbohydrate 48.9, Fiber 2.3, Sugar 25.2, Protein 5
BIG FAT OATMEAL RAISIN COOKIES
These are chunky yet crunchy oatmeal raisin cookies with a wonderful natural sweetness and a hint of cinnamon. I like these a lot and hope so will you! Feel free to add some chopped nuts of your choice if you like (but make sure to add some more liquid to the dough then).
Provided by Lalaloula
Categories Dessert
Time 30m
Yield 13 big fat cookies
Number Of Ingredients 10
Steps:
- In a small bowl mix flour, baking soda, cinnamon and salt.
- In a big bowl cream butter with sugar. Add egg and honey and beat well.
- Little by little add the flour mixture. Knead into a dough (should stick together well but still be a bit crumbly).
- Fold in oatmeal and raisins.
- Shape the dough into balls of desired size (I make these big and fat as stated above--> balls the size of an egg). Place on a paper-lined baking sheet and flatten lightly.
- Bake in the preheated oven at 180°C (~350°F) for 15-20 minutes (will vary according to size of your cookies).
Nutrition Facts : Calories 212.9, Fat 9, SaturatedFat 5.2, Cholesterol 34.9, Sodium 213.8, Carbohydrate 30.7, Fiber 2, Sugar 12, Protein 3.6
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