BEST EVER OATMEAL RAISIN COOKIES
These cookies are packed with brown butter, old fashioned rolled oats, and raisins soaked in bourbon.
Provided by Bettie
Categories All Recipes
Time 8h32m
Number Of Ingredients 13
Steps:
- SOAK THE RAISINS: The night before you will make cookies or at least 8 hours before, place the raisins in a bowl and pour over enough bourbon (or spiced rum) to just barely cover them. Let soak for up to 12 hours before making the cookies. Drain the raisins completely, before adding to the dough. (I like to reserve the bourbon in the refrigerator to make cocktails with!)
- BROWN THE BUTTER: Cut the butter into small chunks and place in a saucepan over medium heat. Stir the butter occasionally until melted. Once the butter is melted and starting to bubble, stir continuously until it turns a rich amber color and smells nutty. Be careful not to burn. Set aside to cool slightly for at least 5 minutes. The butter does not need to solidify before using it for this recipe.
- Preheat the oven to 375 F (190 C). In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer), mix together the butter, granulated sugar, and dark brown sugar until combined.
- Add in the egg and the vanilla and mix until combined.
- Add the baking soda, baking powder, kosher salt, and cinnamon into the mixing bowl. Mix on low speed until incorporated. Scrape down bowl making sure to scrape the bottom of the bowl as well. Mix a few more turns.
- Add the flour and mix until it is just incorporated. This should only take about 10-15 seconds of mixing.
- Add the rolled oats and the raisins into the mixing bowl and use a rubber spatula to fold them in.
- Using a large scoop (about 3 TBSP per cookie) scoop rounded mounds of dough onto parchment lined baking sheet. Sprinkle lightly with coarse salt if desired (but definitely recommended!). Bake at 375 F (190 C) for 10-12 minutes until the edges are set and the middle still looks slightly under baked. Allow the cookies to cool on the baking sheets and set for at least 5 minutes, they will be difficult to remove from the sheets right out of the oven.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
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.
OATMEAL RAISIN COOKIES
Fill the biscuit tin with these rustic cookies. Soaking the raisins gives a boost to the texture and stops them from burning during cooking
Provided by Good Food team
Categories Treat
Time 30m
Yield Makes 25
Number Of Ingredients 9
Steps:
- Heat oven to 180C/160C fan/gas 4 and line 2 baking trays with baking parchment. Pour 50ml/2fl oz boiling water over the raisins and leave to soak for 20 mins until plump. Drain, reserving the liquid.
- Meanwhile, in a large bowl, mix together the oil and sugar. Gradually beat in the egg, along with the reserved water from the raisins, the cinnamon and vanilla extract. Sift the flour, bicarbonate of soda and a pinch of salt into the bowl, then add the oats. Finally, mix in the raisins.
- Drop heaped tbsps of the cookie dough onto the baking trays, well spaced apart as they will spread when cooking. Bake for 12-15 mins until golden. Leave to cool on the trays for 10 mins before tucking in, or transfer to a cooling rack to cool completely. Will keep in an airtight container for up to 3 days.
Nutrition Facts : Calories 166 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 11 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium
OLD FASHIONED OATMEAL RAISIN COOKIES
Cookies like Grandma used to make. The secret is boiling the raisins to plump them up, which adds a great dimension to the wonderful spicy taste of this soft cookie. These are real special!
Provided by Marie
Categories Drop Cookies
Time 30m
Yield 6 dozen
Number Of Ingredients 14
Steps:
- Simmer raisins and water in saucepan over low heat until plump for 20 minutes.
- Drain raisin liquid into measuring cup.
- Add water to make 1/2 cup.
- Heat oven to 400 degrees.
- Cream shortening, sugar, eggs and vanilla.
- Stir in raisin liquid.
- Measure flour and combine with, baking powder, baking soda, salt and spices.
- Stir into creamed mixture.
- Add oats, nuts and raisins.
- Drop by rounded teaspoonfuls 2" apart onto ungreased baking sheet.
- Bake for 10 minutes.
OATMEAL RAISIN COOKIES IV
These are the best oatmeal cookies. The secret is in the soaking of the raisins!
Provided by GERIREIN
Categories Desserts Cookies Oatmeal Cookie Recipes Oatmeal Raisin Cookie Recipes
Yield 36
Number Of Ingredients 11
Steps:
- Combine eggs, vanilla and raisins in a small bowl; cover and let stand for 1 hour.
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, cream the butter, brown sugar, and white sugar together. Sift together the flour, cinnamon, and baking soda; stir into the creamed mixture. Then stir in the raisin mixture, rolled oats, and nuts.
- Drop by teaspoonfuls onto an unprepared cookie sheet. Bake for 10 minutes, or until lightly browned.
Nutrition Facts : Calories 178 calories, Carbohydrate 24.9 g, Cholesterol 29.1 mg, Fat 8.1 g, Fiber 1.2 g, Protein 2.5 g, SaturatedFat 3.6 g, Sodium 114.7 mg, Sugar 14.1 g
BEST OATMEAL RAISIN COOKIES
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
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.
OATMEAL RAISIN COOKIES III
Oatmeal Raisin Cookie that calls for boilng the raisins. This makes a very delicious moist cookie.
Provided by Paula
Categories Desserts Cookies Oatmeal Cookie Recipes Oatmeal Raisin Cookie Recipes
Yield 36
Number Of Ingredients 12
Steps:
- Boil raisins for 2 to 3 minutes, reserving raisin water.
- Cream margarine and sugar. Add eggs, oatmeal and 9 tablespoons raisin water. Add flour, baking soda, spices and salt. Stir in raisins.
- Drop by a rounded teaspoonful onto cookie sheet. Bake 350 degrees F (175 degrees C) for 10-12 minutes.
Nutrition Facts : Calories 101.9 calories, Carbohydrate 15.7 g, Cholesterol 19.4 mg, Fat 3.9 g, Fiber 0.6 g, Protein 1.5 g, SaturatedFat 2.3 g, Sodium 96.2 mg, Sugar 8 g
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