THICK COCONUT OATMEAL RAISIN COOKIES
These are our all time favourite oatmeal cookies. It started off as a basic oatmeal cookie, and over the years, has evolved into this. They are easy to put together, and they make a big batch. Freeze well too! Another one of those "Can't Eat Just One" cookies.
Provided by Diana 2
Categories Drop Cookies
Time 34m
Yield 6 dozen
Number Of Ingredients 11
Steps:
- Preheat oven to 350*.
- Cream butter and sugar until fluffy.
- Add egg and vanilla. Beat well.
- Combine flour, baking soda, salt, oats and coconut. Gradually add to creamed mixture.
- Add water and raisins.
- Drop by teaspoon full onto a parchment lined cookie sheet.
- Bake for 11 - 14 minutes. Cool slightly before removing from sheet.
Nutrition Facts : Calories 1005.9, Fat 48.1, SaturatedFat 32.4, Cholesterol 116.6, Sodium 674.5, Carbohydrate 138.8, Fiber 8.9, Sugar 87.2, Protein 12.2
CHEWY EVIL OATMEAL RAISIN COCONUT COOKIES
I adapted this recipe from several different ones, to come up with the perfect oatmeal rasin cookie. The coconut helps keep the cookies chewy and adds nice flavor.
Provided by Chef Itchy Monkey
Categories Drop Cookies
Time 31m
Yield 5-6 dozen cookies
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F.
- In a large bowl cream together butter, shortening, white sugar and brown sugar until smooth. Beat in the eggs and vanilla until fluffy.
- Stir together flour, baking soda, cinnamon, nutmeg, cloves, and salt. Gradually beat into butter mixture. Stir in oats, raisins and coconut.
- Drop by tablespoonfuls onto parchment-covered baking sheets.
- Bake about 11-13 minutes until golden brown. Cool completely on wire rack.
- Store in airtight container to keep the cookies soft and chewy.
LOADED OATMEAL-RAISIN COOKIES
We use walnuts and raisins in these cookies, but feel free to try your own favorite mix of nuts and dried fruit, like pecans and cranberries or roasted peanuts and chopped apricots.
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield 46 cookies
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F. Spread the walnuts on a rimmed baking sheet and toast, stirring occasionally, until golden and fragrant, about 8 minutes. Spread the coconut on another rimmed baking sheet and toast, stirring occasionally, until golden brown, about 5 minutes. Let the nuts and coconut cool. Cover the raisins with hot water in a small bowl; set aside.
- Meanwhile, whisk the flour, baking soda, cinnamon, nutmeg and salt together in a small bowl.
- Add the butter, brown sugar and granulated sugar to the bowl of a stand mixer fitted with a paddle attachment (or a large bowl if using a hand mixer) and beat on medium speed until creamy. Beat in the eggs, one at a time, until incorporated. Beat in the milk and vanilla until blended. Reduce the speed to low and gradually beat in the flour mixture. Beat in the oats, raisins, walnuts and coconut.
- Drop the dough by rounded tablespoons onto ungreased baking sheets. Bake until golden brown, about 12 minutes, switching the positions of the baking sheets halfway through. Cool the cookies on the sheets on wire racks for 1 minute, then transfer to the racks to cool completely.
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 IX
This is an oatmeal raisin cookie developed to use vegetable oil instead of solid fats. It is a slight modification of one with which I won first place in a company sponsored contest where I work.
Provided by Cal Schroeck
Categories Desserts Cookies Oatmeal Cookie Recipes Oatmeal Raisin Cookie Recipes
Time 45m
Yield 48
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a large bowl, mix canola oil, brown sugar, eggs and vanilla until well blended. Combine the flour, baking soda, salt, cinnamon and nutmeg; stir into the sugar mixture. Mix in the oats and raisins last. Drop by rounded spoonfuls onto the prepared cookie sheet.
- Bake for 10 to 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 103.8 calories, Carbohydrate 12.9 g, Cholesterol 7.8 mg, Fat 5.4 g, Fiber 0.8 g, Protein 1.5 g, SaturatedFat 0.5 g, Sodium 42.2 mg, Sugar 4.6 g
COCONUT GINGER OATMEAL RAISIN COOKIES
A very dense cookie with the spiciness of fresh ginger to make a good cookie for snack time or lunch.
Provided by Cheerios
Categories Desserts Cookies Oatmeal Cookie Recipes Oatmeal Raisin Cookie Recipes
Time 30m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Combine flour, baking powder, and baking soda together in a bowl. Mix ginger and lemon juice together in a separate bowl.
- Beat butter and sugar together in a bowl until smooth and creamy; add egg and beat until light and creamy. Stir oats, coconut, raisins, and ginger mixture into creamed butter mixture until well mixed. Add flour mixture to butter-oats mixture and stir until dough is well mixed. Spoon dough onto the prepared baking sheet about 2 inches apart.
- Bake in the preheated oven until cookies are lightly golden brown, about 10 minutes. Cool cookies in a wire rack.
Nutrition Facts : Calories 143 calories, Carbohydrate 22.2 g, Cholesterol 25.7 mg, Fat 5.5 g, Fiber 1.4 g, Protein 2.5 g, SaturatedFat 3.4 g, Sodium 110.1 mg, Sugar 9.5 g
COCONUT OATMEAL RAISIN COOKIES
A happy accident! Making cookies for a family party, I didn't have enough coconut, so I substituted some raisins. The results were so good the family still asks for them, including my father-in-law. He doesn't even like coconut!
Provided by fruitcake3g
Categories Drop Cookies
Time 1h20m
Yield 6 dozen, 72 serving(s)
Number Of Ingredients 13
Steps:
- In large mixing bowl, cream butter, sugar, and eggs. Add vanilla.
- In medium bowl, mix flour, baking powder, baking soda, and salt.
- Add the dry to the wet and mix well.
- Add oatmeal, coconut, and raisins and mix by hand.
- Drop by one inch rounds onto cookie sheets.
- Bake 375 degrees for 9-12 minutes.
Nutrition Facts : Calories 69.9, Fat 2.7, SaturatedFat 1.8, Cholesterol 10.4, Sodium 46.7, Carbohydrate 11, Fiber 0.6, Sugar 7, Protein 0.9
OATMEAL RAISIN COOKIES II
Fast cookie recipe to whip up. You can also substitute your favorite dried fruit for the raisins. Total preparation time is 20 minutes, does not include 15 minutes for a 'cooling down' period.
Provided by Valirie
Categories Desserts Cookies Oatmeal Cookie Recipes Oatmeal Raisin Cookie Recipes
Yield 12
Number Of Ingredients 10
Steps:
- Preheat your oven to 375 degrees F. Spray a large cookie sheet with non-stick spray.
- In a large bowl, with a mixer set on low speed, beat corn-oil spread and brown sugar until blended. Increase speed to high; beat until well combined, about 3 minutes. At low speed, add egg whites, egg, and vanilla; beat until smooth.
- With spoon, stir in flour, oats, raisins, baking powder, and salt until combined.
- Drop dough by heaping tablespoons, about 2 inches apart, on cookie sheet. Flatten dough into 3-inch circles. Bake cookies 16-18 minutes or until golden brown. With a pancake turner, remove cookies to wire racks to cool for 15 minutes. Store cookies in tightly covered container.
Nutrition Facts : Calories 276.5 calories, Carbohydrate 46.4 g, Cholesterol 16.6 mg, Fat 8.7 g, Fiber 1.7 g, Protein 4.4 g, SaturatedFat 1.6 g, Sodium 171.4 mg, Sugar 25.2 g
BEST OATMEAL RAISIN COOKIES EVER
These are a sure favorite the whole family will love. They are easy to prepare and stay fresh longer then other cookies.
Provided by cakegirl
Categories Desserts Cookies Oatmeal Cookie Recipes Oatmeal Raisin Cookie Recipes
Time 1h25m
Yield 24
Number Of Ingredients 9
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.
Nutrition Facts : Calories 216.8 calories, Carbohydrate 31.5 g, Cholesterol 43.6 mg, Fat 8.9 g, Fiber 1.3 g, Protein 3.5 g, SaturatedFat 5.2 g, Sodium 127.8 mg, Sugar 14.4 g
HEAVENLY OATMEAL RAISIN COOKIES
These are soft, chewy drops of heaven. They're less buttery than the recipe on the Quaker lid, so they rise more. Put them in tupperware and they stay soft forever. With chocolate chips they're really sinful. They last a day in my house.
Provided by LaLa8224
Categories Drop Cookies
Time 27m
Yield 15 cookies
Number Of Ingredients 12
Steps:
- Butter baking sheets.
- Pre-heat oven to 350.
- In a bowl with mixer, cream butter until fluffy.
- Add dark brown sugar and granulated sugar.
- Continue creaming until smooth.
- Add eggs and vanilla, blend well.
- Combine flour, baking soda, cinnamon and salt.
- Add dry ingredients to sugar mixture, blend well.
- Stir in oats and raisins, combine well.
- Drop cookies on baking sheets (I make them rather large so they're extra chewy) Bake 12-15 minutes until light golden brown.
- Transfer cookies to wire cooling rack immediately to cool.
COCONUT RAISIN COOKIES
Velvety shortbread cookies with coconut and raisins. Pecans also taste great in these cookies.
Provided by sal
Categories Desserts Cookies Fruit Cookie Recipes Raisin
Time 30m
Yield 24
Number Of Ingredients 8
Steps:
- In a medium bowl, cream together the butter, white sugar, egg yolk and vanilla until smooth. Stir in the flour until well blended, then mix in coconut raisins and pecans (if desired). Chill for at least 4 hours or overnight.
- Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets. Roll tablespoonfuls of dough into balls or logs and place them 2 inches apart onto the prepared cookie sheets.
- Bake for 25 to 30 minutes in the preheated oven, or until lightly browned. Remove from cookie sheets to cool on wire racks.
Nutrition Facts : Calories 193.9 calories, Carbohydrate 23.5 g, Cholesterol 28.9 mg, Fat 10.7 g, Fiber 1.2 g, Protein 1.8 g, SaturatedFat 6.8 g, Sodium 75.2 mg, Sugar 12.8 g
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