Chewy Ginger Raisin Cookies Food

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CHEWY GINGER COOKIES WITH RAISINS



Chewy Ginger Cookies with Raisins image

Using both fresh and dried ginger ensures that these cookies have a snappy flavor. For even more spicy-sweet goodness, use up to 1/3 cup fresh ginger.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 40m

Yield Makes 2 dozen

Number Of Ingredients 11

2 cups all-purpose flour (spooned and leveled)
1 tablespoon ground ginger
1 teaspoon baking soda
1/2 teaspoon fine salt
1 stick unsalted butter, room temperature
1 cup granulated sugar
1/4 cup finely grated peeled fresh ginger
1 large egg
1/3 cup unsulfured molasses
3/4 cup raisins
Sanding sugar, for rolling

Steps:

  • Whisk together flour, ground ginger, baking soda, and salt. In a large bowl, using a mixer, beat butter and granulated sugar on medium-high until pale and fluffy, 3 minutes, scraping down bowl as needed. Beat in fresh ginger, egg, and molasses. Beat in flour mixture; fold in raisins. Scoop dough into 1 1/2-inch balls onto a parchment-lined baking sheet. Refrigerate until firm, 30 minutes.
  • Preheat oven 350 degrees, with racks in upper and lower thirds. Roll balls in sanding sugar; place, 2 inches apart, on two parchment-lined baking sheets. Bake until centers are just set, 16 minutes, rotating halfway through. Let cool on sheets on wire racks 5 minutes. Transfer cookies to racks; let cool completely.

Nutrition Facts : Calories 282 g, Fat 8 g, Fiber 1 g, Protein 3 g, SaturatedFat 5 g

CHEWY OATMEAL-RAISIN COOKIES



Chewy Oatmeal-Raisin Cookies image

Provided by Food Network Kitchen

Time 40m

Yield 1 dozen cookies

Number Of Ingredients 11

1 1/4 cups rolled oats
3/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon salt
1 stick unsalted butter, softened
3/4 cup sugar
2 tablespoons molasses
1 large egg
1 teaspoon vanilla extract
1 cup raisins

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.

CHEWY SCHMALTZ OATMEAL-RAISIN COOKIES



Chewy Schmaltz Oatmeal-Raisin Cookies image

Provided by Valerie Bertinelli

Categories     dessert

Time 2h20m

Yield 2 dozen cookies

Number Of Ingredients 13

1 cup all-purpose flour
3/4 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon kosher salt
1/8 teaspoon ground cloves
1/3 cup schmaltz (rendered chicken fat), at room temperature
4 tablespoons unsalted butter, at room temperature
1 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
1 1/2 cups rolled oats
1 cup raisins

Steps:

  • Whisk the flour, cinnamon, baking soda, baking powder, salt and cloves together in a small bowl.
  • In a large bowl, beat the schmaltz, butter and brown sugar together with an electric mixer on medium-high speed until light and well blended, about 3 minutes. Add the egg and vanilla, and beat until combined. Add the flour mixture and beat until just incorporated. Stir in the oats and raisins. Refrigerate the dough until cold, at least 1 hour and up to overnight.
  • Preheat the oven to 350 degrees F.
  • Scoop heaping, well-packed tablespoons of dough 2 inches apart onto 2 ungreased baking sheets.
  • Bake until the cookies are slightly golden at the edges but still a little soft on top, about 14 minutes. Cool on the baking sheets for 5 minutes, then transfer to a cooling rack to cool completely.

CHEWY GINGER COOKIES



Chewy Ginger Cookies image

Provided by Food Network Kitchen

Time 1h

Yield about 30 cookies

Number Of Ingredients 11

1 stick unsalted butter, at room temperature, plus more for the baking sheets
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground ginger
1/4 teaspoon salt
1/2 cup granulated sugar
1/2 cup molasses
1 large egg
1 teaspoon finely grated fresh ginger
1/4 cup finely chopped crystallized ginger
1/2 cup coarse sugar

Steps:

  • Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Lightly butter 2 baking sheets. Whisk the flour, baking soda, ground ginger and salt in a medium bowl.
  • Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 5 minutes. Beat in the molasses, egg and fresh ginger. (The mixture may look curdled.) Reduce the mixer speed to low; add the flour mixture and beat until incorporated. Stir in the crystallized ginger with a rubber spatula. The dough should be soft but not sticky; if it's sticky, refrigerate 15 minutes.
  • Form tablespoonfuls of dough into balls and roll in the coarse sugar. Arrange about 2 inches apart on the prepared baking sheets. Bake, switching the position of the pans halfway through, until the edges are set but the centers are still soft, 12 to 14 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.

OATMEAL RAISIN COOKIES



Oatmeal raisin cookies image

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

100g raisin
150ml vegetable oil
200g golden caster sugar
1 large egg, beaten
1 tsp ground cinnamon
1 tsp vanilla extract
140g plain flour
¼ tsp bicarbonate of soda
300g oats

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

CHEWY GINGER RAISIN COOKIES



Chewy Ginger Raisin Cookies image

Provided by Steve Cylka

Time 20m

Number Of Ingredients 11

3/4 cup butter (, softened)
1 cup sugar
2 tsp ground ginger
1 tsp baking soda
1/2 tsp ground cloves
3/4 tsp cinnamon
1 egg
1/4 cup molasses
2 1/4 cups flour
1/2 cup raisins
1/4 cup sugar

Steps:

  • With an electric mixer, beat the butter, sugar, ginger, baking soda, cinnamon, and ground cloves until creamy and smooth. Add in the egg and molasses and mix until smooth.
  • Slowly beat in the flour.
  • Mix in the raisins.
  • Roll the dough into 1 1/2 inch balls. Roll in the 1/4 cup of sugar.
  • Place the balls on a cookie sheet lined with parchment paper. Bake in a 350F oven for 10-12 minutes.

CHEWY RAISIN COOKIES



Chewy Raisin Cookies image

I created this recipe on accident. I was using a recipe a friend had given me for chocolate chip cookies, but having a brother who is lactose intolerant, and having family members who have been told by doctors not to eat chocolate, I changed the recipe just enough to make it my own. It was a real crowd pleaser, too.

Provided by Raincloud_specialty

Categories     Drop Cookies

Time 30m

Yield 2 dozen, 24 serving(s)

Number Of Ingredients 9

2 1/4 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 cup shortening
1 cup brown sugar
1 cup white sugar
2 eggs (To lower cholesterol the 2 eggs could be replaced with 3 egg whites)
1 teaspoon vanilla
1 cup raisins

Steps:

  • In a mixing bowl, mix flour, salt, and baking soda.
  • Put shortening into medium sized bowl.
  • Using electric beater, beat in brown and white sugars.
  • Beat in eggs and vanilla.
  • Sift and beat in flour mixture.
  • Beat for 2-3 minutes or until dough is light and fluffy.
  • Stir in raisins.
  • Spoon onto ungreased baking pan, about two inches apart.
  • Bake at 350°F for 12-15 minutes or until golden brown on top.

SOFT CHEWY RAISIN COOKIES



Soft Chewy Raisin Cookies image

Make and share this Soft Chewy Raisin Cookies recipe from Food.com.

Provided by MizzNezz

Categories     Drop Cookies

Time 32m

Yield 6 dozen

Number Of Ingredients 13

2 cups raisins
1 cup water
1 cup shortening
1 3/4 cups sugar
2 eggs, lightly beaten
1 1/2 teaspoons vanilla
3 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
3/4 teaspoon cinnamon
1/2 teaspoon nutmeg
3/4 cup chopped walnuts

Steps:

  • Put raisins and water in small saucepan.
  • Bring to a boil, cook on low 4 min, set aside.
  • Cream shortning, gradually add sugar.
  • Add eggs and vanilla.
  • Mix dry ing.
  • Gradually add to creamed mixture.
  • Blend well.
  • Stir in nuts and raisins with juice.
  • Drop by teaspoons on greased sheets.
  • Bake at 350F degrees for 12 minutes.

GINGER RAISIN COOKIES



Ginger Raisin Cookies image

Tastes like a cake-like version of a gingerbread cookie. These have the perfect amount of ginger flavor (just enough to make them feel spiced but not actually spicy like eat a piece of crystallized ginger). This recipe came from one of those no-name cookbooklets that you find in the grocery store checkout line. You may need to include a bit more flour if you are like me when you measure flour. I spoon the flour into the measuring cup and level it off. This recipe might have been meant to scoop the flour into the cup but I found adding another 1/4 cup of spooned-in flour worked for me. It is a soft dough but should be manageable. You can try refrigerating it a little before baking. I also subbed 1/4 tsp orange extract for the grated orange peel because I wanted the ginger and molasses flavors to stand out more. If you use the extract, put it in at the same time you put in the vanilla extract. Either works.I got exactly 24 using a teaspoon cookie scoop. Enjoy!

Provided by the_cookie_lady

Categories     Dessert

Time 30m

Yield 24 cookies, 12 serving(s)

Number Of Ingredients 13

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon grated orange peel
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
3/4 cup granulated sugar, divided
1/2 cup butter, softened
1/2 cup packed brown sugar
1 egg
3 tablespoons molasses
1 teaspoon vanilla
1 cup raisins

Steps:

  • Preheat oven to 375 degrees. Grease cookies sheets. Combine flour, baking soda, ginger, orange peel, salt, and cinnamon in medium bowl; set aside.
  • Beat 1/2 cup granulated sugar, butter and brown sugar in large bowl with electric mixer at medium speed 2 minutes or until light and fluffy. Add egg, molasses and vanilla; beat 1 minute. Add flour mixture and raisins; stir until blended.
  • Pour remaining granulated sugar (you may actually need more than the 1/4 cup that is left over -- I used about 1/2 cup to make it easier to coat) into a bowl. Using a cookie scoop or a teaspoon, drop 1-inch balls into the sugar. (You probably want to do them one at a time or use a large, shallow bowl if you want to do more at a time.) Using your hands, roll the dough in the sugar until well coated. If your dough is soft, you may find it helpful to pour some sugar over the top of each dough ball before rolling it. The sugar will keep the dough from sticking to your fingers.
  • Place 1 1/2 inches apart on prepared cookie sheets. Bake 10 to 12 minutes or until edges are set and centers are slightly soft. Cool on cookie sheets 2 minutes. Remove to wire racks to cool completely.

Nutrition Facts : Calories 266.3, Fat 8.3, SaturatedFat 5, Cholesterol 38, Sodium 269.3, Carbohydrate 47, Fiber 1, Sugar 31.4, Protein 2.6

CHEWY OATMEAL RAISIN COOKIES



Chewy Oatmeal Raisin Cookies image

Provided by Kelsey Nixon

Categories     dessert

Time 55m

Yield About 35 cookies

Number Of Ingredients 10

2 1/2 cups all-purpose flour
2 cups old-fashioned oats
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon kosher salt
2 cups packed light brown sugar
2 sticks (16 tablespoons) unsalted butter, softened
1 cup raisins
1 teaspoon vanilla extract
3 large eggs

Steps:

  • Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
  • In a medium bowl, whisk together the flour, oats, baking soda, cinnamon and salt. In a separate large bowl using an electric mixer, cream together the brown sugar and butter, mixing until light and fluffy, about 3 minutes. In a blender or food processor, pulse the raisins, vanilla extract and eggs until no large chunks remain. Fold the raisin mixture into the creamed butter and sugar until fully combined. Slowly mix the dry ingredients into the wet ingredients and mix well.
  • Scoop 2 tablespoons of dough per cookie and portion on the prepared baking sheets, spacing them 2 inches apart. Bake in batches if necessary. Bake just until the edges start to brown, 12 to 14 minutes (don't overbake; the cookies may look slightly underdone when removing from the oven). Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to fully cool.
  • The cookies will keep in an airtight container for up to 3 days.

CHEWY OATMEAL RAISIN COOKIES



Chewy Oatmeal Raisin Cookies image

A little bit of apple butter adds moisture, flavor and sweetness to these cakey cookies and acts as a butter substitute.

Provided by Food Network Kitchen

Categories     dessert

Time 1h40m

Yield 2 dozen

Number Of Ingredients 13

Boiling water
1/2 cup raisins
1 cup whole-wheat pastry flour, spooned and leveled
1/2 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1/4 cup apple butter
3 tablespoons unsalted butter, softened
1/2 cup light brown sugar
1 large egg
1 teaspoon pure vanilla extract
3/4 cup rolled oats (not quick-cooking)

Steps:

  • 1. In a small bowl, add the raisins and cover with boiling water. Let stand 5 minutes. Once plumped, drain the raisins and set aside to cool completely.
  • 2. Preheat the oven to 350 degrees F, and arrange racks in the lower and upper thirds.
  • 3. Whisk together the flour, cinnamon, baking powder, baking soda and salt in a medium bowl.
  • 4. In the bowl of an electric mixer, beat the apple butter, butter and sugar until light and fluffy. Beat in the egg and vanilla until combined. With the mixer on low speed, gradually add the flour mixture until just combined; stir in the oats and raisins.
  • 5. Using a rounded tablespoon, drop the cookies onto parchment-lined baking sheets about 2 inches apart (12 per sheet). Bake until the cookies are no longer wet-looking in the center, 14 to 16 minutes, rotating pans halfway through. Transfer to a wire rack to cool completely.

Nutrition Facts : Calories 232 calorie, Fat 9 grams, SaturatedFat 5 grams, Cholesterol 38 milligrams, Sodium 127 milligrams, Carbohydrate 37 grams, Fiber 1.5 grams, Protein 3 grams, Sugar 22 grams

RAISIN BRAN CHEWY COOKIES



Raisin Bran Chewy Cookies image

Make and share this Raisin Bran Chewy Cookies recipe from Food.com.

Provided by grandma2969

Categories     Drop Cookies

Time 27m

Yield 4 dozen, 48 serving(s)

Number Of Ingredients 12

1 cup vegetable shortening
1 cup brown sugar, packed
1/2 cup granulated sugar
2 large eggs
2 tablespoons honey
2 teaspoons vanilla
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3 cups Raisin Bran cereal
3/4 cup raisins
1/2 cup chopped walnuts

Steps:

  • Cream shortening and sugars, add eggs, honey and vanilla.mix well.
  • combine flour, soda, salt and add to creamed mixture.
  • stir in cereal, fold in raisins and nuts.
  • drop by spoonfuls onto greased cookie sheet.
  • bake at 350* for 12-14 minutes -- .

GINGER OATMEAL RAISIN COOKIES



Ginger Oatmeal Raisin Cookies image

MMmmmm! Combining some of my favorites flavors! These are adapted from Pichet Ong's The Sweet Spot. Prep time does not include chilling time as it is not mandatory (they work better for me if I can delay gratification long enough to chill though).

Provided by Busters friend

Categories     Dessert

Time 1h30m

Yield 36 cookies

Number Of Ingredients 16

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 cup unsalted butter, cut into 1 inch cubes and chilled
2/3 cup light brown sugar, packed
1/2 cup sugar
2 tablespoons candied ginger, finely chopped, plus more
candied ginger, for garnish if desired (optional)
1 1/2 teaspoons ground cinnamon
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
2 large eggs
1 tablespoon whole milk
2 teaspoons vanilla extract
2 cups rolled oats, old fashioned
1 1/4 cups raisins, preferably golden

Steps:

  • Sift together the flour, baking powder and baking soda. Set mix aside.
  • Beat the butter, both sugars, ginger, cinnamon, salt, and cayenne in a bowl until light and fluffy.
  • Beat in the eggs, one at a time,and then add the milk and vanilla.
  • Add the 1/2 flour mixture & mix. Add the rest of the flour and mix just until incorporated.
  • Stir in the oats and raisins.
  • Chill dough for at least 2 hours before baking. (if you can).
  • Preheat the oven to 325°F.
  • Line baking sheet with parchment paper.
  • Scoop the cookie dough into 1 inch balls and put 2 inches apart on the baking sheet.
  • Slightly flatten each ball (fingers or fork - cook's choice).
  • Sprinkle the tops with chopped candied ginger, if desired (I don't).
  • Bake the cookies until lightly golden brown, about 15 minutes.
  • Place on cooling racks to cool crispier.

Nutrition Facts : Calories 128, Fat 5.8, SaturatedFat 3.4, Cholesterol 25.4, Sodium 90.9, Carbohydrate 17.9, Fiber 0.8, Sugar 9.8, Protein 1.8

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