Chewy Oatmeal Granola Raisin Cookies Food

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.

THICK, CHEWY OATMEAL RAISIN COOKIES

Steps:

• Preheat oven to 350°F (175°C).
• In a large bowl, cream together the butter, brown sugar, egg and vanilla until smooth. In a separate bowl, whisk the flour, baking soda, cinnamon and salt together. Stir this into the butter/sugar mixture. Stir in the oats, raisins and walnuts, if using them.
• At this point you can either chill the dough for a bit in the fridge and then scoop it, or scoop the cookies onto a sheet and then chill the whole tray before baking them. You could also bake them right away, if you're impatient, but I do find that they end up slighly less thick.
• The cookies should be two inches apart on a parchment-lined baking sheet. Bake them for 10 to 12 minutes (your baking time will vary, depending on your oven and how cold the cookies were going in), taking them out when golden at the edges but still a little undercooked-looking on top. Let them sit on the hot baking sheet for five minutes before transferring them to a rack to cool.

OATMEAL RAISIN COOKIE GRANOLA

Steps:

• Position an oven rack in the center of the oven, and preheat to 325 degrees F. Whisk together the butter, brown sugar, maple syrup, vanilla, cinnamon, salt and nutmeg in a large bowl. Add the oats, and toss until evenly coated. Spread out on a rimmed baking sheet.
• Bake the oat mixture until golden and toasted, 30 to 35 minutes, stirring about halfway through. Let cool completely on the baking sheet. Stir in both kinds of raisins. (The granola can be stored in an airtight container at room temperature for up to 5 days.)

CHEWY OATMEAL RAISIN COOKIES

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.

CHEWY SCHMALTZ OATMEAL-RAISIN COOKIES

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 OATMEAL RAISIN COOKIES

Steps:

• Preheat the oven to 375 degrees and set the rack on the lower and upper thirds of the oven.
• In a small bowl, whisk together the flour, baking powder, baking soda, and salt.
• In a large mixing bowl, beat the butter and granulated sugar until smooth. Mix in the brown sugar, then the egg, applesauce, and vanilla.
• Stir in the dry ingredients, then the oats and raisins.
• Drop the batter by rounded teaspoons 2-inches apart on the baking sheets and use a fork to gently flatten the dough.
• Bake the cookies for 10 to 12 minutes, or until they "look dull on the surface but are moist and soft", according the Nick. Rotate baking sheets during baking for even heating.
• (I made mine bigger, so whatever size you make them, just bake them until they look as directed by Nick.).
• Storage: Once cool, store the cookies in an airtight container at room temperature.

GRANDMA'S CHEWY OATMEAL, RAISIN, & WALNUT COOKIES

Steps:

• Preheat oven to 350 degrees, line pans with oven safe wax paper or foil.
• In 1 bowl, mix Flour, Baking Soda, Baking Powder, Cinnamon, and Salt.
• In another bowl, beat together the Butter, and Sugars until fluffy. {won't look entirly smooth} Then, beat in Honey, Eggs, and Vanilla.
• Gradually beat the dry mixture in with wet mixture.
• Stir in Oats, Raisins, and Nuts. {This may be a bit hard to stir}.
• Roll into good sized balls.
• Bake for 11-12 minutes until a light golden brown. Be sure not to over cook it.
• Let cool and enjoy~!

CHEWY OATMEAL RAISIN COOKIES

Steps:

• Set the oven rack in the middle position then preheat the oven to 350 degrees; Line 2 baking sheets with parchment paper or spray with nonstick cooking spray and set aside.
• Sprinkle the whiskey or rum over the raisins in a bowl and let stand while you assemble the batter. (most of the liquid will be absorbed by the raisins).
• Beat the butter, applesauce, brown sugar, granulated sugar and salt using a handheld or standing mixer on medium-high speed until light and fluffy, around 2 to 3 minutes. (be sure to scrape down the sides of the bowl halfway through).
• Beat in the egg and egg white, milk and vanilla.
• In a medium bowl, whisk together the flour, baking soda and cinnamon, add to the batter, and beat just until the flour is absorbed then gently fold in the oats and raisins with a rubber scraper.
• Use 2 spoons or a small (mini ice cream scoop for portion control) to scoop out the batter by rounded teaspoonfuls onto the prepared baking sheets, 1 1/2 inches apart. Bake until the cookies are set but still soft in the centers and beginning to brown on the edges, 17 to 20 minutes.
• Let cool on a wire rack.

OATMEAL GRANOLA COOKIES

Steps:

• Preheat oven to 350. In a bowl mix flour, salt, baking soda, baking powder and spices till well blended. Set aside.
• In another bowl, beat butter, shortening and sugars until light and creamy. Then add the eggs one at a time until they are blended. Add the vanilla beat until well blended, about a minute.
• Add the flour mixture to the butter and sugar mixture. When dough is well blended, fold in fruit, oats and granola. Break your granola into manageable pieces if needed.
• Drop by rounded teaspoon onto pan. We lined our pans with wax paper but whatever you choose to do to your pans is up to you. Bake for 10 - 12 minutes. Oven temps vary, so keep an eye on your cookies !

SOFT CHEWY OATMEAL RAISIN COOKIES

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.

CHEWY OATMEAL RAISIN COOKIES

Steps:

• In a large bowl, combine the oil, sugars, water, egg white and vanilla. Combine the flours, cinnamon, baking soda and salt; gradually add to sugar mixture and mix well. Stir in oats and raisins., Drop by scant 1/4 cupfuls onto baking sheets coated with cooking spray; flatten slightly with the back of a spoon. Bake at 350° for 10-12 minutes or until golden brown. Cool for 1 minute before removing from pans to wire racks.