Chinese Five Spice Oatmeal Raisin Cookies Food

CHINESE FIVE-SPICE OATMEAL RAISIN COOKIES

Chinese Five-Spice Oatmeal Raisin Cookies image

Delicious, chewy oatmeal raisin cookies with a surprise little kick! Everyone will want to know the secret ingredient.

Provided by LisaW

Categories Desserts Cookies Fruit Cookie Recipes Raisin

Time 30m

Yield 48

Number Of Ingredients 14

Ingredients

1 cup raisins
1 cup butter, softened
1 cup white sugar
1 cup dark brown sugar, packed
2 large eggs
1 tablespoon vanilla extract
2 cups quick cooking oats
1 ½ cups all-purpose flour
1 cup chopped walnuts
½ cup flaked coconut
1 ½ teaspoons Chinese five-spice powder
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon salt

Steps:

Soak raisins in a bowl of warm water until plump, about 30 minutes. Drain and pat raisins dry with a towel.
Preheat oven to 350 degrees F (175 degrees C).
Beat butter and both sugars with an electric mixer in a large bowl until smooth. Beat the first egg into the butter until completely blended; beat vanilla extract in with the second egg.
Combine oats, flour, walnuts, coconut, five-spice powder, baking powder, cinnamon, and salt in a large bowl. Stir egg mixture into oat mixture until well mixed. Fold in raisins and mix until just incorporated.
Drop rounded spoonfuls of dough 2 inches apart onto ungreased baking sheets.
Bake in preheated oven until golden brown, 12 to 15 minutes.

Nutrition Facts : Calories 128.8 calories, Carbohydrate 17.6 g, Cholesterol 17.9 mg, Fat 6.2 g, Fiber 0.8 g, Protein 1.7 g, SaturatedFat 2.9 g, Sodium 68.8 mg, Sugar 11.1 g

5 SPICE OATMEAL RAISIN COOKIES

5 Spice Oatmeal Raisin Cookies image

This is adapted from the Quaker oats Vanishing Oatmeal cookie recipe. I love oatmeal cookies, but most are too bland for me. My family gobble these up almost as soon as they come out of the oven. I use a small general purpose ice cream scoop to make uniformly sized cookies. Enjoy!

Provided by jessiehannan

Categories Drop Cookies

Time 27m

Yield 48 cookies

Number Of Ingredients 12

Ingredients

1/2 lb sweet unsalted butter, room temperature
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla
1 1/2 cups unbleached all-purpose flour
1 teaspoon baking soda
1 tablespoon Chinese five spice powder
1 -2 tablespoon ground ginger, depending on taste
1/2 teaspoon salt
3 cups quick oats
1 cup raisins

Steps:

Preheat oven to 350 degrees.
Beat butter and sugars together on medium speed until fluffy.
Add eggs and vanilla, mix well.
In a seperate bowl, whisk flour, soda, spices and salt until well combined.
Mix flour mixture into the butter mixture.
Stir in oats and raisins.
Drop by heaping tbsp onto ungreased cookie sheet
Bake for 10 to 12 minutes.
Cool slightly then remove from cookie sheet.

CHINESE 5-SPICE OATMEAL COOKIES

Chinese 5-Spice Oatmeal Cookies image

When I purchased a bottle of Chinese 5-spice powder from my Watkins lady, this is the recipe that came with it. Chinese 5-spice is a blend of aromatic seasonings and includes the licoricy taste of star anise. You can find Chinese 5-spice prebottled in many grocery stores or at an Asian market (or from your local Watkins rep).

Provided by HeatherFeather

Categories Drop Cookies

Time 30m

Yield 36 serving(s)

Number Of Ingredients 12

Ingredients

2 cups quick-cooking rolled oats (not instant)
1 1/2 cups all-purpose flour
1 cup coarsely ground almonds
1 1/2 teaspoons Chinese five spice powder
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup unsalted butter
1 cup granulated sugar
1 cup brown sugar, packed
2 large eggs
2 1/2 teaspoons real vanilla extract

Steps:

Preheat oven to 350°F.
In a large bowl, mix together the oats, flour, ground nuts, 5-spice powder, cinnamon, baking powder, and salt.
In another bowl, using an electric mixer, cream the butter and both sugars until light and smooth.
Add eggs and vanilla to the butter mixture and beat well.
Add flour mixture to the butter mixture and beat until blended.
Drop by mounded tablespoonfuls onto lightly greased cookie sheets, leaving about 1 1/2" gap between each mound of batter.
Bake at 350° for 12-15 minutes or until done to your liking.
Cool on wire racks.
Makes about 3 dozen cookies.

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