Cinnamon Frosted Oatmeal Raisin Cookies Food

FROSTED OATMEAL COOKIES

Steps:

• Cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in eggs. In another bowl, whisk next 7 ingredients; gradually beat into creamed mixture. Stir in raisins and, if desired, pecans. Divide dough in half. Shape each into a disk; cover. Refrigerate until firm enough to roll, about 1 hour., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 2-3/4-in. round cookie cutter. Place 2 in. apart on greased baking sheets. Bake until light brown, 7-9 minutes. Cool 2 minutes before removing from pans to wire racks to cool completely., For frosting, beat confectioners' sugar, butter and enough milk to reach spreading consistency. Spread over cookies. If desired, top with white sprinkles.

CINNAMON FROSTED OATMEAL RAISIN COOKIES

Steps:

• Preheat oven to 350. Prepare cookie sheets by lining with parchment paper.
• In an electric mixer beat the softened butter and sugars until fluffy. Add eggs and vanilla. Mix thoroughly.
• In a separate bowl mix the Flour,Baking Powder Cinnamon, and Salt. Add to Sugar/Butter Mixture and combine but do not over mix.Add Oats and Raisins. Drop by tablespoons onto prepared cookie sheet.Bake for 13-14 minute Be careful not to over bake.Leave on the cookie sheet until cool completely. Cookies will continue to bake and become crispy.
• In a medium bowl mix the confectioners sugar, the cinnamon and the milk. You may need less or more of the milk to make a glaze.Place glaze in a small sandwich bag and cut off the corner and squeeze onto the cooled cookies.

OATMEAL CINNAMON RAISIN COOKIES

Steps:

• Preheat oven to 350°F (180°C). Combine flours, cinnamon, baking soda and salt in large bowl; set aside.
• Beat Becel® Buttery Taste margarine with sugars in large bowl with electric mixer until light and fluffy. Beat in eggs and vanilla until blended. Gradually beat in flour mixture just until blended. Stir in oats and raisins. Drop dough by tablespoonfuls onto ungreased baking sheets.
• Bake until edges are golden brown, about 10 minutes. Cool sheets 2 minutes on wire rack; remove cookies from sheets and cool completely.

CINNAMON OATMEAL RAISIN COOKIES

Steps:

• Preheat oven to 350°F. Mix flour, cinnamon, baking soda and salt in medium bowl. Set aside. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Stir in oats and raisins.
• Drop by rounded tablespoons onto ungreased baking sheets. Stir in oats and raisins.
• Bake 10 to 12 minutes or until lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.

MOIST OATMEAL RAISIN COOKIES

Steps:

• Cover raisins with water and boil for 5 minutes.
• Drain and reserve 1/2 cup hot raisin liquid.
• Add baking soda to hot liquid and stir until dissolved.
• Place margarine in mixer bowl and add baking soda liquid.
• Mix until margarine is soft.
• Add eggs and vanilla Mix well.
• Add oatmeal, flour, sugar, cinnamon and salt blend.
• Fold in chocolate chips and cooled raisins.
• Drop by spoonfuls on cookie sheets.
• Bake at 350°F for 10-12 minutes.

FROSTED OATMEAL COOKIES

Steps:

• Cookies:.
• Cream butter and sugar.
• Add eggs and blend well.
• Add vanilla.
• Add dry ingredients, then the oatmeal and nuts last.
• Chill for at least six hours (overnight if possible) until firm. Roll in one inch balls and space on an lightly greased cookie sheet (I line mine with parchment paper).
• Bake at 375 degrees for about 10 minutes.
• Spread while STILL WARM with Cinnamon-Coffee Frosting:.
• Cream butter and sugar; add other ingredients.
• Mix until smooth and proper consistency for spreading.
• Use a barbecue brush or pastry brush to spread lightly on each warm cookie.

VEGAN CINNAMON OATMEAL RAISIN COOKIES

Steps:

• Preheat oven to 350°F.
• Combine margarine and the sugars and beat until creamy.
• Add in vanilla, rice milk, and apple sauce and beat some more until it's all distributed evenly and creamy and yummy.
• In a separate bowl, combine the flour, baking soda, baking powder, salt, and cinnamon until they're all mixed together evenly.
• Add the dry ingredients and the wet ingredients and mix together until all is well.
• Add the oats and raisins and mix 'em inches
• Evenly place clumps of cookie dough on an ungreased cookie sheet (I use parchment paper. It's amazing and I don't even have to wash the cookie sheets after. I got it at Walmart.)
• Put in the oven and back for about 8-10 minutes, until they no longer look raw, even in the middles.
• Eat!