Crazy Oatmeal Raisin Cookies Big Batch Food

CRAZY OATMEAL RAISIN COOKIES (BIG BATCH )

Crazy Oatmeal Raisin Cookies (BIG BATCH ) image

This is a very flexible oatmeal raisin cookie recipe and if you would like to opt out two cups of the reasons you may put in Craisins which is what makes it crazy good!

Provided by Tonia S.

Categories Drop Cookies

Time 36m

Yield 144 dozen, 144 serving(s)

Number Of Ingredients 11

Ingredients

8 cups all-purpose flour
4 teaspoons baking soda
4 teaspoons baking powder
4 teaspoons salt
4 cups unsalted butter
4 cups sugar
4 cups brown sugar, packed
8 teaspoons vanilla
8 large eggs
10 cups old fashioned oats (absolutely no instant oats)
6 cups raisins

Steps:

Mix the first four ingredients together using a whisk and then set aside in a separate Bowl.
Cream together the ingredients five, six, seven, eight and nine any ingredients list now set aside.
Last two ingredients on the ingredients list art of the start in last.
Mixed together the Bulls of ingredients the wet ingredients and the dry ingredients in a stand mixer pour in the dry ingredients carefully.
Stir in the oats and raisins last.
Cook at 350 degrees for 11 to 13 minutes watch carefully do not over bake.

Nutrition Facts : Calories 159.3, Fat 5.8, SaturatedFat 3.4, Cholesterol 23.9, Sodium 117.2, Carbohydrate 25.5, Fiber 1, Sugar 15.2, Protein 2

THE BEST OATMEAL RAISIN COOKIES

The Best Oatmeal Raisin Cookies image

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

Ingredients

1 cup all-purpose flour (see Cook's Note)
1 1/4 teaspoons kosher salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
3/4 cup packed dark brown sugar
1 stick (8 tablespoons) unsalted butter, at room temperature
1/4 cup honey
1 tablespoon pure vanilla extract
1 large egg, at room temperature
2 1/2 cups old-fashioned rolled oats
1 cup raisins

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.

COLOSSAL BATCH OF OATMEAL COOKIES

Colossal Batch of Oatmeal Cookies image

With a cookie-loving husband and seven kids, one batch of cookies doesn't last long here! When I make this colossal recipe, I divide it into thirds and make three different types to please everyone. One with chocolate chips and nuts, another with raisins and one with butterscotch chips. Everyone is happy! -Lisa Cooper, Paris, Texas

Provided by Taste of Home

Categories Desserts

Time 30m

Yield about 13-1/2 dozen.

Number Of Ingredients 13

Ingredients

2 cups butter, softened
3/4 cup butter-flavored shortening
3-1/4 cups packed brown sugar
1-1/4 cups sugar
5 eggs
2/3 cup buttermilk
4 teaspoons vanilla extract
6 cups quick-cooking oats
5-3/4 cups all-purpose flour
1 tablespoon baking soda
2-1/2 teaspoons salt
1 package (10 to 11 ounces) butterscotch chips
1 cup chopped pecans

Steps:

In a very large bowl, cream the butter, shortening and sugars until light and fluffy. Beat in the eggs, buttermilk and vanilla. Combine the oats, flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chips and pecans. , Drop by rounded tablespoonfuls 3 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Remove to wire racks.

Nutrition Facts : Calories 95 calories, Fat 5g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 82mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.

OATMEAL RAISIN COOKIES

Oatmeal Raisin Cookies image

Discover the secret ingredient that makes these Oatmeal Raisin Cookies incredibly moist. Whip up a batch of these Oatmeal Raisin Cookies this weekend!

Provided by My Food and Family

Categories Grains

Time 27m

Yield Makes about 3 dozen cookies or 36 servings, 1 cookie each.

Number Of Ingredients 10

Ingredients

1 cup firmly packed brown sugar
1/2 cup granulated sugar
1 cup MIRACLE WHIP Dressing
2 eggs
3-1/2 cups old-fashioned or quick-cooking oats
1-1/2 cups flour
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
1 cup raisins

Steps:

Preheat oven to 375°F. Beat sugars and dressing in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, mixing well after each addiiton.
Add dry ingredients; mix well. Stir in raisins. Drop rounded tablespoonfuls of dough, 2 inches apart, onto lightly greased baking sheets.
Bake 9 to 12 minutes or until lightly browned. Remove to wire racks to cool.

Nutrition Facts : Calories 120, Fat 2.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 15 mg, Sodium 130 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g

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