Easy Bake Oven 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.

MOM'S SOFT RAISIN COOKIES

Steps:

• Combine water and raisins in a small saucepan; bring to a boil. Cook for 3 minutes; remove from the heat and let cool (do not drain). , Preheat oven to 350°. In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Combine flour, baking powder, baking soda, salt and spices; gradually add to creamed mixture and mix well. Stir in nuts and raisins. , Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake 12-14 minutes or until golden brown. Remove to wire racks to cool.

EASY BAKE OVEN RAISIN CHOCOLATE CHIP COOKIES

Steps:

• Preheat easybake oven for 15 minutes.
• In a small bowl, combine cookie mix, water, raisins and chocolate chips. Stir with a spoon until mixture holds together in one big ball. Shape a small amount of dough at a time into a ball. Arrange on an ungreased cookie sheet.
• Butter bottom of small drinking glass. Dip buttered glass bottom in sugar. Flatten each ball by pressing with sugar-coated glass.
• Bake 10 to 12 minutes in Easybake oven. Remove from oven. Cool on a rack.
• Each package of mix makes about 9 cookies.

EASY BAKE OVEN ANGEL COOKIES

Steps:

• Cream together butter, sugar and salt.
• Add flour, cream of tartar, and baking soda.
• Bake 5 minutes.
• Make one dozen one inch cookies.
• recipe makes 1 dozen.

EASY BAKE OVEN SECRET CHOCOLATE CHIP COOKIES

Steps:

• Preheat Easy Bake Oven 15 minutes
• Stir together the sugars and margarine. Add the baking powder, vanilla, water and flour, stirring until flour disappears. Mix in the chocolate chips.
• Roll the dough between your fingers and make 12 small balls, 1/2 inch each. Place a few balls on a greased and floured sheet or pan with space between them. Bake 10 to 12 minutes Repeat until all the cookies are baked.
• Makes 12 cookies.

SLICE-AND-BAKE OATMEAL RAISIN COOKIES

Steps:

• Whisk both flours, baking powder, baking soda, salt, and nutmeg in a medium bowl. Using an electric mixer, beat butter and both sugars on high speed until light and creamy, 2-3 minutes. Add eggs one at a time, beating to blend and scraping down bowl between additions. Beat in vanilla.
• Reduce speed to low. Gradually add dry ingredients; mix just to combine. Fold in oats and raisins.
• Divide dough between 2 large sheets of parchment paper. Using paper as an aid, roll up each piece of dough into a 1 1/2" diameter log. Wrap in plastic; freeze for at least 4 hours and up to 3 weeks.
• Preheat oven to 350°F. Unwrap dough and cut into 1/2"-thick rounds (return unused dough to freezer); place 2" apart on a parchment paper-lined baking sheet.
• Bake cookies until edges are golden brown, 15-18 minutes. Transfer to a wire rack; let cool.
• DO AHEAD: Cookies can be baked 2 days ahead. Store airtight at room temperature.

CLASSIC OATMEAL-RAISIN COOKIES

Steps:

• Heat oven to 350 degrees. Butter two large cookie sheets, or line them with parchment paper or reusable silicone liners.
• Using an electric mixer, beat butter in a large bowl until creamy. Add brown and granulated sugars, then beat until fluffy, about 2 minutes. Beat in eggs, one at a time, until fully incorporated. Then, beat in vanilla extract.
• In a separate bowl, use a wooden spoon or spatula to mix together the flour, salt, baking soda, cinnamon, nutmeg and cardamom. Set mixer on low speed, and beat flour mixture into the butter mixture. Stir in oats and raisins.
• Spoon out dough by large tablespoonfuls onto prepared cookie sheets, leaving at least 2 inches between each cookie.
• Bake until cookie edges turn golden brown, about 9 to 13 minutes. Centers will still be quite soft, but they will firm up as the cookies cool. Cool completely on a wire rack. Store in an airtight container at room temperature.

WALNUT AND RAISIN COOKIES

Steps:

• Preheat oven to 325°F/ 160°C.
• Cream the butter and sugar together.
• Add the egg slightly beaten and the vanilla essence.
• Sift the baking powder and the flour together.
• Add the dessicated coconut, walnuts and the raisins to the flour and mix with your hand.
• Now add this to the butter mix and fold gently.
• Put spoonfuls of the batter 1 inch apart into a prepared (greased or covered with butter paper) baking tray and flatten slightly.
• Bake for 20 minutes or till light golden brown.
• Cool for 5 minutes.
• Now take them out of the tray and cool completely on a wire rack.
• Store in a air tight container.

BIG CHEWY OATMEAL-RAISIN COOKIES

Steps:

• Adjust oven racks to low and middle positions.
• Heat oven to 350°F (175 C).
• Beat butter until creamy.
• Add sugars and beat until fluffy, about 3 minutes.
• Beat in eggs one at a time.
• Mix flour, salt, baking powder, and nutmeg together.
• Stir flour mixture into butter-sugar mixture.
• Stir in oats and optional raisins.
• Form dough into 16 2-inch balls, placing each onto one of two parchment paper-covered, large cookie sheets.
• Bake until cookie edges turn golden brown, 22 to 25 minutes.
• Slide cookies on parchment onto cooling rack.
• Let cool at least 30 minutes before serving.
• Comments: Do not over bake.
• The edges should be brown but the rest of the cookie should still be very light in color.
• Parchment makes for easy cookie removal and cleanup, but it's not a necessity.
• If you don't use parchment, let the cookies cool directly on the baking sheet for two minutes before transferring them to a cooling rack.