Fall Harvest Oatmeal Raisin Cookies Food

THE BEST OATMEAL RAISIN COOKIES

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.

FALL HARVEST OATMEAL RAISIN COOKIES

Steps:

• Preheat Oven to 350'.
• In a large Bowl, cream together Butter and both brown and granulated sugar.
• Add both eggs, vanilla extract and pie spice and mix well.
• Add baking soda, flour, oatmeal, raisins and cinnamon chips and mix well (by hand is best).
• You can either roll dough into approx 2 inch balls or use the drop method onto cookie sheets lined with parchment paper and bake at 350' approx 9-12 minutes or until light golden brown.
• Let cool 1 minute and remove to wire racks to cool completely.
• NOTE: Baking time is approximate as it was not given in original recipe so watch those cookies!

AUTUMN HARVEST COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Cream together butter and the brown and white sugars in a bowl until smooth. Beat in the eggs, vanilla and orange extract.
• In a separate bowl, combine the flour, salt, baking powder and pumpkin pie spice; stir flour mixture into the sugar mixture. Add the rolled oats, walnuts and cranberries and mix thoroughly. Using a small ice cream scoop or teaspoon, drop rounded scoops of dough onto the prepared cookie sheet.
• Bake in the preheated oven until the edges are golden, 8 to 10 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

VERY LOW FAT, DELICIOUS OATMEAL RAISIN COOKIES

Steps:

• In a medium bowl, combine the raisins, water, egg whites, and molasses.
• Stir until well mixed.
• Add the sugar, brown sugar, and vanilla.
• Stir to combine.
• In a small bowl, combine the flour, nonfat dry milk powder, baking powder, and cinnamon.
• Mix well.
• Slowly add the flour mixture to the raisin mixture.
• Stir in oats.
• On a baking sheet coated with nonstick cooking spray, drop batter by teaspoonfuls.
• Leave 2 inches between each cookie. They do spread a little bit.
• Bake at 350° for 8-10 minutes or until edges are light golden-brown (I baked mine for 7.5 minutes to keep them very chewy! Yum!).
• Remove cookies from oven when they are done.
• Place cookies on a wire rack to allow them to cool.
• Enjoy without guilt!

ORANGE SPICED OATMEAL RAISIN COOKIES

Steps:

• Combine raisins and liqueur; let stand overnight or for several hours.
• Beat butter and sugar until fluffy.
• Beat in egg and orange peel.
• Combine flour and baking soda; stir into butter mixture.
• Add raisins (with liquid) and oats.
• Mix well.
• Drop dough by rounded teaspoonfuls onto lightly greased baking sheets; spacing about 2-inches apart--flatten slightly.
• Bake at 350° for 10-12 minutes.
• Cool completely.
• Melt white chocolate according to directions on package.
• Use Crisco to thin until consistency is appropriate to drizzle on top of each cookie.
• Let harden completely before storing.

OATMEAL RAISIN COOKIES

Steps:

• Heat oven to 180C/160C fan/gas 4 and line 2 baking trays with baking parchment. Pour 50ml/2fl oz boiling water over the raisins and leave to soak for 20 mins until plump. Drain, reserving the liquid.
• Meanwhile, in a large bowl, mix together the oil and sugar. Gradually beat in the egg, along with the reserved water from the raisins, the cinnamon and vanilla extract. Sift the flour, bicarbonate of soda and a pinch of salt into the bowl, then add the oats. Finally, mix in the raisins.
• Drop heaped tbsps of the cookie dough onto the baking trays, well spaced apart as they will spread when cooking. Bake for 12-15 mins until golden. Leave to cool on the trays for 10 mins before tucking in, or transfer to a cooling rack to cool completely. Will keep in an airtight container for up to 3 days.