CHEWY OATMEAL RAISIN COOKIES
Sometimes there's nothing better than a good old-fashioned oatmeal-raisin cookie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 30m
Yield Makes 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. In a medium bowl, whisk together oats, flour, raisins, baking soda, and salt; set aside. Using an electric mixer, beat butter and sugars until light and fluffy, scraping down bowl as necessary. Add egg and vanilla; beat until combined. Gradually add oat mixture; beat just until combined.
- Drop dough by rounded tablespoonfuls, 2 inches apart, onto two baking sheets. Bake until cookies are golden brown but still soft, 12 to 16 minutes, rotating sheets halfway through. Cool 5 minutes on sheets; transfer cookies to a wire rack to cool completely.
Nutrition Facts : Calories 94 g, Fat 3 g, Protein 2 g
OATMEAL RAISIN COOKIES
For the perfect winner to fill up your cookie jar, bake these got-it-all oatmeal cookies loaded with raisins and nuts. While there is no shortage of oatmeal cookie recipes out there, we love these in particular because they strike the perfect balance of crispiness and chewiness. The ratio of ingredients used turns out a cookie that isn't tall and cakey, but instead a little slender and nicely caramelized around the edges.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 45m
Yield 42
Number Of Ingredients 12
Steps:
- Heat oven to 375°F. Spray cookie sheets with cooking spray. In large bowl, combine granulated sugar, brown sugar and butter; beat until light and fluffy. Add vanilla and egg; blend well. Add flour, baking soda, cinnamon and salt; mix well. Stir in oats, raisins and nuts.
- Drop dough by rounded teaspoonfuls 2 inches apart onto sprayed cookie sheets.
- Bake at 375°F. for 7 to 10 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets.
Nutrition Facts : Calories 80, Carbohydrate 10 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Cookie, Sodium 50 mg, Sugar 6 g, TransFat 0 g
THE BEST OATMEAL RAISIN COOKIES
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
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.
OATMEAL RAISIN COOKIES I
An old stand-by that the whole family loves.
Provided by Darlene
Categories Desserts Cookies Oatmeal Cookie Recipes Oatmeal Raisin Cookie Recipes
Time 1h
Yield 48
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In large bowl, cream together butter, white sugar, and brown sugar until smooth. Beat in the eggs and vanilla until fluffy. Stir together flour, baking soda, cinnamon, and salt. Gradually beat into butter mixture. Stir in oats and raisins. Drop by teaspoonfuls onto ungreased cookie sheets.
- Bake 8 to 10 minutes in the preheated oven, or until golden brown. Cool slightly, remove from sheet to wire rack. Cool completely.
Nutrition Facts : Calories 92.4 calories, Carbohydrate 14.6 g, Cholesterol 15.4 mg, Fat 3.4 g, Fiber 0.7 g, Protein 1.3 g, SaturatedFat 1.9 g, Sodium 75.4 mg, Sugar 8.3 g
THE BEST OATMEAL COOKIE BARS
These are the BEST Oatmeal Cookie Bars you'll ever bake! Soft, chewy, and loaded with rolled oats and chocolate, this is a great recipe the whole family will love! Super easy and no mixer required!
Provided by Ashley Manila
Categories Dessert
Time 2h1m
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees (F). Line an 9x13-inch baking pan with parchment paper or aluminum foil. Spray lightly with non-stick spray and set aside.
- In a saucepan over medium heat, melt the butter, then continue to cook it, stirring occasionally, until golden brown. Keep an eye here, you don't want burnt butter! Remove from heat and scrape the butter into a large heat proof mixing bowl.
- Whisk in both sugars and mix until well combined. Stir in the vanilla. Then add in the eggs and egg yolk, beating until combined. Stir in the milk.
- Using a rubber spatula, add in the flour, baking soda, salt, cinnamon, and rolled oats, mixing until just combined. Finally, fold in the chocolate chunks. Scrape the batter into the prepared pan.
- Bake for 24 to 30 minutes, or until the edges are firm and golden. Press extra chocolate chunks on top of the warm bars, if desired.
- Cool in pan for at least 1 hour before cutting. Sprinkle with flaky sea salt before serving, if desired.
" FLAKY" OATMEAL-RAISIN COOKIES
This recipe was submitted by my friend Joy Lavin-Jones, for the Cal Fish and Game, Wild and Wonderful Recipes II. The added crunchiness comes from the corn flakes.
Provided by Chef TraceyMae
Categories Drop Cookies
Time 35m
Yield 3 dozen, 12 serving(s)
Number Of Ingredients 13
Steps:
- In a large saucepan, combine brown sugar and butter. Cream until well blended.
- Stir in eggs and mix well.
- Combine baking soda, baking powder, salt and flour. Fold into sugar-butter mixture.
- Stir in vanilla, raisins, oats, corn flakes, coconut and walnuts. Blend well.
- Scoop out balls of cookie dough with an ice cream scoop or tablespoon onto cookie sheets.
- Flatten each scoop slightly with palm or glass.
- Bake at 350° for 13-15 minutes.
Nutrition Facts : Calories 636.8, Fat 30.9, SaturatedFat 17, Cholesterol 86.1, Sodium 377.2, Carbohydrate 86.8, Fiber 3.5, Sugar 50.9, Protein 7.8
FLAKY HUNGARIAN COOKIES
Secrets of Hungarian Cooking. Boy I was really hoping someone on zaar had already posted this beast, but of course, if they have I couldn't find it. It looks like it was made a lot. If anyone knows something about these bad boys, please feel free to add input. There are 4 filling recipes so if you're wanting those, here they are.
Provided by Dienia B.
Categories Dessert
Time P1DT15m
Yield 25 serving(s)
Number Of Ingredients 24
Steps:
- DOUGH:.
- Mix and blend flour, baking powder, water, vinegar, and egg yolks until dough comes clean of hands. Chill.
- Butter Mixture:.
- Mix margarine, lard and flour together and allow it to soften.
- When dough is chilled, roll it out and spread with butter mixture; fold dough and refrigerate.
- Repeat this process 4 times; next day, cut the dough into squares with a hot knife.
- Fill with chosen filling.
- Bake at 375 degrees Fahrenheit.
- Nut Filling:.
- Grind nuts.
- Beat egg whites until stiff but still moist.
- Fold in sugar and nuts carefully.
- Add lemon rind.
- Pot Cheese filling:.
- Mash cottage cheese with fork.
- Add sugar, salt and eggs. Mix very well.
- Poppyseed Filling:.
- Cook poppy seeds, sugar, milk, and butter until thick, for 10 to 15 minutes on low flame.
- Add lemon rind.
- Cool well before using.
- Apricot Filling:.
- Cook dried apricots until tender; mash and add sugar to taste.
- Drained crushed pineapple may be added.
Nutrition Facts : Calories 391.8, Fat 23.2, SaturatedFat 3.8, Cholesterol 32.1, Sodium 229.1, Carbohydrate 39.5, Fiber 2.9, Sugar 18.4, Protein 9.3
OATMEAL-RAISIN COOKIES (COOK'S ILLUSTRATED)
This recipe is from Cook's Illustrated Magazine. It, along with the Chocolate Chip cookies, are now expected of me at all family functions. Best I've had. I also find that even, though the portions are somewhat large, it's better to cut them in half aftward than make them smaller, or else they dry out.
Provided by bgriddle
Categories Drop Cookies
Time 1h35m
Yield 18 serving(s)
Number Of Ingredients 10
Steps:
- Adjust oven racks to low and middle positions; heat oven to 350 degrees. In bowl of electric mixer or by hand, beat butter until creamy. Add sugars; beat until fluffy, about 3 minutes. Beat in eggs one at a time.
- Mix flour, salt, baking powder, and nutmeg together, then stir them into butter-sugar mixture with wooden spoon or large rubber spatula. Stir in oats and optional raisins.
- Form dough into sixteen to twenty 2-inch balls, placing each dough round onto one of two parchment paper-covered, large cookie sheets. Bake until cookie edges turn golden brown, 22 to 25 minutes. (Halfway during baking, turn cookie sheets from front to back and also switch them from top to bottom.) Slide cookies on parchment onto cooling rack. Let cool at least 30 minutes before serving.
Nutrition Facts : Calories 277.1, Fat 11.8, SaturatedFat 6.8, Cholesterol 47.8, Sodium 88.5, Carbohydrate 40.3, Fiber 1.6, Sugar 23.1, Protein 3.7
FLAX OATMEAL RAISIN COOKIES
This recipe was provided to me by the Red Square Bakery. These cookies are very healthy for you. You can buy flax at most natural foods stores. Grind it fresh in a coffee grinder or a food processor. Don't grind it too fine, because you want some roughage and you don't want to overheat the oils in the flax seed.
Provided by William Uncle Bill
Categories Dessert
Time 32m
Yield 60 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F.
- In a large bowl, cream together butter, brown sugar, vanilla and cinnamon until smooth.
- Add the two kinds of oats, one at a time mixing well after each addition.
- Add whole wheat flour, ground flax, baking soda and raisins and mix well to incorporate into the stiff dough.
- Take the dough out of the bowl and place on a cutting board or a flat surface.
- Roll the dough out with your hands into a 1 1/2 inch diameter cylinder.
- With a serrated edged knife, cut the roll into 1/2 inch thick discs.
- Place the discs on a baking sheet lined with parchment paper.
- In a preheated 375° oven bake for 12 minutes or until golden brown.
- Cool cookies on the baking sheet for 30 minutes.
- Remove to a wire rack and let cool completely.
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- Use a cookie scoop to scoop the dough directly onto a baking sheet. Place them at least 2 inches apart. Bake for 8-11 minutes, until edges are light brown and the tops are set. Remove from oven and sprinkle with flaky sea salt (if desired). Allow to cool on the baking sheet for about five minutes then transfer cookies to a rack to cool completely.
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