Glazed Oatmeal Craisin Cookies Food

OATMEAL CRAISIN COOKIES (WORLD'S BEST!!)

Steps:

• Preheat Oven to 375°F.
• In a large bowl with an electric mixer combine, sugar, brown sugar and butter and mix well.
• Add in egg and vanilla and mix until combined.
• Add in cinnamon, baking soda, salt and flour and mix well.
• Fold in by hand the oatmeal, walnuts, and dried cranberries making sure that all ingredients are uniformly distributed.
• Roll dough into 1-inch balls and place 3-inches apart onto a greased cookie sheet and bake for 10-12 minutes, just until the edges are lightly golden.
• Remove from oven and let cool for 2-3 minutes on the cookie sheet.

OATMEAL CRAISIN COOKIES

Steps:

• Beat butter, sugars, eggs and vanilla for 5 minutes. In another bowl, combine oats, flour, baking soda, baking powder, and salt. Add to butter mixture 1 cup at a time.
• Mix in raisins and craisins.
• Drop by spoonfuls onto greased cookie sheets and bake for 12-14 minutes at 350 degrees F (175 degrees C). These freeze very well. Enjoy!!

GLAZED OATMEAL CRAISIN COOKIES

Steps:

• Preheat the oven to 325°F
• Combine the flour and the next 6 ingredients (through salt) in a bowl.
• Combine the brown sugar, granulated sugar, and butter in a large bowl, and.
• beat with a mixer at medium speed until well blended.
• Add the vanilla and eggs and beat well.
• Gradually add the flour mixture and cranberries. Beat at low speed until combined.
• Shape the dough into 1-inch balls.
• Place balls 2 inches apart on baking sheets coated with cooking spray.
• Bake at 325°F for 15 minutes or until almost firm.
• Cool completely on a wire rack.
• GLAZE: combine the powdered sugar, lemon juice, and orange rind in a bowl, stirring with a whisk.
• Spoon the mixture into a small zip-top plastic bag.
• Snip a small hole in one corner of the bag and drizzle glaze over the cooled cookies.

OATMEAL CRAISIN COOKIES

Steps:

• Pre-heat oven to 350 degrees.
• Cream the butter and sugars until well blended.
• Add the eggs and vanilla extract and blend well.
• Stir together the flour, baking soda and cinnamon.
• Add to the creamed mixture and mix well.
• Add the oats, craisins and chocolate chips, if using them.
• Stir until mixed well.
• Drop by rounded teaspoons onto ungreased cookie sheets about 2 inches apart.
• Bake for 10 to 12 minutes, per pan.
• Cool cookies on a rack.

CRAISY OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees F.
• In a medium bowl, sift together flour, soda, powder, cinnamon and salt. Set aside.
• In a large bowl, cream butter and sugar with a mixer. Mix in honey and vanilla until fluffy. Add eggs one at a time, until fully incorporated. Mix in coconut, dried cranberries, oats and rosemary. Fold dry ingredients into butter mixture. Form into balls, approximately 2 tablespoons. Place 2 inches apart on parchment lined cookie sheets. Bake until cookies turn golden, 13 to 15 minutes. Remove from oven to cooling rack. Let sit 5 minutes in the pan before transferring to a rack to cool completely.

OATMEAL CRAISIN COOKIES

Steps:

• Preheat the oven to 350 degrees F.
• In a large bowl combine sugar, brown sugar, and butter. Mix well with a hand mixer.
• Add in the eggs and vanilla and mix together.
• In another bowl, combine oats, flour, baking soda, baking powder, and salt. Add to butter mixture 1 cup at a time. Slowly add in the dried cranberries until well combined.
• Roll dough into 1-inch balls and place 3-inches apart onto a greased cookie sheet and bake for 12-14 minutes, just until the edges are lightly golden.
• Remove from the oven and let cool for 2-3 minutes on the cookie sheet.

OATMEAL RAISIN COOKIES I

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.

OATMEAL CRAISIN CHOCOLATE CHIP COOKIES

Steps:

• Cream butter and sugars until creamy.
• Add vanilla and eggs, beat well.
• Add flour, cinnamon, baking soda, and salt.
• Mix well.
• Add oats, chocolate chips, nuts, and craisins.
• Stir until well combined.
• Drop by round tablespoonfuls on cookie sheet.
• Bake at 350 degrees for 12-14 min until golden brown and not too soft in the middle.
• Let cook on cookie sheet for a couple minutes then transfer to wire rack.

CHEWY CRANBERRY-OATMEAL COOKIES WITH ORANGE ICING

Steps:

• Heat oven to 350°F. Line cookie sheet with Reynolds Parchment Paper; set aside. In large bowl, beat butter, brown sugar, eggs, vanilla and orange peel with electric mixer on medium speed, or mix with spoon. Stir in remaining cookie ingredients.
• On lined cookie sheet, place cookies 2 inches apart.
• Bake 11 to 14 minutes or until golden brown. Remove from cookie sheet to cooling rack; cool completely, about 15 minutes.
• In small bowl, stir powdered sugar, vanilla and enough orange juice until thin enough to drizzle. Spoon into small resealable food-storage plastic bag; cut off tiny corner of bag. Squeeze bag to drizzle icing over cookies.

CRAZY YUMMY CRANBERRY PECAN COOKIES WITH ORANGE GLAZE

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Sift the flour, baking soda, and salt together in a bowl.
• In a large bowl, beat together the butter, white and brown sugars, and vanilla extract with an electric mixer until the mixture is creamy and well blended. Beat in eggs, one at a time, and then gradually beat in the flour just until the mixture makes a soft dough. Stir in the pecans, rolled oats, and cranberries, and drop by heaping spoonfuls onto ungreased baking sheets.
• Bake in the preheated oven until the cookies are set and the edges are slightly brown, 10 to 12 minutes. Let the cookies cool for 1 minute on baking sheets before removing to wire racks to finish cooling. Glaze cookies while still a little warm.
• Place the confectioners' sugar and orange juice in a microwave-safe bowl, and stir to dissolve the sugar. Stir in the orange zest and butter, and microwave on medium power until the butter melts and the mixture is warm, about 30 seconds. Stir the warm glaze until smooth, and drizzle over cookies.

SOFT & CHEWY OATMEAL RAISIN COOKIES - GLUTEN FREE

Steps:

• Cream the sugars and butter until fluffy.
• Add the eggs one at a time and thoroughly incorporate into the batter.
• Stir in the vanilla.
• In a separate bowl, combine all dry ingredients (except oats), mixing well.
• Stir into the creamed mixture until integrated.
• Stir in the oats and raisins.
• Cover the bowl and chill until cold, at least 2 hours.
• Preheat oven to 350 F for static ovens or 325 F for convection.
• Roll the dough into tablespoon-sized balls and place at least 2 inches apart on a parchment-lined cookie sheet.
• Bake for about 10 minutes, or until lightly brown.
• Cool on parchment paper and store in an air-tight container with wax paper or parchment paper between the layers so they don't stick together.