PUMPKIN OATMEAL RAISIN COOKIES
Make and share this Pumpkin Oatmeal Raisin Cookies recipe from Food.com.
Provided by BridgetMarie
Categories Drop Cookies
Time 29m
Yield 2 dozen
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F; lightly grease cookie sheet.
- Combine flour, oats, baking soda, cinnamon, and salt in medium bowl. Beat butter, brown sugar, and granulated sugar in a large bowl until light and fluffy. Add pumpkin, egg, and vanilla mix well. Add flour and mix well. Stir in nuts and raisins.
- Drop by tablespoon fulls.
- Bake 14-16 minutes. Let cool 2 minutes before removing from pan.
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.
HARVEST PUMPKIN-OATMEAL RAISIN COOKIES
All the flavors of fall packed into a cookie - irresistible!
Provided by SPLENDA® Sweeteners
Categories SPLENDA®
Time 33m
Yield 48
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F. Spray baking pans with nonstick cooking spray; set aside.
- Combine flour, oats, baking soda, cinnamon and salt in medium bowl. Beat butter, SPLENDA® Sugar Blend and SPLENDA® Brown Sugar Blend in large bowl at medium speed until light and fluffy. Add pumpkin, egg and vanilla extract; mix well. Add flour mixture; mix well. Stir in walnuts and raisins. Drop by rounded tablespoons onto prepared baking sheets.
- Bake 14 to 16 minutes or until cookies are lightly browned and set in centers. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Nutrition Facts : Calories 105 calories, Carbohydrate 12.3 g, Cholesterol 14 mg, Fat 5.4 g, Fiber 0.8 g, Protein 1.5 g, SaturatedFat 2.6 g, Sodium 79.9 mg, Sugar 5.8 g
FALL HARVEST OATMEAL RAISIN COOKIES
I usually only post recipes that I've tried myself, this one I have not, but they sound delicious! A little Pumpkin Pie Spice makes these extra special and I have not seen anything else on Zarr Like these so I just HAD to share! Enjoy.
Provided by MTpockets
Categories Dessert
Time 32m
Yield 3 dozen
Number Of Ingredients 11
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!
Nutrition Facts : Calories 1595.5, Fat 69.9, SaturatedFat 40.9, Cholesterol 303.7, Sodium 941, Carbohydrate 226.1, Fiber 10.4, Sugar 123.1, Protein 23.8
HARVEST PUMPKIN-OATMEAL RAISIN COOKIES
All the flavors of fall packed into a cookie - irresistible!
Provided by SPLENDA® Sweeteners
Categories SPLENDA®
Time 33m
Yield 48
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F. Spray baking pans with nonstick cooking spray; set aside.
- Combine flour, oats, baking soda, cinnamon and salt in medium bowl. Beat butter, SPLENDA® Sugar Blend and SPLENDA® Brown Sugar Blend in large bowl at medium speed until light and fluffy. Add pumpkin, egg and vanilla extract; mix well. Add flour mixture; mix well. Stir in walnuts and raisins. Drop by rounded tablespoons onto prepared baking sheets.
- Bake 14 to 16 minutes or until cookies are lightly browned and set in centers. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Nutrition Facts : Calories 105 calories, Carbohydrate 12.3 g, Cholesterol 14 mg, Fat 5.4 g, Fiber 0.8 g, Protein 1.5 g, SaturatedFat 2.6 g, Sodium 79.9 mg, Sugar 5.8 g
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