OATMEAL RAISIN COOKIES AND THE BEST MOTHERS DAY PRESENT EVER
The secret to these awesome oatmeal raisin cookies is soaking the raisins in beaten egg and vanilla extract. These are the BEST oatmeal cookie recipe around- trust me!!
Provided by Kelley
Number Of Ingredients 12
Steps:
- Combine beaten eggs, raisins and vanilla extract in a small bowl. Cover with plastic wrap and let stand for one hour. *DON'T SKIP THIS STEP- IT'S THE SECRET TO THESE AWESOME COOKIES!
- Preheat the oven to 350F degrees.
- In a small bowl, sift the flour, salt, cinnamon, and soda together; set aside.
- Cream the butter and both sugars together.
- Add flour mixture to butter and sugar and mix well. Dough will be stiff.
- Slowly add the egg/raisin mixture and mix until fully incorporated.
- Stir in oatmeal and pecans if using.
- Bake cookies on cookie sheet for 10-12 minutes.
- Remove from oven and let cool completely.
HIGH ALTITUDE HOMEMADE OATMEAL RAISIN COOKIES
Chewy in texture, a no-fail high altitude recipe for oatmeal raisin cookies.
Provided by Lea Ann Brown
Categories Dessert
Number Of Ingredients 12
Steps:
- In a bowl, add eggs and with a whisk or fork, beat the eggs well. Stir in raisins and vanilla and let stand for one hour, in the refrigerator covered with plastic wrap.
- Cream together butter and sugars. Add flour, salt, cinnamon and soda to sugar mixture. Mix well. Blend in egg-raisin mixture, oatmeal, and chopped nuts. I used my stand mixer for this step.
- Dough will be stiff.
- Drop by heaping teaspoons onto uncreased cookie sheet or roll into small balls and flatten slightly on cookie sheet.
- Bake 350 degrees for 10 - 12 minutes or until lightly browned.
Nutrition Facts : ServingSize 1 cookie, Calories 82 kcal, Carbohydrate 12 g, Protein 1 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 14 mg, Sodium 82 mg, Fiber 1 g, Sugar 6 g
TROUT DALE OATMEAL-RAISIN COOKIES
These cookie jar classics are crunchy but with a little chew, the taste a buttery blend of nutty toasted oats and sweet raisins. Take them on picnics and pack them in kids' lunch boxes.
Provided by Susan G. Purdy
Categories Dessert Bake Cookies Mixer Kid-Friendly Raisin Oat Fall Winter Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 55 to 60 cookies (2-inch diameter)
Number Of Ingredients 13
Steps:
- Pan preparation:
- Line the cookie sheets with baking parchment or nonstick mats or coat with butter or nonstick vegetable spray.
- Cookies:
- Divide oven into thirds and preheat to 350°F.
- In a medium bowl, whisk together the flour, baking soda, salt and cinnamon.
- In a large bowl, using a sturdy spoon, or in the bowl of an electric mixer, preferably with a paddle attachment, beat the butter until soft and creamy, then beat in both sugars. Scrape down the bowl and beater, if using, and beat until smooth. Beat in the eggs and vanilla and scrape down the bowl again.
- Stirring slowly, or with the mixer on the lowest speed, gradually work in the flour mixture, then the oats and raisins. The dough will feel very stiff. (You can make the dough ahead, cover, and refrigerate for several hours.)
- Drop the dough onto the prepared cookie sheets by the heaping tablespoon, placing the cookies about 2 inches apart. Bake 12 to 16 minutes (or for the time indicated for your altitude in the chart), or until the cookies are golden brown; the longer they bake, the crisper they will be.
- Cool the cookies on a wire rack. If the cookies were baked on parchment or a baking mat, simply slide it off the cookie sheet onto the wire rack to cool. When the cookies are completely cool, store them in an airtight container.
- Cooks' Note
- If you are baking the cookies at high altitude, follow the adjustments below.
- If baking at 3,000 feet:
- Decrease granulated sugar to ¾ cup. Bake on the center rack of your oven at 350°F for 12-13 minutes.
- If baking at 5,000 feet:
- Increase flour to 1½ cups plus 1½ tablespoons. Decrease baking soda to a generous ¼ teaspoon. Increase salt to a generous 1 teaspoon. Decrease granulated sugar to ¾ cup. Increase vanilla extract to 1½ teaspoons. Bake on the center rack of your oven at 350°F for 13-15 minutes.
- If baking at 7,000 feet:
- Increase flour to 1½ cups plus 1 tablespoon. Decrease baking soda to ¼ teaspoon. Increase salt to a generous 1 teaspoon. Decrease granulated sugar to ¾ cup. Increase vanilla extract to 1½ teaspoons. Bake on the center rack of your oven at 350°F for 10-12 minutes.
- If baking at 10,000 feet:
- Increase flour to 1½ cups plus 2 tablespoons. Decrease baking soda to ¼ teaspoon. Decrease salt to a ¾ teaspoon. Decrease granulated sugar to ¾ cup plus 2 tablespoons. Increase vanilla extract to 2 teaspoons. Bake on the center rack of your oven at 350°F for 12-15 minutes.
OATMEAL CHOCOLATE CHIP HIGH ALTITUDE COOKIES
Make and share this Oatmeal Chocolate Chip High Altitude Cookies recipe from Food.com.
Provided by Anonymous
Categories Drop Cookies
Time 20m
Yield 36 small cookies, 36 serving(s)
Number Of Ingredients 14
Steps:
- Heat Oven to 375°.
- Mix butter, eggs and sugars until light.
- Add vanilla.
- Sift together flour, cinnamon, baking powder, soda, and salt. Add to butter mix.
- Mix in milk til combines.
- Add oatmeal, then chocolate chips (any type you prefer).
- Substitute or add nuts or raisins for chips using the same amounts.
- Drop or roll out dough onto ungreased cookie sheet.
- Cook for 9-11 minutes depending on size.
Nutrition Facts : Calories 175.6, Fat 8.6, SaturatedFat 5.1, Cholesterol 24, Sodium 153, Carbohydrate 24, Fiber 1.4, Sugar 13.8, Protein 2.3
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