Honey Oatmeal Raisin Cookies Food

HONEY OATMEAL-RAISIN COOKIES

Steps:

• Preheat the oven to 350*F. Mist 2 baking sheets with cooking spray. Beat the butter, canola oil, honey, egg, almond butter and vanilla extract in a large bowl with a mixer until combined.
• In another bowl, whisk the dry milk, flour, baking soda, cinnamon and salt. Add the flour mixture to the butter mixture and stir to combine. Stir in the oats and raisins.
• Scoop tablespoonfuls of batter about 2 inches apart onto the prepared baking sheets. Bake until golden, about 12 minutes. Let the cookies cool 2 minutes on the baking sheets, then transfer tho a rack to cool completely. Store in a loosely covered container for up to 3 days.

HEALTHY OATMEAL RAISIN COOKIES WITH HONEY

Steps:

• 1.In a large bowl, mix all the dry ingredients together.
• 2.In a medium bowl, mix all the wet ingredients together. Hint: when measuring out the honey, spray the measuring cup with oil or baking spray--your honey won't stick).
• 3.Mix the wet stuff with the dry stuff. Add the raisins and walnuts and mix. If the mixture seems too wet, add a bit of flour. If it isn't binding together very well, you may wish to add an egg white.
• 4.COOL the mix for 20 minutes in the fridge.
• 5.Preheat the oven to 335 degrees (lower temperature due to the honey in the recipe which will burn more easily).
• 6.Drop by teaspoonfuls onto your baking sheet (I recommend lining the baking sheet with parchment paper). Press down with a fork to ensure even cooking.
• 7.Bake for about 15 - 20 minutes or until golden on the bottom of the cookie. The cookies freeze very well and make a great snack! Enjoy.

HONEY OATMEAL-RAISIN COOKIES

Steps:

• Preheat the oven to 350 degrees F. Mist 2 baking sheets with cooking spray. Beat the butter, canola oil, honey, egg, almond butter and vanilla extract in a large bowl with a mixer until combined.
• In another bowl, whisk the dry milk, flour, baking soda, cinnamon and salt. Add the flour mixture to the butter mixture and stir to combine. Stir in the oats and raisins.
• Scoop tablespoonfuls of batter about 2 inches apart onto the prepared baking sheets. Bake until golden, about 12 minutes. Let the cookies cool 2 minutes on the baking sheets, then transfer to a rack to cool completely. Store in a loosely covered container for up to 3 days.

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.

HEALTHY OATMEAL COOKIES WITH HONEY

Steps:

• Whisk oats, flour, baking powder, cinnamon, and kosher salt together in a large bowl.
• Combine honey, applesauce, butter, egg, and vanilla extract in a medium bowl. Whisk until blended. Pour into the bowl with the flour mixture; stir until just combined. Fold chocolate chips and walnuts into the batter.
• Place batter in the refrigerator and let chill at least 30 minutes or up to 3 days.
• When ready to bake, preheat the oven to 350 degrees F (175 degrees C) and place a rack in the center. Line a large, rimmed baking sheet with parchment paper or a silicone baking sheet.
• Remove chilled dough from the refrigerator. Let sit for 5 to 10 minutes if very stiff.
• Drop dough onto the prepared baking sheet in 1 1/2-inch balls using a cookie scoop or spoon, leaving 1 inch of space around each. Gently flatten each cookie with your fingers to 3/4-inch thick.
• Bake in the preheated oven until golden, firm around the edges, and set on top, 9 to 10 minutes.
• Place the baking sheet on a wire rack. Let cool on the baking sheet for 2 minutes before transferring cookies to the wire rack to cool completely.

OATMEAL RAISIN COOKIES

Steps:

• Preheat oven to 350 degrees. Line two baking sheets with parchment paper; set aside.
• In a large bowl, using a spatula, cream together butter, sugar, and salt. Add egg, vanilla, and 1/4 cup water; mix until well combined.
• In another large bowl, mix together flour, oatmeal, cinnamon, baking powder, baking soda, and nutmeg. Fold into the butter mixture until well combined. Add raisins and stir until well combined.
• Using a 1 1/2-inch ice cream scoop, scoop out cookie dough onto prepared baking sheets, about 1 1/2 inches apart. Transfer baking sheets to oven, and bake until edges begin to brown, about 20 minutes. Let cookies cool on baking sheet for about 10 minutes before transferring to a wire rack to cool completely.

OATMEAL RAISIN COOKIES VI

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, cream together the butter and brown sugar until smooth. Stir in the eggs, vanilla and honey. Sift together the flour, baking soda and cinnamon, gradually stir into the creamed mixture. Finally, stir in the rolled oats and raisins.
• Drop dough by rounded teaspoonfuls onto unprepared cookie sheets. Bake for 10 to 15 minutes in the preheated oven, until cookies start to brown. Remove from baking sheets to cool on wire racks.

OATY RAISIN COOKIES

Steps:

• Heat oven to 180 C / 160 C (fan assisted) / gas 4.
• Grease a large baking sheet
• In a large bowl, mix the margarine/butter and sugar together until soft, then beat in the honey (using an electric whisk makes it quick and easy!)
• Add the egg and cinnamon powder and mix well
• In another bowl, combine the flour, baking powder, oats and raisins and mix together before adding to the butter mixture.
• Drop heaped dessertspoonfuls of the cookie dough onto the baking sheet and bake for 10-12 minutes or until lightly golden
• Remove them from the oven, they should be golden but will still seem a tiny bit soft to the touch. Leave them on the tray for a minute (this lets them settle slightly) before transferring them to a cooling tray to completely cool. Store in an air tight container or (if you're anything like me) dive straight in!

OATMEAL RAISIN COOKIES IX

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, mix canola oil, brown sugar, eggs and vanilla until well blended. Combine the flour, baking soda, salt, cinnamon and nutmeg; stir into the sugar mixture. Mix in the oats and raisins last. Drop by rounded spoonfuls onto the prepared cookie sheet.
• Bake for 10 to 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.