OATMEAL RAISIN WALNUT COOKIES
Make and share this Oatmeal Raisin Walnut Cookies recipe from Food.com.
Provided by BrutusK
Categories Drop Cookies
Time 55m
Yield 46-48 Cookies
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degree Fahrenheit.
- In small bowl mix flour, baking soda, cinnamon and salt.
- Cream butter and sugars in electric mixer.
- Add eggs and vanilla beating well.
- Add flour mix, mixing well.
- Add oats, raisins, and nuts, mixing well.
- Drop tablespoon size dough on lightly greased baking sheet.
- Bake 10-12 minutes.
- Cookies will be slightly browned around the edges. They will continue baking after removing from oven. Cool one minute in pan then transfer to cooling rack.
OATMEAL, WALNUT AND RAISIN COOKIES
Go nuts by adding chopped walnuts to the traditional oatmeal-raisin cookie.
Provided by Food Network Kitchen
Time 1h30m
Yield about 20 cookies
Number Of Ingredients 13
Steps:
- Position the racks in the top and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment. Whisk together the flour, baking soda, cinnamon, salt and allspice in a large bowl.
- Beat the butter, brown sugar and granulated sugar with an electric mixer on medium-high speed in a large bowl until light and fluffy, scraping down the sides of the bowl occasionally. Beat in the eggs 1 at time until blended, then beat in the vanilla.
- Reduce the speed to low and beat in the flour mixture in 3 additions until smooth. Stir in the oats, raisins and walnuts with a rubber spatula. Drop heaping tablespoons of the dough onto the prepared sheets about 2 inches apart.
- Bake the cookies, rotating the pans halfway through, until golden brown but still soft in the center, about 15 minutes. Let the cookies cool slightly on the baking sheets, then transfer to wire racks to cool completely. Store in an airtight container at room temperature for up to 3 days.
IRISH OATMEAL COOKIES WITH RAISINS AND WALNUTS
Delicious! The best oatmeal cookies ever! Moist and chewy, and delicious--these cookies are everything an oatmeal cookie should be, and more! The raisins are plumped in Irish whiskey before adding to the batter, and there are plenty of nuts and just a hint of cinnamon in these yummy cookies. I hope you enjoy them as much as we do!
Provided by BecR2400
Categories Drop Cookies
Time 42m
Yield 3 1/2 dozen cookies, 42 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- Place raisins into a small saucepan, add the whiskey or water and bring to the boil over medium high heat, stirring constantly. Off the heat, cover and set aside to steep.
- In a large bowl, use a wooden spoon to cream together the shortening, sugars, eggs, and vanilla.
- In another bowl, combine the flour, cinnamon, baking soda, and salt with a wire whisk.
- Gradually add the dry ingredients to the shortening mixture, mixing with a wooden spoon.
- Stir in the oats, then blend in the raisins and the walnuts; mix well.
- Use a cookie scoop or drop by heaping teaspoonfuls 2-inches apart on an ungreased cookie sheet.
- Place some granulated sugar in a small bowl. Moisten the bottom of a small glass in water and dip into sugar, then press the glass gently onto the top of each cookie to slightly flatten.
- Bake in preheated 350F oven for 10 to 12 minutes or until lightly golden brown around the edges and centers are set--do NOT over bake.
- Let cookies cool 1 minute on cookie sheet, then use a spatula to carefully remove warm cookies to wire rack to completely cool. DO NOT leave cookies on cookie sheet longer than a minute or two, or they will become stuck.
- Store in an airtight container or freezer bag; these cookies freeze well.
MCCANNS IRISH OATMEAL COOKIES
Make and share this McCanns Irish Oatmeal Cookies recipe from Food.com.
Provided by thomas trainer
Categories Drop Cookies
Time 20m
Yield 54 cookies
Number Of Ingredients 12
Steps:
- I am trying this recipe with slivered almond instead of walnuts.
- Cream margarine and sugars.
- Add egg and vanilla.
- Combine flour, baking soda, salt and cinnamon; add to shortening mixture.
- Mix well.
- Stir in the oats, raisins and walnuts.
- Drop rounded teaspoons of batter on an ungreased cookie sheet.
- Bake for 12-15 minutes at 350°.
- Cool for 1 minute before removing to wire cooling rack.
LOADED OATMEAL-RAISIN COOKIES
We use walnuts and raisins in these cookies, but feel free to try your own favorite mix of nuts and dried fruit, like pecans and cranberries or roasted peanuts and chopped apricots.
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield 46 cookies
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F. Spread the walnuts on a rimmed baking sheet and toast, stirring occasionally, until golden and fragrant, about 8 minutes. Spread the coconut on another rimmed baking sheet and toast, stirring occasionally, until golden brown, about 5 minutes. Let the nuts and coconut cool. Cover the raisins with hot water in a small bowl; set aside.
- Meanwhile, whisk the flour, baking soda, cinnamon, nutmeg and salt together in a small bowl.
- Add the butter, brown sugar and granulated sugar to the bowl of a stand mixer fitted with a paddle attachment (or a large bowl if using a hand mixer) and beat on medium speed until creamy. Beat in the eggs, one at a time, until incorporated. Beat in the milk and vanilla until blended. Reduce the speed to low and gradually beat in the flour mixture. Beat in the oats, raisins, walnuts and coconut.
- Drop the dough by rounded tablespoons onto ungreased baking sheets. Bake until golden brown, about 12 minutes, switching the positions of the baking sheets halfway through. Cool the cookies on the sheets on wire racks for 1 minute, then transfer to the racks to cool completely.
OATMEAL COOKIES WITH RAISINS, DATES, AND WALNUTS
Steps:
- Preheat oven to 350°F. Line 2 baking sheets with foil; butter foil. Blend first 5 ingredients in medium bowl.
- Using electric mixer, beat butter, vegetable shortening, and both sugars in large bowl until fluffy. Beat in honey, eggs, and vanilla. Gradually beat in flour mixture. Stir in oats, raisins, dates, and walnuts. Drop batter by tablespoonfuls onto prepared sheets, spacing mounds 2 inches apart. Flatten cookies slightly.
- Bake cookies until golden brown, about 10 minutes. Cool completely on sheets. (Can be made 2 days ahead. Store airtight at room temperature.)
HEALTHY-ISH IRISH OATMEAL COOKIES
On the back of a McCann's® Quick Cooking Irish Oatmeal box I noticed a recipe for 'Irish Oatmeal Cookies.' I more or less followed the recipe substituting things here and there, and the results were über-delicious. Perfect for a coffee or tea break snack or breakfast. I would have added some cinnamon if my hubby didn't dislike that flavor so much. Please try it! Here's what I did.
Provided by Jackie.d.c.
Categories Desserts Cookies Oatmeal Cookie Recipes Oatmeal Raisin Cookie Recipes
Time 30m
Yield 18
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Grease 18 muffin cups with coconut oil.
- Beat coconut oil, brown sugar, and white sugar with an electric mixer in a large bowl until smooth. Mix in the flour mixture until just incorporated.
- Beat 1 egg and vanilla extract into the coconut oil mixture.
- Whisk flour, baking soda, and coarse salt together in a bowl; beat into the coconut oil mixture until a dough forms.
- Fold oatmeal, raisins, and almonds into dough. Mix beaten egg into dough if needed for moisture.
- Spoon dough into prepared muffin cups to about half full.
- Bake in preheated oven until center is set and top is lightly browned, 12 to 14 minutes.
Nutrition Facts : Calories 311.7 calories, Carbohydrate 33.7 g, Cholesterol 20.7 mg, Fat 18.7 g, Fiber 3 g, Protein 5.8 g, SaturatedFat 14.4 g, Sodium 208.9 mg, Sugar 16.4 g
GRANDMA'S CHEWY OATMEAL, RAISIN, & WALNUT COOKIES
My grandma taught me how to make these amazing cookies. They're nice and soft with a bit of a crunch and tastes wonderful--! They really give me energy when I need it and always makes the people who eat them smile. I hope they make you smile too--!
Provided by Xxvampirella13xX
Categories Drop Cookies
Time 26m
Yield 24-36 cookies
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees, line pans with oven safe wax paper or foil.
- In 1 bowl, mix Flour, Baking Soda, Baking Powder, Cinnamon, and Salt.
- In another bowl, beat together the Butter, and Sugars until fluffy. {won't look entirly smooth} Then, beat in Honey, Eggs, and Vanilla.
- Gradually beat the dry mixture in with wet mixture.
- Stir in Oats, Raisins, and Nuts. {This may be a bit hard to stir}.
- Roll into good sized balls.
- Bake for 11-12 minutes until a light golden brown. Be sure not to over cook it.
- Let cool and enjoy~!
OATMEAL RAISIN COOKIES
Fill the biscuit tin with these rustic cookies. Soaking the raisins gives a boost to the texture and stops them from burning during cooking
Provided by Good Food team
Categories Treat
Time 30m
Yield Makes 25
Number Of Ingredients 9
Steps:
- Heat oven to 180C/160C fan/gas 4 and line 2 baking trays with baking parchment. Pour 50ml/2fl oz boiling water over the raisins and leave to soak for 20 mins until plump. Drain, reserving the liquid.
- Meanwhile, in a large bowl, mix together the oil and sugar. Gradually beat in the egg, along with the reserved water from the raisins, the cinnamon and vanilla extract. Sift the flour, bicarbonate of soda and a pinch of salt into the bowl, then add the oats. Finally, mix in the raisins.
- Drop heaped tbsps of the cookie dough onto the baking trays, well spaced apart as they will spread when cooking. Bake for 12-15 mins until golden. Leave to cool on the trays for 10 mins before tucking in, or transfer to a cooling rack to cool completely. Will keep in an airtight container for up to 3 days.
Nutrition Facts : Calories 166 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 11 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium
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