MAPLE-RAISIN OATMEAL COOKIES
Your usual raisin-oatmeal cookies just got a big upgrade! Add a drizzle of maple syrup to the dough, and finish each cookie with a sweet maple syrup glaze.
Provided by BHG Test Kitchen
Time 42m
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. In a large bowl beat butter with a mixer on medium 30 seconds. Add brown sugar, baking soda, and salt. Beat on medium 2 minutes, scraping bowl as needed. Beat in 1/3 cup maple syrup, egg, and 1 tsp. of the vanilla. Beat in flour on low. Stir in oats and raisins.
- Drop dough by teaspoons 2 inches apart onto an ungreased cookie sheet. Bake 12 minutes or until edges are set and centers are still soft. Cool 2 minutes on cookie sheet. Remove; cool on wire rack.
- In a small bowl stir together powdered sugar, the 3 Tbsp. maple syrup, and the remaining 1/2 tsp. vanilla. If necessary, add a milk or water, 1/2 tsp. at a time, to desired consistency. Drizzle over cooled cookies.
Nutrition Facts : Calories 112 kcal, Carbohydrate 20 g, Cholesterol 14 mg, Protein 1 g, SaturatedFat 2 g, Sodium 69 mg, Sugar 13 g, Fat 4 g, UnsaturatedFat 1 g
MAPLE OATMEAL RAISIN COOKIES
Steps:
- To plump up raisins, soak in warm water for 15 to 30 minutes before mixing with ingredients. Fully drain water and pat dry with paper towel. This process is OPTIONAL.
- Preheat oven to 350 degrees.
- Using a stand mixer, whisk butter and maple syrup together on medium speed until blended. Add eggs and vanilla, conitnue whisking until combined.
- In another bowl, combine sifted flour, cinnamon, baking soda and salt until blended. Slowly pour this mixture into the butter mixture and set mixer on low to combine ingredient.
- Add old fashioned oats and raisins, mixing manually with a spatula or continue using mixer with a paddle attachment until well combined. Do not overwork dough.
- Scoop out dough using a cookie or ice cream scoop and place on ungreased cookie baking sheets. This is the equivalent of 2 tablespoons. Bake between 10-12 minutes or until light golden brown. Note: Oven temperature varies so adjust baking time accordingly.
- Let cool for a minute on cookie sheets before transferring to a wire rack so they don't fall apart when moved. Cool completely on wire rack. Tip: Line baking sheet with parchment paper then instead of moving each cookie to wire rack, you can just pull the parchment paper with cookies to wire rack.
- If ANY leftover, store in an airtight container. Enjoy!
Nutrition Facts : Calories 174 kcal, Carbohydrate 25 g, Protein 3 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 29 mg, Sodium 104 mg, Fiber 2 g, Sugar 9 g, ServingSize 1 serving
OATMEAL RAISIN MAPLE COOKIES
With a light maple flavor, these cookies have an innate homeyness and warmth that just cannot be beat! The perfect comforting bite.
Provided by Betty Graves
Categories Cookies
Time 40m
Number Of Ingredients 14
Steps:
- 1. Preheat oven to 350 degrees F.
- 2. In mixing bowl place vanilla, eggs, banana, sugar and butter, cream together on low speed (mixture will look a little curdled). Turn off mixer and add flour, baking soda, cinnamon, salt, raisins and oats. Slowly turn on mixer, keeping on a low speed, until all flour has disappeared in to the batter. Make sure not to over mix the cookies.
- 3. Place batter in freezer for 15 minutes. After 15 minutes using an ice cream scoop, you insert batter onto cookie sheets and bake for 8-12 minutes or until golden are golden brown. I make my cookies medium or large size.
- 4. For GLAZE: In a small microwave safe bowl microwave 2 tablespoons butter and syrup for 1 minute or until butter is melted. Add 1 cup powder sugar and whisk in to syrup butter until sugar is completely dissolved. Pour 1-2 tbsp of glaze over each cookie or just add in the middle of the cookie.
MAPLE-OATMEAL COOKIES
Maureen Kirk, of Malvern, Pennsylvania, sent us a recipe for her family's favorite crispy, chewy treats. She says, "These simple cookies are delicious as is, or with mix-ins. They're so versatile, it's the only cookie I make!"
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 45m
Yield Makes 5 dozen
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees, with racks in upper and lower thirds. In a medium bowl, stir together oats, flour, salt, and baking soda. In a large bowl, using an electric mixer, beat butter and sugars on high until pale and fluffy, 3 minutes. Beat in maple syrup, egg, vanilla, and 1/4 cup water, scraping down bowl as needed. With mixer on low, beat in oat mixture in 2 additions until just combined.
- Drop dough in rounded teaspoons, 2 inches apart, onto parchment-lined baking sheets. Bake until edges are golden, about 11 minutes, rotating sheets halfway through. Let cookies cool on sheets until set, about 2 minutes, then transfer to wire racks and let cool completely. (Store cookies in an airtight container, up to 1 week.)
Nutrition Facts : Calories 138 g, Fat 5 g, Fiber 1 g, Protein 2 g, SaturatedFat 3 g
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
MAPLE, PECAN & RAISIN OATY COOKIES
Keep these chewy cookies in the freezer ready for when friends or family pop around
Provided by Lucy Netherton
Categories Afternoon tea, Treat
Time 35m
Yield 18
Number Of Ingredients 11
Steps:
- Heat oven to 160C/140C fan/gas 3. Line 3 large baking trays with baking parchment. In a medium bowl mix the oats, coconut, flour, pecans and raisins. Set aside.
- In a small saucepan, melt the butter and sugar with the syrups, then remove from the heat. Combine the boiling water and bicarb, then add this to the butter mix. Pour over the oat mixture and stir to combine. Form balls using an ice-cream scoop of mixture and place on the lined trays, with lots of space around them, about 6 per tray. Flatten each ball slightly.
- Bake for 14-16 mins, depending on how chewy you like them. Allow to stand for 1 min then transfer to a wire rack to cool. Keep in an airtight container for up to 1 week, or freeze for up to 3 months.
Nutrition Facts : Calories 279 calories, Fat 15 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 20 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.27 milligram of sodium
OATMEAL RAISIN COOKIES I
An old stand-by that the whole family loves.
Provided by Darlene
Categories Desserts Cookies Oatmeal Cookie Recipes Oatmeal Raisin Cookie Recipes
Time 1h
Yield 48
Number Of Ingredients 11
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.
Nutrition Facts : Calories 92.4 calories, Carbohydrate 14.6 g, Cholesterol 15.4 mg, Fat 3.4 g, Fiber 0.7 g, Protein 1.3 g, SaturatedFat 1.9 g, Sodium 75.4 mg, Sugar 8.3 g
MAPLE OATMEAL COOKIES
No other food product is more closely tied to Vermont than maple syrup. So when I want to give someone a taste of my home state, I bring out a warm batch of these chewy cookies.-Cecile Branon, Fairfield, VT
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 5-1/2 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg, syrup and vanilla. Combine the oats, flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in pecans and raisins. , Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Cool for 2 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 70 calories, Fat 3g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 53mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 1g fiber), Protein 1g protein.
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