CHEWY OATMEAL-RAISIN COOKIES
Provided by Food Network Kitchen
Time 40m
Yield 1 dozen cookies
Number Of Ingredients 11
Steps:
- Combine the oats, flour, cinnamon, baking powder and salt in a large bowl. Beat the butter, sugar and molasses in a large bowl with a mixer on medium-high speed until fluffy, about 5 minutes. Beat in the egg and vanilla until smooth, about 2 more minutes. Reduce the mixer speed to low, add the flour mixture and beat until combined. Stir in the raisins by hand. For the best flavor and texture, cover the dough and chill at least 4 hours, or overnight.
- Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Form the dough into 12 balls, about 2 tablespoonfuls each, and arrange 3 inches apart on the prepared baking sheets. Flatten with the back of a fork. Bake until the cookies are golden, 15 to 17 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
SOFT AND CHEWY OATMEAL RAISIN COOKIES
Steps:
- Preheat your oven to 375 degrees Fahrenheit. Prepare baking sheets by lining them with parchment paper. Set aside.
- In the bowl of your stand mixer fitted with the paddle attachment (or in a large bowl with a hand mixer), cream the butter until smooth. Butter that's been out of the fridge for about half an hour works best for this recipe. If it's too soft and the cookies will spread too much.
- Add the brown sugar and continue mixing on high speed until the butter is mixed in well.
- Add the molasses, egg, and vanilla, and mix until smooth. Be sure to scrape down the sides of the bowl to ensure everything is combined.
- Add the flour, baking powder and baking soda, salt, cinnamon, nutmeg, cloves, ginger, oats and raisins.
- Mix on low speed just until the flour disappears and everything is well combined.
- Roll the dough into balls just larger than a tablespoon. Press each ball down onto the baking sheets to form a cookie shape, leaving enough room between the cookies for them to spread slightly.
- Bake at 375 degrees for about 9 minutes or until the cookies just lose their shine on top. Let them cool on the pans until almost completely cool, and then transfer them to a wire rack to cool completely.
- Store the cookies in an airtight container, or enjoy them when they're fresh!
Nutrition Facts : ServingSize 1 serving, Calories 207 kcal, Carbohydrate 33 g, Protein 3 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 30 mg, Sodium 108 mg, Fiber 2 g, Sugar 13 g
CHOCOLATE MOLASSES RAISIN COOKIES
With molasses, oatmeal & chocolate, these cookies, when made correctly, are a deliciously soft & decadent treat! The recipe was found in The Ultimate Chocolate Cookie Book, 2004. Cooking time is based on baking a dozen cookies every 10 minutes.
Provided by Sydney Mike
Categories Drop Cookies
Time 1h
Yield 5 dozen, 30 serving(s)
Number Of Ingredients 11
Steps:
- Position rack in center of oven, then preheat oven to 350 degrees F & lightly butter 2 large baking sheets. Set aside.
- In a medium bowl, mix flour, cocoa powder, baking soda, cinnamon & salt until a uniform color, then set aside.
- In a large mixing bowl & using an electric mixer at medium speed, beat butter & shortening until soft & smooth, about 1 minute.
- Scrape down the sides of the bowl, then add sugar & molasses, continuing to beat until light, about 2 more minutes.
- Beat in egg until smooth, then remove beaters.
- With a wooden spoon or rubber spatual, stir in the prepared flour mixture, but DO NOT OVERMIX ~ Just moisten the flour.
- Stir in raisins until you have a soft, drop-cookie dough with no lumps, but with some grains of flour still visible.
- Drop by rounded teaspoonfuls onto one prepared baking sheet, spacing the mounds about 1 1/2 inches apart.
- Bake for 10 minutes, or until tops appear dry & somewhat cracked but insides are still quite soft.
- Meanwhile, drop additional dough onto the 2nd prepared baking sheet, getting a 2nd batch ready to bake when the 1st batch is done.
- Remove 1st batch from oven & cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
- Cool baking sheet for 5 minutes & butter it again to make another batch.
Nutrition Facts : Calories 105.3, Fat 4.4, SaturatedFat 2.4, Cholesterol 14.3, Sodium 127.5, Carbohydrate 16.6, Fiber 0.9, Sugar 9.5, Protein 1.3
MOLASSES RAISIN COOKIES
These old-fashioned mildly sweet cookies are dotted with walnuts and raisins. We like them soft right from the oven. Later, they crisp up and are perfect for dunking.-Denise and George Hymel, Gramercy, Louisiana
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 3-1/2 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, cream shortening and brown sugar. Beat in molasses. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda, ginger, cinnamon, salt and cloves; gradually add to creamed mixture. Stir in raisins and nuts., Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 8-10 minutes or until edges are lightly browned. Remove to wire racks to cool.
Nutrition Facts : Calories 198 calories, Fat 9g fat (2g saturated fat), Cholesterol 20mg cholesterol, Sodium 129mg sodium, Carbohydrate 26g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.
CHEWY RAISIN MOLASSES COOKIES
Molasses adds a little more flavor to a traditional oatmeal raisin cookie. My husband loves the soft and chewy texture of these cookies. The recipe is from his mother.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 5 dozen.
Number Of Ingredients 10
Steps:
- Place raisins in a bowl. Cover with boiling water; let stand for 5 minutes. Drain and set aside. , Meanwhile, in a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in molasses. Combine the oats, flour, baking soda, salt and cinnamon; gradually add to the creamed mixture and mix well. Stir in raisins. , Drop by tablespoonfuls 2 in. apart onto lightly greased baking sheets. Bake at 350° for 12-14 minutes or until lightly browned. Remove to wire racks to cool.
Nutrition Facts :
CHEWY GINGER MOLASSES COOKIES
Molasses adds sweetness to these cookies and gives chewiness to every bite. Eat at least one warm right off the cooling rack with a tumbler of cold milk.
Provided by Food Network Kitchen
Categories dessert
Time 15m
Yield Makes: about 2 dozen
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.
- Whisk the flour, ginger, cinnamon, baking soda, cloves and salt together in a medium bowl. Set aside.
- Beat the butter and sugar together in a large bowl with an electric mixer on medium-high speed until well combined, about 3 minutes. Add the molasses and egg and beat until lighter in color, about 3 minutes. Add the flour mixture and mix on low until well blended.
- Using a tablespoon, form the dough into 1-inch balls and roll in sugar. Place each ball 2 inches apart on the prepared baking sheets. Bake until golden and crackled, 12 to 15 minutes; the cookies will still be a little soft. Baking these in 3 batches one sheet at a time gets you the nice, crackly top. The second sheet of cookies can stay on the counter until ready to bake. Form the remaining dough, roll the balls in sugar and place on the now cooled first baking sheet. Allow the cookies to cool for 5 minutes on the baking sheet, and then remove to a rack to cool completely.
CHEWY MOLASSES-SPICE COOKIES
The holidays wouldn't be complete without a jar of these spice cookies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h30m
Yield Makes 36
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt. In a shallow bowl, place 1/2 cup sugar; set aside.
- With an electric mixer, beat butter and remaining cup of sugar until combined. Beat in egg and then molasses until combined. Reduce speed to low; gradually mix in dry ingredients, just until a dough forms.
- Pinch off and roll dough into balls, each equal to 1 tablespoon. Roll balls in reserved sugar to coat.
- Arrange balls on baking sheets, about 3 inches apart. Bake, one sheet at a time, until edges of cookies are just firm, 10 to 15 minutes (cookies can be baked two sheets at a time, but they will not crackle uniformly). Cool 1 minute on baking sheets; transfer to racks to cool completely.
MOLASSES RAISIN CHEWS
When I was a child, we always looked forward to visiting my aunt's farm. As soon as we arrived, she'd offer a plate of these chewy treats. We called them 'Cry Baby Cookies' because we thought the three raisins on each one resembled two eyes and an open mouth.
Provided by Allrecipes Member
Time 20m
Yield 33
Number Of Ingredients 10
Steps:
- In a large mixing bowl, cream shortening and sugar until light and fluffy. Beat in molasses. Combine the flour, baking soda, cinnamon, cloves and salt; add to the creamed mixture alternately with milk, beating well after each addition.
- Drop by heaping tablespoonfuls 2 in. apart onto greased baking sheets. Arrange three raisins on each cookie. Bake at 350 degrees F for 10-12 minutes or until set. Remove to wire racks to cool.
Nutrition Facts : Calories 152.3 calories, Carbohydrate 29 g, Cholesterol 0.6 mg, Fat 3.4 g, Fiber 0.7 g, Protein 2 g, SaturatedFat 0.9 g, Sodium 98.7 mg, Sugar 14.6 g
MOLASSES OATMEAL BARS
Tasty little squares that are relatively healthy and low in fat. Easy to make. From "Divine Indulgences" by Rose Reisman. Edited to add: This is one of my adopted recipes.
Provided by HappyBunny
Categories Bar Cookie
Time 25m
Yield 16 small squares
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Spray 8 inch square baking pan with nonstick spray and set aside.
- With a whisk or electric mixer, beat together brown sugar, spices, molasses, oil and egg.
- In a separate bowl, combine flour, oats and baking powder.
- Add to molasses mixture; stir until blended.
- Spread in baking pan.
- Bake for 18-20 minutes or until a toothpick inserted in centre comes out dry.
- Cool on wire rack.
- Cut into squares.
Nutrition Facts : Calories 104.9, Fat 3.1, SaturatedFat 0.5, Cholesterol 11.6, Sodium 31.9, Carbohydrate 18.4, Fiber 0.5, Sugar 10.6, Protein 1.4
MOLASSES RAISIN COOKIES
Make and share this Molasses Raisin Cookies recipe from Food.com.
Provided by Theresa Thunderbird
Categories Drop Cookies
Time 25m
Yield 3 dozen, 36 serving(s)
Number Of Ingredients 12
Steps:
- In a large mixing bowl cream shortening and brown sugar.
- Beat in molasses.
- Add eggs, one at a time, beating well after each addition.
- Combine the flour, baking soda, ginger, cinnamon, salt and cloves.
- Gradually add to creamed mixture.
- Stir in raisins and nuts.
- Drop by rounded tablespoonfuls 2 inches apart onto greased baking sheet.
- Bake at 375 for 8-10 minutes or until edges are lightly browned.
Nutrition Facts : Calories 117.3, Fat 5.7, SaturatedFat 1.3, Cholesterol 10.3, Sodium 74.3, Carbohydrate 15.7, Fiber 0.5, Sugar 8.5, Protein 1.5
RAISIN MOLASSES COOKIES
A little bit of an unusual combination for a cookie that I find delicious. Time doesn't include chill time for dough.
Provided by Topher
Categories Dessert
Time 27m
Yield 28-36 cookies, 28-36 serving(s)
Number Of Ingredients 12
Steps:
- Cream shortening and sugar in a large bowl on medium speed of electric mixer until light and fluffy.
- Add molasses and egg and mix well.
- Combine flour, baking soda, spices, and salt and add to creamed mixture.
- Mix well, and then stir in raisins.
- Cover and chill for 1 hour for easy shaping.
- Preheat oven at 350 degrees F.
- Shape dough into 1" balls then roll in sugar to coat well.
- Place on a greased cookie sheet and bake for 10-12 minutes or until set.
Nutrition Facts : Calories 135.9, Fat 5.8, SaturatedFat 1.4, Cholesterol 7.5, Sodium 115.2, Carbohydrate 20.4, Fiber 0.5, Sugar 11.9, Protein 1.3
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