THE BEST OATMEAL RAISIN COOKIES
Do you like chewy cookies? Or do you prefer cakey ones? Our oatmeal-raisin cookies can be both! For a chewy cookie, bake them right away. For a cakey cookie, let the dough rest in the refrigerator for at least 3 hours (or overnight works even better) to allow the oatmeal to hydrate. Then bake for a puffy cookie. We used dark brown sugar for added flavor and moisture but our secret ingredient is honey. When baked right away, the honey causes the cookie to spread, keeping it soft and moist. When you let the dough rest, the oatmeal and flour absorb the honey for that classic cakey texture.
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield 24 cookies
Number Of Ingredients 11
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.
NEIMAN MARCUS' OATMEAL RAISIN COOKIES
It's important to use plenty of raisins for this recipe, use more if you like. I really enjoy the texture of these cookies; their especially good with a glass of milk.
Provided by lynnski LA
Categories Drop Cookies
Time 40m
Yield 2 dozen cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 300°F.
- Place the butter, brown sugar, and granulated sugar in a work bowl; beat with an electric mixer on medium speed until the mixture is fluffy.
- Turn the speed to low and add the egg and almond extract, beat until well combined.
- In another bowl, sift together the flour, baking soda and salt; add it to the butter mixture and beat until mixed.
- Add the oatmeal and raisins and mix .
- Grease a cookie sheet, or use a non-stick spray.
- With a 2 tablespoon measure, drop the cookie dough onto the cookie sheet in dollops about 3 inches apart.
- Gently press down on the dough with the back of a spoon to spread out into 2-inch circles.
- Bake for about 20 minutes or until cookies are browned around the edges.
Nutrition Facts : Calories 1618.1, Fat 53.5, SaturatedFat 30.8, Cholesterol 227.8, Sodium 1273.6, Carbohydrate 274.8, Fiber 11.7, Sugar 165.6, Protein 23.1
NANCY'S DELICIOUS OATMEAL RAISIN COOKIES RECIPE - (4.2/5)
Provided by cacelias
Number Of Ingredients 12
Steps:
- Preheat oven to 350. Combine first 6 ingredients. Cream butter; gradually add sugars, beating until light and fluffy. Add eggs and vanilla: mix well. Gradually stir in dry ingredients, mixing well after each addition. Stir in raisins or chips, if using. Don't use too many; tastes best with just a few. Roll the balls big because there's not much dough to rise with all the Rice Krispies and oatmeal in them. We like these cookies best when they are thick. Always make one test cookie. If it flattens out too much, add more oatmeal and Rice Krispies. Let cookies sit on tray to finish baking. Bake cookies for 10-12 minutes.
OATMEAL RAISIN COOKIES
Make and share this Oatmeal Raisin Cookies recipe from Food.com.
Provided by looneytunesfan
Categories Drop Cookies
Time 38m
Yield 36 cookies
Number Of Ingredients 13
Steps:
- In a medium bowl, whisk together flour, salt, cinnamon, baking powder, and baking soda.
- Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, combine butter with both sugars, and beat until light and fluffy.
- Add vanilla, milk, and eggs, and mix well.
- Add flour mixture, and beat until just combined.
- Remove bowl from the electric mixer, and stir in oats and raisins.
- Place dough in the refrigerator until firm, about 2 hours or overnight.
- Heat oven to 350°.
- Line several baking sheets with parchment paper, and set aside.
- Scoop out 2 tablespoons of dough, and shape into a ball; place on one of the prepared sheets.
- Repeat with remaining dough, spacing balls 3 inches apart.
- Press down to flatten into 2-inch diameters.
- Transfer to the oven, and bake until golden but still soft in center, 16 to 18 minutes, rotating the pans between oven shelves halfway through baking.
- Remove from oven, and place on a wire rack to cool completely.
- Store in an airtight container at room temperature up to 1 week.
Nutrition Facts : Calories 148.3, Fat 6, SaturatedFat 3.4, Cholesterol 25.5, Sodium 85.8, Carbohydrate 21.9, Fiber 1, Sugar 11.2, Protein 2.4
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