Oatmeal Raisin Chews Food

CHEWY OATMEAL RAISIN COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
• In a medium bowl, whisk together the flour, oats, baking soda, cinnamon and salt. In a separate large bowl using an electric mixer, cream together the brown sugar and butter, mixing until light and fluffy, about 3 minutes. In a blender or food processor, pulse the raisins, vanilla extract and eggs until no large chunks remain. Fold the raisin mixture into the creamed butter and sugar until fully combined. Slowly mix the dry ingredients into the wet ingredients and mix well.
• Scoop 2 tablespoons of dough per cookie and portion on the prepared baking sheets, spacing them 2 inches apart. Bake in batches if necessary. Bake just until the edges start to brown, 12 to 14 minutes (don't overbake; the cookies may look slightly underdone when removing from the oven). Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to fully cool.
• The cookies will keep in an airtight container for up to 3 days.

CHEWY OATMEAL-RAISIN COOKIES

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.

CHEWY OATMEAL RAISIN COOKIES

Steps:

• Set the oven rack in the middle position then preheat the oven to 350 degrees; Line 2 baking sheets with parchment paper or spray with nonstick cooking spray and set aside.
• Sprinkle the whiskey or rum over the raisins in a bowl and let stand while you assemble the batter. (most of the liquid will be absorbed by the raisins).
• Beat the butter, applesauce, brown sugar, granulated sugar and salt using a handheld or standing mixer on medium-high speed until light and fluffy, around 2 to 3 minutes. (be sure to scrape down the sides of the bowl halfway through).
• Beat in the egg and egg white, milk and vanilla.
• In a medium bowl, whisk together the flour, baking soda and cinnamon, add to the batter, and beat just until the flour is absorbed then gently fold in the oats and raisins with a rubber scraper.
• Use 2 spoons or a small (mini ice cream scoop for portion control) to scoop out the batter by rounded teaspoonfuls onto the prepared baking sheets, 1 1/2 inches apart. Bake until the cookies are set but still soft in the centers and beginning to brown on the edges, 17 to 20 minutes.
• Let cool on a wire rack.

GRANDMA'S CHEWY OATMEAL, RAISIN, & WALNUT COOKIES

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~!

CHEWY OATMEAL RAISIN COOKIES

Steps:

• Preheat the oven to 375 degrees and set the rack on the lower and upper thirds of the oven.
• In a small bowl, whisk together the flour, baking powder, baking soda, and salt.
• In a large mixing bowl, beat the butter and granulated sugar until smooth. Mix in the brown sugar, then the egg, applesauce, and vanilla.
• Stir in the dry ingredients, then the oats and raisins.
• Drop the batter by rounded teaspoons 2-inches apart on the baking sheets and use a fork to gently flatten the dough.
• Bake the cookies for 10 to 12 minutes, or until they "look dull on the surface but are moist and soft", according the Nick. Rotate baking sheets during baking for even heating.
• (I made mine bigger, so whatever size you make them, just bake them until they look as directed by Nick.).
• Storage: Once cool, store the cookies in an airtight container at room temperature.

OATMEAL RAISIN COOKIES I

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.

MRS. FIELDS CHEWY RAISIN COOKIES

Steps:

• Preheat oven to 325°.
• Whisk flour, soda, salt and oats together.
• In large mixing bowl blend sugars. Add butter to form a grainy paste.
• Scrape sides and add honey, vanilla and eggs.
• Mix at medium speed until light.
• Add flour mixture, raisins and nuts. Blend together.
• Drop by rounded tablespoon on ungreased cookie sheets.
• Bake about 18-20 minutes until they're pale golden.
• Remove immediately to cool flat surface to cool.