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.
CHEWY OATMEAL RAISIN COOKIES
A little bit of apple butter adds moisture, flavor and sweetness to these cakey cookies and acts as a butter substitute.
Provided by Food Network Kitchen
Categories dessert
Time 1h40m
Yield 2 dozen
Number Of Ingredients 13
Steps:
- 1. In a small bowl, add the raisins and cover with boiling water. Let stand 5 minutes. Once plumped, drain the raisins and set aside to cool completely.
- 2. Preheat the oven to 350 degrees F, and arrange racks in the lower and upper thirds.
- 3. Whisk together the flour, cinnamon, baking powder, baking soda and salt in a medium bowl.
- 4. In the bowl of an electric mixer, beat the apple butter, butter and sugar until light and fluffy. Beat in the egg and vanilla until combined. With the mixer on low speed, gradually add the flour mixture until just combined; stir in the oats and raisins.
- 5. Using a rounded tablespoon, drop the cookies onto parchment-lined baking sheets about 2 inches apart (12 per sheet). Bake until the cookies are no longer wet-looking in the center, 14 to 16 minutes, rotating pans halfway through. Transfer to a wire rack to cool completely.
Nutrition Facts : Calories 232 calorie, Fat 9 grams, SaturatedFat 5 grams, Cholesterol 38 milligrams, Sodium 127 milligrams, Carbohydrate 37 grams, Fiber 1.5 grams, Protein 3 grams, Sugar 22 grams
BIG CHEWY OATMEAL-RAISIN COOKIES
Make and share this Big Chewy Oatmeal-Raisin Cookies recipe from Food.com.
Provided by RecipeNut
Categories Dessert
Time 35m
Yield 16 cookies
Number Of Ingredients 10
Steps:
- Adjust oven racks to low and middle positions.
- Heat oven to 350°F (175 C).
- Beat butter until creamy.
- Add sugars and beat until fluffy, about 3 minutes.
- Beat in eggs one at a time.
- Mix flour, salt, baking powder, and nutmeg together.
- Stir flour mixture into butter-sugar mixture.
- Stir in oats and optional raisins.
- Form dough into 16 2-inch balls, placing each onto one of two parchment paper-covered, large cookie sheets.
- Bake until cookie edges turn golden brown, 22 to 25 minutes.
- Slide cookies on parchment onto cooling rack.
- Let cool at least 30 minutes before serving.
- Comments: Do not over bake.
- The edges should be brown but the rest of the cookie should still be very light in color.
- Parchment makes for easy cookie removal and cleanup, but it's not a necessity.
- If you don't use parchment, let the cookies cool directly on the baking sheet for two minutes before transferring them to a cooling rack.
Nutrition Facts : Calories 311.8, Fat 13.2, SaturatedFat 7.7, Cholesterol 53.8, Sodium 99.6, Carbohydrate 45.3, Fiber 1.9, Sugar 26, Protein 4.1
CHEWY OATMEAL RAISIN COOKIES
Another delicious find watching Cook Yourself Thin. These lil gems have 116 calories each....MUCH better than your run of the mill cookies. :) Parchment paper is a great baking trick without any added calories that cooking sprays sometimes add. :) **Baking time is 17-20 minutes depending on the size of your cookies and your oven. ENJOY!! **As noticed by a reviewer, I failed to catch that the original recipe didnt mention when to add the raisins. Hopefully this is corrected satisfactorily -- I had to go watch the episode to see what they did! :) I believe the rum/whiskey should be absorbed by the raisins. If there is residual it is certainly at your discretion what to do with it - I would add it as it would lend to the flavor and only be a small amount. This is what it appeared they did, but was not clearly stated. :)
Provided by Mommy Diva
Categories Drop Cookies
Time 33m
Yield 40 2 1/2 inch cookies
Number Of Ingredients 15
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.
THICK, CHEWY OATMEAL RAISIN COOKIES
This recipe makes a cookies with a crisp edge but the center is thick and chewy. It's based on the Quaker Oats recipe which I find it too sweet, so Iuse less sugar. It never has enough raisins in it, so add more. I use only brown sugar (instead of a mix of brown and white). And sometimes, I add chopped walnuts. The trick to getting a really thick, chewy cookie is to chill the dough before you bake it. You can scoop it and then chill it, or, if you're like us, scoop it, freeze them and store them in a freezer bag so you can bake them as you wish. I find they're always thicker when baked from the cold - only a couple extra minutes baking is needed.
Provided by Lostfairy
Categories Drop Cookies
Time 21m
Yield 24 Cookies, 24 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F (175°C).
- In a large bowl, cream together the butter, brown sugar, egg and vanilla until smooth. In a separate bowl, whisk the flour, baking soda, cinnamon and salt together. Stir this into the butter/sugar mixture. Stir in the oats, raisins and walnuts, if using them.
- At this point you can either chill the dough for a bit in the fridge and then scoop it, or scoop the cookies onto a sheet and then chill the whole tray before baking them. You could also bake them right away, if you're impatient, but I do find that they end up slighly less thick.
- The cookies should be two inches apart on a parchment-lined baking sheet. Bake them for 10 to 12 minutes (your baking time will vary, depending on your oven and how cold the cookies were going in), taking them out when golden at the edges but still a little undercooked-looking on top. Let them sit on the hot baking sheet for five minutes before transferring them to a rack to cool.
Nutrition Facts : Calories 107.5, Fat 4.4, SaturatedFat 2.6, Cholesterol 17.9, Sodium 89.8, Carbohydrate 16.1, Fiber 0.8, Sugar 8.7, Protein 1.5
CHEWY OATMEAL RAISIN COOKIES
Provided by Kelsey Nixon
Categories dessert
Time 55m
Yield About 35 cookies
Number Of Ingredients 10
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.
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.
BIG OATMEAL RAISIN CHEWS
Make and share this Big Oatmeal Raisin Chews recipe from Food.com.
Provided by Chef mariajane
Categories Drop Cookies
Time 15m
Yield 18 cookies
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F Butter 3 large nonstick baking sheets.
- Mix first 6 ingredients in medium bowl. Using electric mixer, beat butter and both sugars in large bowl until well blended, about 1 minute. Add eggs and vanilla; beat until well blended, about 1 minute. On low speed beat in dry ingredients just until blended (do not overbeat). Stir in raisins.
- Drop batter by 1/4 cupfuls onto prepared sheets, spacing evenly apart and forming 6 mounds per sheet. Bake until cookies are just pale golden brown, about 15 minutes. Cool cookies on sheets for 5 minutes. Using metal spatula, transfer cookies to racks and cool completely. Can be made up to 2 days ahead. Store in airtight container at room temperature.
Nutrition Facts : Calories 295.9, Fat 11.6, SaturatedFat 6.8, Cholesterol 50.6, Sodium 132.8, Carbohydrate 46, Fiber 1.8, Sugar 29.1, Protein 3.8
CHEWY SCHMALTZ OATMEAL-RAISIN COOKIES
Provided by Valerie Bertinelli
Categories dessert
Time 2h20m
Yield 2 dozen cookies
Number Of Ingredients 13
Steps:
- Whisk the flour, cinnamon, baking soda, baking powder, salt and cloves together in a small bowl.
- In a large bowl, beat the schmaltz, butter and brown sugar together with an electric mixer on medium-high speed until light and well blended, about 3 minutes. Add the egg and vanilla, and beat until combined. Add the flour mixture and beat until just incorporated. Stir in the oats and raisins. Refrigerate the dough until cold, at least 1 hour and up to overnight.
- Preheat the oven to 350 degrees F.
- Scoop heaping, well-packed tablespoons of dough 2 inches apart onto 2 ungreased baking sheets.
- Bake until the cookies are slightly golden at the edges but still a little soft on top, about 14 minutes. Cool on the baking sheets for 5 minutes, then transfer to a cooling rack to cool completely.
SOFT CHEWY OATMEAL RAISIN COOKIES
This is a very old recipe I got from a friend and have been baking them for years (and one of my favorite comfort foods!) The bigger the spoons of dough, the bigger the cookie, the less yield specified. Bake a bit longer if you want big cookies!
Provided by green_sleeves
Categories Dessert
Time 42m
Yield 24 cookies, 12 serving(s)
Number Of Ingredients 11
Steps:
- Cream first 4 ingredients, add the premixed dry ingredients. Add the beaten eggs one at a time, rolled oats and raisins last. Roll in balls and flatten a bit or drop by spoonfuls onto parchment lined baking sheets. Bake @375 for 12 minutes.
- I always soak my raisins when making cookies. This way the don't take any moisture from the batter. Soak them for 15 minutes in the hottest tap water possible, drain the excess.
- I noticed someone had trouble getting these out of a pan? These are cookies, not bars, so bake as directed on parchment paper if they stick -- I just use good quality non stick pans and never use Pam or any lubrication.
Nutrition Facts : Calories 362.9, Fat 17.2, SaturatedFat 10.2, Cholesterol 71.7, Sodium 378.6, Carbohydrate 48.9, Fiber 2.3, Sugar 25.2, Protein 5
RAISIN OATMEAL MIX
"We like the sweet cinnamony flavor of this instant oatmeal at our house," relates Robert Caummisar of Grayson, Kentucky. The mix makes it convenient to zap a bowl in the microwave for a speedy breakfast. If you like milk with your oatmeal, you can pour a little on top before serving.
Provided by Taste of Home
Time 10m
Yield 14 servings (7 cups mix).
Number Of Ingredients 9
Steps:
- In a large bowl, combine the first seven ingredients. Store in an airtight container in a cool, dry place for up to 1 month. Yield: 7 cups., To prepare oatmeal: In a deep microwave-safe bowl, combine 1/2 cup oatmeal mix and 3/4 cup water. Microwave, uncovered, on high for 45 seconds; stir. Cook 30-45 seconds longer or until bubbly. Let stand 2 minutes.
Nutrition Facts : Calories 186 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 175mg sodium, Carbohydrate 36g carbohydrate (12g sugars, Fiber 4g fiber), Protein 6g protein. Diabetic Exchanges
CHEWY OATMEAL RAISIN COOKIES
Adapted from Nick Malgieri's book, Perfect Light Desserts: Fabulous Cakes, Cookies, Pies, and More Made with Real Butter, Sugar, Flour, and Eggs (HarperCollins).
Provided by Concoctionista
Categories Drop Cookies
Time 22m
Yield 36 cookies
Number Of Ingredients 12
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.
Nutrition Facts : Calories 61.1, Fat 1, SaturatedFat 0.5, Cholesterol 6.9, Sodium 63.3, Carbohydrate 12.3, Fiber 0.5, Sugar 7.2, Protein 1
OATMEAL RAISIN CHEWS
Make and share this Oatmeal Raisin Chews recipe from Food.com.
Provided by smelly0610
Categories Drop Cookies
Time 25m
Yield 36 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375°.
- Place all ingredients in a large bow, mix well.
- Spray a cookie sheet with nonstick spray.
- Drop 1 tablespoon full of batter, 2-inches apart on cookie sheet.
- Dampen fingers lightly with cold water and press batter to flatten into 2-inch rounds.
- Bake until cookies are light golden, but not brown, about 12-14 minutes.
- Cool on pan for 3 minutes, then transfer to a wire rack to cool completely. Store in an airtight containter.
Nutrition Facts : Calories 82, Fat 3.4, SaturatedFat 0.3, Sodium 22.6, Carbohydrate 11.9, Fiber 0.7, Sugar 5.4, Protein 1.5
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