Oatmeal Raisin Cookie No Yolks Used Food

THE BEST OATMEAL RAISIN COOKIES

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.

HEALTHY OATMEAL/RAISIN COOKIES

Steps:

• Mix brown sugar thru vanilla together.
• Add flour, soda, salt, cinnamon, nutmeg.
• Stir in oatmeal, raisins& walnuts.
• Drop on cookie sheets which have been sprayed or I use parchment paper.
• (flatten with fork) Bake in 350 oven for about 10 minutes.
• (I do not like a lot of sugar so by adding raisins you also add a little additional sweetness) Enjoy!

OATMEAL RAISIN COOKIES

Steps:

• Preheat oven to 375°F. Beat sugars and dressing in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, mixing well after each addiiton.
• Add dry ingredients; mix well. Stir in raisins. Drop rounded tablespoonfuls of dough, 2 inches apart, onto lightly greased baking sheets.
• Bake 9 to 12 minutes or until lightly browned. Remove to wire racks to cool.

EGGLESS OATMEAL COOKIES {WITH RAISINS}

Steps:

• Preheat the oven to 350°F (180°C) for at least 10 minutes.
• Line two baking sheets with parchment paper. Or prep 1 baking sheet only if you're baking each batch separately.
• In a bowl, take dry ingredients (all purpose flour, baking soda and ground cinnamon). Whisk until everything is mixed.
• In another large bowl, take softened butter, white sugar and brown sugar. Start beating using a hand mixer (or use a stand mixer with paddle attachment). Beat it until smooth.
• Then add vanilla and water. Again beat until combined. Using a spatula scrap the sides of the bowl.
• Add flour mixture and rolled oats. Mix using a spatula until everything comes together like a soft dough.
• Now add raisins. (*see notes for to soak or not to soak raisins) Fold them into the cookie dough.
• Now take a portion of the cookie dough using a cookie scoop (1 ½ tablespoons size) into your palm. Shape into a fairly smooth ball. Flatten it slightly. So it becomes a disk shape.
• Arrange it on a prepared cookie sheet. Place them a few inches apart so cookies have some room to expand.
• Bake into the preheated oven for 12-14 minutes.
• Let it cool the cookies in a pan for 5 minutes so they firm up. Then transfer them on a cooling rack to cool down. Serve them warm or at room temperature.

OATMEAL RAISIN COOKIE (NO YOLKS USED)

Steps:

• Sift flour,baking soda and cinnamon set aside.
• In mixing bowl mix wet ingredents with sugar.
• Add flour mixture and blend well.
• Add oats and raisins mix well.
• Spray cookie sheets if not using silicone mats.
• Drop by 1 1/2 teaspoonfulls on cookie sheets.
• Bake at 375 for 12-15 minutes.

SOCKS-OFF OATMEAL COOKIES (NO RAISINS)

Steps:

• Mix butter, sugar, eggs and vanilla extract.
• Add coconut.
• Mix flour, baking powder, baking soda.
• salt and oatmeal.
• Blend all ingredients together.
• Add chopped nuts.
• Drop 1 tablespoons of batter onto greased baking sheet.
• Bake in 350° for 15 minutes.