OLD FASHIONED OATMEAL RAISIN COOKIES
Cookies like Grandma used to make. The secret is boiling the raisins to plump them up, which adds a great dimension to the wonderful spicy taste of this soft cookie. These are real special!
Provided by Marie
Categories Drop Cookies
Time 30m
Yield 6 dozen
Number Of Ingredients 14
Steps:
- Simmer raisins and water in saucepan over low heat until plump for 20 minutes.
- Drain raisin liquid into measuring cup.
- Add water to make 1/2 cup.
- Heat oven to 400 degrees.
- Cream shortening, sugar, eggs and vanilla.
- Stir in raisin liquid.
- Measure flour and combine with, baking powder, baking soda, salt and spices.
- Stir into creamed mixture.
- Add oats, nuts and raisins.
- Drop by rounded teaspoonfuls 2" apart onto ungreased baking sheet.
- Bake for 10 minutes.
BEST OATMEAL RAISIN COOKIES
This is a family favorite that I have been making for years. It's the most requested oatmeal cookie recipe I've ever made. I found it somewhere years ago, but have lost the source. The secret is soaking the raisins which makes all the difference.
Provided by Merrie Wold
Categories Drop Cookies
Time 1h10m
Yield 48 cookies
Number Of Ingredients 12
Steps:
- This is a very important first step that makes the cookie: combine eggs, raisins and vanilla and let stand for one hour.
- Cream together butter and sugars.
- Add flour, salt, cinnamon and soda and mix well.
- Blend in egg-raisin mixture, oatmeal, and chopped nuts.
- Dough will be stiff.
- Drop by heaping teaspoons onto ungreased cookie sheet, or roll into balls and flatten slightly.
- Bake at 350 degrees for 10 to 12 minutes or until lightly browned.
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.
OATMEAL RAISIN COOKIES W/ A KICK
These are the best oatmeal raisin cookies ever. I like them because they have so much flavor and they make the kitchen smell so wonderful!
Provided by Beachbunnymom
Categories Dessert
Time 27m
Yield 36 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F.
- Sift flour, baking soda, cinnamon, cloves, nutmeg, and salt in a bowl. Set aside.
- In a large mixing bowl, cream butter, sugar, and brown sugar till well blended. Add egg and vanilla. Mix well.
- Add flour mixture slowly. Mix just until blended.
- Fold in oats and raisins.
- Drop cookies by rounded spoonfuls on ungreased cookie sheets.
- Bake for 10-12 minutes until edges become light brown.
Nutrition Facts : Calories 173.3, Fat 6.7, SaturatedFat 2.6, Cholesterol 18.5, Sodium 92.6, Carbohydrate 26, Fiber 1.7, Sugar 12.5, Protein 3.2
OATMEAL RAISIN COOKIES
Fill the biscuit tin with these rustic cookies. Soaking the raisins gives a boost to the texture and stops them from burning during cooking
Provided by Good Food team
Categories Treat
Time 30m
Yield Makes 25
Number Of Ingredients 9
Steps:
- Heat oven to 180C/160C fan/gas 4 and line 2 baking trays with baking parchment. Pour 50ml/2fl oz boiling water over the raisins and leave to soak for 20 mins until plump. Drain, reserving the liquid.
- Meanwhile, in a large bowl, mix together the oil and sugar. Gradually beat in the egg, along with the reserved water from the raisins, the cinnamon and vanilla extract. Sift the flour, bicarbonate of soda and a pinch of salt into the bowl, then add the oats. Finally, mix in the raisins.
- Drop heaped tbsps of the cookie dough onto the baking trays, well spaced apart as they will spread when cooking. Bake for 12-15 mins until golden. Leave to cool on the trays for 10 mins before tucking in, or transfer to a cooling rack to cool completely. Will keep in an airtight container for up to 3 days.
Nutrition Facts : Calories 166 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 11 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium
THE VERY BEST OATMEAL RAISIN COOKIES EVER!
We love this recipe because it will stay chewy in the cookie jar for 7 days..if they last that long...everyone who tries them raves. If you like a big fat chewy oatmeal raisin cookie, you have to try these.
Provided by grandma2969
Categories Dessert
Time 1h25m
Yield 2 Dozen, 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°.
- Whisk eggs in a small bowl, add 1/4 cup water, 1 tsp vanilla and raisins; mix well. VERY IMPORTANT let set on counter for at least 1 hour.
- In another bowl, combine crisco, and sugars, mix well.
- Gradually add dry ingredients.
- Blend in raisin mixture -- mix well.
- I use a cookie scoop, slightly less than 1/4 cup and place them on a greased cookie sheet. I slightly flatten them with the back of the scoop.
- Bake at 350° for 10-12 minutes. Do not flatten cookies a lot -- just a gentle tap.other wise they will flatten out too much.
- Baking note: please remember to reverse position of cookie sheets halfway through baking. DO NOT OVER BAKE. Cookies should be slightly golden brown around edges. Centers will look set-- let cool 1 minute on cookie sheet and then remove to wire rack to complete cool.
- I have used this recipe for over 30 years-- always outstanding-- most important thing to remove cookies from oven before they are finished-- residual heat in cookies will complete cooking-- and result in a cookie that is not dried out.
- I also add more walnuts, as I like lots of big nuts in my oatmeal cookies-- I have often left the egg, raisin mixture on counter, for a couple of hours while cleaning house and came back and baked marvelous cookies.
ULTIMATE OATMEAL RAISIN COOKIES
These have been a family favorite for years. I always make them whenever I am making loads of cookies!
Provided by PalatablePastime
Categories Drop Cookies
Time 50m
Yield 3 dozen, 36 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350F.
- Mix together brown sugar and butter until smooth.
- Stir in baking soda, cinnamon, vanilla, and salt.
- Add eggs and stir until blended.
- Stir in oats, flour and raisins.
- Drop by rounded tablespoonfuls onto ungreased cookie sheet, about 2-inches apart.
- Bake 9-11 minutes or until lightly browned.
- Remove from cookie sheet at once and cool on wire rack.
Nutrition Facts : Calories 158.1, Fat 6.3, SaturatedFat 3.5, Cholesterol 25.3, Sodium 111.3, Carbohydrate 22.9, Fiber 1.7, Sugar 9.8, Protein 3.2
VANISHING OATMEAL RAISIN COOKIES
Make and share this Vanishing Oatmeal Raisin Cookies recipe from Food.com.
Provided by Dale Goodman
Categories Drop Cookies
Time 20m
Yield 48 cookies
Number Of Ingredients 11
Steps:
- Heat oven to 350°F.
- Beat together margarine and sugars until creamy.
- Add eggs and vanilla; beat well.
- Add combined flour, baking soda, cinnamon and salt; mix well.
- Stir in oats and raisins; mix well.
- Drop by rounded tablespoonfuls onto ungreased cookie sheet.
- Bake 10 to 12 minutes or until golden brown.
- Cool 2 minutes on cookie sheet; remove to wire rack.
- Makes about 4 dozen.
Nutrition Facts : Calories 109.7, Fat 4.5, SaturatedFat 2.6, Cholesterol 17.9, Sodium 89.3, Carbohydrate 16.3, Fiber 0.9, Sugar 8.4, Protein 1.6
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
OATMEAL RAISIN COOKIES
I came across this recipe in a magazine called "Canadian Living". I have been making this for years now and everyone loves them.
Provided by Faith77
Categories Drop Cookies
Time 50m
Yield 54 cookies
Number Of Ingredients 9
Steps:
- With electric mixer, beat butter at high speed until fluffy and light coloured.
- Add sugar and beat until even fluffier.
- Add egg and vanilla, beat until batter is smooth.
- In separate bowl, whisk together oats, flour, baking soda and salt.
- Pour half of dry ingredients over the batter and stir with wooden spoon until there is no streaks.
- Stir in remaining dry ingredients.
- Stir in raisins.
- Scoop dough by level tablespoonfuls and drop onto lightly greased baking sheets.
- Making sure to leave about 2-inch space between cookies.
- Bake in oven preheated to 350°F for 8 to 10 minutes or until cookies are golden brown around edges.
Nutrition Facts : Calories 81, Fat 3.8, SaturatedFat 2.2, Cholesterol 12.9, Sodium 60.8, Carbohydrate 10.9, Fiber 0.6, Sugar 5.6, Protein 1.2
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