Oatmeal Raisin Cookies With Applesauce Food

OATMEAL RAISIN APPLESAUCE COOKIES

Steps:

• Heat the oven to 375°F Lightly grease cooking sheet.
• In a large bowl combine the flour, baking powder, baking soda and salt.
• In the bowl of an electric mixer, cream the butter and both sugars together. Beat until smooth, about 1 minute. Add the applesauce, egg and vanilla and mix until blended about 2 minutes. Add the flour to the applesauce mixture and mix well. Remove the bowl from the mixer and stir in the oats and raisins.
• Drop rounded teaspoonfuls onto the prepared baking sheets about two inches apart.
• Bake until slightly golden, about 10 to 12 minutes.
• Remove the baking sheets from the oven and cool on wire racks for 5 minutes. Remove the cookies and cool completely.

OATMEAL RAISIN COOKIES WITH APPLESAUCE

Steps:

• Preheat oven to 350 degrees F. Lightly spray a cookie sheet with cooking spray.
• In a large bowl, combine flour, baking soda, oats, cinnamon, salt, and nutmeg. Toss with raisins.
• In a medium bowl, cream together egg, applesauce, canola oil, vanilla, and the sugars. Whisk to blend thoroughly.
• Fold egg-sugar mixture into flour-oat mixture, 1/3 at a time, mixing well.
• Drop by the tablespoonful onto prepared cookie sheet, about 2 inches apart.
• Bake for 12 to 15 minutes until golden brown.
• Using a metal spatula, transfer cookies to a cooling rack.
• When cool, store in an airtight container.

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.

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.

GRANDMA'S OATMEAL RAISIN COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream together the shortening, brown sugar and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, salt, cinnamon, allspice and cloves; stir into the sugar mixture until well blended. Mix in the rolled oats alternately with the milk. Finally, stir in the raisins. Drop by heaping spoonfuls 3 inches apart onto the prepared cookie sheets.
• Bake in the preheated oven for 10 to 11 minutes, or until edges are golden and tops are dry. Cool on cookie sheets for 1 minute before removing to cool on wire racks.

APPLESAUCE RAISIN COOKIES

Steps:

• 24Preheat oven to 375*. Grease 2 large cookie sheets.
• On waxed paper, combine flour, baking powder, baking soda, cinnamon, allspice, and salt.
• In large bowl, with mixer at medium speed, beat butter and sugars until light and fluffy. Reduce speed to low; beat in egg, applesauce, and vanilla until well combined. Beat in flour mixture just until blended. With spoon, stir in apple, raisins, and walnuts if using.
• Drop dough by rounded measuring tablespoons, 1 inch apart, on prepared cookie sheets. Bake cookies on 2 oven racks 20 to 22 minutes or until lightly browned around edges and set, rotating cookie sheets between upper and lower racks halfway through baking.
• While cookies bake, prepare Lemon Glaze:
• In small bowl, stir confectioners' sugar and lemon juice until smooth.
• Transfer cookies to wire racks. With pastry brush, brush glaze over warm cookies; cool completely.

OATMEAL RAISIN COOKIES RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C).
• Mix unsweetened applesauce (or mashed avocado, mashed banana, olive oil), maple syrup, egg, and vanilla extract.
• Add in flour, cinnamon, and salt. Mix until combined.
• Fold in old-fashioned rolled oats and raisins until mixed.
• Scoop mix onto a oil sprayed baking tray.
• Bake for 12-15 minutes.
• Enjoy!

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.

THIN AND CRISPY OATMEAL RAISIN COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Mix 1 cup plus 1 tablespoon flour, baking soda, baking powder, and salt in a bowl.
• Place cold butter in a microwave-safe bowl and heat until soft, but not melted, 20 to 30 seconds. Add brown sugar and white sugar; mix with a metal whisk or spoon for 45 seconds. Add egg, vanilla extract, cinnamon, and nutmeg. Mix for 20 seconds. Pour in dry ingredients and mix for 10 to 20 seconds. Fold in oats and raisins for 30 seconds.
• Roll cookie dough into small balls, about 1 1/2 inches in diameter. Space cookie balls 3 inches apart on the prepared baking sheets.
• Bake in the preheated oven until tops are golden brown and edges are crisp, 13 to 15 minutes.

APPLESAUCE RAISIN COOKIES I

Steps:

• Cream shortening and sugar together. Add eggs and mix thoroughly.
• Stir in applesauce and coffee.
• In separate bowl, mix remaining ingredients together. Add to applesauce mixture and blend thoroughly. Chill at least 2 hours.
• Heat oven to 400 degrees F. Lightly grease cookie sheet. Drop rounded tablespoonfuls of dough onto cookie sheet about 2 inches apart.
• Bake 9 to 12 minutes. Cool on wire racks.

APPLE RAISIN OATMEAL COOKIES

Steps:

• Combine Equal®, applesauce, brown sugar, butter, egg, milk and vanilla. Mix with electric mixer until well blended. Stir in combined flour, baking soda, cinnamon, nutmeg and salt. Gradually mix in oats and raisins until well combined.
• Drop by tablespoonfuls onto sprayed baking sheets. Bake in preheated 350° F oven 10 to 12 minutes or until light golden in color. Remove from baking sheet and cool completely on wire rack.
• Store in airtight containers at room temperature.

APPLESAUCE RAISIN COOKIES II

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• In a large bowl, mix together the shortening, brown sugar, applesauce and egg until smooth, Combine the flour, baking soda, salt, cinnamon and cloves; stir into the applesauce mixture. Drop dough by rounded teaspoons onto ungreased cookie sheets.
• Bake for 10 to 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.