Oatmeal Raisin Skillet Cookie With Honey Cream 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 WITH HONEY

Steps:

• 1.In a large bowl, mix all the dry ingredients together.
• 2.In a medium bowl, mix all the wet ingredients together. Hint: when measuring out the honey, spray the measuring cup with oil or baking spray--your honey won't stick).
• 3.Mix the wet stuff with the dry stuff. Add the raisins and walnuts and mix. If the mixture seems too wet, add a bit of flour. If it isn't binding together very well, you may wish to add an egg white.
• 4.COOL the mix for 20 minutes in the fridge.
• 5.Preheat the oven to 335 degrees (lower temperature due to the honey in the recipe which will burn more easily).
• 6.Drop by teaspoonfuls onto your baking sheet (I recommend lining the baking sheet with parchment paper). Press down with a fork to ensure even cooking.
• 7.Bake for about 15 - 20 minutes or until golden on the bottom of the cookie. The cookies freeze very well and make a great snack! Enjoy.

HONEY OATMEAL-RAISIN COOKIES

Steps:

• Preheat the oven to 350 degrees F. Mist 2 baking sheets with cooking spray. Beat the butter, canola oil, honey, egg, almond butter and vanilla extract in a large bowl with a mixer until combined.
• In another bowl, whisk the dry milk, flour, baking soda, cinnamon and salt. Add the flour mixture to the butter mixture and stir to combine. Stir in the oats and raisins.
• Scoop tablespoonfuls of batter about 2 inches apart onto the prepared baking sheets. Bake until golden, about 12 minutes. Let the cookies cool 2 minutes on the baking sheets, then transfer to a rack to cool completely. Store in a loosely covered container for up to 3 days.

OATMEAL-RAISIN COOKIE THINS

Steps:

• Position the oven racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line three baking sheets with parchment paper and lightly coat with cooking spray. Combine the oats, flour, cinnamon and salt in a food processor and pulse until the oats are finely chopped.
• Combine the oil, sugar and maple syrup in a medium saucepan over medium-low heat and cook, stirring, until the sugar dissolves, 2 to 3 minutes. Remove from the heat and stir in the oat mixture, raisins and vanilla. Let the mixture cool slightly. Stir in the egg white.
• Drop teaspoonfuls of batter about 2 inches apart on the prepared baking sheets. Sprinkle with the turbinado sugar if using. Bake until golden brown (the edges of the cookies will be a deeper golden brown), rotating the sheets about halfway through, 10 to 12 minutes. Let cool on the baking sheets for a few minutes, and then transfer to a rack to cool completely.

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.