Oatmeal Rum Raisin Coconut Bar Food

OATMEAL-WALNUT-RAISIN CHEWIES

Steps:

• Place 1 oven rack in the upper third of the oven and 1 rack in the lower third of the oven. Preheat oven to 375 degrees F (190 degrees C). Coat 2 large baking sheets with cooking spray. On a microwavable plate, spread the walnuts and rolled oats. Microwave on high for 2 minutes. Stir and check for toasting. Microwave for an additional 2 minutes on high and stir. The nuts and oatmeal should now be nicely toasted. Dump in a large bowl.
• In the food processor bowl fitted with a steel blade, combine the sugars, butter, eggs and vanilla. Process until smooth and creamy, about 30 seconds. In a small bowl, combine the flour, baking soda, baking powder and salt. Spoon the flour mixture on top of the batter. Pulse 3 or 4 times to mix.
• Scrape the batter into the walnut-oatmeal mixture. Add the raisins and granola. Fold the ingredients together.
• Drop the cookies onto the sheets using 2 tablespoons of dough for each cookie. Bake in the preheated oven for 12 to 15 minutes, until the tops are just beginning to brown but the middles still look a little soft. Cool on the baking sheets for a few minutes and then transfer to a rack.

THICK COCONUT OATMEAL RAISIN COOKIES

Steps:

• Preheat oven to 350*.
• Cream butter and sugar until fluffy.
• Add egg and vanilla. Beat well.
• Combine flour, baking soda, salt, oats and coconut. Gradually add to creamed mixture.
• Add water and raisins.
• Drop by teaspoon full onto a parchment lined cookie sheet.
• Bake for 11 - 14 minutes. Cool slightly before removing from sheet.

RUM RAISIN OATMEAL COOKIES

Steps:

• Put raisins in a small bowl and pour rum over them. Let them soak for an hour or two, then drain the rum (and what you do with the drained rum is entirely up to you!)
• Preheat oven to 350.
• Beat the butter together with both sugars until creamy, about 2 minutes. Add eggs and vanilla and beat until combined.
• Put flour, baking soda and cinnamon in a medium bowl and stir gently with a whisk until well combined.
• Add flour to butter mixture with mixer on low speed. Add in oats and raisins.
• Put tablespoons of cookie dough on cookie sheet lined with parchment or a silicone baking mat. Bake 10-12 minutes or until golden brown.
• Cool for a few minutes on the cookie sheet and then put on rack to finish cooling. Make sure to eat one while they are still warm! Or two.

OATMEAL RUM RAISIN COOKIES

Steps:

• Preheat the oven to 400 F.
• Put raisins and rum in a small microwave safe bowl. Microwave for 1 minute. Let sit for 20 minutes to absorb most of the liquid while you prepare the rest of the dough.
• Place the pecans on a sheet pan and bake for 5 - 6 minutes at 400 F until crisp. Set aside to cool.
• In a stand mixer beat butter, sugar, and brown sugar on high for three minutes. Beat in eggs and vanilla until smooth.
• Add the flour, baking soda, salt, and oatmeal. Beat on medium speed until mixed. Scrape bowl as needed.
• Line a 9x13 metal sheet pan with parchment paper and preheat oven to 350 F.
• Add the pecans and raisins. Include any extra liquid that was not absorbed by the raisins in 20 minutes. Beat in on low until incorporated.
• Press the dough into the lined pan and bake at 350 F until the edges are golden brown and the middle is just set, about 30-35 minutes.
• Cool and cut into 12 squares. Cut each square on the diagonal to make two triangles. Serve with whipped cream or store in an airtight container.

OATMEAL-RAISIN BARS

Steps:

• Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line bottom with parchment paper, leaving an overhang on two sides; butter paper.
• In a large bowl, whisk together butter, sugars, egg, salt, and cinnamon until smooth. Add flour, oats, and raisins; fold in just until combined.
• Spread batter in prepared pan, and bake until a toothpick inserted in center comes out with moist crumbs attached, 25 to 30 minutes. Cool completely in pan. Using paper overhang, lift cake onto a work surface; cut into 16 bars.

OLD-FASHIONED OATMEAL RAISIN BARS

Steps:

• In a large saucepan, combine the sugar, cornstarch and cinnamon. Stir in sour cream until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into eggs; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in raisins. Cool to room temperature without stirring., Meanwhile, in a large bowl, combine the flour, oats, brown sugar, baking soda and salt. Cut in butter until crumbly. , Firmly press 3-1/2 cups of crumb mixture into a greased 13-in. x 9-in. baking pan. Spread with raisin filling. Sprinkle with remaining crumb mixture. , Bake at 350° for 25-30 minutes or until golden brown. Cool on a wire rack. Cut into bars. Refrigerate leftovers.

COCONUT OATMEAL BARS

Steps:

• Preheat oven to 375°F. Spread coconut on a sheet pan and toast in the oven in 2 minute intervals, stirring to make sure it browns evenly and watching closely to see it doesn't burn. Let cool.
• In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and brown sugar together on medium high speed until light and creamy. Add the flours and salt and mix until combined and comes together in large clumps. Mixture will be crumbly. Add oats and toasted coconut and mix until incorporated.
• Press dough into a buttered 8-inch square baking pan lined with parchment paper. Bake for approximately 20 minutes, or until golden brown. Let cool completely before slicing.
• Store bars in an airtight container at room temperature for several days.

OATMEAL RUM RAISIN COCONUT BAR

Steps:

• 1. start by soaking the raisins in the dark rum for at least 20 mins.
• 2. In a large bowl, cream the sugar and the room temperature butter with a mixer until creamy,(about 3 mins.) add 1 egg at a time and mix until well incorporated. add the vanilla
• 3. in another bowl, combine the dry ingredients (not the coconut, yet) slowly add to the wet ingredients about mix well about 2 mins.
• 4. gently fold in the "drunk" raisins and coconut flakes.
• 5. in a casserole dish, butter (or spray) the bottom, pour the mixture and bake at 350 for about 20-30 mins, depending on your oven...let cool completely and serve alone or with ice cream ...I mixed 2 tbs of powdered sugar with a little cinnamon and thinned out with milk. then drizzled

OATMEAL CHOCOLATE COCONUT CHEWY

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the eggs one at a time, then stir in the milk and vanilla. Combine the flour, baking soda and salt; stir into the sugar mixture until well blended. Stir in the oats, chocolate chips. walnuts and coconut until evenly distributed. Drop by rounded tablespoons onto ungreased cookie sheet.
• Bake 10 to 12 minutes in the preheated oven for a chewy cookie or 14 minutes for a firmer cookie.
• Cool for 1 minute on the cookie sheet and then remove to wire rack. Cool completely and then store in tightly sealed container.

Steps:

• In each of the 4 small glass jars, place 1/2 cup of oats, 3/4 tbsp brown sugar, 1/2 tsp cinnamon and 1 tsp of chia seeds. Divide raisins evenly by 4 and add to jars.
• In a measuring cup, add vanilla and butter extract to milk.
• Pour milk over the oat/raisin mixture.
• Stir gently to mix.
• Cover and refrigerate overnight (about 8 hours)
• In the morning, enjoy cold right out of the fridge, or remove lids and warm in microwave for about 30 seconds.

OATMEAL COOKIES WITH RUM-SOAKED RAISINS

Steps:

• Simmer raisins and rum over low heat until raisins are plump (about 20-30 minutes) Drain liquid into measuring cup Add water to make 1/2 cup liquid.
• Heat oven to 400 degrees (I found 375 worked better for me.).
• Cream butter and sugar. Stir in eggs, vanilla, and raisin liquid.
• Mix all the dry ingredients (except nuts and oats).
• and add to butter mixture.
• Stir in oats, raisins and nuts.
• Drop rounded teasspoons of dough on ungreased cookie sheet. Bake for 8-10 minutes.