OATMEAL-FENNEL SEED COOKIES
Provided by Rachael Ray : Food Network
Categories dessert
Time 1h
Yield about 2 dozen cookies
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F. Line two large baking sheets with parchment paper.
- Put the raisins into a small bowl, then cover with the bourbon and let sit for 15 minutes. Drain, then set aside.
- Meanwhile, whisk together the flour, oats, fennel seeds, baking powder, baking soda, cinnamon, salt, ginger and clove in a large bowl. Set aside.
- In a stand mixer, cream together the butter and both sugars on medium-high until light and fluffy. Add the egg and beat until combined. Turn the speed to low and slowly spoon in the dry mixture until well combined, then add the bourbon-soaked raisins and sliced almonds.
- Scoop cookie dough onto the prepared baking sheets using a medium-sized scoop. Bake for 6 minutes, then rotate and switch the positions of the baking sheets and bake until golden brown on top but still slightly soft in the middle, another 6 minutes. Transfer the baking sheets to cooling racks (do not remove the cookies from the baking sheets). Drizzle the cookies with honey and sprinkle with a little flaky salt. Let cool for 15 to 20 minutes before removing the cookies from the baking sheets. Let cool for 5 more minutes, then serve.
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.
THESE OATMEAL-FENNEL-RAISIN COOKIES ARE ONE OF RACH'S FAVES
Rach loves these honey-drizzled and fennel seed-infused oatmeal raisin cookies so much that Culinary Producer Grant Melton makes them in big batches for her.
Provided by Grant Melton
Number Of Ingredients 22
Steps:
- Preheat the oven to 350˚F
- In the bowl of a food processor, pulse 1 cup old-fashioned oats until coarsely ground or "sandy" in texture
- Transfer to a medium mixing bowl and add all-purpose flour, whole wheat flour, the remaining ½ cup oats, salt, baking powder, baking soda, fennel seeds, ginger, cinnamon and cloves
- Whisk to combine
- In a second mixing bowl, using your hands, combine the brown sugar and granulated sugar
- In the bowl of a standing mixer, add the butter and, with the mixer running on low, add the sugars
- One at a time, with the mixer still on low, add in the eggs
- Increase the mixer speed to medium and beat until fluffy and pale, about 1 minute
- Reduce the speed to low and add the dry ingredients in small increments, about ½ cup at a time, until incorporated
- (It takes a while, but be patient
- ) Turn off the mixer once the dry ingredients are incorporated and the dough has formed
- Mix in the almonds and raisins using a large rubber spatula or clean hands
- Using a cookie scoop or large kitchen spoon, scoop the dough into large walnut-sized balls and arrange about 6 to 8 cookies each on a parchment-lined cookie sheet, leaving a few inches between each cookie
- Bake cookies for 6 minutes, rotate the pan, and bake until cookies have spread and browned around the edges and risen slightly in the center, about 6 minutes more
- Remove the cookies from the oven and, while the cookies are still warm, drizzle with honey and sprinkle with fennel pollen and flaky sea salt
- Let cool on the cookie sheet
SPIKED OATMEAL RAISIN COOKIES
Eddie Jackson soaks the raisins in spiced rum, giving these cookies an added kick.
Provided by Eddie Jackson
Number Of Ingredients 17
Steps:
- Combine raisins and rum in bowl
- Let sit 2-24 hours (the longer the stronger)
- In a large bowl, whisk together the flour, cinnamon, baking soda and salt; set aside
- In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl using an electric mixer, cream the butter, brown sugar and granulated sugar together for 1-2 minutes until well-combined
- Add in the egg and vanilla extract, and mix until fully combined
- Slowly mix the flour mixture and continue mixing until just combined
- Add the oats and raisins, and mix until fully combined, making sure to scrape down the sides of the bowl as needed
- Cover the cookie dough tightly with plastic wrap and refrigerate for 30 minutes
- Meanwhile, preheat the oven to 350°F
- Line two large baking sheets with parchment paper or silicone baking mats and set aside
- Once the dough is chilled, remove it from the refrigerator and scoop out 2 tablespoon-sized balls of cookie dough onto the prepared baking sheets
- Make sure to leave a little room between each ball of cookie dough as they will spread a little while they bake
- Bake in separate batches for 10-12 minutes or until the edges of the cookies are lightly golden brown and the tops are set
- Remove from the oven and cool on the baking sheet for 5 minutes, then transfer the cookies to a wire rack to finish cooling
RACHAEL RAY'S OATMEAL-RAISIN COOKIES
This recipe is by far the best oatmeal cookie I've ever tasted. The only changes I made in her recipe was to add a teaspoon of cinnamon just because we like cinnamon. Craisins can be used in place of raisins. Prep time includes resting time.
Provided by racrgal
Categories Drop Cookies
Time 1h20m
Yield 82 cookies, 82 serving(s)
Number Of Ingredients 12
Steps:
- Coarsely chop nuts.
- In bowl combine nuts and all dry ingredients.
- Beat butter, brown sugar and white sugar until fluffy. About 4 minutes.
- Add eggs and vanilla and mix at medium speed until well mixed.
- Add the flour mixture at low speed.
- Stir in the oats and raisins.
- Let stand for 30 minutes.
- Preheat oven to 350. Line cookie sheets with parchment paper.
- Using large or small cookie scoop drop dough onto prepared sheets.
- Bake until cookies are deep golden. 12-14 minutes.
- Remove from oven and cool 2 minutes. Transfer to racks to cool completely.
Nutrition Facts : Calories 64.1, Fat 2.6, SaturatedFat 1.5, Cholesterol 10.5, Sodium 44.6, Carbohydrate 9.8, Fiber 0.5, Sugar 6, Protein 0.8
OATMEAL COOKIE PANCAKES
Provided by Rachael Ray : Food Network
Categories main-dish
Time 22m
Yield about 12 cakes, 4 servings
Number Of Ingredients 15
Steps:
- Mix dry ingredients, the first 7, in a bowl. In a another bowl, mix the wet ingredients, the next 4. Whisk the wet ingredients into the dry until just combined, then fold in the mashed up bananas and the raisins. Stir in the melted butter.
- Heat a griddle over medium heat and brush with additional melted butter. Cook pancakes, each about 1/3 cup, until bubbles form on the top, then turn. Cakes will cook in about 2 minutes on each side. Keep pancakes tented with foil as they come off the griddle to keep them hot. Serve with drizzled honey or maple syrup over the top.
OATMEAL RAISIN WALNUT COOKIE SANDWICHES
Provided by Valerie Bertinelli
Categories dessert
Time 2h30m
Yield 16 sandwich cookies
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees with racks in the upper and lower thirds. Line two large rimmed baking sheets with parchment paper.
- For the cookies: Toss the raisins in the warm rum or water and let soak at least 10 minutes then drain.
- Whisk the flour, baking soda, baking powder, cinnamon, allspice and salt together in a medium bowl.
- Beat the butter, brown sugar and granulated sugar together in a large bowl with an electric mixer until light and fluffy. Beat in the eggs and then the vanilla. Add the flour mixture and beat until just incorporated. Stir in the oats, walnuts and the drained raisins.
- Scoop rounded tablespoons of the batter onto the prepared baking sheets, about 2-inches apart. Bake, rotating the position of the pans halfway through, until golden brown around the edges, about 14 minutes. Cool on the pan for 5 minutes then transfer to a rack to cool completely.
- For the filling: Add the cream cheese and butter to a large bowl. Use a hand mixer to cream them together. Gradually add the powdered sugar, while mixing, scraping down the bowl as necessary. Once incorporated, add the vanilla and beat to incorporate. Fold in the shredded coconut by hand.
- To assemble cookie sandwiches: Scoop a tablespoon of filling onto the flat side of a cookie. Take another cookie and place it on top of the filling, flat side-down, to create a sandwich. Continue with the remaining cookies and filling. Wrap and refrigerate until ready to serve.
RACHAEL RAY'S (LIGHTENED UP) OATMEAL COOKIE PANCAKES!
This recipe has always been enticing to me, but as I have been sticking to a low-calorie diet, I have not had the opportunity to enjoy these!! I decided to replace a few ingredients with more "figure-friendly" ones, and I'd love to hear what you think! I love these (almost guilt-free) pancakes with a PASSION.
Provided by GoodMorningBurger
Categories Breakfast
Time 22m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Mix dry ingredients, the first 7, in a bowl.
- In a another bowl, mix the wet ingredients, the next 4. Whisk the wet ingredients into the dry until just combined, then fold in the mashed up bananas and the raisins.
- Stir in the melted light butter.
- Heat a griddle over medium heat and spray with cooking spray.
- Cook pancakes, each about 1/3 cup, until bubbles form on the top, then turn.
- Cakes will cook in about 2 minutes on each side.
- Keep pancakes tented with foil as they come off the griddle to keep them hot.
- Serve with drizzled honey or (sugar free) maple syrup over the top.
Nutrition Facts : Calories 409.6, Fat 8.2, SaturatedFat 2.7, Cholesterol 9.8, Sodium 484.5, Carbohydrate 69.3, Fiber 4.5, Sugar 23.3, Protein 15.9
OATMEAL-RAISIN COOKIES (COOK'S ILLUSTRATED)
This recipe is from Cook's Illustrated Magazine. It, along with the Chocolate Chip cookies, are now expected of me at all family functions. Best I've had. I also find that even, though the portions are somewhat large, it's better to cut them in half aftward than make them smaller, or else they dry out.
Provided by bgriddle
Categories Drop Cookies
Time 1h35m
Yield 18 serving(s)
Number Of Ingredients 10
Steps:
- Adjust oven racks to low and middle positions; heat oven to 350 degrees. In bowl of electric mixer or by hand, beat butter until creamy. Add sugars; beat until fluffy, about 3 minutes. Beat in eggs one at a time.
- Mix flour, salt, baking powder, and nutmeg together, then stir them into butter-sugar mixture with wooden spoon or large rubber spatula. Stir in oats and optional raisins.
- Form dough into sixteen to twenty 2-inch balls, placing each dough round onto one of two parchment paper-covered, large cookie sheets. Bake until cookie edges turn golden brown, 22 to 25 minutes. (Halfway during baking, turn cookie sheets from front to back and also switch them from top to bottom.) Slide cookies on parchment onto cooling rack. Let cool at least 30 minutes before serving.
Nutrition Facts : Calories 277.1, Fat 11.8, SaturatedFat 6.8, Cholesterol 47.8, Sodium 88.5, Carbohydrate 40.3, Fiber 1.6, Sugar 23.1, Protein 3.7
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