Raisin Chocolate Chip Cookies Food

RAISIN BRAN CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350°F
• Mix sugar, oil, egg whites, water, cinnamon, salt, baking soda in a large bowl. Set aside.
• Add cereal and flour.; stir well until blended.
• Add chocolate chips and nuts, if using, mix well.
• Spray baking sheet with nonstick spray or use parchment paper or silicon mat.
• Drop by small cookie scoop onto baking sheet. 2" apart. Bake for 14 minutes or until lightly browned. NOTE: if using a different measure, adjust timing accordingly. I used a small cookie scoop.
• Remove from baking sheet and place on wire rack. Cool.

RAISIN CHOCOLATE CHIP COOKIES

Steps:

• Place raisins in a bowl. Cover with boiling water; let stand for 5 minutes. Drain well and set aside. , In a large bowl, cream butter and sugars until light and fluffy. Beat in mayonnaise and vanilla. Combine the flour, salt and baking soda; gradually add to the creamed mixture and mix well. Stir in the chocolate chips, walnuts and raisins. , Drop by level tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 9-11 minutes or until golden brown. Remove to wire racks to cool.

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.

CHOCOLATE OATMEAL RAISIN COOKIES

Steps:

• Preheat oven to 375 degrees. In a medium bowl, whisk together flour, baking soda, and salt; set aside. With an electric mixer, cream butter andsugars until light and fluffy.
• Add eggs and vanilla; beat until combined, scraping down sides of bowl as needed. Add flour mixture;beat until just combined. Add oats, raisins, and chocolate chips; beat until just combined.
• Drop 32 heaping tablespoons of batter, about 1 1/2 inches apart, onto baking sheets. Bake, rotating sheets halfway through, until cookies have spread and are golden brown and soft to the touch, 10 to 12 minutes. Cool 5 minutes on sheets; transferto a wire rack to cool completely.

OATMEAL RAISIN WALNUT CHOCOLATE CHIP COOKIES

Steps:

• In a small bowl mix flour, baking soda and cinnamon.
• In a large mixing bowl beat butter and sugars until light and fluffy. Beat in egg and vanilla.
• At a low speed, beat in flour mixture until blended.
• Stir in ground walnuts, oats, chocolate chips and raisins.
• Cover with plastic wrap and chill for 1 hour.
• Preheat oven to 350.
• Grease 2 baking sheets.
• Shape dough into 1-inch balls. Place balls 2 inches apart on prepared baking sheets. Flatten each cookie slightly (The bottom of a mug works).
• Bake cookies until lightly browned around the edges, 10 to 12 minutes.
• Transfer to flattened brown paper bags or wire racks to cool.
• This dough also freezes well. Freeze dough balls on a cookie sheet and then put them in a ziploc bag in the freezer until ready to bake!

MRS. FIELDS' CHOCOLATE CHIP RAISIN COOKIES

Steps:

• Preheat oven to 300 degrees F.
• Cream sugars and butter in a large bowl.
• Add eggs and vanilla, mixing at medium speed until smooth.
• In a separate bowl, combine flour and baking powder.
• Add flour mixture to sugar mixture.
• Fold in raisins and chocolate chips.
• Drop by rounded spoonfuls onto ungreased cookie sheets.
• Bake 22- 24 minutes.
• Transfer immediately to cool, flat surface.

OATMEAL RAISIN CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
• In a medium bowl, cream butter and sugar together until light and fluffy. Stir in eggs until well combined. In a separate bowl, combine all dry ingredients, plus raisins, walnuts, and chocolate chips. Add dry mixture to wet mixture and stir to combine. Stir in milk.
• Drop dough in heaping tablespoonfuls, about 1 inch apart, on the baking sheet. Bake until golden brown and slightly crunchy, about 15 minutes.

CHOCOLATE-COVERED RAISIN COOKIES

Steps:

• In a bowl, cream butter and sugars. Add the eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine the flour, oats, baking powder, baking soda and salt; add to the creamed mixture and mix well. Stir in cereal, raisins and coconut. Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Cool for 5 minutes before removing to wire racks.

RAISIN CAKE COOKIES

Steps:

• In a small saucepan, combine the raisins and water. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes. Set aside to cool. In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda, baking powder, salt and cinnamon; gradually add to creamed mixture. Stir in pecans and raisins with liquid., Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 12-15 minutes or until lightly browned. Remove to wire racks to cool.

CHOCOLATE-RAISIN OATMEAL COOKIES

Steps:

• Preheat oven to 375 degrees. In a medium bowl, whisk together flour, baking soda, and salt; set aside. With an electric mixer, cream butter and sugars until light and fluffy.
• Add eggs and vanilla; beat until combined, scraping down sides of bowl as needed. Add flour mixture; beat until just combined. Add oats, raisins, and chocolate chips; beat until just combined.
• Drop 32 heaping tablespoons of batter, about 1 1/2 inches apart, onto baking sheets. Bake, rotating sheets halfway through, until cookies have spread and are golden brown and soft to the touch, 10 to 12 minutes. Cool 5 minutes on sheets; transfer to a wire rack to cool completely.

EASY BAKE OVEN RAISIN CHOCOLATE CHIP COOKIES

Steps:

• Preheat easybake oven for 15 minutes.
• In a small bowl, combine cookie mix, water, raisins and chocolate chips. Stir with a spoon until mixture holds together in one big ball. Shape a small amount of dough at a time into a ball. Arrange on an ungreased cookie sheet.
• Butter bottom of small drinking glass. Dip buttered glass bottom in sugar. Flatten each ball by pressing with sugar-coated glass.
• Bake 10 to 12 minutes in Easybake oven. Remove from oven. Cool on a rack.
• Each package of mix makes about 9 cookies.

RAISIN-CHIP OATMEAL COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine dry ingredients; gradually add to the creamed mixture and mix well. Stir in chocolate chips, nuts, raisins and coconut., Drop by heaping tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 12-14 minutes or until golden brown. Remove to wire racks to cool.

NUGGETS (NUT, RAISIN AND CHOCOLATE CHIP) COOKIES

Steps:

• Preheat oven to 375 degrees.
• Cream butter and sugar on low until light and fluffy.
• Add eggs, one at a time, beating well after each addition.
• Combine flour, soda and salt and add to creamed mixture, beating for 1 minute.
• Stir in vanilla, chocolate chips, nuts and raisins.
• Drop dough by teaspoonfuls onto cookie sheets and bake for 10- 12 minutes or until golden brown.
• Cool completely on wire racks.

RAISIN CINNAMON OR CHOCOLATE CHIP COOKIES

Steps:

• Set oven to 375.
• In a small bowl break a egg in a bowl beat with a rotary beater. Beat until light and foamy. Set aside.
• In a large bowl measure shortening.
• Pack the brown sugar in a measuring cup and dump into shortening. Then cream together.
• Pour the beaten egg onto creamed mixture. Add vanilla and water.
• Beat the mixture with a mixing spoon. Beat until you have smooth, creamy batter. Set aside.
• Measure the flour, the baking soda, and the salt into a sifter. Sift them into a bowl.
• Pour about half the sifted ingredients onto the creamed mixture. Stir. Then pour the other half inches Stir until all the flour is blended into the batter. You have a batter that can be used to make two different kinds of cookies.
• If you are making Raisin Cinnamon Cookies, do this now: Measure the cinnamon and sprinkle it over the batter. Stir it inches Then dump in the raisins, and stir them into the batter.
• If you are making Chocolate Chip Cookies, do this now: Dump in the package of semisweet chocolate bits. (Do not put in any cinnamon). Stir the chocolate bits into the batter.
• Shape and bake the cookies: Use an "eating" teaspoon. One full teaspoon of batter makes one cookie. Dip the spoon into the batter and push the batter off onto the greased cookie sheet. These cookies will get bigger in the oven, so leave plenty of room around each cookie.
• Put the cookie sheet into the hot oven. The cookies should be ready in 12 minutes. (If you have another cookie sheet, get another batch ready for the oven now).
• When the cookies come out of the oven lift them off the cookie sheet with a spatula and set them on a wire rack to cool.
• The next time you try this recipe, you may want to divide the dough in half after step 7 and make half raisin cinnamon cookies and half chocolate chip cookies. Use half the amount of raisins, cinnamon, and chocolate bits.
• together.

CHOCOLATE RAISIN COOKIES

Steps:

• Take a stick of butter out of the refrigerator, open the wrapping and leave the butter on the kitchen counter until it gets pretty soft - allow at least 30 minutes.
• When the butter is soft, wash your hands and put on an apron.
• Put the butter in the bowl, and beat it with the wooden spoon until it gets creamy. Beat in the sugar until it is thoroughly mixed.
• Crack open both eggs, and put them into the bowl that has the butter and sugar in it. Be careful not to get any bits of eggshell in the bowl. Beat the eggs with the butter and sugar until they are all mixed in.
• Take the sifter, and put these ingredients into it: the flour, the cocoa, the baking powder and the salt.
• Sift them into the bowl with the butter, sugar and eggs. Slowly mix everything together with the wooden spoon until it becomes brown and gooey. Then mix in the raisins.
• Have an adult turn on the oven for you and set it to 350 degrees.
• Wrap your cookie sheet with a piece of aluminum foil, keeping it nice and smooth. Smear the remaining 1 or 2 teaspoons butter all over the foil. Scoop up a teaspoon of the batter. Now, take the second teaspoon and use it to push the batter off onto the cookie sheet. Keep doing this until you have formed about 18 cookies, leaving about 2 inches of space space between the cookies. Don't worry that you have batter left over. You can make another batch of cookies.
• Have an adult help you put the cookie sheet into the oven. Let the cookies bake for 15 minutes - the tops will no longer look shiny. Have an adult take the cookies out of the oven and help you slide them off the cookie sheet with the spatula and put them on the wire rack. Let them cool while you make another batch of the cookies with the rest of the batter.

DYNAMITE OATMEAL CHOCOLATE CHIP RAISIN COOKIES

Steps:

• Cream the butter and the sugars, then add the eggs, vanilla and butterscotch extract.
• Sift the baking soda, salt, cinnamon and flour together, then add in batches to the wet ingredients until mixed.
• Add oatmeal, raisins, chips and pecan, if desired.
• Drop by teaspoonfuls onto a lightly greased or parchment-lined cookie sheet.
• Bake at 350° for 8-12 minutes or until golden brown.