SOFT RAISIN COOKIES
Make and share this Soft Raisin Cookies recipe from Food.com.
Provided by Sackville
Categories Drop Cookies
Time 32m
Yield 6 dozen
Number Of Ingredients 13
Steps:
- Combine raisins and water in a small saucepan; bring to a boil and cook for three minutes.
- Remove from the heat and let cool but do not drain.
- In a mixing bowl, cream shortening or butter with sugar.
- Add eggs and vanilla.
- Mix dry ingredients together and gradually add to creamed mixture.
- Blend thoroughly.
- Stir in nuts and raisins, along with the water the raisins were boiled inches.
- Drop by spoonfuls onto greased baking sheets.
- Bake at 350° for 12-14 minutes.
JUMBO RAISIN COOKIES
Juicy raisins are the star in these popular cookies! They're great as a snack with coffee.
Provided by MBMCD
Categories Desserts Cookies Fruit Cookie Recipes Raisin
Time 50m
Yield 30
Number Of Ingredients 13
Steps:
- Place water and raisins in a small saucepan, and bring to boil. Boil 3 to 4 minutes. Set aside to cool.
- Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
- Combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg; set aside.
- In a large bowl, cream together shortening and sugar. Beat in eggs and vanilla. Stir in raisins along with the liquid in which they were boiled. Blend in flour mixture, then mix in the walnuts. Drop by tablespoonfuls onto the prepared cookie sheets.
- Bake for 12 to 15 minutes in preheated oven, or until firm. Remove from cookie sheets to cool on wire racks.
Nutrition Facts : Calories 205.9 calories, Carbohydrate 30.9 g, Cholesterol 12.4 mg, Fat 8.6 g, Fiber 0.9 g, Protein 2.5 g, SaturatedFat 2 g, Sodium 141.8 mg, Sugar 17.5 g
MOM'S SOFT RAISIN COOKIES
With four sons in service during World War II, my mother sent these favorite cookies as a taste from home to "her boys" in different parts of the world. These days, my 11 grandchildren are enjoying them as we did, along with my stories of long ago.- Pearl Cochenour, Williamsport, Ohio
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 6 dozen.
Number Of Ingredients 13
Steps:
- Combine water and raisins in a small saucepan; bring to a boil. Cook for 3 minutes; remove from the heat and let cool (do not drain). , Preheat oven to 350°. In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Combine flour, baking powder, baking soda, salt and spices; gradually add to creamed mixture and mix well. Stir in nuts and raisins. , Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake 12-14 minutes or until golden brown. Remove to wire racks to cool.
Nutrition Facts : Calories 170 calories, Fat 7g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 116mg sodium, Carbohydrate 26g carbohydrate (15g sugars, Fiber 1g fiber), Protein 2g protein.
RAISIN PECAN OATMEAL COOKIES
Steps:
- Preheat the oven to 350 degrees F.
- Place the pecans on a sheet pan and bake for 5 minutes, until crisp. Set aside to cool. Chop very coarsely.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed until light and fluffy. With the mixer on low, add the eggs, one at a time, and the vanilla.
- Sift the flour, baking powder, cinnamon, and salt together into a medium bowl. With the mixer on low, slowly add the dry ingredients to the butter mixture. Add the oats, raisins, and pecans and mix just until combined.
- Using a small ice-cream scoop or a tablespoon, drop 2-inch mounds of dough onto sheet pans lined with parchment paper. Flatten slightly with a damp hand. Bake for 12 to 15 minutes, until lightly browned. Transfer the cookies to a baking rack and cool completely.
THE BEST OATMEAL RAISIN COOKIES
Do you like chewy cookies? Or do you prefer cakey ones? Our oatmeal-raisin cookies can be both! For a chewy cookie, bake them right away. For a cakey cookie, let the dough rest in the refrigerator for at least 3 hours (or overnight works even better) to allow the oatmeal to hydrate. Then bake for a puffy cookie. We used dark brown sugar for added flavor and moisture but our secret ingredient is honey. When baked right away, the honey causes the cookie to spread, keeping it soft and moist. When you let the dough rest, the oatmeal and flour absorb the honey for that classic cakey texture.
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield 24 cookies
Number Of Ingredients 11
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.
CHEWY OATMEAL-RAISIN COOKIES
Provided by Food Network Kitchen
Time 40m
Yield 1 dozen cookies
Number Of Ingredients 11
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.
RAISIN COOKIES
These raisin cookies are soft and spicy. A wonderful winter snack.
Provided by Kathleen Jenson
Categories Desserts Cookies Fruit Cookie Recipes Raisin
Yield 18
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, cream the shortening and brown sugar. Add eggs, mix well. Sift together the flour, cinnamon and baking soda; stir into the creamed mixture. Finally, stir in the milk and the raisins.
- Drop dough by rounded spoonfuls onto an unprepared cookie sheet. Bake for 10 to 12 minutes in the preheated oven. Remove from baking sheet to cool on wire racks.
Nutrition Facts : Calories 300.8 calories, Carbohydrate 45.3 g, Cholesterol 21.5 mg, Fat 12.4 g, Fiber 0.9 g, Protein 3.4 g, SaturatedFat 3.2 g, Sodium 142.2 mg, Sugar 27.9 g
HONEY OATMEAL-RAISIN COOKIES
Provided by Ellie Krieger
Time 40m
Yield 30 cookies
Number Of Ingredients 14
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.
Nutrition Facts : Calories 100, Fat 5 grams, SaturatedFat 1 grams, Cholesterol 10 milligrams, Sodium 45 milligrams, Carbohydrate 13 grams, Fiber 1 grams, Protein 2 grams
SOFT CHEWY OATMEAL RAISIN COOKIES
This is a very old recipe I got from a friend and have been baking them for years (and one of my favorite comfort foods!) The bigger the spoons of dough, the bigger the cookie, the less yield specified. Bake a bit longer if you want big cookies!
Provided by green_sleeves
Categories Dessert
Time 42m
Yield 24 cookies, 12 serving(s)
Number Of Ingredients 11
Steps:
- Cream first 4 ingredients, add the premixed dry ingredients. Add the beaten eggs one at a time, rolled oats and raisins last. Roll in balls and flatten a bit or drop by spoonfuls onto parchment lined baking sheets. Bake @375 for 12 minutes.
- I always soak my raisins when making cookies. This way the don't take any moisture from the batter. Soak them for 15 minutes in the hottest tap water possible, drain the excess.
- I noticed someone had trouble getting these out of a pan? These are cookies, not bars, so bake as directed on parchment paper if they stick -- I just use good quality non stick pans and never use Pam or any lubrication.
Nutrition Facts : Calories 362.9, Fat 17.2, SaturatedFat 10.2, Cholesterol 71.7, Sodium 378.6, Carbohydrate 48.9, Fiber 2.3, Sugar 25.2, Protein 5
RAISIN-FILLED COOKIES
Our family has been making these flavorful cookies for years and years. We love the sweet raisin filling hidden in each cookie. &Mdash; Barbara Noel, Junction City, Kansas
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 3-1/2 dozen.
Number Of Ingredients 17
Steps:
- In a large bowl, cream sugars and butter. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda, salt and nutmeg; add to creamed mixture alternately with buttermilk. Cover and refrigerate until easy to handle. , For filling, in a saucepan, combine the cornstarch, flour and brown sugar. Stir in water until smooth. Add raisins. Bring to a boil over medium heat; cook and stir and cook for 3 minutes or until thickened. Cool. , On a floured surface, roll out dough into 1/8-in. thickness. Cut with floured 3-in.-round cookie cutters. Spoon 2 teaspoons filling on top of half the circles and top each with another circle. Pinch edges together and cut slit in top. , Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-13 minutes or until lightly browned. Remove to wire racks to cool.
Nutrition Facts : Calories 351 calories, Fat 10g fat (6g saturated fat), Cholesterol 54mg cholesterol, Sodium 245mg sodium, Carbohydrate 62g carbohydrate (37g sugars, Fiber 1g fiber), Protein 5g protein.
GRANDMA M'S RAISIN COOKIES
Tart raisin cookies to make you pucker like grandma when she takes out her teeth ; - )
Provided by M. Madsen
Categories Desserts Cookies Fruit Cookie Recipes Raisin
Yield 36
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F. Grease cookie sheets.
- In a large mixing bowl, beat together all ingredients.
- Drop by teaspoon on cookie sheets and flatten slightly with a fork.
- Bake for 10 minutes or until brown at the edges. Be careful to not overbake. Cool and store in an airtight container.
Nutrition Facts : Calories 151 calories, Carbohydrate 24.1 g, Cholesterol 23.9 mg, Fat 5.5 g, Fiber 0.6 g, Protein 1.9 g, SaturatedFat 3.3 g, Sodium 126.2 mg, Sugar 13.2 g
AMISH RAISIN COOKIES
I found this recipe for a chewy raisin cookie in one of the many Amish cookbooks I own. I haven't seen it duplicated anywhere else. -Marcia Wagner, Berrien Springs, Michigan
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 6 dozen.
Number Of Ingredients 10
Steps:
- In a small saucepan, combine raisins and water. Bring to a boil; cook until liquid is reduced to 1/2 cup. Set aside to cool. , In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda, baking powder and salt; gradually add to creamed mixture and mix well. Stir in raisins with liquid. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until the surface cracks. Remove to wire racks to cool.
Nutrition Facts : Calories 132 calories, Fat 4g fat (2g saturated fat), Cholesterol 16mg cholesterol, Sodium 100mg sodium, Carbohydrate 23g carbohydrate (15g sugars, Fiber 0 fiber), Protein 1g protein.
OATMEAL RAISIN COOKIES I
An old stand-by that the whole family loves.
Provided by Darlene
Categories Desserts Cookies Oatmeal Cookie Recipes Oatmeal Raisin Cookie Recipes
Time 1h
Yield 48
Number Of Ingredients 11
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.
Nutrition Facts : Calories 92.4 calories, Carbohydrate 14.6 g, Cholesterol 15.4 mg, Fat 3.4 g, Fiber 0.7 g, Protein 1.3 g, SaturatedFat 1.9 g, Sodium 75.4 mg, Sugar 8.3 g
CHEWY RAISIN COOKIES
I created this recipe on accident. I was using a recipe a friend had given me for chocolate chip cookies, but having a brother who is lactose intolerant, and having family members who have been told by doctors not to eat chocolate, I changed the recipe just enough to make it my own. It was a real crowd pleaser, too.
Provided by Raincloud_specialty
Categories Drop Cookies
Time 30m
Yield 2 dozen, 24 serving(s)
Number Of Ingredients 9
Steps:
- In a mixing bowl, mix flour, salt, and baking soda.
- Put shortening into medium sized bowl.
- Using electric beater, beat in brown and white sugars.
- Beat in eggs and vanilla.
- Sift and beat in flour mixture.
- Beat for 2-3 minutes or until dough is light and fluffy.
- Stir in raisins.
- Spoon onto ungreased baking pan, about two inches apart.
- Bake at 350°F for 12-15 minutes or until golden brown on top.
OATMEAL RAISIN COOKIES
Fill the biscuit tin with these rustic cookies. Soaking the raisins gives a boost to the texture and stops them from burning during cooking
Provided by Good Food team
Categories Treat
Time 30m
Yield Makes 25
Number Of Ingredients 9
Steps:
- Heat oven to 180C/160C fan/gas 4 and line 2 baking trays with baking parchment. Pour 50ml/2fl oz boiling water over the raisins and leave to soak for 20 mins until plump. Drain, reserving the liquid.
- Meanwhile, in a large bowl, mix together the oil and sugar. Gradually beat in the egg, along with the reserved water from the raisins, the cinnamon and vanilla extract. Sift the flour, bicarbonate of soda and a pinch of salt into the bowl, then add the oats. Finally, mix in the raisins.
- Drop heaped tbsps of the cookie dough onto the baking trays, well spaced apart as they will spread when cooking. Bake for 12-15 mins until golden. Leave to cool on the trays for 10 mins before tucking in, or transfer to a cooling rack to cool completely. Will keep in an airtight container for up to 3 days.
Nutrition Facts : Calories 166 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 11 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium
CHEWY OATMEAL RAISIN COOKIES
Sometimes there's nothing better than a good old-fashioned oatmeal-raisin cookie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 30m
Yield Makes 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. In a medium bowl, whisk together oats, flour, raisins, baking soda, and salt; set aside. Using an electric mixer, beat butter and sugars until light and fluffy, scraping down bowl as necessary. Add egg and vanilla; beat until combined. Gradually add oat mixture; beat just until combined.
- Drop dough by rounded tablespoonfuls, 2 inches apart, onto two baking sheets. Bake until cookies are golden brown but still soft, 12 to 16 minutes, rotating sheets halfway through. Cool 5 minutes on sheets; transfer cookies to a wire rack to cool completely.
Nutrition Facts : Calories 94 g, Fat 3 g, Protein 2 g
JUMBO RAISIN COOKIES
"When I was growing up, my mother would make these soft and spicy raisin cookies once a month," writes Becky Melander of Clinton, Michigan. "Since the recipe makes a huge batch, she would freeze some to snack on later."
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 13 dozen.
Number Of Ingredients 15
Steps:
- In a saucepan, combine the water and raisins. Bring to a boil. Remove from the heat; cool to room temperature (do not drain). , In a large bowl, cream butter, shortening and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the dry ingredients; gradually add to the creamed mixture. Stir in chocolate chips and raisins with any liquid. , Drop by heaping tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 12-15 minutes or until golden brown. Remove to wire racks to cool.
Nutrition Facts : Calories 179 calories, Fat 7g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 236mg sodium, Carbohydrate 29g carbohydrate (17g sugars, Fiber 1g fiber), Protein 2g protein.
THE VERY BEST OATMEAL RAISIN COOKIES EVER!
We love this recipe because it will stay chewy in the cookie jar for 7 days..if they last that long...everyone who tries them raves. If you like a big fat chewy oatmeal raisin cookie, you have to try these.
Provided by grandma2969
Categories Dessert
Time 1h25m
Yield 2 Dozen, 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°.
- Whisk eggs in a small bowl, add 1/4 cup water, 1 tsp vanilla and raisins; mix well. VERY IMPORTANT let set on counter for at least 1 hour.
- In another bowl, combine crisco, and sugars, mix well.
- Gradually add dry ingredients.
- Blend in raisin mixture -- mix well.
- I use a cookie scoop, slightly less than 1/4 cup and place them on a greased cookie sheet. I slightly flatten them with the back of the scoop.
- Bake at 350° for 10-12 minutes. Do not flatten cookies a lot -- just a gentle tap.other wise they will flatten out too much.
- Baking note: please remember to reverse position of cookie sheets halfway through baking. DO NOT OVER BAKE. Cookies should be slightly golden brown around edges. Centers will look set-- let cool 1 minute on cookie sheet and then remove to wire rack to complete cool.
- I have used this recipe for over 30 years-- always outstanding-- most important thing to remove cookies from oven before they are finished-- residual heat in cookies will complete cooking-- and result in a cookie that is not dried out.
- I also add more walnuts, as I like lots of big nuts in my oatmeal cookies-- I have often left the egg, raisin mixture on counter, for a couple of hours while cleaning house and came back and baked marvelous cookies.
OATY RAISIN COOKIES
These cookies are amazingly easy to make, and have a crumbly-cakey texture to them. Quick and easy and PERFECT with warm milk, natural yoghurt, or just a tastey and healthy treat. This recipe makes 10-12 (depending on how big you want your cookies!) but the amounts can be easily doubled to make larger amounts for more people. Instead of raisins, try chopped dates, small pieces of ginger, chocolate chips...go crazy!
Provided by hopeth
Time 20m
Yield Makes Cookies
Number Of Ingredients 9
Steps:
- Heat oven to 180 C / 160 C (fan assisted) / gas 4.
- Grease a large baking sheet
- In a large bowl, mix the margarine/butter and sugar together until soft, then beat in the honey (using an electric whisk makes it quick and easy!)
- Add the egg and cinnamon powder and mix well
- In another bowl, combine the flour, baking powder, oats and raisins and mix together before adding to the butter mixture.
- Drop heaped dessertspoonfuls of the cookie dough onto the baking sheet and bake for 10-12 minutes or until lightly golden
- Remove them from the oven, they should be golden but will still seem a tiny bit soft to the touch. Leave them on the tray for a minute (this lets them settle slightly) before transferring them to a cooling tray to completely cool. Store in an air tight container or (if you're anything like me) dive straight in!
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