Raisin Nut Oatmeal Food

PRESSURE-COOKER RAISIN NUT OATMEAL

Steps:

• In a 6-qt. electric pressure cooker, combine the first 7 ingredients. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Let pressure release naturally. Press cancel., Stir in apple. Let stand 10 minutes before serving (oatmeal will thicken upon standing). Spoon oatmeal into bowls; sprinkle with pecans.

RAISIN NUT OATMEAL

Steps:

• In a 3-qt. slow cooker coated with cooking spray, combine the first 8 ingredients. Cover and cook on low for 7-8 hours or until liquid is absorbed. Spoon oatmeal into bowls; sprinkle with pecans.

LOADED OATMEAL-RAISIN COOKIES

Steps:

• Preheat the oven to 375 degrees F. Spread the walnuts on a rimmed baking sheet and toast, stirring occasionally, until golden and fragrant, about 8 minutes. Spread the coconut on another rimmed baking sheet and toast, stirring occasionally, until golden brown, about 5 minutes. Let the nuts and coconut cool. Cover the raisins with hot water in a small bowl; set aside.
• Meanwhile, whisk the flour, baking soda, cinnamon, nutmeg and salt together in a small bowl.
• Add the butter, brown sugar and granulated sugar to the bowl of a stand mixer fitted with a paddle attachment (or a large bowl if using a hand mixer) and beat on medium speed until creamy. Beat in the eggs, one at a time, until incorporated. Beat in the milk and vanilla until blended. Reduce the speed to low and gradually beat in the flour mixture. Beat in the oats, raisins, walnuts and coconut.
• Drop the dough by rounded tablespoons onto ungreased baking sheets. Bake until golden brown, about 12 minutes, switching the positions of the baking sheets halfway through. Cool the cookies on the sheets on wire racks for 1 minute, then transfer to the racks to cool completely.

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.

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.

RAISIN NUT OATMEAL RECIPE RECIPE - (4.4/5)

Steps:

• 1. In a 3-qt. slow cooker coated with cooking spray, combine the first eight ingredients. Cover and cook on low for 7-8 hours or until liquid is absorbed. Spoon oatmeal into bowls; sprinkle with pecans. Yield: 6 servings.

UNIVERSE'S BEST OATMEAL RAISIN NUT COOKIES

Steps:

• Preheat the oven to 350 degrees F.
• In a mixer, cream the butter until fluffy (fluffy is subjective; mine never became what I'd call 'fluffy').
• Add the sugars, and cream together until light and fluffy (again, subjective).
• Add the egg and vanilla and mix well.
• In a bowl, stir together the oats, flour, salt, spices, and baking soda.
• Mixing, slowly add the oat mixture to the butter mixture and mix just until combined.
• Add raisins and mix just until combined.
• Add walnuts and mix until combined.
• If the mixture is too dry to let the raisins and walnuts distribute evenly, add the 1/4 milk (or so) to loosen the mixture up enough to allow proper mixing.
• Drop by tablespoonfuls onto the baking sheets, leaving at least 2-inches between cookies.
• Bake until browned and crispy around the edges, about 14 to 16 minutes.
• (Check them often. They will be pale for quite awhile; pull them out when they just start to turn brown, because waiting too long will burn them on the bottom.)
• Let the cookies rest on the cookie sheets long enough to become stable enough to move, then transfer them to cool on wire racks and store in an airtight container.

SPICED OATMEAL RAISIN-NUT COOKIES

Steps:

• Set oven to 350°.
• Light grease a large baking sheet.
• In a large bowl cream butter and both sugars until light and fluffy (about 4 minutes).
• Add in eggs and extract, and beat until thoroughly combined.
• In another bowl combine flour, baking soda, salt, cinnamon, mace, nutmeg and cloves.
• Add the dry mixture to the creamed mixture and stir until well blended.
• Add in oats, nuts and raisins; mix until blended.
• Drop by tablespoonfuls onto baking sheet about 2-inches apart, then flatten slightly.
• Bake for about 8 minutes for a soft cookie (bake longer for a more crunchy cookie).