Raisin Vanilla Cookies Food

THE BEST CINNAMON RAISIN COOKIE RECIPE

Steps:

• Prepare the raisins: Add the butter to a medium-sized sauce pot and place it over low-medium heat. Once the butter has melted, turn the heat to low. Add the raisins, vanilla and cinnamon and stir to blend. Cover and let this gently simmer for 10 minutes. Then turn the heat off, keep the pot covered, and let it sit for 50 minutes.
• Preheat oven and prep baking sheets: While the raisins are soaking, preheat the oven to 350°F. Cover 2 baking sheets with parchment paper, set aside, and adjust two racks towards the center of the oven.
• Mix dry ingredients: In a medium-sized mixing bowl, combine the flour, salt and baking soda. Set aside. Add both sugars to a large mixing bowl and set aside.
• Combine all of the ingredients: Once the raisins are done soaking, add the mixture to the bowl with the sugar and mix to blend. Then add the eggs and mix until they are fully incorporated. Add the dry ingredients to the wet ingredients. Mix just until you no longer see any dry spots.
• Shape the batter: Use a cookie scoop (approximately 2¼ inch) to drop the batter onto the parchment-lined baking sheets. Gently press each one down about a bit with the palm of your hand. There should be a couple of inches between them.
• Bake the cookies: Bake in the preheated 350°F oven until they're set and slightly golden along the edges, about 12 minutes.
• Cool the cookies: Let them cool on the baking sheet for at least 10 minutes and then transfer them to a cooling rack.

SOFT RAISIN COOKIES

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.

MOM'S SOFT RAISIN COOKIES

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.

RAISIN-FILLED COOKIES

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.

OATMEAL RAISIN COOKIES I

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.

OATMEAL RAISIN COOKIES IV

Steps:

• Combine eggs, vanilla and raisins in a small bowl; cover and let stand for 1 hour.
• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, cream the butter, brown sugar, and white sugar together. Sift together the flour, cinnamon, and baking soda; stir into the creamed mixture. Then stir in the raisin mixture, rolled oats, and nuts.
• Drop by teaspoonfuls onto an unprepared cookie sheet. Bake for 10 minutes, or until lightly browned.

CLASSIC OATMEAL-RAISIN COOKIES

Steps:

• Heat oven to 350 degrees. Butter two large cookie sheets, or line them with parchment paper or reusable silicone liners.
• Using an electric mixer, beat butter in a large bowl until creamy. Add brown and granulated sugars, then beat until fluffy, about 2 minutes. Beat in eggs, one at a time, until fully incorporated. Then, beat in vanilla extract.
• In a separate bowl, use a wooden spoon or spatula to mix together the flour, salt, baking soda, cinnamon, nutmeg and cardamom. Set mixer on low speed, and beat flour mixture into the butter mixture. Stir in oats and raisins.
• Spoon out dough by large tablespoonfuls onto prepared cookie sheets, leaving at least 2 inches between each cookie.
• Bake until cookie edges turn golden brown, about 9 to 13 minutes. Centers will still be quite soft, but they will firm up as the cookies cool. Cool completely on a wire rack. Store in an airtight container at room temperature.

RAISIN VANILLA COOKIES

Steps:

• 1) Preheat the oven to 170 Degrees Celcius.
• 2) Beat butter, icing sugar, vanilla extract and egg together until light and fluffy. Butter must be soft first in order to achieve this.
• 3) Add raisins.
• 4) Add sifted flour and bicarbonate soda in two batches.
• 5) Drop spponfuls of the batter, and flatten slightly.
• 6) Bake for 10-12 minutes.

VANILLA YOGURT RAISIN COOKIES

Steps:

• Heat oven to 350°F
• Combine flour, baking soda and salt in small bowl.
• Beat butter, brown sugar, sugar and vanilla in large bowl till creamy.
• Add egg and beat well.
• Gradually beat in flour mixture.
• Stir in raisins and nuts.
• Drop by tbsp on ungreased baking sheet.
• Bake for 9-11 minutes till golden brown.
• Cool on sheet 2 minutes.
• Remove to wire rack.
• Cool completely.
• To make pan cookies: Spread dough in greased 9" square pan. Bake 350F 25-30 minutes.

OATMEAL RAISIN COOKIES

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.

BEST OATMEAL RAISIN COOKIES

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.