Raisin Walnut Cookies Food

OATMEAL RAISIN WALNUT COOKIES

Steps:

• Preheat oven to 350 degree Fahrenheit.
• In small bowl mix flour, baking soda, cinnamon and salt.
• Cream butter and sugars in electric mixer.
• Add eggs and vanilla beating well.
• Add flour mix, mixing well.
• Add oats, raisins, and nuts, mixing well.
• Drop tablespoon size dough on lightly greased baking sheet.
• Bake 10-12 minutes.
• Cookies will be slightly browned around the edges. They will continue baking after removing from oven. Cool one minute in pan then transfer to cooling rack.

OATMEAL, WALNUT AND RAISIN COOKIES

Steps:

• Position the racks in the top and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment. Whisk together the flour, baking soda, cinnamon, salt and allspice in a large bowl.
• Beat the butter, brown sugar and granulated sugar with an electric mixer on medium-high speed in a large bowl until light and fluffy, scraping down the sides of the bowl occasionally. Beat in the eggs 1 at time until blended, then beat in the vanilla.
• Reduce the speed to low and beat in the flour mixture in 3 additions until smooth. Stir in the oats, raisins and walnuts with a rubber spatula. Drop heaping tablespoons of the dough onto the prepared sheets about 2 inches apart.
• Bake the cookies, rotating the pans halfway through, until golden brown but still soft in the center, about 15 minutes. Let the cookies cool slightly on the baking sheets, then transfer to wire racks to cool completely. Store in an airtight container at room temperature for up to 3 days.

JUMBO RAISIN COOKIES

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.

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!

WALNUT AND RAISIN COOKIES

Steps:

• Preheat oven to 325°F/ 160°C.
• Cream the butter and sugar together.
• Add the egg slightly beaten and the vanilla essence.
• Sift the baking powder and the flour together.
• Add the dessicated coconut, walnuts and the raisins to the flour and mix with your hand.
• Now add this to the butter mix and fold gently.
• Put spoonfuls of the batter 1 inch apart into a prepared (greased or covered with butter paper) baking tray and flatten slightly.
• Bake for 20 minutes or till light golden brown.
• Cool for 5 minutes.
• Now take them out of the tray and cool completely on a wire rack.
• Store in a air tight container.

ITALIAN WALNUT-RAISIN COOKIES

Steps:

• Place the raisins in a medium bowl and pour enough boiling water to cover; let stand 1 minute, then drain well.
• In a medium bowl sift together flour and baking powder.
• In a large bowl beat butter with sugar until very creamy (about 7-8 minutes, there should be no sugar granules remaining in the butter).
• Beat in vanilla and eggs until well combined (about 1 minute).
• Add in flour/baking powder mixture; mix until combined.
• Stir in raisins (the dough will be very soft!).
• Chill the dough for about 1-1/2 hours to firm slightly.
• Set oven to 300°.
• Line one or more cookie sheets with foil, then butter the foil.
• Coarsley grind the walnuts in a processor.
• Mound the ground walnuts on a work surface.
• Working in batches, drop the dough by tablespoonfuls onto walnuts (the dough will be sticky).
• Using your hands, roll the dough in the ground walnuts coating completely, then forming into balls.
• Transfer to baking sheet/s spacing 2 inches apart.
• Bake until cookies spread, and are golden brown (about 18-20 minutes).

OATMEAL RAISIN WALNUT COOKIE SANDWICHES

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.

WALNUT-RAISIN COOKIES

Steps:

• Place raisins in medium bowl. Pour enough boiling water over to cover; let stand 1 minute. Drain raisins well. Sift flour and baking powder into another medium bowl. Beat sugar and butter in large bowl until creamy. Beat in vanilla. Beat in 1 egg, then 1/3 of dry ingredients. Repeat with remaining eggs and dry ingredients in 2 batches. Stir in raisins (dough will be very soft). Chill dough 1 hour to firm slightly.
• Preheat oven to 375°F. Line 3 heavy large baking sheets with foil. Butter foil. Coarsely grind walnuts in processor. Mound ground walnuts on work surface. Working in batches, drop dough by scant tablespoonfuls onto walnuts (dough will be sticky). Using hands, roll dough in ground walnuts, coating completely and forming balls. Transfer to prepared baking sheets, spacing 2 inches apart.
• Bake until cookies spread and are golden brown, about 14 minutes. Transfer to racks; cool completely. (Can be made 2 days ahead. Store in airtight container.)

SPICE COOKIES WITH RAISINS AND WALNUTS

Steps:

• Beat butter and both sugars in large bowl until creamy. Beat in milk, egg and vanilla. Stir flour, baking powder, cinnamon, allspice, cloves and salt in medium bowl. Add to butter mixture; beat to blend. Stir in raisins and walnuts. Cover dough and refrigerate until chilled, about 2 hours (dough will be sticky).
• Preheat oven to 375°F. Drop dough by rounded teaspoonfuls onto heavy large baking sheets, spacing evenly. Bake until cookies are pale golden, about 12 minutes. Transfer baking sheets to racks; cool 5 minutes. Transfer cookies to racks; cool. (Can be made 2 days ahead. Store in airtight container at room temperature.)

GOLDEN RAISIN COOKIES WITH WALNUTS

Steps:

• Preheat oven to 350°F. Lightly butter 2 heavy large baking sheets. Soak raisins in enough hot water to cover until soft, about 15 minutes. Drain; set aside.
• Mix flour, baking soda and slat in large bowl. Using electric mixer, beat butter and both sugars in another large bowl until light and fluffy. Add eggs 1 at a time, beating well after each addition. Mix in vanilla. Add dry ingredients; mix just until blended.Stir in nuts and raisins.
• Working in batches and using palms of hands, roll dough into 3/4-inch balls. Arrange on baking sheets, spacing evenly. Bake until cookies are golden brown, about 12 minutes. Transfer baking sheets to racks; cool 5 minutes. Transfer cookies to racks; cool completely. (Can be prepared 2 days ahead. Store cookies in airtight container at room temperature.)

VANISHING OATMEAL RAISIN WALNUT COOKIES

Steps:

• Heat oven to 350 degrees.
• Beat together margarine and sugars until creamy.
• Add eggs and vanilla; beat well.
• Add combined flour, baking soda, cinnamon and salt.
• Mix well.
• Stir in oat, raisins, and walnuts.
• Mix well.
• Drop by rounded tablespoonfuls onto ungreased cookies sheet.
• Bake 10-13 minutes or until golden brown.
• Cook on cookie sheet and remove to wire rack.
• Makes about 4 dozen cookies.

COCONUT RAISIN COOKIES

Steps:

• In a medium bowl, cream together the butter, white sugar, egg yolk and vanilla until smooth. Stir in the flour until well blended, then mix in coconut raisins and pecans (if desired). Chill for at least 4 hours or overnight.
• Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets. Roll tablespoonfuls of dough into balls or logs and place them 2 inches apart onto the prepared cookie sheets.
• Bake for 25 to 30 minutes in the preheated oven, or until lightly browned. Remove from cookie sheets to cool on wire racks.

SCHRAFFT'S OATMEAL, RAISIN, AND WALNUT COOKIES

Steps:

• Beat the butter and sugar together in a mixing bowl. Add the egg, vanilla, and milk, and beat until light and fluffy. Stir in the oatmeal. Mix the flour, baking powder and soda, salt, and spices on a piece of wax paper, then pick that up and dump the dry ingredients into your mixing bowl. Beat until well blended. Fold in the raisins and walnuts.
• Drop the cookie batter by the tablespoonful onto Silpat-lined baking sheets (or just butter the baking sheets), leaving about 1 1/2 inches between mounds. Bake in a preheated 350° oven for 12 minutes. Remove the cookies, and cool on racks.

WALNUT RAISIN APPLE COOKIES

Steps:

• In a large bowl, cream butter and brown sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Add apple juice and lemon extract. Combine the flour, oats, cinnamon, baking soda, salt, nutmeg and cloves. Gradually add to creamed mixture and mix well. Stir in the apples, raisins and walnuts., Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 11-13 minutes or until lightly browned. Remove to wire racks.