THE BEST CINNAMON RAISIN COOKIE RECIPE
This cinnamon raisin cookie recipe is truly amazing! The cookies are a melt-in-your-mouth dreamy treat. They're soft and crisp, and buttery and cinnamon-y -- all at once! So yes, they're the Best Cinnamon Raisin Cookies of all time!*Makes 2 dozen large cookies * Please note that 1 hour of the prep time is inactive (while the raisins are soaking).
Provided by Valentina K. Wein
Categories Dessert
Time 1h27m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 275 kcal, ServingSize 1 serving
BROWN SUGAR RAISIN COOKIES
Make and share this Brown Sugar Raisin Cookies recipe from Food.com.
Provided by Garnet
Categories Drop Cookies
Time 20m
Yield 36 cookies
Number Of Ingredients 11
Steps:
- Bring raisins and water to a boil.
- Cool thoroughly.
- Cream sugar and shortening.
- Add egg and vanilla and mix well.
- Add raisins and 1/2 cup of the liquid and mix well.
- Add flour mixture, mix well then add walnuts.
- Drop by teaspoonful onto greased cookie sheet.
- Bake at 350 degrees for 10 minutes.
SAM'S BROWN SUGAR AND RAISIN COOKIES
This recipe came from a friend who loves to bake and does it very well. I like these cookies because they are soft and chewy, but still a little bit substantial. The combination of brown sugar, butter, and raisins is so comforting, these cookies will disappear before they cool!
Provided by Akikobay
Categories Drop Cookies
Time 27m
Yield 50 cookies
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Line cookie sheets with parchment or grease.
- Cream butter and add sugar, beating until fluffy.
- Add egg and vanilla.
- Beat until just creamy.
- Stir in flour, baking powder, and salt.
- Mix well.
- Stir in raisins and, if you're adding them, walnuts.
- Drop by teaspoonfuls onto prepared sheets.
- Bake in upper third of oven for 10 to 12 minutes until just barely golden (See Note).
- Cool for 2 minutes on cookie sheet and move to a wire rack to finish cooling.
- This recipe doubles quite nicely.
- NOTE--Don't overbake these cookies or when they are cooled, they WILL (I guarantee this) be completely rock hard...they should look underbaked coming out of the oven.
Nutrition Facts : Calories 65.3, Fat 2, SaturatedFat 1.2, Cholesterol 9.1, Sodium 73.7, Carbohydrate 11.6, Fiber 0.2, Sugar 8.1, Protein 0.6
CINNAMON-RAISIN OATMEAL COOKIES
This recipe takes oatmeal cookies up a notch with its cinnamony, buttery, delicious take on a much-loved classic dessert.
Provided by Carolyn Casner
Categories Healthy Cookie Recipes
Time 1h15m
Number Of Ingredients 10
Steps:
- Preheat oven to 350F. Lightly coat a baking sheet with cooking spray.
- Whisk flour, baking powder, cinnamon and salt in a medium bowl.
- Whisk sugar, butter, egg and vanilla in a large bowl. Add flour mixture, oats and raisins and stir with a wooden spoon until well combined. Drop level tablespoons of batter onto the prepared baking sheet, making 12 cookies per batch.
- Bake until golden brown on the bottom, 12 to 14 minutes. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Repeat with the remaining batter.
Nutrition Facts : Calories 90.8 calories, Carbohydrate 14.5 g, Cholesterol 15.4 mg, Fat 3.3 g, Fiber 1 g, Protein 1.5 g, SaturatedFat 1.9 g, Sodium 74.2 mg, Sugar 7.8 g
OATMEAL HONEY COOKIES
Make and share this Oatmeal Honey Cookies recipe from Food.com.
Provided by Crisco Recipes
Categories Dessert
Time 27m
Yield 3 dozen cookies
Number Of Ingredients 13
Steps:
- HEAT oven to 350°F Spray baking sheets with no-stick cooking spray.
- COMBINE shortening, brown sugar, honey, egg and vanilla in bowl of electric mixer. Beat at low speed until blended. Increase speed to medium. Beat until light and creamy.
- COMBINE flour, cinnamon, baking soda and salt in medium bowl. Add gradually to shortening mixture at low speed. Increase speed to medium. Beat until well blended. Stir in oats, raisins and pecans. Drop by heaping tablespoonfuls onto prepared baking sheet.
- BAKE 10 to 13 minutes or until golden brown. Cool 2 minutes on baking sheets. Place on cooling racks to cool completely.
- TIP - For smaller cookies, drop dough by heaping teaspoonfuls. Bake 8 to 10 minutes. Makes 4 to 5 dozen cookies.
Nutrition Facts : Calories 1891.1, Fat 89.1, SaturatedFat 19.7, Cholesterol 62, Sodium 658.2, Carbohydrate 262.9, Fiber 14, Sugar 148.2, Protein 22.6
OATMEAL RAISIN WALNUT COOKIE SANDWICHES
Provided by Valerie Bertinelli
Categories dessert
Time 2h30m
Yield 16 sandwich cookies
Number Of Ingredients 20
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.
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