Spiced White Chocolate Oatmeal Raisin Cookies Food

WHITE CHOCOLATE RAISIN OAT COOKIES

Steps:

• Heat oven to 350°F. Line cookie sheets with cooking parchment paper.
• In medium bowl, mix flour, baking soda, cinnamon and salt. In large bowl, beat butter and both sugars with electric mixer on medium speed until light and fluffy. Beat in egg and orange extract just until combined. On low speed, gradually add flour mixture and oats; beat until blended. Stir in white chocolate and raisins.
• Onto cookie sheets, drop dough by heaping tablespoonfuls 3 inches apart. Bake 13 to 15 minutes or until lightly browned. Cool 5 minutes; remove from cookie sheets to cooling racks.

BETH'S SPICY OATMEAL RAISIN COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, cream together the butter, butter flavored shortening, brown sugar, white sugar, eggs, and vanilla until smooth. Combine the flour, baking soda, cinnamon, cloves, and salt; stir into the sugar mixture. Stir in the oats and raisins. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
• Bake 10 to 12 minutes until light and golden. Do not overbake. Let them cool for 2 minutes before removing from cookie sheets to cool completely. Store in airtight container. Make sure you get some, because they don't last long!

SPICED OATMEAL RAISIN & CHOCOLATE CHIP COOKIES

Steps:

• 1. Begin by combing the raisins and water in a saucepan and bring to a boil. Reduce the heat and simmer on low for 15 minutes then remove and allow to cool completely. Once cool, pre-heat your oven to 375 degrees.
• 2. Combine the raisin mixture with the butter, sugar, eggs, oatmeal, flour and chocolate chips and salt. Mix well with a wooden spoon and/or your hands. Add the remaining ingredients until well blended and drop by tablespoons onto parchment or non stick pan, sprinkle some sea salt on cookie tops if desired. Bake for 10 - 12 minutes. Let the cookies rest on baking sheet just long enough to not fall apart 1 - 2 minutes. Remove to wire rack or brown paper bag to cool.
• 3. *Note: to use 1 1/2 eggs, use one whole egg, then crack another, beat it lightly then use 1/2 (I used a kitchen scale)

OATMEAL COOKIES WITH WHITE CHOCOLATE CHIPS AND RAISINS

Steps:

• Beat the butter, granulated sugar and brown sugar in a bowl with a mixer on medium speed until fluffy. Add the egg and vanilla; beat. Whisk the flour, rolled oats, baking soda, cinnamon and salt in a bowl. Add to the butter mixture and beat until just combined. Stir in the white chocolate chips and raisins.
• Preheat the oven to 350 degrees F. Scoop rounded tablespoons of dough and roll into balls. Arrange on parchment-lined baking sheets about 2 inches apart. Refrigerate 30 minutes, then bake until the cookies are golden on the bottom, 12 to 15 minutes. Cool on the baking sheets, 10 minutes, then transfer to racks to finish cooling.

OATMEAL SPICE COOKIES

Steps:

• Cream butter and sugar.
• Beat in eggs.
• Add spices, flour, soda and salt.
• stir in oatmeal and nuts.
• Drop by tsp onto lightly greased cookie sheet.
• bake 375 for 10-12 minute.

ORANGE SPICED OATMEAL RAISIN COOKIES

Steps:

• Combine raisins and liqueur; let stand overnight or for several hours.
• Beat butter and sugar until fluffy.
• Beat in egg and orange peel.
• Combine flour and baking soda; stir into butter mixture.
• Add raisins (with liquid) and oats.
• Mix well.
• Drop dough by rounded teaspoonfuls onto lightly greased baking sheets; spacing about 2-inches apart--flatten slightly.
• Bake at 350° for 10-12 minutes.
• Cool completely.
• Melt white chocolate according to directions on package.
• Use Crisco to thin until consistency is appropriate to drizzle on top of each cookie.
• Let harden completely before storing.

ORANGE SPICED OATMEAL RAISIN COOKIES DIPPED IN WHITE CHOCOLATE

Steps:

• Combine raisins and orange juice; let stand overnight.* Beat butter and sugar until fluffy. Beat in egg and orange peel. Combine flour and baking soda: stir into butter mixture. Add raisins, liquid, and oats: mix well.
• Drop dough by rounded teaspoonfuls onto greased baking sheets, spacing 2 inches apart, flatten slightly. Bake at 350 degrees for 10 to 20 minutes. Cool completely.
• In a small, deep bowl, microwave chocolate and oil for 3 to 4 minutes on low power, stirring once. Let stand for 2 minutes, stir until smooth. Dip one-third of cookie: chill on waxed paper-lined baking sheets until chocolate is firm.

SPICED WHITE CHOCOLATE OATMEAL RAISIN COOKIES

Steps:

• Mix oats, flour, dry pudding mix, cinnamon, ginger and baking powder; set aside. Microwave chocolate and butter in large microwaveable bowl on HIGH 1 min. or until butter is melted. Stir until chocolate is completely melted. Add sugar; stir until blended. Whisk eggs and milk until blended. Add to chocolate mixture; mix well. Stir in dry ingredient mixture until blended. Stir in raisins. Refrigerate 1 hour or until dough is easy to handle.
• Heat oven to 375°F. Shape dough into 1-inch balls. Place, 2 inches apart, on parchment-covered baking sheets.
• Bake 12 to 14 min. or until cookies are no longer shiny. Cool on baking sheets 2 min. Remove to wire racks; cool completely.