Spiked Oatmeal Raisin Cookies Food

SPIKED OATMEAL RAISIN COOKIES

Steps:

• Combine raisins and rum in bowl
• Let sit 2-24 hours (the longer the stronger)
• In a large bowl, whisk together the flour, cinnamon, baking soda and salt; set aside
• In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl using an electric mixer, cream the butter, brown sugar and granulated sugar together for 1-2 minutes until well-combined
• Add in the egg and vanilla extract, and mix until fully combined
• Slowly mix the flour mixture and continue mixing until just combined
• Add the oats and raisins, and mix until fully combined, making sure to scrape down the sides of the bowl as needed
• Cover the cookie dough tightly with plastic wrap and refrigerate for 30 minutes
• Meanwhile, preheat the oven to 350°F
• Line two large baking sheets with parchment paper or silicone baking mats and set aside
• Once the dough is chilled, remove it from the refrigerator and scoop out 2 tablespoon-sized balls of cookie dough onto the prepared baking sheets
• Make sure to leave a little room between each ball of cookie dough as they will spread a little while they bake
• Bake in separate batches for 10-12 minutes or until the edges of the cookies are lightly golden brown and the tops are set
• Remove from the oven and cool on the baking sheet for 5 minutes, then transfer the cookies to a wire rack to finish cooling

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.

THE BEST OATMEAL RAISIN COOKIES

Steps:

• Arrange an oven rack in the center of the oven and preheat to 350 degrees F. Line a rimmed baking sheet with parchment paper.
• Whisk together the flour, salt, baking soda and cinnamon in a small bowl until combined. Beat the brown sugar and butter in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the honey, vanilla, egg and 1 tablespoon warm water and beat on high speed until creamy, scraping the sides and bottom of the bowl, about 3 minutes more. Add the dry ingredients and mix on low speed, scraping the bowl as needed, until completely combined. Add the oats and beat on low speed until combined. Fold in the raisins until evenly distributed. Arrange twelve 1-ounce scoops (2-tablespoon portions) of cookie dough on the prepared baking sheet, leaving about 2 inches between each. Bake until the cookies are lightly golden around the edges, 15 to 20 minutes. Cool on the sheet for 10 minutes, and then transfer to a wire rack to cool completely. Let the baking sheet cool, and then repeat with the remaining cookie dough.

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.

OATMEAL RAISIN SPICE COOKIES IN A JAR

Steps:

• Mix together flour, cinnamon, ground nutmeg, baking soda and salt. Set aside.
• Layer ingredients in order given in a 1 quart canning jar. Try and find one with a wide mouth as it will much easier to pack. Getting all the ingredients to fit will require some pressing and tapping. Please be sure to firmly pack down each layer in place before adding the flour mixture.
• Instructions to attach to jar:.
• Oatmeal Raisin Spice Cookies.
• Empty jar of cookie mix into large mixing.
• bowl. Use your hands to thoroughly blend the.
• mix.
• Add 3/4 cup butter softened to room temperature. (To make a lower fat cookie, you can replace up to two thirds of the buttrer with unsweetened applesauce.) Stir in one egg, slightly beaten. Add in 1 teaspoon of vanilla.
• Mix the dough completely blended. You may need to finish mixing with your hands.
• 4. Shape into balls the size of walnuts. Place on a parchment-lined cookie sheet 2 inches apart.
• Bake at 350 degrees F for 11 to 13 minutes until edges are lightly browned. Cool 5 minutes on baking sheet. Remove cookies to baking racks to finish cooling.
• Makes 3 dozen cookies.

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.