The Best Oatmeal Raisin Cookies Ever Food

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.

THE VERY BEST OATMEAL RAISIN COOKIES (SOFT AND CHEWY)

Steps:

• Start by preparing your raisins and walnuts, if you plan to add nuts. Bring a small pot of water to a boil. Add 1 and 1/2 cup raisins to a small bowl. Pour the boiling water over the raisins. Set aside to plump (at least 10-15 minutes.)
• In a small pan, add 1/2 cup walnuts and set over medium heat. Stir frequently for 3-5 minutes, until the walnuts are light brown and fragrant. Don't burn them! Nuts are so easy to burn. Set side to cool.
• In a large bowl or stand mixer, beat the butter until is is soft and creamy.
• Add the brown sugar and granulated sugar and beat together. Scrape the bottom and sides of the bowl and beat for another 2-3 minutes, until fluffy.
• Add 2 eggs, 2 teaspoons vanilla, and 1 tablespoon molasses. Beat well until incorporated, scraping the sides and bottom.
• Add 2 and 1/2 cups flour (spooned and leveled!) but don't mix it in yet.
• On top of the flour in the bowl, add 1 and 1/2 teaspoons baking soda, 1 teaspoon kosher salt, 1 and 1/2 teaspoons cinnamon, and 1/4 teaspoon nutmeg. Add in a dash of cardamom, but only if you already know you like cardamom. Stir it into the flour with a small spoon.
• Use the beaters to stir the flour into the dough, but not all the way. Stop when the dough is still pretty white from the flour. Scrape down the edges.
• Add 1 cup quick oats, 1 cup old fashioned oats, and the 1/2 cup of toasted walnuts, if you're using them.
• Beat just until the flour streaks are gone. Make sure to scrape the sides and bottom of the bowl to make sure it has all been mixed properly, but do not over mix (or you will get tough cookies).
• Drain the raisins through a strainer. Lay out a paper towel on the counter and pour the raisins on top to dry them out a bit. Set aside 1/4 or 1/2 cup raisins to press into the top of the baked cookies, if you want.
• Use a wooden spoon to stir the raisins into the dough. If they are still a little wet, they may not mix in very well. Just do your best to get them incorporated.
• Cover the dough and refrigerate for 2 hours or up to 48 hours. If you are in a big hurry, you can shape the dough into balls right away, set them on a plate, cover with plastic wrap, and refrigerate for 30 minutes before baking (they will chill faster if they are already shaped into balls).
• When you are ready to bake, preheat your oven to 350 degrees F.
• Line a few baking sheets with silicone baking mats or parchment paper.
• Use a 2 inch cookie scoop (< this is the one I have) to shape the cookie dough, or just use your hands. Your cookie dough balls should be about 2 inches across, or a little bigger than a golf ball.
• Place the cookie dough on the prepared baking sheets with about 2 inches in between each cookie. I was able to fit 12 on a half sheet baking pan.
• Bake at 350 for 11-12 minutes. The cookies should be firm on the edges and slightly golden. They should not be too shiny. A little bit of shine is okay right in the center, but not much. If the whole top of the cookie is still shiny, leave it in for 2-3 more minutes.
• Remove the pan from the oven.
• For an extra thick cookie: Immediately after you take them out of the oven (seriously, don't wait) use two spoons to gently push each cookie together. I just used two regular spoons, the kind you eat cereal with. Push the cookie together so that it comes up a bit in the middle. That's how you're going to get a soft, thick center. If you wait even just a minute after taking them out of the oven, the brown edges will start to crisp up, and you won't be able to shape the cookies. Work your spoons all the way around the edges so that your cookie is a nice circle shape. Work quickly to shape all the cookies before they crisp on the edges. (See photos of this process on my recipe for 30 minute Chewy Chocolate Chip Cookies.)
• Press extra raisins into the top of each cookie, if desired. (You can use ones that you plumped or ones straight from the bag.)
• Remove to a wire rack and let cool completely. But not before eating at least one!
• Store covered on the counter.

BEST OATMEAL RAISIN COOKIES EVER

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Mix the flour, baking soda, salt, and cinnamon together in a large bowl.
• Beat the butter and sugar with an electric mixer in a large bowl until smooth. Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Mix in the flour mixture until just incorporated. Fold in the oats and raisins; mixing just enough to evenly combine. Drop spoonfuls of the dough 2 inches apart onto ungreased baking sheets.
• Bake in the preheated oven until golden brown, 10 to 12 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

THE VERY BEST OATMEAL RAISIN COOKIES EVER!

Steps:

• Preheat oven to 350°.
• Whisk eggs in a small bowl, add 1/4 cup water, 1 tsp vanilla and raisins; mix well. VERY IMPORTANT let set on counter for at least 1 hour.
• In another bowl, combine crisco, and sugars, mix well.
• Gradually add dry ingredients.
• Blend in raisin mixture -- mix well.
• I use a cookie scoop, slightly less than 1/4 cup and place them on a greased cookie sheet. I slightly flatten them with the back of the scoop.
• Bake at 350° for 10-12 minutes. Do not flatten cookies a lot -- just a gentle tap.other wise they will flatten out too much.
• Baking note: please remember to reverse position of cookie sheets halfway through baking. DO NOT OVER BAKE. Cookies should be slightly golden brown around edges. Centers will look set-- let cool 1 minute on cookie sheet and then remove to wire rack to complete cool.
• I have used this recipe for over 30 years-- always outstanding-- most important thing to remove cookies from oven before they are finished-- residual heat in cookies will complete cooking-- and result in a cookie that is not dried out.
• I also add more walnuts, as I like lots of big nuts in my oatmeal cookies-- I have often left the egg, raisin mixture on counter, for a couple of hours while cleaning house and came back and baked marvelous cookies.

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.

CHEWY OATMEAL-RAISIN COOKIES

Steps:

• Combine the oats, flour, cinnamon, baking powder and salt in a large bowl. Beat the butter, sugar and molasses in a large bowl with a mixer on medium-high speed until fluffy, about 5 minutes. Beat in the egg and vanilla until smooth, about 2 more minutes. Reduce the mixer speed to low, add the flour mixture and beat until combined. Stir in the raisins by hand. For the best flavor and texture, cover the dough and chill at least 4 hours, or overnight.
• Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Form the dough into 12 balls, about 2 tablespoonfuls each, and arrange 3 inches apart on the prepared baking sheets. Flatten with the back of a fork. Bake until the cookies are golden, 15 to 17 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.

THE BEST OATMEAL COOKIES

Steps:

• In a small bowl, combine the eggs, raisins, and vanilla. Cover and chill for 1 hour.
• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, cream together the butter, brown sugar, and white sugar. In a separate bowl, combine the flour, salt, cinnamon and baking soda; add to the creamed mixture and stir until all of the dry ingredients are absorbed. Next, stir in the egg and raisin mixture, then stir in the rolled oats and pecans. Dough will be stiff. Drop by teaspoonfuls onto an unprepared cookie sheet.
• Bake for 10 to 12 minutes in the preheated oven, until the edges are golden. Allow cookies to cool 5 minutes on the baking sheet before removing to a wire rack to cool completely.