Vanilla Yogurt Raisin Cookies Food

MOM'S SOFT RAISIN COOKIES

Steps:

• Combine water and raisins in a small saucepan; bring to a boil. Cook for 3 minutes; remove from the heat and let cool (do not drain). , Preheat oven to 350°. In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Combine flour, baking powder, baking soda, salt and spices; gradually add to creamed mixture and mix well. Stir in nuts and raisins. , Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake 12-14 minutes or until golden brown. Remove to wire racks to cool.

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.

YOGURT COOKIES

Steps:

• Beat butter and sugar until fluffy. Add yogurt, egg whites, lemon peel and vanilla. Mix until well blended. Gradually add combined remaining ingredients except powdered sugar, mix well.
• Cover and refrigerate 1 to 3 hours.
• With lightly floured hands, shape dough into 1 inch balls, place on prepared cookie sheet. Using bottom of glass coated with sugar, press into inch thick circles.
• Bake at 180ºC for 10 to 12 minutes or until edges are lightly browned. Cool 2 minutes on cookie sheet, remove to wire rack. Sift powdered sugar over warm cookies. Cool completely.

VANILLA YOGURT RAISIN COOKIES

Steps:

• Heat oven to 350°F
• Combine flour, baking soda and salt in small bowl.
• Beat butter, brown sugar, sugar and vanilla in large bowl till creamy.
• Add egg and beat well.
• Gradually beat in flour mixture.
• Stir in raisins and nuts.
• Drop by tbsp on ungreased baking sheet.
• Bake for 9-11 minutes till golden brown.
• Cool on sheet 2 minutes.
• Remove to wire rack.
• Cool completely.
• To make pan cookies: Spread dough in greased 9" square pan. Bake 350F 25-30 minutes.

OATMEAL RAISIN COOKIE DOUGH

Steps:

• Soak the raisins in hot water for 5 minutes and then drain.
• Microwave the flour in a small microwave-safe bowl for 1 minute. Remove and stir well. Microwave for an additional minute or until the temperature reaches 180 degrees F. Sift into a medium bowl, then whisk in the oats, cinnamon, baking powder and salt (see Cook's Note).
• Beat the light brown sugar, granulated sugar, butter, yogurt and vanilla with an electric mixer on medium-high speed in a large bowl until well combined, about 2 minutes. Add the flour-oat mixture and mix on low speed until well incorporated. Turn off the beaters and use your hands to help combine if needed. Fold in the raisins with a rubber spatula or mix them in with your hands.
• Refrigerate in an airtight container for up to 5 days.

LOW FAT RAISIN OATMEAL COOKIES (SUNMAID)

Steps:

• Heat oven to 350 degrees.
• Cover two cookie sheets with parchment paper.
• Combine flour, baking powder, cinnamon, baking soda and salt together in a small bowl.
• Combine brown sugar, yogurt, oil, egg and vanilla in a large bowl.
• Add flour mixture to make a blended dough.
• Stir in oats and raisins.
• Drop mixture by rounded teaspoonfuls 2 inches apart on preparted cookie sheets.
• Bake for 10-12 minutes until very lightly browned. Do not overbake.
• Slide cookies from parchment paper onto countertop to cool.

OATMEAL RAISIN COOKIES I

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In large bowl, cream together butter, white sugar, and brown sugar until smooth. Beat in the eggs and vanilla until fluffy. Stir together flour, baking soda, cinnamon, and salt. Gradually beat into butter mixture. Stir in oats and raisins. Drop by teaspoonfuls onto ungreased cookie sheets.
• Bake 8 to 10 minutes in the preheated oven, or until golden brown. Cool slightly, remove from sheet to wire rack. Cool completely.

OATMEAL RAISIN COOKIES

Steps:

• Heat oven to 180C/160C fan/gas 4 and line 2 baking trays with baking parchment. Pour 50ml/2fl oz boiling water over the raisins and leave to soak for 20 mins until plump. Drain, reserving the liquid.
• Meanwhile, in a large bowl, mix together the oil and sugar. Gradually beat in the egg, along with the reserved water from the raisins, the cinnamon and vanilla extract. Sift the flour, bicarbonate of soda and a pinch of salt into the bowl, then add the oats. Finally, mix in the raisins.
• Drop heaped tbsps of the cookie dough onto the baking trays, well spaced apart as they will spread when cooking. Bake for 12-15 mins until golden. Leave to cool on the trays for 10 mins before tucking in, or transfer to a cooling rack to cool completely. Will keep in an airtight container for up to 3 days.

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.