OATMEAL, WALNUT AND RAISIN COOKIES
Go nuts by adding chopped walnuts to the traditional oatmeal-raisin cookie.
Provided by Food Network Kitchen
Time 1h30m
Yield about 20 cookies
Number Of Ingredients 13
Steps:
- Position the racks in the top and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment. Whisk together the flour, baking soda, cinnamon, salt and allspice in a large bowl.
- Beat the butter, brown sugar and granulated sugar with an electric mixer on medium-high speed in a large bowl until light and fluffy, scraping down the sides of the bowl occasionally. Beat in the eggs 1 at time until blended, then beat in the vanilla.
- Reduce the speed to low and beat in the flour mixture in 3 additions until smooth. Stir in the oats, raisins and walnuts with a rubber spatula. Drop heaping tablespoons of the dough onto the prepared sheets about 2 inches apart.
- Bake the cookies, rotating the pans halfway through, until golden brown but still soft in the center, about 15 minutes. Let the cookies cool slightly on the baking sheets, then transfer to wire racks to cool completely. Store in an airtight container at room temperature for up to 3 days.
ITALIAN WALNUT-RAISIN COOKIES
These are bakery-quality cookies! The yield is only estimated depending on the size of cookies. Plan ahead the dough needs to chill for about 1-1/2 hours, prep time includes chilling time.
Provided by Kittencalrecipezazz
Categories Dessert
Time 2h13m
Yield 50 cookies (approx)
Number Of Ingredients 9
Steps:
- Place the raisins in a medium bowl and pour enough boiling water to cover; let stand 1 minute, then drain well.
- In a medium bowl sift together flour and baking powder.
- In a large bowl beat butter with sugar until very creamy (about 7-8 minutes, there should be no sugar granules remaining in the butter).
- Beat in vanilla and eggs until well combined (about 1 minute).
- Add in flour/baking powder mixture; mix until combined.
- Stir in raisins (the dough will be very soft!).
- Chill the dough for about 1-1/2 hours to firm slightly.
- Set oven to 300°.
- Line one or more cookie sheets with foil, then butter the foil.
- Coarsley grind the walnuts in a processor.
- Mound the ground walnuts on a work surface.
- Working in batches, drop the dough by tablespoonfuls onto walnuts (the dough will be sticky).
- Using your hands, roll the dough in the ground walnuts coating completely, then forming into balls.
- Transfer to baking sheet/s spacing 2 inches apart.
- Bake until cookies spread, and are golden brown (about 18-20 minutes).
Nutrition Facts : Calories 142, Fat 8.6, SaturatedFat 2.9, Cholesterol 22.4, Sodium 53, Carbohydrate 15.5, Fiber 0.8, Sugar 9.7, Protein 2.2
OATMEAL RAISIN WALNUT COOKIES
Make and share this Oatmeal Raisin Walnut Cookies recipe from Food.com.
Provided by BrutusK
Categories Drop Cookies
Time 55m
Yield 46-48 Cookies
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degree Fahrenheit.
- In small bowl mix flour, baking soda, cinnamon and salt.
- Cream butter and sugars in electric mixer.
- Add eggs and vanilla beating well.
- Add flour mix, mixing well.
- Add oats, raisins, and nuts, mixing well.
- Drop tablespoon size dough on lightly greased baking sheet.
- Bake 10-12 minutes.
- Cookies will be slightly browned around the edges. They will continue baking after removing from oven. Cool one minute in pan then transfer to cooling rack.
WALNUT-RAISIN COOKIES
Steps:
- Place raisins in medium bowl. Pour enough boiling water over to cover; let stand 1 minute. Drain raisins well. Sift flour and baking powder into another medium bowl. Beat sugar and butter in large bowl until creamy. Beat in vanilla. Beat in 1 egg, then 1/3 of dry ingredients. Repeat with remaining eggs and dry ingredients in 2 batches. Stir in raisins (dough will be very soft). Chill dough 1 hour to firm slightly.
- Preheat oven to 375°F. Line 3 heavy large baking sheets with foil. Butter foil. Coarsely grind walnuts in processor. Mound ground walnuts on work surface. Working in batches, drop dough by scant tablespoonfuls onto walnuts (dough will be sticky). Using hands, roll dough in ground walnuts, coating completely and forming balls. Transfer to prepared baking sheets, spacing 2 inches apart.
- Bake until cookies spread and are golden brown, about 14 minutes. Transfer to racks; cool completely. (Can be made 2 days ahead. Store in airtight container.)
VANISHING OATMEAL RAISIN WALNUT COOKIES
Add walnuts to Quaker's Oatmeal Raisin cookies to give them an extra crunch. These cookies are great for any occasion and can be made any time thoughout the year.
Provided by mandabauer166
Categories Dessert
Time 1h15m
Yield 42-48 cookies, 42-48 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees.
- Beat together margarine and sugars until creamy.
- Add eggs and vanilla; beat well.
- Add combined flour, baking soda, cinnamon and salt.
- Mix well.
- Stir in oat, raisins, and walnuts.
- Mix well.
- Drop by rounded tablespoonfuls onto ungreased cookies sheet.
- Bake 10-13 minutes or until golden brown.
- Cook on cookie sheet and remove to wire rack.
- Makes about 4 dozen cookies.
Nutrition Facts : Calories 129.5, Fat 6, SaturatedFat 3, Cholesterol 21.7, Sodium 94.9, Carbohydrate 17.8, Fiber 0.9, Sugar 9.6, Protein 2
OATMEAL RAISIN WALNUT CHOCOLATE CHIP COOKIES
This is my improved version of the "Best-Ever Chocolate Chip Cookies" recipe card I received in the mail years ago. Now they really are the best! *I first made these when I was younger and loved very sweet cookies...now I agree with some reviews, they are too sweet so am adjusting the sugar.
Provided by Engrossed
Categories Drop Cookies
Time 1h27m
Yield 48 cookies, 48 serving(s)
Number Of Ingredients 12
Steps:
- In a small bowl mix flour, baking soda and cinnamon.
- In a large mixing bowl beat butter and sugars until light and fluffy. Beat in egg and vanilla.
- At a low speed, beat in flour mixture until blended.
- Stir in ground walnuts, oats, chocolate chips and raisins.
- Cover with plastic wrap and chill for 1 hour.
- Preheat oven to 350.
- Grease 2 baking sheets.
- Shape dough into 1-inch balls. Place balls 2 inches apart on prepared baking sheets. Flatten each cookie slightly (The bottom of a mug works).
- Bake cookies until lightly browned around the edges, 10 to 12 minutes.
- Transfer to flattened brown paper bags or wire racks to cool.
- This dough also freezes well. Freeze dough balls on a cookie sheet and then put them in a ziploc bag in the freezer until ready to bake!
GRANDMA'S CHEWY OATMEAL, RAISIN, & WALNUT COOKIES
My grandma taught me how to make these amazing cookies. They're nice and soft with a bit of a crunch and tastes wonderful--! They really give me energy when I need it and always makes the people who eat them smile. I hope they make you smile too--!
Provided by Xxvampirella13xX
Categories Drop Cookies
Time 26m
Yield 24-36 cookies
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees, line pans with oven safe wax paper or foil.
- In 1 bowl, mix Flour, Baking Soda, Baking Powder, Cinnamon, and Salt.
- In another bowl, beat together the Butter, and Sugars until fluffy. {won't look entirly smooth} Then, beat in Honey, Eggs, and Vanilla.
- Gradually beat the dry mixture in with wet mixture.
- Stir in Oats, Raisins, and Nuts. {This may be a bit hard to stir}.
- Roll into good sized balls.
- Bake for 11-12 minutes until a light golden brown. Be sure not to over cook it.
- Let cool and enjoy~!
WALNUT RAISIN APPLE COOKIES
These chunky cookies are jam-packed with goodies-from apples and raisins to oats and nuts. They're perfect for taking to potlucks. Diabetic Exchanges: 1 starch, 1 fat, 1/2 fruit. This recipe is from Amber Gregoire's. I found this recipe in Light & Tasty magazine. I have not tried this recipe, but I'm posting it for safe keeping.
Provided by internetnut
Categories Dessert
Time 26m
Yield 4 dozen, 48 serving(s)
Number Of Ingredients 15
Steps:
- In a mixing bowl, cream butter and brown sugar until crumbly, about 2 minutes.
- Add eggs, one at a time, beating well after each addition.
- Add apple juice and lemon extract.
- Combine the flour, oats, cinnamon, baking soda, salt, nutmeg and cloves.
- Gradually add to creamed mixture.
- Stir in the apples, raisins and walnuts.
- Drop by rounded tablespoonfuls 2-inch apart onto ungreased baking sheets.
- Bake at 350 for 11-13 minutes or until lightly browned.
- Remove to wire racks.
Nutrition Facts : Calories 69.4, Fat 2.1, SaturatedFat 0.8, Cholesterol 11.3, Sodium 68.1, Carbohydrate 11.9, Fiber 0.6, Sugar 6.8, Protein 1.2
GOLDEN RAISIN COOKIES WITH WALNUTS
Categories Cookies Dessert Bake Raisin Walnut Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 8 dozen
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Lightly butter 2 heavy large baking sheets. Soak raisins in enough hot water to cover until soft, about 15 minutes. Drain; set aside.
- Mix flour, baking soda and slat in large bowl. Using electric mixer, beat butter and both sugars in another large bowl until light and fluffy. Add eggs 1 at a time, beating well after each addition. Mix in vanilla. Add dry ingredients; mix just until blended.Stir in nuts and raisins.
- Working in batches and using palms of hands, roll dough into 3/4-inch balls. Arrange on baking sheets, spacing evenly. Bake until cookies are golden brown, about 12 minutes. Transfer baking sheets to racks; cool 5 minutes. Transfer cookies to racks; cool completely. (Can be prepared 2 days ahead. Store cookies in airtight container at room temperature.)
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