THE BEST OATMEAL COOKIES
Chewy oatmeal raisin cookies with lots of flavor. You can also substitute 1/2 cup of wheat germ in place of some of the oatmeal, for a different flavor.
Provided by Melanie
Categories Desserts Cookies Spice Cookie Recipes
Time 1h30m
Yield 36
Number Of Ingredients 12
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.
Nutrition Facts : Calories 172.8 calories, Carbohydrate 24.8 g, Cholesterol 29.1 mg, Fat 7.6 g, Fiber 1.1 g, Protein 2.4 g, SaturatedFat 3.6 g, Sodium 179.3 mg, Sugar 14.1 g
THE VERY BEST OATMEAL RAISIN COOKIES (SOFT AND CHEWY)
The very best oatmeal raisin cookies you will ever make! They are soft and chewy and I promise you will NOT be wishing those raisins were chocolate chips. (I know you) The trick is to plump the raisins in boiling water, and then add a bit of molasses to the cookie dough. It's to die for!
Provided by Karen
Categories Dessert
Time 2h37m
Number Of Ingredients 16
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.
Nutrition Facts : ServingSize 1 cookie, Calories 202 kcal, Fat 8 g, SaturatedFat 4 g, Cholesterol 29 mg, Sodium 196 mg, Carbohydrate 30 g, Fiber 1 g, Sugar 13 g, Protein 3 g, TransFat 1 g, UnsaturatedFat 3 g
BEST EVER OATMEAL COOKIES
Steps:
- Heat oven to 375°F.
- Combine all ingredients except flour in bowl. Beat at low speed, scraping bowl often, until well mixed. Stir in flour until well mixed.
- Drop dough by rounded tablespoonfuls, 2 inches apart, onto lightly greased cookie sheets. Bake 8-12 minutes or until edges are lightly browned. Let stand 1 minute; remove from cookie sheet.
Nutrition Facts : Calories 80 calories, Fat 3.5 grams, SaturatedFat grams, Transfat grams, Cholesterol 15 milligrams, Sodium 75 milligrams, Carbohydrate 12 grams, Fiber
OATMEAL CRAISIN COOKIES (WORLD'S BEST!!)
I took a standard Oatmeal Raisin Cookie recipe and modified it to my liking. These cookies are ALWAYS a HIT!
Provided by Matthew Molus
Categories Dessert
Time 1h
Yield 36 cookies, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat Oven to 375°F.
- In a large bowl with an electric mixer combine, sugar, brown sugar and butter and mix well.
- Add in egg and vanilla and mix until combined.
- Add in cinnamon, baking soda, salt and flour and mix well.
- Fold in by hand the oatmeal, walnuts, and dried cranberries making sure that all ingredients are uniformly distributed.
- Roll dough into 1-inch balls and place 3-inches apart onto a greased cookie sheet and bake for 10-12 minutes, just until the edges are lightly golden.
- Remove from oven and let cool for 2-3 minutes on the cookie sheet.
Nutrition Facts : Calories 241.9, Fat 12, SaturatedFat 5.4, Cholesterol 35.8, Sodium 176.8, Carbohydrate 31.4, Fiber 1.9, Sugar 17.5, Protein 3.5
THE BEST OATMEAL RAISIN COOKIES
Do you like chewy cookies? Or do you prefer cakey ones? Our oatmeal-raisin cookies can be both! For a chewy cookie, bake them right away. For a cakey cookie, let the dough rest in the refrigerator for at least 3 hours (or overnight works even better) to allow the oatmeal to hydrate. Then bake for a puffy cookie. We used dark brown sugar for added flavor and moisture but our secret ingredient is honey. When baked right away, the honey causes the cookie to spread, keeping it soft and moist. When you let the dough rest, the oatmeal and flour absorb the honey for that classic cakey texture.
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield 24 cookies
Number Of Ingredients 11
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.
BEST-EVER OATMEAL COOKIES RECIPE
Chewy, tasty, and healthier than a lot of other options, my Best-Ever Oatmeal Cookies will knock your socks off!
Provided by Gemma Stafford
Categories Cookie
Time 25m
Number Of Ingredients 11
Steps:
- Preheat your oven to 375°F (190°C). Then line to large cookie sheets with parchment paper and set aside.
- In a medium bowl combine the dry ingredients, apart from the sugars. Set aside.
- In a large bowl cream together the butter, white and brown sugar. Once light and fluffy add the egg and the vanilla and whip until combined
- Add the dry ingredients into the wet and mix with a spatula until the flour has just absorbed, do not over mix.
- Lastly, fold in the oats and the raisins.
- using a tablespoon measure scoop heaped tablespoons of the cookie dough onto your lined cookie sheet, leaving about 1 1/2 to 2 inches between the cookies.
- Bake for about 9-10 minutes or until the cookies are golden brown and slightly risen. Don't be tempted to bake for longer or you will lose the gooey center.
- Allow the cookies to cool slightly before transferring onto a wire rack to cool fully. Enjoy!
- Store in an airtight container for up to 3 days at room temperature.
CHEWY OATMEAL COOKIES
Chewy Oatmeal Cookies, just like Grandma used to make, are the best cookies that take you straight back to your childhood! Full of chewy oats, brown sugar, walnuts, and spices, you just can't beat the taste and texture of these classic homemade cookies. This chewy oatmeal cookie recipe will become a favorite!
Provided by Krissy Allori
Categories Dessert
Time 28m
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees. Line baking sheet with silpat or parchment.
- In a medium bowl or using your stand mixer, cream together butter, white sugar, and brown sugar. Beat in eggs one at a time, then stir in vanilla. Combine flour, baking soda, salt, and cinnamon in a separate bowl and stir into the creamed mixture. Mix in oats and nuts.
- Use a small or medium cookie scoop and drop dough 2 inches apart on cookie sheet. Flatten each cookie slightly.
- Bake for exactly 8 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 116 kcal, Carbohydrate 16 g, Protein 1 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 16 mg, Sodium 76 mg, Sugar 8 g, ServingSize 1 serving
WORLD'S BEST OATMEAL COOKIES
I substituted walnuts for raisins in an old recipe, and came up with my husband's favorite cookies!
Provided by k. blackburn
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 27m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a large bowl, mix together the shortening, white sugar and brown sugar until smooth. Stir in the egg and vanilla. Combine the flour, baking soda and salt; stir into the batter until blended. Mix in oats and walnuts. Drop by teaspoonfuls, 1 inch apart, onto greased cookie sheet.
- Bake for 12 minutes or until lightly browned. Immediately remove cookies to wire racks and allow to cool.
Nutrition Facts : Calories 109.4 calories, Carbohydrate 12.2 g, Cholesterol 7.8 mg, Fat 6.3 g, Fiber 0.6 g, Protein 1.5 g, SaturatedFat 1.3 g, Sodium 79.2 mg, Sugar 6.7 g
THE BEST OATMEAL RAISIN COOKIES EVER
My husband put in a specific request for oatmeal raisin cookies. He wanted them to be "thinner, but soft." On my search for the best Oatmeal Raisin Cookies, I came across this one at http://journeytocrunchville.wordpress.com/ Just the perfect amount of crispness on the outside, and chewy on the inside. I've tried different...
Provided by Jenni K
Categories Cookies
Time 2h10m
Number Of Ingredients 15
Steps:
- 1. 1-2 hours before -- The key is to soak the raisins. This makes all the difference in the world. Beat eggs and vanilla together and then add the raisins, stir. Soak for an hour or two. Stir periodically.
- 2. Preheat oven to 350.
- 3. Cream butter and sugars with mixer.
- 4. In a separate bowl combine flour, salt, baking soda, cinammon, ginger & nutmeg. Stir the dry ingredients until well blended.
- 5. Add dry ingredients to creamed mixture and mix well.
- 6. Add in the egg & raisin mixture (I used my hands).
- 7. Add in the oatmeal and chocolate chips/nuts and combine well. *Note* whenever I use craisins instead, I don't add the optional chips or nuts, but feel free to experiment!
- 8. Form into balls on a lightly greased cookie sheet (I just lined mine with parchment paper). Bake 10-13 minutes until JUST turning golden brown on the edges. (Mine took 10 min on regular pans, 12 min on air bake pans)
- 9. Let cool on cookie sheet for 2-5 minutes or until firm enough to transfer to wire rack. Makes 2 1/2 dozen large cookies. I used a cookie scoop for smaller cookies, and it made exactly 56 cookies (just over 4 1/2 dozen)
More about "worlds best oatmeal cookies food"
WORLD’S BEST VEGAN OATMEAL COOKIES {CHEWY + AWARD WINNING}
From worldofvegan.com
Reviews 6Category DessertCuisine AmericanEstimated Reading Time 6 mins
- In a large mixing bowl, beat Crisco shortening and brown sugar together until thoroughly combined. Then stir in vanilla extract and flaxseed “egg” mixture.
THE WORLD'S BEST OATMEAL CHOCOLATE CHIP COOKIES
From wholeandheavenlyoven.com
4.6/5 (5)Total Time 20 minsEstimated Reading Time 4 minsCalories 204 per serving
- Place butter and sugar in the bowl of a large stand mixer, fitted with a paddle attachment. Mix on medium speed until creamy, about 3 minutes. Add egg and vanilla to bowl and mix until smooth.
- Add oats, flour, baking soda, cinnamon, and salt to mixer and mix on medium speed until dough comes together. (dough will be slightly sticky) Gently stir in chocolate chips.
- Using a cookie scoop, scoop dough into 1-in balls and place on prepared baking sheets 1-2 inches apart. Bake cookies at 350F 9-10 minutes or until edges are golden (cookies will appear underdone in the middle---this ok) Cool cookies 5 minutes on baking sheet, then transfer to a wire cooling rack. Enjoy cookies warm while the chocolate is gooey!
OLD WORLD OATMEAL COOKIES - RECIPELION.COM
From recipelion.com
5/5 (1)Estimated Reading Time 50 secsCategory Cookie Recipes
- Cream together butter, sugars, egg, applesauce, and vanilla until well combined. Add remaining ingredients and mix well.
- Drop by rounded teaspoon onto parchment paper lined cookie sheets. Bake 10-12 minutes or until bottoms are a light golden brown.
OATMEAL COOKIES (THE BEST) - RICARDO
From ricardocuisine.com
5/5 (623)Total Time 32 minsCategory DessertsCalories 315 per serving
THE WORLD’S BEST OATMEAL RAISIN COOKIES | TASTY KITCHEN: A ...
From tastykitchen.com
5/5
THE BEST OATMEAL COOKIE RECIPE IN THE WORLD - FOOD …
From foodstoragemoms.com
Cuisine AmericanEstimated Reading Time 2 minsCategory DessertTotal Time 24 mins
THE BEST OATMEAL COOKIE RECIPE WE’VE EVER TRIED - WSJ
From wsj.com
Is Accessible For Free FalseEstimated Reading Time 5 minsAuthor Charlotte Druckman
10 BEST BEST COOKIES IN THE WORLD RECIPES | YUMMLY
From yummly.com
BEST IN THE WORLD OATMEAL COOKIES - A BOUNTIFUL KITCHEN
From abountifulkitchen.com
5/5 (3)Category DessertCuisine AmericanTotal Time 25 mins
- Bring raisins and water to a boil in a small saucepan, Cover and turn off heat. Or place raisins in small bowl and add 1/4 cup water. Microwave for about 2 minutes covered with plastic wrap. Let sit for about 5 minutes.
- In a large bowl cream butter and sugars together on medium speed until smooth, about 1 minute.
THE BEST OATMEAL COOKIES IN THE WORLD - TOOT SWEET 4 TWO
From tootsweet4two.com
5/5 (1)Category DessertCuisine AmericanTotal Time 50 mins
BEST OATMEAL COOKIES RECIPE - KITCHEN FUN WITH MY 3 SONS
From kitchenfunwithmy3sons.com
Cuisine AmericanCategory DessertServings 26Total Time 31 mins
BEST OATMEAL COOKIES - JOYFOODSUNSHINE
From joyfoodsunshine.com
Ratings 132Calories 133 per servingCategory Cookies, Dessert
- Place softened butter, granulated sugar and brown sugar in the bowl of a standing mixer and beat until combined.
THE SECRET TO THE BEST-EVER OATMEAL COOKIES | FOOD & WINE
From foodandwine.com
Author Tina UjlakiEstimated Reading Time 4 mins
8 WORLD'S BEST OATMEAL CHOCOLATE CHIP COOKIES IDEAS ...
From pinterest.ca
OATMEAL CRAISIN COOKIES WORLD'S BEST - ALL INFORMATION ...
From therecipes.info
WORLD'S BEST SOFT & CHEWY OATMEAL CHOCOLATE CHIP COOKIES ...
From harvardhomemaker.com
WORLD'S BEST OATMEAL COOKIES
From crecipe.com
32 WORLD'S BEST OATMEAL RECIPES IDEAS IN 2021 | OATMEAL ...
From pinterest.ca
WORLDS BEST OATMEAL COOKIES RECIPES
From tfrecipes.com
WORLD'S BEST OATMEAL COOKIES - LITTLE MISBAKER
From littlemisbaker.weebly.com
WORLD'S BEST OATMEAL RAISIN COOKIE - ALL INFORMATION ABOUT ...
From therecipes.info
THE WORLD'S BEST OATMEAL TOFFEE COOKIES - PLAIN.RECIPES
From plain.recipes
WORLD'S BEST OATMEAL COOKIES RECIPE - FOOD NEWS
From foodnewsnews.com
WORLD'S BEST COOKIE-CHOCOLATE CHIP OATMEAL - RECIPE ...
From cooks.com
OATMEAL CRAISIN COOKIES (WORLD'S BEST!!) RECIPE - FOOD.COM ...
From pinterest.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love