Yield 36 Number Of Ingredients 11 Steps:
Preheat oven to 375 degrees F (190 degrees C). Sift the flour together with the soda, salt, and cinnamon. Stir in the oats. Combine the other ingredients and add them to the flour mixture, stirring thoroughly. Drop by tablespoonful onto ungreased cookie sheet. Bake 15 to 18 minutes. Remove to wire rack to cool.
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.
Time 35m Yield 4 dozen. Number Of Ingredients 10 Steps:
Place raisins in a small bowl. Cover with boiling water; let stand for 5 minutes. Drain and set aside., In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs. Combine the flour, oats, baking soda and salt; gradually add to creamed mixture and mix well. Stir in walnuts and raisins., Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Flatten with a glass. Bake at 325° for 8-10 minutes or until bottoms are browned. Remove to wire racks.
Time 1h15m Yield 96 Number Of Ingredients 14 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a large bowl, cream together the shortening, brown sugar and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, salt, cinnamon, allspice and cloves; stir into the sugar mixture until well blended. Mix in the rolled oats alternately with the milk. Finally, stir in the raisins. Drop by heaping spoonfuls 3 inches apart onto the prepared cookie sheets. Bake in the preheated oven for 10 to 11 minutes, or until edges are golden and tops are dry. Cool on cookie sheets for 1 minute before removing to cool on wire racks.
Time 40m Yield 20 cookies, 20 serving(s) Number Of Ingredients 12 Steps:
Mix oil, brown sugar and eggs until well blended. (I use a hand-held mixer.) Add powdered milk to batter and continue mixing until well blended. Sift flour, baking soda, salt, cinnamon and cloves together then stir with a whisk to combine completely. Add to egg and sugar mixture. ( I switch to a wooden spoon here). Stir raisins into batter. Add oatmeal gradually (about 1/2 cup at a time), adding a couple of tablespoons of water as you add oatmeal to help with stirring. Mixture will be stiff. Put heaping spoons full on greased cookie sheet. Bake 15 to 20 minutes in 325 degrees Fahrenheit oven above the center rack. The cookies brown faster on the bottoms than the tops.
Time 55m Yield 36 cookies, 36 serving(s) Number Of Ingredients 12 Steps:
Cream shortening, sugar, and eggs til light and fluffy. Stir in buttermilk. Stir dry ingredients into creamed mixture. Stir in oats and raisins. Drop from tablespoon 2" apart on lightly greased cookie sheet. Bake at 400* about 8 minutes. Cool slightly; remove from pan.
More about “moms raisin oatmeal cookies recipes”
Time 40m Yield 6 dozen. Number Of Ingredients 13 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.
