Time 45m Yield 42 Number Of Ingredients 12 Steps:
Heat oven to 375°F. Spray cookie sheets with cooking spray. In large bowl, combine granulated sugar, brown sugar and butter; beat until light and fluffy. Add vanilla and egg; blend well. Add flour, baking soda, cinnamon and salt; mix well. Stir in oats, raisins and nuts. Drop dough by rounded teaspoonfuls 2 inches apart onto sprayed cookie sheets. Bake at 375°F. for 7 to 10 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets.
Time 40m Yield 36 Number Of Ingredients 13 Steps:
Heat oven to 375°F. In large bowl, beat all ingredients except oats, flour and raisins with electric mixer on medium speed, or mix with spoon. Stir in oats, flour and raisins. On ungreased cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart. Bake 9 to 11 minutes or until light brown. Immediately remove from cookie sheet to cooling rack.
Time 1h Yield 48 Number Of Ingredients 11 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.
Time 40m Yield 1 dozen cookies Number Of Ingredients 11 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.
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 30m Yield 6 dozen Number Of Ingredients 14 Steps:
Simmer raisins and water in saucepan over low heat until plump for 20 minutes. Drain raisin liquid into measuring cup. Add water to make 1/2 cup. Heat oven to 400 degrees. Cream shortening, sugar, eggs and vanilla. Stir in raisin liquid. Measure flour and combine with, baking powder, baking soda, salt and spices. Stir into creamed mixture. Add oats, nuts and raisins. Drop by rounded teaspoonfuls 2" apart onto ungreased baking sheet. Bake for 10 minutes.
Time 45m Yield 48 Number Of Ingredients 11 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a large bowl, mix canola oil, brown sugar, eggs and vanilla until well blended. Combine the flour, baking soda, salt, cinnamon and nutmeg; stir into the sugar mixture. Mix in the oats and raisins last. Drop by rounded spoonfuls onto the prepared cookie sheet. Bake for 10 to 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Time 30m Yield 4 dozen. Number Of Ingredients 12 Steps:
In a large bowl, cream butter and sugars until light and fluffy. Beat in the egg, water and vanilla. Combine the oats, flour, orange zest, cinnamon and baking soda; gradually add to the creamed mixture and mix well. Stir in raisins (dough will be stiff)., Drop by level tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 12-15 minutes or until the edges are lightly browned. Remove to wire racks to cool.
Yield Makes 3 dozen medium-size cookies Number Of Ingredients 12 Steps:
Preheat oven to 350 degrees. Line two baking sheets with parchment paper; set aside. In a large bowl, using a spatula, cream together butter, sugar, and salt. Add egg, vanilla, and 1/4 cup water; mix until well combined. In another large bowl, mix together flour, oatmeal, cinnamon, baking powder, baking soda, and nutmeg. Fold into the butter mixture until well combined. Add raisins and stir until well combined. Using a 1 1/2-inch ice cream scoop, scoop out cookie dough onto prepared baking sheets, about 1 1/2 inches apart. Transfer baking sheets to oven, and bake until edges begin to brown, about 20 minutes. Let cookies cool on baking sheet for about 10 minutes before transferring to a wire rack to cool completely.
Time 1h10m Yield 48 cookies Number Of Ingredients 12 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.
Time 40m Yield Makes 32 Number Of Ingredients 11 Steps:
Preheat oven to 375 degrees. In a medium bowl, whisk together flour, baking soda, and salt; set aside. With an electric mixer, cream butter andsugars until light and fluffy. Add eggs and vanilla; beat until combined, scraping down sides of bowl as needed. Add flour mixture;beat until just combined. Add oats, raisins, and chocolate chips; beat until just combined. Drop 32 heaping tablespoons of batter, about 1 1/2 inches apart, onto baking sheets. Bake, rotating sheets halfway through, until cookies have spread and are golden brown and soft to the touch, 10 to 12 minutes. Cool 5 minutes on sheets; transferto a wire rack to cool completely.
Time 30m Yield about 3-1/2 dozen. Number Of Ingredients 12 Steps:
In a large bowl, cream the shortening and sugars until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda, salt and cinnamon. Add to creamed mixture, stirring just until combined. Stir in the oats, raisins and pecans if desired., Shape into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Flatten with a greased glass bottom. , Bake at 350° until golden brown, 10-11 minutes. Do not overbake. Remove to a wire rack to cool.
More about “raisin oatmeal cookies recipes”
Time 45m Yield 3 dozen cookies Number Of Ingredients 13 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.
