OATMEAL RAISIN COOKIES I
An old stand-by that the whole family loves.
Provided by Darlene
Categories Desserts Cookies Oatmeal Cookie Recipes Oatmeal Raisin Cookie Recipes
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.
Nutrition Facts : Calories 92.4 calories, Carbohydrate 14.6 g, Cholesterol 15.4 mg, Fat 3.4 g, Fiber 0.7 g, Protein 1.3 g, SaturatedFat 1.9 g, Sodium 75.4 mg, Sugar 8.3 g
BIG FAT OATMEAL RAISIN COOKIES
These are chunky yet crunchy oatmeal raisin cookies with a wonderful natural sweetness and a hint of cinnamon. I like these a lot and hope so will you! Feel free to add some chopped nuts of your choice if you like (but make sure to add some more liquid to the dough then).
Provided by Lalaloula
Categories Dessert
Time 30m
Yield 13 big fat cookies
Number Of Ingredients 10
Steps:
- In a small bowl mix flour, baking soda, cinnamon and salt.
- In a big bowl cream butter with sugar. Add egg and honey and beat well.
- Little by little add the flour mixture. Knead into a dough (should stick together well but still be a bit crumbly).
- Fold in oatmeal and raisins.
- Shape the dough into balls of desired size (I make these big and fat as stated above--> balls the size of an egg). Place on a paper-lined baking sheet and flatten lightly.
- Bake in the preheated oven at 180°C (~350°F) for 15-20 minutes (will vary according to size of your cookies).
Nutrition Facts : Calories 212.9, Fat 9, SaturatedFat 5.2, Cholesterol 34.9, Sodium 213.8, Carbohydrate 30.7, Fiber 2, Sugar 12, Protein 3.6
BIG CHEWY OATMEAL-RAISIN COOKIES
Make and share this Big Chewy Oatmeal-Raisin Cookies recipe from Food.com.
Provided by RecipeNut
Categories Dessert
Time 35m
Yield 16 cookies
Number Of Ingredients 10
Steps:
- Adjust oven racks to low and middle positions.
- Heat oven to 350°F (175 C).
- Beat butter until creamy.
- Add sugars and beat until fluffy, about 3 minutes.
- Beat in eggs one at a time.
- Mix flour, salt, baking powder, and nutmeg together.
- Stir flour mixture into butter-sugar mixture.
- Stir in oats and optional raisins.
- Form dough into 16 2-inch balls, placing each onto one of two parchment paper-covered, large cookie sheets.
- Bake until cookie edges turn golden brown, 22 to 25 minutes.
- Slide cookies on parchment onto cooling rack.
- Let cool at least 30 minutes before serving.
- Comments: Do not over bake.
- The edges should be brown but the rest of the cookie should still be very light in color.
- Parchment makes for easy cookie removal and cleanup, but it's not a necessity.
- If you don't use parchment, let the cookies cool directly on the baking sheet for two minutes before transferring them to a cooling rack.
Nutrition Facts : Calories 311.8, Fat 13.2, SaturatedFat 7.7, Cholesterol 53.8, Sodium 99.6, Carbohydrate 45.3, Fiber 1.9, Sugar 26, Protein 4.1
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- In the bowl of a stand mixer fitted with a paddle, beat the cold butter until creamy. Add the sugar and continue to beat until it is mixed in. Gradually add the eggs and vanilla and continue beating with the paddle on medium until mixed, scraping sides of bowl once or twice. The coolness from the eggs may make little bits of butter firm up again so the creamy mixture may appear lumpy.
- Meanwhile, in a separate bowl, mix the flour (make sure you weighed it), salt, baking soda, baking powder and cinnamon. With the mixer on medium-low (or by hand with a heavy duty rubber scraper), gradually add the flour mixture stirring just until mixed. Stir in the oatmeal, then stir in the raisins and nuts.
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- Preheat oven to 375 degrees F. If you are using convection, preheat to 350 F convection. If you plan on chilling the dough, skip this step. Chilling the dough will help make the cookies thicker.
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