Chewy Oatmeal Date Raisin Cookies Recipe 445 Recipes

CHEWY OATMEAL RAISIN COOKIES

Steps:

• In a large bowl, combine the oil, sugars, water, egg white and vanilla. Combine the flours, cinnamon, baking soda and salt; gradually add to sugar mixture and mix well. Stir in oats and raisins., Drop by scant 1/4 cupfuls onto baking sheets coated with cooking spray; flatten slightly with the back of a spoon. Bake at 350° for 10-12 minutes or until golden brown. Cool for 1 minute before removing from pans to wire racks.

CHEWY OATMEAL-RAISIN COOKIES

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.

CHEWY OATMEAL DATE RAISIN NUT

Steps:

• In a large mixing bowl, cream together well the butter and brown and white sugar. Add the eggs and beat about 3 minutes.
• Add the vanilla and spices and blend well. Add the milk to the batter. Sift together the flour, baking powder and baking soda and add one-third of this dry mixture at a time to the wet mixture blending well.
• Add the oats and work into th batter. Finally, add the nuts, dates, and raisins. Using a spring form scoop, dollop the batter on to a parchment-lined cookie sheet.
• Do not crowd cookies giving about 2-3" space between each. Bake in preheated 350 oven about 10 minutes. Repeat with all the batter. Let cool and eat.

CHEWY OATMEAL DATE RAISIN COOKIES RECIPE - (4.4/5)

Steps:

• In a large mixing bowl, cream together well the butter and brown and white sugar. Add the eggs and beat about 3 minutes. Add the vanilla and spices and blend well. Add the milk to the batter. Sift together the flour, baking powder and baking soda and add one-third of this dry mixture at a time to the wet mixture blending well. Add the oats and work into the batter. Finally, add the nuts, dates, and raisins. Using a spring-form scoop, dollop the batter on to a parchment-lined cookie sheet. Do not crowd cookies giving about 2-3" space between each. Bake in preheated 350°F oven about 10 minutes. Repeat with all the batter. Let cool and eat. (Note: These also make a cute mini-muffin using cupcake liners if you want.)

OATMEAL RAISIN COOKIES I

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.

CHEWY SCHMALTZ OATMEAL-RAISIN COOKIES

Steps:

• Whisk the flour, cinnamon, baking soda, baking powder, salt and cloves together in a small bowl.
• In a large bowl, beat the schmaltz, butter and brown sugar together with an electric mixer on medium-high speed until light and well blended, about 3 minutes. Add the egg and vanilla, and beat until combined. Add the flour mixture and beat until just incorporated. Stir in the oats and raisins. Refrigerate the dough until cold, at least 1 hour and up to overnight.
• Preheat the oven to 350 degrees F.
• Scoop heaping, well-packed tablespoons of dough 2 inches apart onto 2 ungreased baking sheets.
• Bake until the cookies are slightly golden at the edges but still a little soft on top, about 14 minutes. Cool on the baking sheets for 5 minutes, then transfer to a cooling rack to cool completely.

THICK, CHEWY OATMEAL RAISIN COOKIES

Steps:

• Preheat oven to 350°F (175°C).
• In a large bowl, cream together the butter, brown sugar, egg and vanilla until smooth. In a separate bowl, whisk the flour, baking soda, cinnamon and salt together. Stir this into the butter/sugar mixture. Stir in the oats, raisins and walnuts, if using them.
• At this point you can either chill the dough for a bit in the fridge and then scoop it, or scoop the cookies onto a sheet and then chill the whole tray before baking them. You could also bake them right away, if you're impatient, but I do find that they end up slighly less thick.
• The cookies should be two inches apart on a parchment-lined baking sheet. Bake them for 10 to 12 minutes (your baking time will vary, depending on your oven and how cold the cookies were going in), taking them out when golden at the edges but still a little undercooked-looking on top. Let them sit on the hot baking sheet for five minutes before transferring them to a rack to cool.

BIG CHEWY OATMEAL-RAISIN COOKIES

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.

CHEWY OATMEAL RAISIN COOKIES

Steps:

• Heat oven to 350° on lightly greased baking sheets.
• Beat butter and sugars in a large bowl with mixer on medium high speed until fluffy.
• Beat in molasses, eggs, vanilla, baking soda, cinnamon and salt (may look curdled), On low speed beat in flour, stir in oats and raisins.
• Drop by level tablespoons 1 1/2-inches apart on baking sheet.
• Bake for 8-10 minutes or until tops look dry.
• Cool on baking sheet 1 minute before removing to wire rack to cool completely.

RAISIN-DATE-OATMEAL COOKIES

Steps:

• Preheat oven to 350°F.
• Beat butter, sugars, eggs, molasses and vanilla together until well combined.
• Sift together dry ingredients.
• Add to butter mixture and combine thoroughly.
• Stir in oats, raisins and dates.
• Drop onto well greased cookie sheets.
• Bake for 12-15 minutes, until edges are browned and centers are somewhat firm.
• Cool a few minutes on the cookie sheet before removing. These firm up a bit as they cool. This can be a bit tricky. Remove them too soon and they mush together, too late and the edges may stick to the cookie sheet.

CHARMAQINE'S OATMEAL COOKIES WITH RAISINS, DATES, AND WALNUTS

Steps:

• Preheat oven to 350°F.
• Line 2 baking sheets with parchment paper and spray with nonstick spray.
• Mix first 5 ingredients in medium bowl.
• Using electric mixer, cream butter, shortening, and both sugars in large bowl until fluffy.
• Add honey, eggs, and vanilla, then gradually beat in flour mixture. Stir in oats, raisins, dates, and walnuts.
• Drop batter by tablespoonfuls onto prepared sheets, spacing mounds 2 inches apart. Flatten cookies slightly with the bottom of a buttered glass.
• Bake cookies 10-12 minutes at 350F or until until golden brown.
• Cool completely on sheets.
• When cool, store in airtight containers.

CHEWY RAISIN COOKIES

Steps:

• In a mixing bowl, mix flour, salt, and baking soda.
• Put shortening into medium sized bowl.
• Using electric beater, beat in brown and white sugars.
• Beat in eggs and vanilla.
• Sift and beat in flour mixture.
• Beat for 2-3 minutes or until dough is light and fluffy.
• Stir in raisins.
• Spoon onto ungreased baking pan, about two inches apart.
• Bake at 350°F for 12-15 minutes or until golden brown on top.