Oatmeal Raisin Toffee Cookies Recipes

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.

OATMEAL TOFFEE COOKIES

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Line cookie sheets with parchment paper.
• In a medium bowl, cream together the butter and brown sugar. Stir in the egg and vanilla until smooth. Sift together the flour, salt and baking soda, stir into the creamed mixture. Then stir in the rolled oats. Finally, stir in the pecans chopped candy bar pieces.
• Drop dough by rounded tablespoons onto the prepared cookie sheets, and flatten slightly. Bake for 10 to 18 minutes in the preheated oven. Cookies will have a dry appearance when finished baking.

THE BEST OATMEAL RAISIN COOKIES

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.

OATMEAL RAISIN TOFFEE COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream together the butter, brown sugar and white sugar. Beat in the eggs, one at a time then stir in the vanilla. Combine the flour, baking soda and cinnamon; stir into the creamed mixture. Blend in the oatmeal and toffee bits. Drop by rounded spoonfuls onto the prepared cookie sheet.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

OATMEAL RAISIN COOKIES

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.

MCDONALD'S COPYCAT OATMEAL RAISIN COOKIES

Steps:

• 1. Preheat oven to 350 degrees. In a large bowl or mixer, cream together the butter and sugars. Add eggs one at a time and beat, then add vanilla. Combine flour, baking soda, cinnamon and salt. Gradually add into wet mix. Blend oatmeal, Raisins and toffee bits.
• 2. Drop spoonfuls onto baking sheet. Bake for 10 to 12 minutes (oven time will vary based on size).
• 3. Let cookies cool on baking sheet for 5 minutes. Transfer to cooling rack.

THE WORLD'S BEST OATMEAL TOFFEE COOKIES

Steps:

• Preheat the oven to 375 degrees F. Place one sheet of parchment paper on each cookie sheet you plan on using. Greasing is not necessary if you use parchment paper. Beat the butter, brown sugar, eggs, and vanilla until blended. Add the flour, baking soda, cinnamon and salt. Beat until blended. Stir in the oats, toffee, and coconut (optional) with spoon or blender. Drop dough by rounded teaspoonfuls a couple of inches apart onto the prepared cookie sheets. Bake 8-10 minutes until edges are lightly browned (may need to cook longer if cookies are bigger). Cool a few minutes and remove from cookie sheets.

OATMEAL RAISIN COOKIES IX

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.

RAISIN OATMEAL COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
• In a medium bowl, cream together the shortening and sugar until smooth. Beat in the eggs one at a time, then stir in the milk. Combine the flour, baking soda, salt and cinnamon, gradually stir into the creamed mixture. Add the raisins and quick oats; mix until just combined. Drop by rounded spoonfuls onto the prepared cookie sheet.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.