Raspberry Oatmeal Cookies Recipes

DELICIOUS RASPBERRY OATMEAL COOKIE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 8 inch square pan, and line with greased foil.
• Combine brown sugar, flour, baking soda, salt, and rolled oats. Rub in the butter using your hands or a pastry blender to form a crumbly mixture. Press 2 cups of the mixture into the bottom of the prepared pan. Spread the jam to within 1/4 inch of the edge. Sprinkle the remaining crumb mixture over the top, and lightly press it into the jam.
• Bake for 35 to 40 minutes in preheated oven, or until lightly browned. Allow to cool before cutting into bars.

RASPBERRY OATMEAL COOKIES

Steps:

• Preheat oven to 350^. Grease or spray an 8-inch square pan, and line with quick release foil. --- Combine all ingredients ,except butter,chips and jam. Blend in butter with a pastry blender to get a crumbly mixture. Press 2 c. of the mixture into the bottom of the prepared pan. Spread the jam to within 1/4 inch of the edge. Sprinkle the remaining crumb mixture over the top, and lightly press it into the jam. Bake for 3 minutes , or until lightly browned. Five minutes before removing from the oven sprinkle mini chips over top- return to oven , to finish baking time. Allow to cool before cutting into bars.

VERY RASPBERRY OATMEAL COOKIES

Steps:

• Preheat the oven to 350 F/ 180 C/ gas mark 4. Line a large baking sheet with parchment paper and set aside.In a mixing bowl combine the oats, flour, baking soda, sugar, salt and raspberry powder. Stir thoroughly.
• In a separate dish combine the egg with the vanilla extract and stir into the oats mixture along with the melted butter. Roughly chop the raspberries and fold into the mixture. Stop stirring as soon as all the ingredients have been incorporated and the dry ingredients are no longer visible.
• Drop spoonfuls of the mixture onto the baking sheet leaving some space in between. Flatten and shape the cookies a little to make sure they are round and bake in the centre of the oven for 12 minutes. These cookies will not expand very much.Remove from the oven and set aside for 5-10 minutes before serving.

RASPBERRY JAM OATMEAL COOKIE SANDWICHES

Steps:

• 1. Preheat oven to 375F. Prepare cookie sheets with silpat or parchment. In a small bowl, combine the flour, baking soda and salt. Set aside. Using the paddle attachment of your stand mixer, cream together butter and sugars until light and fluffy. Add eggs and vanilla; mix well. Slowly mix in the flour mixture, then stir in the oats by hand. Using a tablespoon of dough per cookie, roll into balls and place on cookie sheets, at least an inch and a half apart (they spread a lot). Bake for a total of 12-15 minutes, rotating the cookie sheets mid-way, until cookies are golden brown. Cool on cookie sheets for 5-8 minutes before removing and letting cool completely on wire racks. Spread a thin layer of jam on the bottom of one cook ie and top with another. Repeat until all cookies are used.

RASPBERRY ALMOND OATMEAL COOKIES

Steps:

• Cream butter, beat in sugars.
• Beat in water, extracts and eggs.
• (Will look curdled.)
• Stir in rest of ingredients well.
• Drop by Tbls. onto ungreased cookie sheet. Make a small well in centers, fill with a teaspoons of raspberry preserves or jam.
• Take a tiny piece of dough and kindof half cover the jam down the center over just the jam.
• Bake for about 9-11 minutes at 400º.
• Let set on cookie sheet for 1 minute, remove to wire racks to cool.
• Seems like I got about 3 1/2 dozen -- I didn't get to count them, they were being eaten too fast!