WHITE CHOCOLATE RAISIN OAT COOKIES
These hearty drop cookies are a twist on old-fashioned oatmeal raisin cookies. White chocolate chips add extra sweetness and orange extract gives a citrusy zing to this dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 30m
Yield 30
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Line cookie sheets with cooking parchment paper.
- In medium bowl, mix flour, baking soda, cinnamon and salt. In large bowl, beat butter and both sugars with electric mixer on medium speed until light and fluffy. Beat in egg and orange extract just until combined. On low speed, gradually add flour mixture and oats; beat until blended. Stir in white chocolate and raisins.
- Onto cookie sheets, drop dough by heaping tablespoonfuls 3 inches apart. Bake 13 to 15 minutes or until lightly browned. Cool 5 minutes; remove from cookie sheets to cooling racks.
Nutrition Facts : Calories 140, Carbohydrate 18 g, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 50 mg
WHITE CHOCOLATE CHIP OATMEAL COOKIES
These cookies are absolutely the best!! They really should be named disappearing cookies because they won't stay around long. Set your timer, these cookies are best when they are lightly browned.
Provided by julie
Categories Desserts Cookies Oatmeal Cookie Recipes
Yield 36
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets.
- In a medium bowl, cream together the butter, brown sugar and white sugar until smooth. Stir in the eggs, one at a time, and then the vanilla. Sift together the flour, baking powder, baking soda and salt, stir into the creamed mixture. Finally, stir in the rolled oats, white chocolate chips and pecans. Drop by tablespoons onto the prepared cookie sheets.
- Bake for 10 to 12 minutes in the preheated oven. Remove from baking sheets to cool on wire racks.
Nutrition Facts : Calories 222.7 calories, Carbohydrate 27.9 g, Cholesterol 26 mg, Fat 11.4 g, Fiber 0.9 g, Protein 2.9 g, SaturatedFat 5.7 g, Sodium 166 mg, Sugar 17.4 g
BETH'S SPICY OATMEAL RAISIN COOKIES
With a little experimenting, I came up with these chewy, spicy, oatmeal raisin cookies. They make your kitchen smell wonderful while they are baking. They almost remind me of Christmas because the spices smell so good.
Provided by Beth Sigworth
Categories Desserts Cookies Oatmeal Cookie Recipes Oatmeal Raisin Cookie Recipes
Time 50m
Yield 36
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, cream together the butter, butter flavored shortening, brown sugar, white sugar, eggs, and vanilla until smooth. Combine the flour, baking soda, cinnamon, cloves, and salt; stir into the sugar mixture. Stir in the oats and raisins. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
- Bake 10 to 12 minutes until light and golden. Do not overbake. Let them cool for 2 minutes before removing from cookie sheets to cool completely. Store in airtight container. Make sure you get some, because they don't last long!
Nutrition Facts : Calories 144 calories, Carbohydrate 20.6 g, Cholesterol 17.1 mg, Fat 6.3 g, Fiber 1 g, Protein 1.9 g, SaturatedFat 2.5 g, Sodium 92.1 mg, Sugar 11.2 g
OATMEAL COOKIES WITH WHITE CHOCOLATE CHIPS AND RAISINS
Provided by Food Network Kitchen
Time 1h
Yield 24 to 32 cookies
Number Of Ingredients 12
Steps:
- Beat the butter, granulated sugar and brown sugar in a bowl with a mixer on medium speed until fluffy. Add the egg and vanilla; beat. Whisk the flour, rolled oats, baking soda, cinnamon and salt in a bowl. Add to the butter mixture and beat until just combined. Stir in the white chocolate chips and raisins.
- Preheat the oven to 350 degrees F. Scoop rounded tablespoons of dough and roll into balls. Arrange on parchment-lined baking sheets about 2 inches apart. Refrigerate 30 minutes, then bake until the cookies are golden on the bottom, 12 to 15 minutes. Cool on the baking sheets, 10 minutes, then transfer to racks to finish cooling.
SPICED OATMEAL COOKIES
I'm the fourth generation of cooks in my family to bake these cookies. When my grandmother sent me a batch for my birthday one year, I asked her for the recipe. That's when I learned it was originally my great-grandmother's recipe. It's one that I will definitely make sure gets passed on! -Loretta Pakulski, Indian River, Michigan
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 4 dozen.
Number Of Ingredients 9
Steps:
- In a bowl, cream shortening and brown sugar. Add eggs and milk; mix well. Combine flour, oats, baking soda, salt and cinnamon; add to the creamed mixture. Drop by rounded teaspoonfuls 2 in. apart onto lightly greased baking sheets. Bake at 350° for 12-15 minutes or until done.
Nutrition Facts : Calories 222 calories, Fat 9g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 164mg sodium, Carbohydrate 32g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein.
SPICED WHITE CHOCOLATE OATMEAL RAISIN COOKIES
Add cinnamon and ginger to the dough for Spiced White Chocolate Oatmeal Raisin Cookies! These white chocolate oatmeal raisin cookies will delight a crowd.
Provided by My Food and Family
Categories Dairy
Time 1h34m
Yield 27 servings, 2 cookies each
Number Of Ingredients 12
Steps:
- Mix oats, flour, dry pudding mix, cinnamon, ginger and baking powder; set aside. Microwave chocolate and butter in large microwaveable bowl on HIGH 1 min. or until butter is melted. Stir until chocolate is completely melted. Add sugar; stir until blended. Whisk eggs and milk until blended. Add to chocolate mixture; mix well. Stir in dry ingredient mixture until blended. Stir in raisins. Refrigerate 1 hour or until dough is easy to handle.
- Heat oven to 375°F. Shape dough into 1-inch balls. Place, 2 inches apart, on parchment-covered baking sheets.
- Bake 12 to 14 min. or until cookies are no longer shiny. Cool on baking sheets 2 min. Remove to wire racks; cool completely.
Nutrition Facts : Calories 130, Fat 4 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 20 mg, Sodium 90 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
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