OATMEAL, WALNUT AND RAISIN COOKIES
Go nuts by adding chopped walnuts to the traditional oatmeal-raisin cookie.
Provided by Food Network Kitchen
Time 1h30m
Yield about 20 cookies
Number Of Ingredients 13
Steps:
- Position the racks in the top and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment. Whisk together the flour, baking soda, cinnamon, salt and allspice in a large bowl.
- Beat the butter, brown sugar and granulated sugar with an electric mixer on medium-high speed in a large bowl until light and fluffy, scraping down the sides of the bowl occasionally. Beat in the eggs 1 at time until blended, then beat in the vanilla.
- Reduce the speed to low and beat in the flour mixture in 3 additions until smooth. Stir in the oats, raisins and walnuts with a rubber spatula. Drop heaping tablespoons of the dough onto the prepared sheets about 2 inches apart.
- Bake the cookies, rotating the pans halfway through, until golden brown but still soft in the center, about 15 minutes. Let the cookies cool slightly on the baking sheets, then transfer to wire racks to cool completely. Store in an airtight container at room temperature for up to 3 days.
MOM'S SOFT RAISIN COOKIES
With four sons in service during World War II, my mother sent these favorite cookies as a taste from home to "her boys" in different parts of the world. These days, my 11 grandchildren are enjoying them as we did, along with my stories of long ago.- Pearl Cochenour, Williamsport, Ohio
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 6 dozen.
Number Of Ingredients 13
Steps:
- Combine water and raisins in a small saucepan; bring to a boil. Cook for 3 minutes; remove from the heat and let cool (do not drain). , Preheat oven to 350°. In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Combine flour, baking powder, baking soda, salt and spices; gradually add to creamed mixture and mix well. Stir in nuts and raisins. , Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake 12-14 minutes or until golden brown. Remove to wire racks to cool.
Nutrition Facts : Calories 170 calories, Fat 7g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 116mg sodium, Carbohydrate 26g carbohydrate (15g sugars, Fiber 1g fiber), Protein 2g protein.
OATMEAL RAISIN WALNUT COOKIES
Make and share this Oatmeal Raisin Walnut Cookies recipe from Food.com.
Provided by BrutusK
Categories Drop Cookies
Time 55m
Yield 46-48 Cookies
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degree Fahrenheit.
- In small bowl mix flour, baking soda, cinnamon and salt.
- Cream butter and sugars in electric mixer.
- Add eggs and vanilla beating well.
- Add flour mix, mixing well.
- Add oats, raisins, and nuts, mixing well.
- Drop tablespoon size dough on lightly greased baking sheet.
- Bake 10-12 minutes.
- Cookies will be slightly browned around the edges. They will continue baking after removing from oven. Cool one minute in pan then transfer to cooling rack.
WALNUT AND RAISIN COOKIES
These are wonderful cookies from my mum's book Called Nita Mehta's Oven recipes. My cousin Shilpa made them first and had to make these too!!! I have just discovered that Icing sugar is called powdered sugar out in the west. I'd like to clarify that the powdered sugar in this recipe is just sugar granules ground fine into a powder to facilitate easy and faster dissolving. :)
Provided by Girl from India
Categories Dessert
Time 30m
Yield 20 cookies
Number Of Ingredients 9
Steps:
- Preheat oven to 325°F/ 160°C.
- Cream the butter and sugar together.
- Add the egg slightly beaten and the vanilla essence.
- Sift the baking powder and the flour together.
- Add the dessicated coconut, walnuts and the raisins to the flour and mix with your hand.
- Now add this to the butter mix and fold gently.
- Put spoonfuls of the batter 1 inch apart into a prepared (greased or covered with butter paper) baking tray and flatten slightly.
- Bake for 20 minutes or till light golden brown.
- Cool for 5 minutes.
- Now take them out of the tray and cool completely on a wire rack.
- Store in a air tight container.
Nutrition Facts : Calories 75.4, Fat 4.6, SaturatedFat 2.4, Cholesterol 18.7, Sodium 46.1, Carbohydrate 7.7, Fiber 0.3, Sugar 3.5, Protein 1.1
WALNUT-RAISIN COOKIES
Steps:
- Place raisins in medium bowl. Pour enough boiling water over to cover; let stand 1 minute. Drain raisins well. Sift flour and baking powder into another medium bowl. Beat sugar and butter in large bowl until creamy. Beat in vanilla. Beat in 1 egg, then 1/3 of dry ingredients. Repeat with remaining eggs and dry ingredients in 2 batches. Stir in raisins (dough will be very soft). Chill dough 1 hour to firm slightly.
- Preheat oven to 375°F. Line 3 heavy large baking sheets with foil. Butter foil. Coarsely grind walnuts in processor. Mound ground walnuts on work surface. Working in batches, drop dough by scant tablespoonfuls onto walnuts (dough will be sticky). Using hands, roll dough in ground walnuts, coating completely and forming balls. Transfer to prepared baking sheets, spacing 2 inches apart.
- Bake until cookies spread and are golden brown, about 14 minutes. Transfer to racks; cool completely. (Can be made 2 days ahead. Store in airtight container.)
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RAISIN WALNUT COOKIES - THE MIDNIGHT BAKER
From bakeatmidnite.com
Cuisine AmericanTotal Time 27 minsCategory CookiesCalories 1379 per serving
- Cream butter and sugars until light and fluffy. Add eggs and vanilla, beating well. Add flour, ground oatmeal, salt, baking powder and baking soda. Beat until combined. Stir in raisins and walnuts.
- Shape dough into 1 to 1 1/2-inch balls and place 2-inches apart on ungreased cookie sheets (I use AirBake insulated sheets). Bake at 375 degrees F for 10-12 min or until light golden brown.
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