Best Auntie Ems Kitchen Oatmeal Raisin Cookies Recipes

The Best Oatmeal Raisin Cookies image

Provided by Food Network Kitchen

Categories dessert

Time 1h30m

Yield 24 cookies

Number Of Ingredients 11

1 cup all-purpose flour (see Cook's Note)
1 1/4 teaspoons kosher salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
3/4 cup packed dark brown sugar
1 stick (8 tablespoons) unsalted butter, at room temperature
1/4 cup honey
1 tablespoon pure vanilla extract
1 large egg, at room temperature
2 1/2 cups old-fashioned rolled oats
1 cup raisins

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.

Auntie Em's Kitchen Oatmeal Raisin Cookies image

Provided by blucoat

Time 37m

Yield 24 very large cookies

Number Of Ingredients 14

1 1/2 cups butter, room temperature (3 sticks)
1 1/3 cups sugar (10 1/2 ounces)
1 1/3 cups light brown sugar (10 1/2 ounces)
3 eggs
1 1/2 teaspoons vanilla extract
3 cups old fashioned oats
2 cups flour, and
2 tablespoons flour (8 1/2 ounces total)
3/4 cup wheat germ
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
3/4 teaspoon ground cinnamon
3/4 teaspoon salt
1 1/2 cups golden raisins (1/2 pound)

Steps:

Heat the oven to 350 degrees.
In a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, cream together the butter and sugars until light and fluffy. With the mixer running, add the eggs, one at a time, until each is incorporated. Stir in the vanilla extract.
In a medium bowl, mix together the oats, flour, wheat germ, baking soda, baking powder, cinnamon and salt.
With the mixer on low speed, gradually add the dry ingredients until just combined. Gently fold in the raisins.
Line several baking sheets with parchment paper. Scoop one-fourth cup dough for each cookie and slightly flatten them, leaving 2 inches between each cookie (they will spread). Slightly flatten the top of each cookie and bake one tray at a time, on the center rack, for consistent baking and coloring. The cookies will be done when set and lightly colored and the edges are slightly browned, 12 to 15 minutes.

Loaded Oatmeal-Raisin Cookies image

Provided by Food Network Kitchen

Categories dessert

Time 1h30m

Yield 46 cookies

Number Of Ingredients 15

1 1/2 cups walnut halves, roughly chopped
1 cup sweetened shredded coconut flakes
1 cup golden raisins
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon fine salt
2 sticks (16 tablespoons) unsalted butter, softened
1 1/4 cups packed brown sugar
1/2 cup granulated sugar
2 large eggs
2 tablespoons whole milk
2 teaspoons pure vanilla extract
2 1/2 cups old-fashioned rolled oats

Steps:

Preheat the oven to 375 degrees F. Spread the walnuts on a rimmed baking sheet and toast, stirring occasionally, until golden and fragrant, about 8 minutes. Spread the coconut on another rimmed baking sheet and toast, stirring occasionally, until golden brown, about 5 minutes. Let the nuts and coconut cool. Cover the raisins with hot water in a small bowl; set aside.
Meanwhile, whisk the flour, baking soda, cinnamon, nutmeg and salt together in a small bowl.
Add the butter, brown sugar and granulated sugar to the bowl of a stand mixer fitted with a paddle attachment (or a large bowl if using a hand mixer) and beat on medium speed until creamy. Beat in the eggs, one at a time, until incorporated. Beat in the milk and vanilla until blended. Reduce the speed to low and gradually beat in the flour mixture. Beat in the oats, raisins, walnuts and coconut.
Drop the dough by rounded tablespoons onto ungreased baking sheets. Bake until golden brown, about 12 minutes, switching the positions of the baking sheets halfway through. Cool the cookies on the sheets on wire racks for 1 minute, then transfer to the racks to cool completely.