BEST OATMEAL RAISIN COOKIES EVER
These are a sure favorite the whole family will love. They are easy to prepare and stay fresh longer then other cookies.
Provided by cakegirl
Categories Desserts Cookies Oatmeal Cookie Recipes Oatmeal Raisin Cookie Recipes
Time 1h25m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Mix the flour, baking soda, salt, and cinnamon together in a large bowl.
- Beat the butter and sugar with an electric mixer in a large bowl until smooth. Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Mix in the flour mixture until just incorporated. Fold in the oats and raisins; mixing just enough to evenly combine. Drop spoonfuls of the dough 2 inches apart onto ungreased baking sheets.
- Bake in the preheated oven until golden brown, 10 to 12 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 216.8 calories, Carbohydrate 31.5 g, Cholesterol 43.6 mg, Fat 8.9 g, Fiber 1.3 g, Protein 3.5 g, SaturatedFat 5.2 g, Sodium 127.8 mg, Sugar 14.4 g
THE VERY BEST OATMEAL RAISIN COOKIES EVER!
We love this recipe because it will stay chewy in the cookie jar for 7 days..if they last that long...everyone who tries them raves. If you like a big fat chewy oatmeal raisin cookie, you have to try these.
Provided by grandma2969
Categories Dessert
Time 1h25m
Yield 2 Dozen, 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°.
- Whisk eggs in a small bowl, add 1/4 cup water, 1 tsp vanilla and raisins; mix well. VERY IMPORTANT let set on counter for at least 1 hour.
- In another bowl, combine crisco, and sugars, mix well.
- Gradually add dry ingredients.
- Blend in raisin mixture -- mix well.
- I use a cookie scoop, slightly less than 1/4 cup and place them on a greased cookie sheet. I slightly flatten them with the back of the scoop.
- Bake at 350° for 10-12 minutes. Do not flatten cookies a lot -- just a gentle tap.other wise they will flatten out too much.
- Baking note: please remember to reverse position of cookie sheets halfway through baking. DO NOT OVER BAKE. Cookies should be slightly golden brown around edges. Centers will look set-- let cool 1 minute on cookie sheet and then remove to wire rack to complete cool.
- I have used this recipe for over 30 years-- always outstanding-- most important thing to remove cookies from oven before they are finished-- residual heat in cookies will complete cooking-- and result in a cookie that is not dried out.
- I also add more walnuts, as I like lots of big nuts in my oatmeal cookies-- I have often left the egg, raisin mixture on counter, for a couple of hours while cleaning house and came back and baked marvelous cookies.
THE BEST OATMEAL RAISIN COOKIES EVER
My husband put in a specific request for oatmeal raisin cookies. He wanted them to be "thinner, but soft." On my search for the best Oatmeal Raisin Cookies, I came across this one at http://journeytocrunchville.wordpress.com/ Just the perfect amount of crispness on the outside, and chewy on the inside. I've tried different...
Provided by Jenni K
Categories Cookies
Time 2h10m
Number Of Ingredients 15
Steps:
- 1. 1-2 hours before -- The key is to soak the raisins. This makes all the difference in the world. Beat eggs and vanilla together and then add the raisins, stir. Soak for an hour or two. Stir periodically.
- 2. Preheat oven to 350.
- 3. Cream butter and sugars with mixer.
- 4. In a separate bowl combine flour, salt, baking soda, cinammon, ginger & nutmeg. Stir the dry ingredients until well blended.
- 5. Add dry ingredients to creamed mixture and mix well.
- 6. Add in the egg & raisin mixture (I used my hands).
- 7. Add in the oatmeal and chocolate chips/nuts and combine well. *Note* whenever I use craisins instead, I don't add the optional chips or nuts, but feel free to experiment!
- 8. Form into balls on a lightly greased cookie sheet (I just lined mine with parchment paper). Bake 10-13 minutes until JUST turning golden brown on the edges. (Mine took 10 min on regular pans, 12 min on air bake pans)
- 9. Let cool on cookie sheet for 2-5 minutes or until firm enough to transfer to wire rack. Makes 2 1/2 dozen large cookies. I used a cookie scoop for smaller cookies, and it made exactly 56 cookies (just over 4 1/2 dozen)
BEST EVER PEANUT BUTTER-OATMEAL CHOCOLATE CHIP COOKIES
Ok, so oatmeal cookies are great, chocolate chip even better--peanut the best. Why not combine all three? I say pure genius! Enjoy. From Skippy PB site.
Provided by loveleesmile
Categories Dessert
Time 33m
Yield 6 dozen
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In small bowl, combine oats, flour, baking powder, baking soda and salt; set aside.
- In large bowl, with electric mixer on medium speed, beat Spread and Skippy ® Creamy Peanut Butter until smooth. Beat in sugars, then eggs and vanilla until blended. Beat in flour mixture just until blended, then stir in chocolate.
- On ungreased baking sheets, drop dough by rounded tablespoonfuls, 2 inches apart.
- Bake 13 minutes or until golden. Remove cookies to wire rack and cool completely.
BEST EVER EGGLESS BANANA OATMEAL MUFFINS
These have to be the best banana muffins I've tasted! I found this recipe on Allrecipes.com and tweaked it to make it egg-free and low-fat. These muffins taste best fresh from the oven, and also are the perfect, healthy way to start your day!
Provided by Anu_N
Categories Quick Breads
Time 30m
Yield 6 muffins
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (205 degrees C).
- In a bowl, combine flour, oats, sugar, baking powder, soda, and salt.
- In another large bowl, mix together milk, applesauce, and vanilla.
- Add the mashed bananas, and combine thoroughly.
- Stir the flour mixture into the banana mixture until just combined.
- Lightly grease and dust 6 muffin cups (or line with paper bake cups), and divide the batter among them.
- Bake at 400 degrees F (205 degrees C) for 20 minutes.
BEST EVER SOURDOUGH OATMEAL BREAD
Just as oatmeal bread is a good way to start moving to whole grain bread, oatmeal sourdough is a good way to introduce sourdough bread. It's a bit lighter than many sourdoughs, with a softer texture.
Provided by Renee Pottle
Categories Bread
Time 50m
Yield 1 loaf
Number Of Ingredients 7
Steps:
- Mix all ingredients in a large bowl or your stand mixer bowl.
- Combine until a loose dough forms. Cover and let sit 30 minutes.
- Knead dough 5 - 10 minutes or until dough is smooth. The dough will still be quite wet. That's ok if you are using a stand mixer. If you are kneading by hand you my need to add a little more flour to keep the dough from sticking. Just add as little as possible as we want to keep this a soft dough.
- Place dough in a greased bowl, cover and let rise in a warm place, about 2 hours.
- Shape dough and place in a large greased loaf pan. Cover and let rise for an additional 1 - 1½ hours.
- If you are using a regular metal or glass loaf pan bake at 375 degrees for 50 - 55 minutes or until the interior reaches 200 degrees (I use my trusty digital thermometer for this). If you are using an unglazed terra cotta pan (like I do, shown above) follow the directions that come with the pan. For example, I soak the pan in water for 15 minutes and then place the bread in a cold oven, set the temperature to 475 and bake for about 50 minutes.
- When done, remove from pan and let cool for at least 15 minutes before cutting. This is important to let the crumb set so you will get nice even slices.
BEST-EVER OATMEAL BROWN BREAD
Enjoy this brown bread made with oatmeal, flaxseed and whole wheat flour - deliciously wholesome bread!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 3h10m
Yield 16
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Spray 8x4-inch loaf pan with cooking spray.
- In large bowl, mix flours, brown sugar, oats, the flaxseed, baking soda and salt. Stir in buttermilk just until mixed. Pour batter into pan. Sprinkle with 1 tablespoon oats.
- Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 5 minutes. Remove from pan to cooling rack. Cool completely, about 2 hours, before slicing.
Nutrition Facts : Calories 140, Carbohydrate 27 g, Cholesterol 0 mg, Fiber 3 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 Slice, Sodium 250 mg, Sugar 10 g, TransFat 0 g
THE BEST BOWL OF OATMEAL EVER
Steps:
- In a medium saucepan, bring the water and milk to a boil. Stir in the steel-cut oats and salt and cook a few minutes to thicken. Reduce the heat and simmer uncovered for 30 minutes stirring occasionally.
- Meanwhile, in a small saucepan bring the apple juice to a boil, add the raisins, and cook a few minutes to help them plump. In a mixing bowl, with a whip attachment combine the heavy cream, brown sugar, and cinnamon and whip until stiff. Keep chilled.
- Remove the cooked oatmeal from the heat and serve piping hot in bowls. Sprinkle the plumped raisins on top of the oatmeal and spoon a dollop of the brown sugar cinnamon whipped cream in the center and serve.
- Notes about the recipe: To cut some of the cooking time, soak the oats in water overnight by bringing the water to a boil, turn off the heat, and add the oats. Cover the pot and let sit over night. The next morning cook on low heat 9 to 12 minutes stirring occasionally.
BEST EVER PEANUT BUTTER-OATMEAL COOKIES
These sound awesome! From the "Skippy Peanut Butter" website! YUM! This makes ALOT of cookies so make sure you have some helpers to eat them up!
Provided by Courtly
Categories Drop Cookies
Time 33m
Yield 72 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°.
- In small bowl, combine oats, flour, baking powder, baking soda and salt; set aside.
- In large bowl, with electric mixer on medium speed, beat Spread and Skippy Creamy Peanut Butter until smooth.
- Beat in sugars, then eggs and vanilla until blended.
- Beat in flour mixture just until blended, then stir in chocolate.
- On ungreased baking sheets, drop dough by rounded tablespoonfuls, 2 inches apart.
- Bake 13 minutes or until golden.
- Remove cookies to wire rack and cool completely.
Nutrition Facts : Calories 67, Fat 2.1, SaturatedFat 0.4, Cholesterol 5.9, Sodium 50.4, Carbohydrate 10.7, Fiber 0.5, Sugar 6.1, Protein 1.8
SCOOBY SNACKS (THE BEST PEANUT BUTTER - OATMEAL COOKIES EVER)
Steps:
- Cream butter and peanut butter. Mix in sugars, eggs and vanilla until well blended. Mix together dry ingredients and add to peanut butter mixture.
- Form into 1" round balls, press crossways with fork. Bake at 350°F for 10 minutes. Cool for 15 minutes.
- While cooling, prepare the frosting. Melt the chocolate chips in the microwave with milk to keep them from burning. Stir until smooth and then add powdered sugar until frosting is the desired consistency.
- After about 5 minutes of cooling, spread a THIN layer of smooth peanut butter over the top of the cookie. Next, spread the chocolate frosting on top of the peanut butter topped cookies. Sprinkle with powdered sugar. Refrigerate for the best taste.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
BEST EVER OATMEAL COOKIES--LAND O LAKES
I got this recipe years ago in a supermarket checkout cookbook called Fast Scratch Vegetarian--I think it MIGHT be from Land O' Lakes but my copy is fairly shredded so I can't be sure. At any rate, we have been making these for years, and though the recipe title is theirs I have to say I agree! I hope you do, too!
Provided by smellyvegetarian
Categories Drop Cookies
Time 20m
Yield 2 1/2 dozen cookies, 30 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 375.
- In a large bowl combine all ingredients except flour. Beat at low speed until well mixed.
- Stir in flour, then raisins. Drop by even tablespoons onto a greased cookie sheet.
- Bake 8-10 minutes or until lightly browned.
Nutrition Facts : Calories 71, Fat 2.9, SaturatedFat 0.7, Cholesterol 6.2, Sodium 68.7, Carbohydrate 10.3, Fiber 0.7, Sugar 5.4, Protein 1.1
BEST OATMEAL EVER
Steps:
- Place the oats in a pan or bowl with the lemon juice and water to cover and soak overnight.
- Drain the oats in a fine-mesh sieve and rinse well under cold running water. Combine the oats, water, and salt in a saucepan and bring to a boil over medium-high heat. Cover, lower the heat, and stir in the dried fruit, cinnamon, ginger, and cardamom. Continue cooking, stirring occasionally, for 10 minutes. The oatmeal will become very creamy as the water evaporates. For less-moist oatmeal, leave the lid off for the last 3 to 4 minutes of cooking. Stir in the maple syrup and milk (if using) and serve garnished with toasted nuts or a dollop of compote if you like.
- variation
- Try substituting quinoa for the rolled oats for a nutrition-packed alternative.
- rebecca's notes
- Our ancestors had it right. Before they cooked their oatmeal, they soaked it overnight in a bowl of water and lemon juice. Why lemon juice? Because its acids help break down the outer shell of the oats. This makes their nutrients more avialable and also gives them a creamier texture. For the best taste and nutrition, go with organic rolled oats or organic steel-cut oats, which are popular in Ireland and Scotland.
- storage
- Store in an airtight container in the refrigerator for 3 days.
- nutrition information
- (per serving)
- Calories: 220
- Total Fat: 2.7g (0g saturated, 0g monounsaturated)
- Carbohydrates: 42g
- Protein: 7g
- Fiber: 5g
- Sodium: 295mg
THE BEST OATMEAL COOKIES EVER
Categories Cookies Dessert Bake Kid-Friendly Quick & Easy
Yield About 2 1/2 dozen cookies
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Cream together butter and sugar. Add eggs and vanilla, continue to mix. Stir in flour, baking powder, cinnamon, and salt, mix well. Fold in the oatmeal until well blended. Drop by the tablespoon onto cookie sheet and bake until golden on bottom, about 15 minutes. Allow to cool, and consume!
BEST OATMEAL RAISIN COOKIES EVER
Steps:
- http://sallysbakingaddiction.com/2014/07/24/soft-chewy-oatmeal-raisin-cookies/
BEST EVER CHOCOLATE-TOPPED OATMEAL BARS
Steps:
- Set oven to 350 defrees farenheit. Grease and lightly flour a 9x13 baking pan. Mix butter, sugars, and egg yolks thoroughly until it becomes creamy. Stir in flour and oatmeal. Spread batter in prepared pan. Bake cookies for 20-25 minutes, until golden brown on top. When you take the pan out of the oven, place the chocolate on top of the baked bar cookie... the heat of the cookie will melt the chocolate for you. After chocolate has softened, spread evenly across the bar cookie, then sprinkle walnuts evenly across pan. Let cookies cool for about 10 minutes, then slice cookies into squares while in the pan (we do 6 rows by 8 columns, to get 48 roughly-square cookies), but leave the cookies in the pan. Place pan in the refrigerator for another 20-30 minutes, until chocolate hardens. At this point, cookies can be removed from pan, if desired.
AUNT JUDIE'S OATMEAL COOKIES AKA THE BEST OATMEAL COOKIE EVER!
I've never liked oatmeal cookies until my husband's Aunt Judie made these. They are soft, and so full of flavor that I forget there is even oatmeal in them!! Aunt Judie passed away in 2010. Every time I make these I think of her. She was a great lady and a great cook. I was lucky enough to know her and even luckier that she...
Provided by Teresa Jacobson
Categories Cookies
Time 35m
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 375 degrees F.
- 2. In a large bowl, combine flour, flaxseed, and baking soda.
- 3. In a separate bowl, blend margarine, brown sugar, and pudding mix; beat until smooth. Beat in eggs.
- 4. Gradually stir in flour mixture, oats, coconut and nuts. Batter will be stiff.
- 5. Roll dough into walnut sized balls and place 2 inches apart on an ungreased cookie sheet. Flatten slightly with your hand.
- 6. Bake for 10- 12 minutes in preheated oven. Cool slightly on pan before removing to cooling rack.
THE BEST OATMEAL COOKIES EVER!
I've made these cookies countless times, I'm famous for them now! they are so delicious and easy!
Provided by Cosette Khoryati
Categories Biscuits
Time 30m
Number Of Ingredients 11
Steps:
- 1. -Cream together white sugar, brown sugar, butter, vanilla and eggs. -Combine flour, cinnamon, baking soda, salt and oatmeal. You can add nuts, raisins or chocolate chips with the dry ingredients. -Mix dry ingredients with the wet ingredients. -Cover and refrigerate for at least an hour. -Heat oven to 375 F. -Shape the cookie dough into balls (the size you prefer) and put them on a greased pan or pan covered with parchment paper or silpat. -Keep the cookies 2 inches apart as they will expand in the oven. -bake the oatmeal cookies for 8-10 minutes. (You should take them out of the oven while they are still soft or else they will dry out) -Leave them in the baking pan for 5 minutes and then transfer them to a wire rack to cool.
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