BIG OATMEAL RAISIN CHEWS
Make and share this Big Oatmeal Raisin Chews recipe from Food.com.
Provided by Chef mariajane
Categories Drop Cookies
Time 15m
Yield 18 cookies
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F Butter 3 large nonstick baking sheets.
- Mix first 6 ingredients in medium bowl. Using electric mixer, beat butter and both sugars in large bowl until well blended, about 1 minute. Add eggs and vanilla; beat until well blended, about 1 minute. On low speed beat in dry ingredients just until blended (do not overbeat). Stir in raisins.
- Drop batter by 1/4 cupfuls onto prepared sheets, spacing evenly apart and forming 6 mounds per sheet. Bake until cookies are just pale golden brown, about 15 minutes. Cool cookies on sheets for 5 minutes. Using metal spatula, transfer cookies to racks and cool completely. Can be made up to 2 days ahead. Store in airtight container at room temperature.
Nutrition Facts : Calories 295.9, Fat 11.6, SaturatedFat 6.8, Cholesterol 50.6, Sodium 132.8, Carbohydrate 46, Fiber 1.8, Sugar 29.1, Protein 3.8
BIG OATMEAL RAISIN CHEWS
These big, soft, chewy cookies are lightly spiced and just delicious.
Provided by @MakeItYours
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F. Butter 3 large (16 by 14-inch) nonstick baking sheets.
- Mix first 6 ingredients in medium bowl. Using electric mixer, beat butter and both sugars in large bowl until well blended, about 1 minute. Add eggs and vanilla; beat until well blended, about 1 minute. On low speed, beat in dry ingredients just until blended (do not over beat). Stir in raisins.
- Drop batter by 1/4 cupfuls onto prepared sheets, spacing evenly apart and forming 6 mounds per sheet. Bake until cookies are pale golden brown, about 15 minutes. Cool cookies on sheets for 5 minutes. Using metal spatula, transfer cookies to racks and cool completely. (Can be made 2 days ahead. Store in airtight container at room temperature.)
- Recipe created exclusively for Cooking.com by Sarah Taverner.
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