Best Claudias Best Chocolate Or Raisin Cookies Recipes

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THE BEST CINNAMON RAISIN COOKIE RECIPE



The Best Cinnamon Raisin Cookie Recipe image

This cinnamon raisin cookie recipe is truly amazing! The cookies are a melt-in-your-mouth dreamy treat. They're soft and crisp, and buttery and cinnamon-y -- all at once! So yes, they're the Best Cinnamon Raisin Cookies of all time!*Makes 2 dozen large cookies * Please note that 1 hour of the prep time is inactive (while the raisins are soaking).

Provided by Valentina K. Wein

Categories     Dessert

Time 1h27m

Number Of Ingredients 10

1 cup unsalted butter
2 cups raisins
1½ tablespoons pure vanilla extract
1½ tablespoons ground cinnamon
2¼ cups all-purpose flour
1½ teaspoons salt
½ teaspoon baking soda
½ cup granulated sugar
1 cup golden brown sugar
2 large eggs

Steps:

  • Prepare the raisins: Add the butter to a medium-sized sauce pot and place it over low-medium heat. Once the butter has melted, turn the heat to low. Add the raisins, vanilla and cinnamon and stir to blend. Cover and let this gently simmer for 10 minutes. Then turn the heat off, keep the pot covered, and let it sit for 50 minutes.
  • Preheat oven and prep baking sheets: While the raisins are soaking, preheat the oven to 350°F. Cover 2 baking sheets with parchment paper, set aside, and adjust two racks towards the center of the oven.
  • Mix dry ingredients: In a medium-sized mixing bowl, combine the flour, salt and baking soda. Set aside. Add both sugars to a large mixing bowl and set aside.
  • Combine all of the ingredients: Once the raisins are done soaking, add the mixture to the bowl with the sugar and mix to blend. Then add the eggs and mix until they are fully incorporated. Add the dry ingredients to the wet ingredients. Mix just until you no longer see any dry spots.
  • Shape the batter: Use a cookie scoop (approximately 2¼ inch) to drop the batter onto the parchment-lined baking sheets. Gently press each one down about a bit with the palm of your hand. There should be a couple of inches between them.
  • Bake the cookies: Bake in the preheated 350°F oven until they're set and slightly golden along the edges, about 12 minutes.
  • Cool the cookies: Let them cool on the baking sheet for at least 10 minutes and then transfer them to a cooling rack.

Nutrition Facts : Calories 275 kcal, ServingSize 1 serving

CHOCOLATE OATMEAL RAISIN COOKIES



Chocolate Oatmeal Raisin Cookies image

If you prefer a crispier texture, bake the cookies at 350 degrees for 16 to 20 minutes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 40m

Yield Makes 32

Number Of Ingredients 11

1 1/2 cups all-purpose flour, (spooned and leveled)
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup packed light-brown sugar
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 1/2 cups rolled oats
1 1/2 cups raisins
1 package (12 ounces) semi-sweet chocolate chips

Steps:

  • Preheat oven to 375 degrees. In a medium bowl, whisk together flour, baking soda, and salt; set aside. With an electric mixer, cream butter andsugars until light and fluffy.
  • Add eggs and vanilla; beat until combined, scraping down sides of bowl as needed. Add flour mixture;beat until just combined. Add oats, raisins, and chocolate chips; beat until just combined.
  • Drop 32 heaping tablespoons of batter, about 1 1/2 inches apart, onto baking sheets. Bake, rotating sheets halfway through, until cookies have spread and are golden brown and soft to the touch, 10 to 12 minutes. Cool 5 minutes on sheets; transferto a wire rack to cool completely.

CHOCOLATE RAISIN COOKIES



Chocolate Raisin Cookies image

Provided by Florence Fabricant

Time 1h15m

Yield 40 - 48 cookies

Number Of Ingredients 20

1 apron
1 large mixing bowl
1 set of measuring cups
1 set of measuring spoons
1 sifter
1 wooden spoon
2 teaspoons
1 cookie sheet
1 spatula
2 potholders
1 wire cooling rack
aluminum foil
1 stick of butter, plus 1 or 2 teaspoons for greasing the cookie sheet
1 cup sugar
2 eggs
1 cups all-purpose flour
2/3 cup cocoa
2 teaspoons baking powder
1/2 teaspoon salt
1 cup raisins

Steps:

  • Take a stick of butter out of the refrigerator, open the wrapping and leave the butter on the kitchen counter until it gets pretty soft - allow at least 30 minutes.
  • When the butter is soft, wash your hands and put on an apron.
  • Put the butter in the bowl, and beat it with the wooden spoon until it gets creamy. Beat in the sugar until it is thoroughly mixed.
  • Crack open both eggs, and put them into the bowl that has the butter and sugar in it. Be careful not to get any bits of eggshell in the bowl. Beat the eggs with the butter and sugar until they are all mixed in.
  • Take the sifter, and put these ingredients into it: the flour, the cocoa, the baking powder and the salt.
  • Sift them into the bowl with the butter, sugar and eggs. Slowly mix everything together with the wooden spoon until it becomes brown and gooey. Then mix in the raisins.
  • Have an adult turn on the oven for you and set it to 350 degrees.
  • Wrap your cookie sheet with a piece of aluminum foil, keeping it nice and smooth. Smear the remaining 1 or 2 teaspoons butter all over the foil. Scoop up a teaspoon of the batter. Now, take the second teaspoon and use it to push the batter off onto the cookie sheet. Keep doing this until you have formed about 18 cookies, leaving about 2 inches of space space between the cookies. Don't worry that you have batter left over. You can make another batch of cookies.
  • Have an adult help you put the cookie sheet into the oven. Let the cookies bake for 15 minutes - the tops will no longer look shiny. Have an adult take the cookies out of the oven and help you slide them off the cookie sheet with the spatula and put them on the wire rack. Let them cool while you make another batch of the cookies with the rest of the batter.

CHOCOLATE-COVERED RAISIN COOKIES



Chocolate-Covered Raisin Cookies image

My family loves these moist, chewy cookies. They're a year-round treat at our house, and a batch never lasts long. -Karen Bourne, Magrath, Alberta

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield about 6 dozen.

Number Of Ingredients 13

1 cup butter, softened
1 cup sugar
1 cup packed brown sugar
3 large eggs, room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour
2 cups quick-cooking oats
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups Rice Krispies
1-1/2 cups chocolate-covered raisins
1 cup sweetened shredded coconut

Steps:

  • In a bowl, cream butter and sugars. Add the eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine the flour, oats, baking powder, baking soda and salt; add to the creamed mixture and mix well. Stir in cereal, raisins and coconut. Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Cool for 5 minutes before removing to wire racks.

Nutrition Facts :

CHOCOLATE CHIP-OATMEAL COOKIES WITH NUTS AND RAISINS



Chocolate Chip-Oatmeal Cookies with Nuts and Raisins image

Provided by Katie Morford

Categories     Cookies     Chocolate     Nut     Dessert     Bake     Raisin     Walnut     Bon Appétit     San Francisco     California     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes about 3 1/2 dozen

Number Of Ingredients 14

10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
6 tablespoons solid vegetable shortening
1 cup (packed) golden brown sugar
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
2 cups old-fashioned oats
1 1/2 cups semisweet chocolate chips (about 9 ounces)
1/2 cup chopped walnuts
1/2 cup raisins
Nonstick vegetable oil spray

Steps:

  • Preheat oven to 350°. Using electric mixer, beat butter, shortening, both sugars, eggs and vanilla in large bowl until well blended. Sift in flour, baking soda and salt; beat to blend. Mix in oats, chocolate chips, nuts and raisins.
  • Spray baking sheets with nonstick spray. For each cookie, drop 1 rounded tablespoonful of dough onto sheet, spacing 1 inch apart (do not flatten dough). Bake cookies until golden but still slightly soft to touch, about 15 minutes. Cool cookies on sheets. (Can be prepared 1 day ahead. Store airtight at room temperature.)

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