Best Oatmeal Raisinettes Recipes

THICK OATMEAL RAISINET COOKIES

Steps:

• With an electric or stand mixer fitted with a paddle attachment, cream the butter and sugars together on medium speed. Add the egg and vanilla, mixing well until combined.
• On slow speed, mix in the flour, baking powder, salt, and cinnamon. Manually stir in oats until the dough comes together. Fold in Raisinets. Roll into balls and freeze the balls for about 5 minutes, to get them chilly quickly.
• Preheat oven to 375°F (191°C).
• Bake for 9-10 minutes. Remove from oven and let cool for 3 minutes on the baking sheet. Transfer to a cookie rack. Cookies will be very soft and may not appear to be done, but they will set up in minutes.

DARK CHOCOLATE RAISINET OATMEAL COOKIES

Steps:

• Preheat oven to 375 degrees Fahrenheit.
• In the large bowl of a stand mixer afixed with the beater attachment or in a large bowl using a hand mixer, beat the butter, brown sugar and granulated sugar together until fluffy, about two to three minutes.
• Add the eggs one at a time, beating well after each addition.
• Add the vanilla and mix well.
• Place a sifter over the bowl and sift in the flour, baking soda, and salt. Add the oats. Mix until blended.
• Stir in the Raisinets.
• Place in rounded tablespoonfuls on an ungreased cookie sheet.
• Bake for about 8 minutes, until they look set and the edges begin to look golden.
• Remove from oven and let cool for about five minutes, then transfer to a wire rack to cool the rest of the way.

OATMEAL RAISINETTES

Steps:

• 1. With an electric mixer, combine the butter, pudding mix, and sugars. Beat until light and fluffy.
• 2. Add the egg and vanilla. Combine thoroughly.
• 3. Beat in the baking soda, salt, and cinnamon, until thoroughly incorporated.
• 4. Slowly add in the flour, about 1/4 at a time, mixing after each addition.
• 5. Slowly add in the oats, about 1/4 at a time, mixing after each addition.
• 6. Stir in the chocolate covered raisins and baking chips. (I use a wooden spoon)
• 7. Drop the cookie dough, by rounded tablespoons, onto an ungreased baking sheet, 2" apart.
• 8. Bake at 350* for about 12-15 minutes, or until the edges are golden brown. Cool the cookies on the baking sheet for 2 minutes, then remove them to a cooling rack.
• 9. NOTES: 1) If you make them small, this recipe will yield up to 6 dozen cookies. 2) You could use a small package of butterscotch cook and serve, but NOT the sugar-free version. Or you could use vanilla.

OATMEAL RAISINET COOKIES

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Line cookie sheets with parchment paper.
• 3. In a medium size bowl or measuring cup whisk together the flour, oatmeal, baking powder, baking soda and salt; set aside.
• 4. Cream butter, sugar, and brown sugar until creamy.
• 5. Add egg and vanilla; beat until light and fluffy.
• 6. Add dry ingredients; combine thoroughly; stir in raisinets. NOTE: Cookie dough will be stiff. Refrigerate for about 30 minutes. NOTE: Refrigerating the dough is necessary to keep the cookie from being flat when baked.
• 7. Drop cookies on prepared cookie sheets.
• 8. Bake at 350 degrees for 10 to 12 minutes. The cookie should be soft and edges light golden brown. Be careful to not over bake. Remove from oven and cool on cookie sheet for 5 to 6 minutes. Transfer to cookie racks to finish cooling. Store in air tight container.
• 9. Shannon Kramer's https://www.justapinch.com/recipes/dessert/cookies/raisinets-cookies.html?p=1 was the inspiration for these Oatmeal Raisinet Cookies. Thank you Shannon!
• 10. Variations: JAMIE'S MINTY OATMEAL WALNUT COOKIES: In place of raisinets, add 8 oz. pack of mint m&m's and 1 cup of chopped walnuts. Thank you Jamie for your wonderful twist on my twist!! You ROCK girl....:)
• 11. DEE DEE'S CHERRY CHIP OATMEAL COOKIES: In place of raisinets, add 1/4 cup chopped maraschino cherries (that have been blotted with paper towels to absorb excesss moisture), 1/2 cup mini chocolate chips and 1 cup chopped walnuts or pecans.