Best Raisin Crunch Cookies Recipes

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MOM'S SOFT RAISIN COOKIES



Mom's Soft Raisin Cookies image

With four sons in service during World War II, my mother sent these favorite cookies as a taste from home to "her boys" in different parts of the world. These days, my 11 grandchildren are enjoying them as we did, along with my stories of long ago.- Pearl Cochenour, Williamsport, Ohio

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 6 dozen.

Number Of Ingredients 13

1 cup water
2 cups raisins
1 cup shortening
1-3/4 cups sugar
2 large eggs
1 teaspoon vanilla extract
3-1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup chopped walnuts

Steps:

  • Combine water and raisins in a small saucepan; bring to a boil. Cook for 3 minutes; remove from the heat and let cool (do not drain). , Preheat oven to 350°. In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Combine flour, baking powder, baking soda, salt and spices; gradually add to creamed mixture and mix well. Stir in nuts and raisins. , Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake 12-14 minutes or until golden brown. Remove to wire racks to cool.

Nutrition Facts : Calories 170 calories, Fat 7g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 116mg sodium, Carbohydrate 26g carbohydrate (15g sugars, Fiber 1g fiber), Protein 2g protein.

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

RAISIN CRUNCH COOKIES



Raisin Crunch Cookies image

From Food & Family Spring 2007. I made these without the coconut by increasing both the oatmeal and cereal amounts. It changes the recipe, but it still made for a really good cookie that was crisp around the edges with a soft and chewy center.

Provided by Vino Girl

Categories     Drop Cookies

Time 36m

Yield 48 cookies, 48 serving(s)

Number Of Ingredients 12

1 1/4 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup old fashioned oats or 1/2 cup quick-cooking oats
1/2 cup butter
3/4 cup firmly packed brown sugar
1/2 cup sugar
1 egg
1 teaspoon vanilla
1 cup Raisin Bran cereal
1 1/4 cups flaked coconut
1/2 cup raisins

Steps:

  • Preheat oven to 350ºF.
  • Mix flour, baking powder, baking soda and oats; set aside.
  • Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy.
  • Add egg and vanilla; mix well.
  • Gradually add flour mixture, beating until well blended after each addition.
  • Add cereal, coconut and raisins; stir until well blended.
  • Drop heaping teaspoonfuls of dough, 2 inches apart, onto ungreased baking sheets.
  • Bake 14 to 16 minutes or until lighty browned.
  • Cool on baking sheets 3 to 4 minutes; remove to wire racks.
  • Cool completely.
  • Store in tightly covered container at room temperature.

PEANUT BUTTER RAISIN BRAN COOKIES



Peanut Butter Raisin Bran Cookies image

When you bake like Betty, even breakfast cereal can become your next secret ingredient. Now, the whole grain goodness of Raisin Bran cereal can be your go-to for your next batch of cookies! Packed with creamy peanut butter and sweet raisins from the Raisin Bran, this recipe for peanut butter raisin cookies is chewy and delicious. Make your dough and bake your cookies in only an hour, no refrigerating or rolling required. Whether it's in a glass or a bowl, these peanut butter raisin bran cookies still pair well with cold milk

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h

Yield 36

Number Of Ingredients 9

1/2 cup butter or margarine, softened
1/2 cup peanut butter
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 egg
3/4 cup Gold Medal™ all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
4 cups Total® Raisin Bran cereal

Steps:

  • Heat oven to 350°F. In large bowl, mix butter, peanut butter, sugars and egg until blended. Stir in flour, baking soda and baking powder. Stir in cereal.
  • On ungreased cookie sheets, drop dough by rounded tablespoonfuls about 2 inches apart.
  • Bake 11 to 13 minutes or until lightly browned. Cool 2 minutes; remove from cookie sheet.

Nutrition Facts : Calories 100, Carbohydrate 12 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 95 mg, Sugar 7 g, TransFat 0 g

THIN AND CRISPY OATMEAL RAISIN COOKIES



Thin and Crispy Oatmeal Raisin Cookies image

I tried to combine recipes to come up with a cookie that tastes like Tate's Bake Shop cookies. The published Tate's recipe on YouTube does not taste like the cookies you buy in the store in the green bag. This is the closest I've come to simulating the oatmeal raisin flavor. This is not a thick cakey cookie but a thin, crisp, lighter version.

Provided by Abracadabra

Categories     Desserts     Cookies     Oatmeal Cookie Recipes     Oatmeal Raisin Cookie Recipes

Time 30m

Yield 30

Number Of Ingredients 14

1 cup all-purpose flour
1 tablespoon all-purpose flour
1 teaspoon baking soda
¾ teaspoon baking powder
½ teaspoon salt
1 ¾ sticks cold salted butter
½ cup brown sugar
½ cup white sugar
1 egg
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
2 cups rolled oats
1 cup raisins

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
  • Mix 1 cup plus 1 tablespoon flour, baking soda, baking powder, and salt in a bowl.
  • Place cold butter in a microwave-safe bowl and heat until soft, but not melted, 20 to 30 seconds. Add brown sugar and white sugar; mix with a metal whisk or spoon for 45 seconds. Add egg, vanilla extract, cinnamon, and nutmeg. Mix for 20 seconds. Pour in dry ingredients and mix for 10 to 20 seconds. Fold in oats and raisins for 30 seconds.
  • Roll cookie dough into small balls, about 1 1/2 inches in diameter. Space cookie balls 3 inches apart on the prepared baking sheets.
  • Bake in the preheated oven until tops are golden brown and edges are crisp, 13 to 15 minutes.

Nutrition Facts : Calories 128.6 calories, Carbohydrate 17.9 g, Cholesterol 20.4 mg, Fat 6 g, Fiber 0.9 g, Protein 1.6 g, SaturatedFat 3.5 g, Sodium 135.4 mg, Sugar 9.9 g

RAISIN BRAN CHEWIES COOKIES



Raisin Bran Chewies Cookies image

"I created this recipe when I was trying to use up some Raisin Bran cereal," explains Ione Perkins of Rowlins, Wyoming.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 4 dozen.

Number Of Ingredients 12

1 cup shortening
1 cup packed brown sugar
1/2 cup sugar
2 large eggs, lightly beaten
2 tablespoons honey
2 teaspoons vanilla extract
2-1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3 cups Raisin Bran cereal
3/4 cup raisins
1/2 cup chopped walnuts

Steps:

  • In a bowl, cream shortening and sugars. Add eggs, honey and vanilla; mix well. Combine flour, baking soda and salt; add to creamed mixture. Stir in cereal. Fold in raisins and walnuts. Drop by teaspoonfuls onto greased baking sheets. Bake at 350° for 12-14 minutes or until done.

Nutrition Facts : Calories 232 calories, Fat 10g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 106mg sodium, Carbohydrate 33g carbohydrate (20g sugars, Fiber 2g fiber), Protein 3g protein.

RAISIN CRUNCH COOKIE MIX IN A JAR



Raisin Crunch Cookie Mix in a Jar image

A chewy coconut cookie mix in a jar. These make great gifts for just about everyone.

Provided by Patty

Categories     Desserts     Cookies     Fruit Cookie Recipes     Raisin

Time 22m

Yield 24

Number Of Ingredients 9

½ cup white sugar
½ cup raisins
1 ¼ cups flaked coconut
1 cup cornflakes cereal, crumbled
¾ cup packed brown sugar
½ cup quick-cooking oats
1 ¼ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder

Steps:

  • Layer the ingredients into a 1 quart canning jar in the order they are listed. Press each layer firmly in place before adding next ingredients. it will be a tight fit. Attach a label with the following instructions:
  • Preheat oven to 350 degrees F (175 degrees C). Empty the contents of the jar into a large bowl and use your hands to blend thoroughly.
  • Stir in 1/2 cup butter, 1 egg and 1 teaspoon of vanilla. Mix until completely blended. You may need to use your hands. Roll dough into walnut sized balls and place them 2 inches apart onto greased cookie sheets.
  • Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 103.2 calories, Carbohydrate 22.5 g, Fat 1.3 g, Fiber 0.9 g, Protein 1.2 g, SaturatedFat 1 g, Sodium 89.3 mg, Sugar 14.2 g

RAISIN CRUNCH COOKIE MIX IN A JAR



Raisin Crunch Cookie Mix in a Jar image

If you like coconut, and raisins..you will love this cookie..This is my favorite...when doing for yourself..pack ingredients in a quart freezer bag and half the work is done to make homemade cookies..Be sure to attach instructions to your jar or quart freezer bag...!!

Provided by grandma2969

Categories     Dessert

Time 25m

Yield 30 cookies

Number Of Ingredients 9

1/2 cup granulated sugar
1/2 cup raisins
1 1/4 sweetened coconut, firmly packed
1 cup crushed corn flakes cereal (see note)
3/4 cup brown sugar, firmly packed
1/2 cup quick-cooking oatmeal, not instant
1 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder

Steps:

  • ** I have used Total, Wheaties as well as corn flakes.whatever I had on hand.just be sure to crush then measure cereal --.
  • For the flour, add baking soda and baking powder to flour before laying flour.
  • Layer ingredients in order given in a 1 quart wide mouth jar.
  • Press each layer firmly in place before adding next ingredient.
  • This recipe will be a tight fit.as well as some others.packing tightly will be critical.
  • INSTRUCTIONS TO ATTACH TO BAG OR JAR:.
  • Empty cookie mix into a large mixing bowl -- Use your hands to thoroughly blend mix.
  • Add: 1 stick butter or margarine, not diet, softened.1 large egg, slightly beaten, 1 tsp vanilla extract.
  • Mix until completely blended.You will probably have to use your hands to completely mix well.
  • Shape into balls the size of walnuts.
  • Place 2" apart on sprayed sheet.
  • Bake at 350* for 10-12 minutes until edges are lightly browned.
  • Cool 5 minutes on baking sheet before removing to wire rack to cool completely.
  • Makes 2 1/2 dozen cookies.

Nutrition Facts : Calories 68.5, Fat 0.1, Sodium 63.4, Carbohydrate 16.3, Fiber 0.4, Sugar 10.2, Protein 0.9

OATMEAL RAISIN COOKIES



Oatmeal raisin cookies image

Fill the biscuit tin with these rustic cookies. Soaking the raisins gives a boost to the texture and stops them from burning during cooking

Provided by Good Food team

Categories     Treat

Time 30m

Yield Makes 25

Number Of Ingredients 9

100g raisin
150ml vegetable oil
200g golden caster sugar
1 large egg, beaten
1 tsp ground cinnamon
1 tsp vanilla extract
140g plain flour
¼ tsp bicarbonate of soda
300g oats

Steps:

  • Heat oven to 180C/160C fan/gas 4 and line 2 baking trays with baking parchment. Pour 50ml/2fl oz boiling water over the raisins and leave to soak for 20 mins until plump. Drain, reserving the liquid.
  • Meanwhile, in a large bowl, mix together the oil and sugar. Gradually beat in the egg, along with the reserved water from the raisins, the cinnamon and vanilla extract. Sift the flour, bicarbonate of soda and a pinch of salt into the bowl, then add the oats. Finally, mix in the raisins.
  • Drop heaped tbsps of the cookie dough onto the baking trays, well spaced apart as they will spread when cooking. Bake for 12-15 mins until golden. Leave to cool on the trays for 10 mins before tucking in, or transfer to a cooling rack to cool completely. Will keep in an airtight container for up to 3 days.

Nutrition Facts : Calories 166 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 11 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium

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