5 Spice Oatmeal Raisin Cookies Recipes

OATMEAL RAISIN COOKIE (SOFT & CHEWY)

Steps:

• Preheat oven to 180°C/350°F (160°C fan). Adjust oven racks to middle and low position, ensuring you have 4"/10cm between each rack. Line 2 trays with parchment/baking paper.
• Optional: Soak raisins in boiled water for 10 minutes. Drain then pat dry. (This makes them plumper).
• Sift dry ingredients: Sift flour, salt, baking powder and cinnamon into a bowl.
• Cream butter and sugar: Using a stand mixer or electric mixer, beat butter until creamy. Then beat in sugar until fluffy - about 2 - 3 minutes.
• Add eggs: Beat in eggs one at a time until incorporated.
• Mix in flour: Use a wooden spoon to stir the flour mixture in.
• Stir in oats and raisins: Stir in oats and raisins - this requires a bit of effort as the dough gets firm!
• Roll and flatten balls: Form 4cm / 1.6" balls (~18) and place onto baking trays 4"/10cm apart. I use an ice cream scoop. Then press down to slighty flatten into a thick disc shape.
• Bake for 11 minutes. Then swap the trays between the shelves AND turn the trays around. Bake for a further 11 - 14 minutes, or until cookies are golden on the edges and LIGHT golden on the surface.
• Cool on the trays for 5 minutes before transferring to cooling rack. Cool for 30 minutes before serving.

OATMEAL RAISIN COOKIES I

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In large bowl, cream together butter, white sugar, and brown sugar until smooth. Beat in the eggs and vanilla until fluffy. Stir together flour, baking soda, cinnamon, and salt. Gradually beat into butter mixture. Stir in oats and raisins. Drop by teaspoonfuls onto ungreased cookie sheets.
• Bake 8 to 10 minutes in the preheated oven, or until golden brown. Cool slightly, remove from sheet to wire rack. Cool completely.

CHINESE FIVE-SPICE OATMEAL RAISIN COOKIES

Steps:

• Soak raisins in a bowl of warm water until plump, about 30 minutes. Drain and pat raisins dry with a towel.
• Preheat oven to 350 degrees F (175 degrees C).
• Beat butter and both sugars with an electric mixer in a large bowl until smooth. Beat the first egg into the butter until completely blended; beat vanilla extract in with the second egg.
• Combine oats, flour, walnuts, coconut, five-spice powder, baking powder, cinnamon, and salt in a large bowl. Stir egg mixture into oat mixture until well mixed. Fold in raisins and mix until just incorporated.
• Drop rounded spoonfuls of dough 2 inches apart onto ungreased baking sheets.
• Bake in preheated oven until golden brown, 12 to 15 minutes.

BETH'S SPICY OATMEAL RAISIN COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, cream together the butter, butter flavored shortening, brown sugar, white sugar, eggs, and vanilla until smooth. Combine the flour, baking soda, cinnamon, cloves, and salt; stir into the sugar mixture. Stir in the oats and raisins. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
• Bake 10 to 12 minutes until light and golden. Do not overbake. Let them cool for 2 minutes before removing from cookie sheets to cool completely. Store in airtight container. Make sure you get some, because they don't last long!

5 SPICE OATMEAL RAISIN COOKIES

Steps:

• Preheat oven to 350 degrees.
• Beat butter and sugars together on medium speed until fluffy.
• Add eggs and vanilla, mix well.
• In a seperate bowl, whisk flour, soda, spices and salt until well combined.
• Mix flour mixture into the butter mixture.
• Stir in oats and raisins.
• Drop by heaping tbsp onto ungreased cookie sheet
• Bake for 10 to 12 minutes.
• Cool slightly then remove from cookie sheet.

OATMEAL RAISIN SPICE COOKIES

Steps:

• 1. Mix the spices with the flour and sift one time to blend. Cream the butter and sugars until smooth. Add the egg and vanilla, mix well. Add the flour mixture and mix well. Fold in the oats and raisins blending them in.
• 2. Drop by heaping teaspoons or use smallest scoop, onto parchment lined baking sheets. Bake at 350 for 8 minutes, DO NOT overbake or they will be hard...for nice smooth chewy cookies, 8 minutes is all they cook, remove from oven, cool on sheet for two minutes then remove to cooling rack to finish cooling.
• 3. Note: Raisins may be plumped using water or juice...I use apple juice and brind to just a simmer in a boiler on the stove, remove from heat and let them set while I work on the batter, then squeeze the excess juice away and add to the batter.

DIANE'S SIX-SPICE OATMEAL RAISIN COOKIES

Steps:

• Preheat oven to 375°F.
• Into a bowl sift together flour, spices, baking soda, and salt. In a large bowl with an electric mixer beat butter and sugars until light and fluffy and beat in egg and vanilla. Add flour mixture and slowly beat until just combined well. Stir in rolled oats and raisins (dough will be stiff).
• Working in batches, drop dough by level tablespoons about 2 inches apart onto an ungreased baking sheet and bake in middle of oven until golden, 8 to 10 minutes. Cool cookies on baking sheet 1 minute and transfer to racks to cool completely.

OATMEAL RAISIN COOKIES

Steps:

• In a large bowl, cream the shortening and sugars until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda, salt and cinnamon. Add to creamed mixture, stirring just until combined. Stir in the oats, raisins and pecans if desired., Shape into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Flatten with a greased glass bottom. , Bake at 350° until golden brown, 10-11 minutes. Do not overbake. Remove to a wire rack to cool.

OATMEAL SPICE COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Beat brown sugar, margarine, and white sugar with an electric mixer in a large bowl until creamy. Beat in eggs until well blended; add milk and vanilla.
• Sift flour, baking soda, cloves, salt, and nutmeg together in a bowl. Add flour mixture to sugar mixture and beat until combined.
• Stir oats, raisins, and walnuts into sugar mixture; chill dough for at least 30 minutes. Drop dough 2 to 3 inches apart by rounded tablespoons onto baking sheets.
• Bake in preheated oven until golden, about 10 minutes.