Crunchy Oatmeal Raisin Cookies Recipes

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.

CRISPY-CHEWY OATMEAL RAISIN COOKIES

Steps:

• Preheat oven to 350 degrees F.
• Stir together flour, soda, and cinnamon. Set aside.
• Beat butter and SPLENDA® Sugar Blend at medium speed with an electric mixer until fluffy. Add eggs, molasses and vanilla, beating until blended. Gradually add flour mixture, beating at low speed until blended.
• Stir in oats and raisins.
• Drop dough by rounded tablespoons onto lightly greased baking sheets.
• Bake 10 to 12 minutes or until lightly browned. Cool slightly on baking sheets. Remove to wire racks; cool completely.

CRUNCHY OATMEAL RAISIN COOKIES

Steps:

• Preheat oven to 320°F / 160°C. Line two baking sheets with parchment papers or silicone baking mats.
• Soak the raisins in hot water. Set aside.
• In a large bowl, combine together cake flour, baking powder, cinnamon powder, and salt. Set aside.
• Using a hand mixer or stand mixer fitted with a paddle attachment, cream together butter, margarine, and brown sugar until well combined. Add egg yolk and beat until well incorporated.
• Stir in the dry ingredients either by hand or on the lowest setting of an electric mixer. Drain and dry the raisins with a paper towel. With a spatula, stir in the oats and raisins until incorporated.
• With ice cream scoop (about 2 tablespoons), drop the dough on prepared baking sheets, leaving 2 inches apart. Flatten the dough balls with a fork.
• Bake for 25-30 minutes or until golden brown. Transfer cookies to a wire rack to cool completely.

CRUNCHY OATMEAL RAISIN COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with foil. In a bowl, combine the brown sugar, honey, and margarine. Beat on medium speed with an electric mixer until combined. Add the egg whites and mix until combined. Add the milk, oat bran, flour, vanilla, cinnamon baking soda, and salt. Mix well on low speed. Stir the oats and raisins in by hand. Drop the cookie dough by rounded tablespoonfuls onto the foil lined baking sheet, about 2 inches apart. Place the baking sheet in the oven and bake at 350 degrees F for 15 minutes or until the cookies are browned and the tops spring back when lightly pressed. Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes then transfer to a wire rack to cool completely. Store the cookies in an airtight container.

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.

CRISPY OATMEAL COOKIES

Steps:

• Preheat the oven to 350 degrees F.
• In a mixer, cream the butter until fluffy. Add the sugars, and cream together until light and fluffy. Add the egg and vanilla and mix well.
• In a bowl, stir together the oats, flour, salt, and baking soda. Mixing, slowly add the oat mixture to the butter mixture and mix just until combined. Add raisins and mix just until combined.
• Drop by tablespoonfuls onto the baking sheets, leaving at least 2-inches between cookies. Bake until browned and crispy around the edges, about 8 to 10 minutes. Let cool on wire racks and store in an airtight container.

CHEWY OATMEAL-RAISIN COOKIES

Steps:

• Combine the oats, flour, cinnamon, baking powder and salt in a large bowl. Beat the butter, sugar and molasses in a large bowl with a mixer on medium-high speed until fluffy, about 5 minutes. Beat in the egg and vanilla until smooth, about 2 more minutes. Reduce the mixer speed to low, add the flour mixture and beat until combined. Stir in the raisins by hand. For the best flavor and texture, cover the dough and chill at least 4 hours, or overnight.
• Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Form the dough into 12 balls, about 2 tablespoonfuls each, and arrange 3 inches apart on the prepared baking sheets. Flatten with the back of a fork. Bake until the cookies are golden, 15 to 17 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.

CRISPY OATMEAL RAISIN COOKIES

Steps:

• Heat oven to 375 degrees.
• Mix brown sugar, butter, vanilla, and egg in a large bowl. Stir in remaining ingredients.
• Drop by rounded teaspoonfuls about 2 inches apart onto lightly greased cookie sheet.
• Bake till brown, 8 to 10 minute About 3 dozen.
• Note :Oatmeal Crisp Cereal With Almonds can be substituted.