CHEWY OATMEAL RAISIN COOKIES
Sometimes there's nothing better than a good old-fashioned oatmeal-raisin cookie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 30m
Yield Makes 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. In a medium bowl, whisk together oats, flour, raisins, baking soda, and salt; set aside. Using an electric mixer, beat butter and sugars until light and fluffy, scraping down bowl as necessary. Add egg and vanilla; beat until combined. Gradually add oat mixture; beat just until combined.
- Drop dough by rounded tablespoonfuls, 2 inches apart, onto two baking sheets. Bake until cookies are golden brown but still soft, 12 to 16 minutes, rotating sheets halfway through. Cool 5 minutes on sheets; transfer cookies to a wire rack to cool completely.
Nutrition Facts : Calories 94 g, Fat 3 g, Protein 2 g
OATMEAL RAISIN COOKIES I
An old stand-by that the whole family loves.
Provided by Darlene
Categories Desserts Cookies Oatmeal Cookie Recipes Oatmeal Raisin Cookie Recipes
Time 1h
Yield 48
Number Of Ingredients 11
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.
Nutrition Facts : Calories 92.4 calories, Carbohydrate 14.6 g, Cholesterol 15.4 mg, Fat 3.4 g, Fiber 0.7 g, Protein 1.3 g, SaturatedFat 1.9 g, Sodium 75.4 mg, Sugar 8.3 g
EASY OATMEAL COOKIES
FAST and EASY oatmeal cookies that are perfectly thick with chewy edges and soft centers! One bowl to wash, no mixer to drag out, and no waiting around!
Provided by Averie Sunshine
Categories Cookies
Time 20m
Number Of Ingredients 10
Steps:
- Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray; set aside.
- To a large bowl, add the egg, butter, sugars, vanilla, and mix with a spoon aggressively for about 90 seconds, or until smooth and slightly fluffed, i.e. your bicep and shoulder should be burning if you've mixed well enough.
- Add the oats, flour, baking soda, salt, and stir to combine.
- Add the chocolate chips and stir to combine.
- Using a 2-tablespoon cookie scoop, form mounds and place on prepared baking sheet spaced about 2 inches apart (I baked 12 cookies on the first sheet)
- Bake for about 10 to 13 minutes (short for super soft cookies, longer for more well-done cookies), or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don't overbake. Cookies firm up as they cool.
- Immediately upon taking the baking sheet out of the oven, add about 5 additional chocolate chips per cookie. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don't use a rack.
Nutrition Facts : Calories 224 calories, Carbohydrate 24 grams carbohydrates, Cholesterol 27 milligrams cholesterol, Fat 10 grams fat, Fiber 1 grams fiber, Protein 2 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 114 grams sodium, Sugar 17 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
" FLAKY" OATMEAL-RAISIN COOKIES
This recipe was submitted by my friend Joy Lavin-Jones, for the Cal Fish and Game, Wild and Wonderful Recipes II. The added crunchiness comes from the corn flakes.
Provided by Chef TraceyMae
Categories Drop Cookies
Time 35m
Yield 3 dozen, 12 serving(s)
Number Of Ingredients 13
Steps:
- In a large saucepan, combine brown sugar and butter. Cream until well blended.
- Stir in eggs and mix well.
- Combine baking soda, baking powder, salt and flour. Fold into sugar-butter mixture.
- Stir in vanilla, raisins, oats, corn flakes, coconut and walnuts. Blend well.
- Scoop out balls of cookie dough with an ice cream scoop or tablespoon onto cookie sheets.
- Flatten each scoop slightly with palm or glass.
- Bake at 350° for 13-15 minutes.
Nutrition Facts : Calories 636.8, Fat 30.9, SaturatedFat 17, Cholesterol 86.1, Sodium 377.2, Carbohydrate 86.8, Fiber 3.5, Sugar 50.9, Protein 7.8
FLAKY HUNGARIAN COOKIES
Secrets of Hungarian Cooking. Boy I was really hoping someone on zaar had already posted this beast, but of course, if they have I couldn't find it. It looks like it was made a lot. If anyone knows something about these bad boys, please feel free to add input. There are 4 filling recipes so if you're wanting those, here they are.
Provided by Dienia B.
Categories Dessert
Time P1DT15m
Yield 25 serving(s)
Number Of Ingredients 24
Steps:
- DOUGH:.
- Mix and blend flour, baking powder, water, vinegar, and egg yolks until dough comes clean of hands. Chill.
- Butter Mixture:.
- Mix margarine, lard and flour together and allow it to soften.
- When dough is chilled, roll it out and spread with butter mixture; fold dough and refrigerate.
- Repeat this process 4 times; next day, cut the dough into squares with a hot knife.
- Fill with chosen filling.
- Bake at 375 degrees Fahrenheit.
- Nut Filling:.
- Grind nuts.
- Beat egg whites until stiff but still moist.
- Fold in sugar and nuts carefully.
- Add lemon rind.
- Pot Cheese filling:.
- Mash cottage cheese with fork.
- Add sugar, salt and eggs. Mix very well.
- Poppyseed Filling:.
- Cook poppy seeds, sugar, milk, and butter until thick, for 10 to 15 minutes on low flame.
- Add lemon rind.
- Cool well before using.
- Apricot Filling:.
- Cook dried apricots until tender; mash and add sugar to taste.
- Drained crushed pineapple may be added.
Nutrition Facts : Calories 391.8, Fat 23.2, SaturatedFat 3.8, Cholesterol 32.1, Sodium 229.1, Carbohydrate 39.5, Fiber 2.9, Sugar 18.4, Protein 9.3
THE BEST OATMEAL COOKIE BARS
These are the BEST Oatmeal Cookie Bars you'll ever bake! Soft, chewy, and loaded with rolled oats and chocolate, this is a great recipe the whole family will love! Super easy and no mixer required!
Provided by Ashley Manila
Categories Dessert
Time 2h1m
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees (F). Line an 9x13-inch baking pan with parchment paper or aluminum foil. Spray lightly with non-stick spray and set aside.
- In a saucepan over medium heat, melt the butter, then continue to cook it, stirring occasionally, until golden brown. Keep an eye here, you don't want burnt butter! Remove from heat and scrape the butter into a large heat proof mixing bowl.
- Whisk in both sugars and mix until well combined. Stir in the vanilla. Then add in the eggs and egg yolk, beating until combined. Stir in the milk.
- Using a rubber spatula, add in the flour, baking soda, salt, cinnamon, and rolled oats, mixing until just combined. Finally, fold in the chocolate chunks. Scrape the batter into the prepared pan.
- Bake for 24 to 30 minutes, or until the edges are firm and golden. Press extra chocolate chunks on top of the warm bars, if desired.
- Cool in pan for at least 1 hour before cutting. Sprinkle with flaky sea salt before serving, if desired.
GIANT OATMEAL COOKIES
We've taken our favorite oatmeal cookie recipe and made three different variations. Each one is the perfect amount of cookie for 1-2 people. Enjoy an oatmeal raisin, lemon or salted white chocolate oatmeal cookie!
Provided by Leigh Anne Wilkes
Categories Dessert
Time 17m
Number Of Ingredients 37
Steps:
- Mix together softened butter and sugars.
- Add in egg and vanilla (lemon extract and zest).
- Add in dry ingredients and stir to combine.
- Mix in raisins and walnuts. (white chocolate chips)
- Form into a 3 1/2 inch round disc and place on a parchment lined baking sheet.
- Bake at 350 degrees F for 12-13 minutes or until lightly golden brown around the edges and soft in the middle.
- For salted white chocolate chip cookie sprinkle lightly with flaky salt before baking.
Nutrition Facts : Calories 379 kcal, Carbohydrate 52 g, Protein 5 g, Fat 18 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 59 mg, Sodium 260 mg, Fiber 2 g, Sugar 29 g, UnsaturatedFat 7 g, ServingSize 1 serving
BOBBIE'S OATMEAL COOKIES
If you like oatmeal cookies, you will love these!! My husband says they are the best cookies I have ever made.
Provided by SHANNON WOOD
Categories Desserts Cookies Oatmeal Cookie Recipes Oatmeal Raisin Cookie Recipes
Time 1h5m
Yield 36
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a large bowl, cream together butter, brown sugar and white sugar until smooth. Beat in eggs and vanilla. Combine flour, baking soda, and salt; stir into the creamed mixture. Mix in the oats, chocolate chips, raisins, and pecans, one ingredient at a time. Drop by rounded spoonfuls onto the prepared cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 178.8 calories, Carbohydrate 26.3 g, Cholesterol 23.9 mg, Fat 7.7 g, Fiber 1.3 g, Protein 2.4 g, SaturatedFat 3.9 g, Sodium 110.4 mg, Sugar 15.3 g
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