Oatmeal Craisin Cookies Worlds Best Recipes

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OATMEAL CRAISIN COOKIES



Oatmeal Craisin Cookies image

Oatmeal cookies with raisins and craisins.

Provided by Liane McKellar

Categories     Desserts     Cookies     Oatmeal Cookie Recipes     Oatmeal Raisin Cookie Recipes

Yield 24

Number Of Ingredients 12

1 cup butter, softened
1 cup packed brown sugar
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
2 cups quick cooking oats
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup raisins
1 cup dried cranberries

Steps:

  • Beat butter, sugars, eggs and vanilla for 5 minutes. In another bowl, combine oats, flour, baking soda, baking powder, and salt. Add to butter mixture 1 cup at a time.
  • Mix in raisins and craisins.
  • Drop by spoonfuls onto greased cookie sheets and bake for 12-14 minutes at 350 degrees F (175 degrees C). These freeze very well. Enjoy!!

Nutrition Facts : Calories 238 calories, Carbohydrate 38.9 g, Cholesterol 35.8 mg, Fat 8.7 g, Fiber 1.4 g, Protein 2.8 g, SaturatedFat 5.1 g, Sodium 233.8 mg, Sugar 24.2 g

OATMEAL CRAISIN COOKIES



Oatmeal Craisin Cookies image

Delicious, chewy Oatmeal Craisin Cookies are easy-to-make and full of fantastic flavors that are sure to make them a new favorite! Loaded with molasses, cinnamon, vanilla, and old fashioned oats that all combine to make the perfect cookie!

Provided by Angela

Categories     Cookies & Bars Recipes     Dessert

Time 50m

Number Of Ingredients 13

1 cup butter ((softened, at room temperature))
1 cup light brown sugar ((packed - or dark brown sugar))
1/4 cup sugar
2 large eggs ((at room temperature))
2 Tbsp molasses
1 Tbsp vanilla extract
1 tsp baking soda
1 tsp ground cinnamon
1 tsp dried orange peel
1/2 tsp salt
1 2/3 cups all-purpose flour
3 cups old-fashioned rolled oats
1 1/2 cups craisins ((or dried cranberries))

Steps:

  • In a large bowl or the bowl of your stand mixer cream together the cup of softened butter with 1 cup packed light brown sugar and 1/4 cup sugar until smooth.
  • Add the 2 large eggs, 2 tablespoons molasses, and 1 tablespoon vanilla extract then mix into the creamed butter and sugar (use 1 tablespoon of your all-purpose flour if desired to keep the wet mixture from looking curdled).
  • Stir in the 1 teaspoon baking soda, 1 teaspoon cinnamon, 1 teaspoon dried orange peel, and 1/2 teaspoon of salt.
  • Mix in the 1 2/3 cups all-purpose flour until all of the flour has been incorporated into the wet ingredients.
  • Fold in the 3 cups of old-fashioned rolled oats and 1 1/2 cups of craisins or dried cranberries. Your dough will still be sticky once everything is combined.
  • Chill the dough for at least 30 minutes before baking, an hour is optimal.
  • Preheat your oven to 350 degrees F (175 degrees C) and line a baking sheet(s) with parchment paper or a silicone baking mat.
  • Portion out roughly 1/2 tablespoon bits of the dough and roll them into 1-inch balls (use more dough to get the right size dough balls as needed). Place the dough onto your prepared baking sheets leaving about 2 inches of spacing for the cookies to spread.
  • Bake at 350 degrees F (175 degrees C) with the baking sheet in the center of the middle oven rack. My smaller cookies baked for 10 minutes, larger will take 12-15 minutes. Remove from the oven when the edges are slightly golden and the center of the cookie still looks under-cooked.
  • Allow the baked cookies to cool for 5 minutes on the baking sheet before transferring them to a wire cooling rack to cool completely.

Nutrition Facts : Calories 144 kcal, Carbohydrate 22 g, Protein 2 g, Fat 6 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 24 mg, Sodium 115 mg, Fiber 1 g, Sugar 12 g, ServingSize 1 serving

THE BEST OATMEAL RAISIN COOKIES



The Best Oatmeal Raisin Cookies image

Do you like chewy cookies? Or do you prefer cakey ones? Our oatmeal-raisin cookies can be both! For a chewy cookie, bake them right away. For a cakey cookie, let the dough rest in the refrigerator for at least 3 hours (or overnight works even better) to allow the oatmeal to hydrate. Then bake for a puffy cookie. We used dark brown sugar for added flavor and moisture but our secret ingredient is honey. When baked right away, the honey causes the cookie to spread, keeping it soft and moist. When you let the dough rest, the oatmeal and flour absorb the honey for that classic cakey texture.

Provided by Food Network Kitchen

Categories     dessert

Time 1h30m

Yield 24 cookies

Number Of Ingredients 11

1 cup all-purpose flour (see Cook's Note)
1 1/4 teaspoons kosher salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
3/4 cup packed dark brown sugar
1 stick (8 tablespoons) unsalted butter, at room temperature
1/4 cup honey
1 tablespoon pure vanilla extract
1 large egg, at room temperature
2 1/2 cups old-fashioned rolled oats
1 cup raisins

Steps:

  • Arrange an oven rack in the center of the oven and preheat to 350 degrees F. Line a rimmed baking sheet with parchment paper.
  • Whisk together the flour, salt, baking soda and cinnamon in a small bowl until combined. Beat the brown sugar and butter in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the honey, vanilla, egg and 1 tablespoon warm water and beat on high speed until creamy, scraping the sides and bottom of the bowl, about 3 minutes more. Add the dry ingredients and mix on low speed, scraping the bowl as needed, until completely combined. Add the oats and beat on low speed until combined. Fold in the raisins until evenly distributed. Arrange twelve 1-ounce scoops (2-tablespoon portions) of cookie dough on the prepared baking sheet, leaving about 2 inches between each. Bake until the cookies are lightly golden around the edges, 15 to 20 minutes. Cool on the sheet for 10 minutes, and then transfer to a wire rack to cool completely. Let the baking sheet cool, and then repeat with the remaining cookie dough.

BEST OATMEAL RAISIN COOKIES



Best Oatmeal Raisin Cookies image

This is a family favorite that I have been making for years. It's the most requested oatmeal cookie recipe I've ever made. I found it somewhere years ago, but have lost the source. The secret is soaking the raisins which makes all the difference.

Provided by Merrie Wold

Categories     Drop Cookies

Time 1h10m

Yield 48 cookies

Number Of Ingredients 12

3 eggs, well beaten
1 cup raisins
1 teaspoon vanilla
1 cup butter
1 cup brown sugar
1 cup white sugar
2 1/2 cups flour
1 teaspoon salt
1 teaspoon cinnamon
2 teaspoons baking soda
2 cups oatmeal
3/4 cup chopped pecans

Steps:

  • This is a very important first step that makes the cookie: combine eggs, raisins and vanilla and let stand for one hour.
  • Cream together butter and sugars.
  • Add flour, salt, cinnamon and soda and mix well.
  • Blend in egg-raisin mixture, oatmeal, and chopped nuts.
  • Dough will be stiff.
  • Drop by heaping teaspoons onto ungreased cookie sheet, or roll into balls and flatten slightly.
  • Bake at 350 degrees for 10 to 12 minutes or until lightly browned.

OATMEAL CRAISIN COOKIES (WORLD'S BEST!!)



Oatmeal Craisin Cookies (World's Best!!) image

I took a standard Oatmeal Raisin Cookie recipe and modified it to my liking. These cookies are ALWAYS a HIT!

Provided by Matthew Molus

Categories     Dessert

Time 1h

Yield 36 cookies, 12 serving(s)

Number Of Ingredients 12

3/4 cup sugar
1/4 cup brown sugar, packed
1/2 cup butter, softened
1 large egg
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup all-purpose flour
1 1/2 cups quaker quick-cooking oats (not instant)
1/2 cup chopped walnuts
3/4 cup dried cranberries (Craisins)

Steps:

  • Preheat Oven to 375°F.
  • In a large bowl with an electric mixer combine, sugar, brown sugar and butter and mix well.
  • Add in egg and vanilla and mix until combined.
  • Add in cinnamon, baking soda, salt and flour and mix well.
  • Fold in by hand the oatmeal, walnuts, and dried cranberries making sure that all ingredients are uniformly distributed.
  • Roll dough into 1-inch balls and place 3-inches apart onto a greased cookie sheet and bake for 10-12 minutes, just until the edges are lightly golden.
  • Remove from oven and let cool for 2-3 minutes on the cookie sheet.

Nutrition Facts : Calories 241.9, Fat 12, SaturatedFat 5.4, Cholesterol 35.8, Sodium 176.8, Carbohydrate 31.4, Fiber 1.9, Sugar 17.5, Protein 3.5

EASY OATMEAL CRAISIN COOKIES



EASY Oatmeal Craisin Cookies image

This Oatmeal Craisin cookie recipe is the ultimate soft and chewy cookie treat to make over the holidays and beyond! Making these healthy oatmeal cranberry cookies is super easy, yet provides a luxurious cookie experience loaded with craisin, cinnamon, and brown sugar!

Provided by Kata

Categories     Dessert

Time 1h28m

Number Of Ingredients 10

130 g Unsalted butter (soft, room temperature)
70 Brown sugar (light brown sugar or dark brown sugar)
40 g Granulated sugar
1 Egg (room temperature)
120 g All purpose flour
120 g Oatmeal (Old Fashioned Rolled Oats)
½ Teaspoon Salt
½ Teaspoon Baking soda
½ Teaspoon Cinnamon (ground cinnamon)
150 g Craisin (dried cranberry)

Steps:

  • With an electric hand mixer whip room temperature soft butter with the 2 different kinds of sugar for a few minutes
  • Mix in room temperature egg, just until combined
  • Mix oatmeal, flour, salt, baking soda and cinnamon together then add this flour mixture into the cookie dough and fold with the help of a Rubber spatula just until combined. Do not overmix
  • Fold in dried cranberries. Leave some cranberries to press onto the cookies at later stage
  • Prepare baking pan with baking sheet
  • Divide the dough into 9 equal balls (using a Digital scale is handy) and place them onto the parchment paper leaving enough space between them to spread
  • Press some more craisins on the surface of the cookies
  • Let cookie dough rest in the fridge for an hour
  • Pre-heat oven to 175 C / 347°F
  • After 1h chilling time, bake the cookies for 10 minutes in the following way: Bake for 10 minutes then place more craisins on top, then bake them for further 3 minutes.
  • For the perfect round cookie, apply circular movement around the freshly baked cookies with the help of a cookie cutter
  • Let the cookies rest for a few minutes, then carefully remove from the parchment paper and let them cool on a Cooling rack
  • Serve them while they are warm but not hot
  • The Cookies will further set as they cool. Keep them on room temp for a few days in air tight jar

Nutrition Facts : Calories 2327 kcal, Carbohydrate 309 g, Protein 20 g, Fat 122 g, SaturatedFat 71 g, TransFat 4 g, Cholesterol 443 mg, Sodium 2639 mg, Fiber 14 g, Sugar 211 g, UnsaturatedFat 42 g, ServingSize 1 serving

OATMEAL CRANBERRY COOKIES



Oatmeal Cranberry Cookies image

Studding chewy oatmeal cookies with cranberries gives them a bit of bright color and a slight tang. Any dried fruit can be substituted.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 3 dozen

Number Of Ingredients 13

2 cups all-purpose flour
1/2 teaspoon table salt
1/2 teaspoon ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon pure vanilla extract
3 tablespoons milk
2 large eggs
1/2 pound (2 sticks) unsalted butter, room temperature
1 cup packed light-brown sugar
1/2 cup granulated sugar
3 cups old-fashioned oats
1 cup dried cranberries

Steps:

  • In a medium bowl, whisk together flour, salt, cinnamon, baking powder, and baking soda. Set aside. In a small bowl, whisk together the vanilla, milk, and eggs. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars, and beat on medium speed until light and fluffy. Reduce speed to low, gradually add milk mixture, and beat well. Add the flour mixture, and beat until just combined. Remove bowl from the electric mixer, and stir in the oats and cranberries. Place dough in the refrigerator until firm, at least 2 hours or overnight.
  • Preheat oven to 350 degrees. Line several baking sheets with parchment paper, and set aside. Shape 2 tablespoons of dough into a ball; place on one of the prepared sheets. Repeat with the remaining dough, placing 3 inches apart. Press with the bottom of a glass to flatten dough into 2-inch-diameter rounds.
  • Bake until golden but still soft in center, 16 to 18 minutes, rotating halfway through. Remove from oven; transfer with parchment to a wire rack to cool. Store in an airtight container at room temperature for up to 1 week.

OATMEAL RAISIN COOKIES I



Oatmeal Raisin Cookies I image

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

¾ cup butter, softened
¾ cup white sugar
¾ cup packed light brown sugar
2 eggs
1 teaspoon vanilla extract
1 ¼ cups all-purpose flour
1 teaspoon baking soda
¾ teaspoon ground cinnamon
½ teaspoon salt
2 ¾ cups rolled oats
1 cup raisins

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

CLASSIC OATMEAL-RAISIN COOKIES



Classic Oatmeal-Raisin Cookies image

Full of nubby oats and plenty of sweet raisins, these lightly spiced cookies are pleasingly chewy in the center and crisp around the edges, with a hint of butterscotch from the dark brown sugar. They keep really well, so you can make them up to a week in advance and store them in an airtight container at room temperature. They're also great for mailing when a package of cookies is in order.

Provided by Melissa Clark

Categories     cookies and bars, dessert

Time 45m

Yield 3 dozen cookies

Number Of Ingredients 13

1 cup/227 grams (2 sticks) unsalted butter, softened, more for pans
1 cup/200 grams dark brown sugar, packed
1/3 cup/66 grams granulated sugar
2 large eggs
1 tablespoon/15 milliliters vanilla extract
1 1/2 cups/187 grams all-purpose flour
3/4 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground cardamom or ground ginger
3 cups/270 grams rolled oats (not instant)
1 1/2 cups/225 grams raisins

Steps:

  • Heat oven to 350 degrees. Butter two large cookie sheets, or line them with parchment paper or reusable silicone liners.
  • Using an electric mixer, beat butter in a large bowl until creamy. Add brown and granulated sugars, then beat until fluffy, about 2 minutes. Beat in eggs, one at a time, until fully incorporated. Then, beat in vanilla extract.
  • In a separate bowl, use a wooden spoon or spatula to mix together the flour, salt, baking soda, cinnamon, nutmeg and cardamom. Set mixer on low speed, and beat flour mixture into the butter mixture. Stir in oats and raisins.
  • Spoon out dough by large tablespoonfuls onto prepared cookie sheets, leaving at least 2 inches between each cookie.
  • Bake until cookie edges turn golden brown, about 9 to 13 minutes. Centers will still be quite soft, but they will firm up as the cookies cool. Cool completely on a wire rack. Store in an airtight container at room temperature.

Nutrition Facts : @context http, Calories 144, UnsaturatedFat 2 grams, Carbohydrate 21 grams, Fat 6 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 3 grams, Sodium 84 milligrams, Sugar 11 grams, TransFat 0 grams

THE VERY BEST OATMEAL RAISIN COOKIES EVER!



The Very Best Oatmeal Raisin Cookies Ever! image

We love this recipe because it will stay chewy in the cookie jar for 7 days..if they last that long...everyone who tries them raves. If you like a big fat chewy oatmeal raisin cookie, you have to try these.

Provided by grandma2969

Categories     Dessert

Time 1h25m

Yield 2 Dozen, 12 serving(s)

Number Of Ingredients 13

3 large eggs, lightly beaten
1/4 cup water
1 cup raisins
1 teaspoon vanilla extract
1 cup Crisco shortening
1 teaspoon ground cinnamon
2 1/2 cups flour
1 teaspoon salt
2 teaspoons baking soda
2 cups quick-cooking oatmeal (not instant)
1/2 cup chopped walnuts
1 cup firmly packed brown sugar
1 cup granulated sugar

Steps:

  • Preheat oven to 350°.
  • Whisk eggs in a small bowl, add 1/4 cup water, 1 tsp vanilla and raisins; mix well. VERY IMPORTANT let set on counter for at least 1 hour.
  • In another bowl, combine crisco, and sugars, mix well.
  • Gradually add dry ingredients.
  • Blend in raisin mixture -- mix well.
  • I use a cookie scoop, slightly less than 1/4 cup and place them on a greased cookie sheet. I slightly flatten them with the back of the scoop.
  • Bake at 350° for 10-12 minutes. Do not flatten cookies a lot -- just a gentle tap.other wise they will flatten out too much.
  • Baking note: please remember to reverse position of cookie sheets halfway through baking. DO NOT OVER BAKE. Cookies should be slightly golden brown around edges. Centers will look set-- let cool 1 minute on cookie sheet and then remove to wire rack to complete cool.
  • I have used this recipe for over 30 years-- always outstanding-- most important thing to remove cookies from oven before they are finished-- residual heat in cookies will complete cooking-- and result in a cookie that is not dried out.
  • I also add more walnuts, as I like lots of big nuts in my oatmeal cookies-- I have often left the egg, raisin mixture on counter, for a couple of hours while cleaning house and came back and baked marvelous cookies.

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