Oatmeal Raisin Cookie Cupcakes 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.

PIZZA PAN OATMEAL COOKIE

Steps:

• Combine dry ingredients. Mix remaining ingredients until well blended, then gradually add dry mixture. Stir until well blended. Press out on a lightly greased and floured pizza pan. (if you want to add chocolate chips, raisins, or nuts, press them into the dough once it is spread on the pan.)
• Bake at 375 degrees F (190 degrees C) for 12-15 minutes until lightly browned. Cool 10-15 minutes in the pan on a rack, then loosen carefully with a spatula. You may leave the cookie in the pan, but if you plan to serve it whole (like a birthday cake), slide it out of the pan at this point and continue to cool on a rack.

OATMEAL-RAISIN COOKIE CUPCAKES

Steps:

• Preheat oven to 375 degrees. Line 3 standard 12-cup muffin tins with paper liners; set aside. Whisk 2 cups oats, the flour, baking powder, baking soda, salt, bran, and cinnamon in a medium bowl; set aside.
• Put butter and sugars into the bowl of an electric mixer fitted with the paddle attachment; mix on medium-high speed until pale and fluffy. Mix in eggs, 1 at a time, and vanilla. Reduce speed to low. Add flour mixture, and mix until just combined. Mix in sour cream. Stir in raisins with a rubber spatula.
• Transfer 2 3/4 cups batter to a small bowl, and stir in remaining 1 3/4 cups oats and the coconut; set aside. Spoon 2 1/2 tablespoons plain batter into each prepared muffin cup; top with 1 1/2 tablespoons oat coconut batter. Bake until golden and a cake tester inserted into centers comes out clean, 18 to 20 minutes. Transfer to wire racks; let cool completely.

CAKE MIX OATMEAL RAISIN COOKIES

Steps:

• Preheat oven to 325 degrees.
• Mix the cake mix, oats, and sugar together in a large bowl.
• Mix the vegetable oil, water, eggs, and vanilla together in a small bowl until well combined.
• Mix the wet ingredients into the dry ingredients.
• Add the raisins and stir well.
• Scoop with a small ice cream scoop onto an ungreased cookie sheet about 2 inches apart.
• Bake for aprroximately 12-17 minutes until just golden brown on edges.
• Remove cookie sheets from oven and let cookies rest on the sheet for about 2-3 minutes.
• Then transfer them onto a cooling rack until completely cooled.

OATMEAL RAISIN COOKIES (CAKE MIX)

Steps:

• Preheat oven to 325 degrees.
• Cream together the butter, shortening, egg, brown sugar and vanilla.
• Add in the cake mix, cinnamon and walnuts until well mixed. Combine in the oatmeal and water. Depending on your mixer you may need to do this by hand.
• Stir in the raisins. The amount of raisins is really a matter of personal taste. If you like raisins, start with 1 cup and decide if you want more. If you love raisins, start with the full amount and add and up to an additional 1/2 cup.
• Place level tablespoons of dough on to a cookie sheet 1 1/2 inches apart. Flatten tops a bit as the cookies retain their shape. That is they do not melt down as some cookies do.
• Bake at for 14 minutes, cookies should be lighted browned at the edges and and pale on top. If you like a crisper cookie, add 2 minutes to the baking time.
• Note: Baking times are for the stated size which yield a nice two-bite sized cookie great for events. If you are making larger cookies, please adjust your baking time accordingly.

OATMEAL-RAISIN COOKIES

Steps:

• Heat oven to 375°F. In large bowl, beat all ingredients except oats, flour and raisins with electric mixer on medium speed, or mix with spoon. Stir in oats, flour and raisins.
• On ungreased cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart.
• Bake 9 to 11 minutes or until light brown. Immediately remove from cookie sheet to cooling rack.