Oatmeal Raisin Cookie Pie Recipes

OATMEAL WHOOPIE PIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
• Cream butter or margarine with the brown sugar until light and fluffy. Beat in the eggs and mix well. Stir in the salt, cinnamon, baking powder, boiling water, baking soda and flour. Mix to combine. Stir in the oats.
• Drop cookies onto the prepared baking sheets. Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes. Let cookies cool then make sandwiches from two cookies filled with Whoopie Pie Filling.
• To Make Filling: Beat egg white. Mix in the milk, 1 teaspoon vanilla and 1 cup confectioners' sugar. Beat in the shortening and remaining 1 cup confectioners' sugar. Beat until light.

OATMEAL RAISIN COOKIES

Steps:

• Heat oven to 375°F. Spray cookie sheets with cooking spray. In large bowl, combine granulated sugar, brown sugar and butter; beat until light and fluffy. Add vanilla and egg; blend well. Add flour, baking soda, cinnamon and salt; mix well. Stir in oats, raisins and nuts.
• Drop dough by rounded teaspoonfuls 2 inches apart onto sprayed cookie sheets.
• Bake at 375°F. for 7 to 10 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets.

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.

OATMEAL COOKIE SHOOTER

Steps:

• Gather the ingredients.
• In a cocktail shaker , pour all of the liqueurs, then fill with ice.
• Shake well .
• Strain into a shot glass.
• Serve and enjoy.

OATMEAL RAISIN COOKIES

Steps:

• Preheat oven to 350°.
• Whisk dry ingredients; set aside.
• Combine wet ingredients with a hand mixer on low.
• To cream, increase speed to high and beat until fluffy and the color lightens.
• Stir the flour mixture into the creamed mixture until no flour is visible.
• (Over mixing develops the gluten, making a tough cookie.) Now add the oats and raisins; stir to incorporate.
• Fill a #40 cookie scoop and press against side of bowl, pulling up to level dough (to measure 2 tablespoons of dough).
• Drop 2-inches apart onto baking sheet sprayed with nonstick spray.
• Bake 11-13 minutes (on center rack), until golden, but still moist beneath cracks on top.
• Remove from oven; let cookies sit on baking sheet for 2 minutes before transferring to a wire rack to cool.

TROUT DALE OATMEAL-RAISIN COOKIES

Steps:

• Pan preparation:
• Line the cookie sheets with baking parchment or nonstick mats or coat with butter or nonstick vegetable spray.
• Cookies:
• Divide oven into thirds and preheat to 350°F.
• In a medium bowl, whisk together the flour, baking soda, salt and cinnamon.
• In a large bowl, using a sturdy spoon, or in the bowl of an electric mixer, preferably with a paddle attachment, beat the butter until soft and creamy, then beat in both sugars. Scrape down the bowl and beater, if using, and beat until smooth. Beat in the eggs and vanilla and scrape down the bowl again.
• Stirring slowly, or with the mixer on the lowest speed, gradually work in the flour mixture, then the oats and raisins. The dough will feel very stiff. (You can make the dough ahead, cover, and refrigerate for several hours.)
• Drop the dough onto the prepared cookie sheets by the heaping tablespoon, placing the cookies about 2 inches apart. Bake 12 to 16 minutes (or for the time indicated for your altitude in the chart), or until the cookies are golden brown; the longer they bake, the crisper they will be.
• Cool the cookies on a wire rack. If the cookies were baked on parchment or a baking mat, simply slide it off the cookie sheet onto the wire rack to cool. When the cookies are completely cool, store them in an airtight container.
• Cooks' Note
• If you are baking the cookies at high altitude, follow the adjustments below.
• If baking at 3,000 feet:
• Decrease granulated sugar to ¾ cup. Bake on the center rack of your oven at 350°F for 12-13 minutes.
• If baking at 5,000 feet:
• Increase flour to 1½ cups plus 1½ tablespoons. Decrease baking soda to a generous ¼ teaspoon. Increase salt to a generous 1 teaspoon. Decrease granulated sugar to ¾ cup. Increase vanilla extract to 1½ teaspoons. Bake on the center rack of your oven at 350°F for 13-15 minutes.
• If baking at 7,000 feet:
• Increase flour to 1½ cups plus 1 tablespoon. Decrease baking soda to ¼ teaspoon. Increase salt to a generous 1 teaspoon. Decrease granulated sugar to ¾ cup. Increase vanilla extract to 1½ teaspoons. Bake on the center rack of your oven at 350°F for 10-12 minutes.
• If baking at 10,000 feet:
• Increase flour to 1½ cups plus 2 tablespoons. Decrease baking soda to ¼ teaspoon. Decrease salt to a ¾ teaspoon. Decrease granulated sugar to ¾ cup plus 2 tablespoons. Increase vanilla extract to 2 teaspoons. Bake on the center rack of your oven at 350°F for 12-15 minutes.

SOFT AND CHEWY OATMEAL RAISIN COOKIES

Steps:

• Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter and both sugars together on medium speed until smooth, about 2 minutes. Add the eggs and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and molasses and mix on high until combined. Set aside.
• In a separate bowl, whisk the flour, baking soda, cinnamon, and salt together. Add to the wet ingredients and mix on low until combined. Beat in the oats, raisins, and walnuts (if using) on low speed. Dough will be thick, yet very sticky. Chill the dough for 30-60 minutes in the refrigerator (do the full hour if you're afraid of the cookies spreading too much). If chilling for longer (up to 2 days), allow to sit at room temperature for at least 30 minutes before rolling and baking.
• Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
• Roll balls of dough (about 2 tablespoons of dough per cookie) and place 2 inches apart on the baking sheets. I recommend using a cookie scoop since the dough can be sticky. Bake for 12-14 minutes until lightly browned on the sides. The centers will look very soft and under-baked. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. The cookies will continue to "set" on the baking sheet during this time.

OATMEAL RAISIN COOKIE PIE I

Steps:

• Heat oven to 325°F.
• Beat the eggs, corn syrup, sugar, and butter.
• Add in the remaining ingredients, and mix well; pour into pie plate.
• Place pie pan on a cookie sheet.
• Bake 50 minutes until golden brown and center is set.
• Serve warm whipped cream or ice cream.

BEST OATMEAL RAISIN COOKIES RECIPE

Steps:

• Preheat the oven to 375 degrees F. Line several baking sheets with parchment paper. In a medium bowl, combine the flour, baking powder, salt, and apple pie spice.
• In another bowl, with an electric mixer, cream the butter and both sugars on high until light and fluffy, about 3-4 minutes. Scrape the bowl with a spatula, then beat in the vanilla and eggs. Turn the mixer on low and slowly add in the flour mixture. Scrape the bowl again then turn the mixer on low and mix in the oats and raisins.
• Using a 1 1/2 tablespoon cookie scoop, scoop the dough into equal portions and spread the balls out two inches apart on the prepared cookie sheets.
• Bake for 12-14 minutes, until slightly golden around the edges. Cool for 5 minutes on the baking sheets before moving.

OATMEAL PIE

Steps:

• Preheat oven to 350F.
• Mix all ingredients together in a large bowl. Pour into pie shell.
• Bake for 55 minutes. Let cool before serving.

GRANNIE'S OATMEAL RAISIN PIE

Steps:

• 1. Preheat oven to 375*
• 2. Mix together well, beaten eggs, sugar, oats, cinnamon, and melted butter
• 3. Fold in softened raisins and nuts.
• 4. Pour into pie shell, and bake 30 minutes... Enjoy!! (GREAT served with vanilla ice cream)

OATMEAL RAISIN COOKIE PIE

Steps:

• Adjust an oven rack to the middle position and preheat to 350 degrees F. Roll the dough into a 12-inch round on a lightly floured surface (or between two pieces of floured parchment paper). Ease the dought into a 9-inch glass pie plate and flute the edge as desired. Chill 30 minutes.
• Line the pie dough with foil and pie weights and bake until the edge just starts to turn golden, about 15 minutes. Remove the foil and weights and continue to bake until the bottom is lightly golden, about 10 minutes more. Cool completely on a rack, about 15 minutes.
• Combine the sugar, butter, egg, flour, vanilla, cinnamon, nutmeg and 1/4 teaspoon salt in a food processor. Process until smooth and combined. Add the oats and raisins and pulse a few times until roughly chopped.
• Scrape the filling into the par-baked pie shell and spread evenly. Bake until the top is golden brown and a knife inserted in the center comes out clean, 35 to 40 minutes. Let cool on a rack for at least 1 hour if serving warm, or let cool completely and serve at room temperature. Top with ice cream or a dollop of whipped cream.