Oatmeal Raisin Cookie Pudding Recipes

PUDDING OATMEAL COOKIES

Steps:

• Mix flour with baking soda.
• Combine butter, the sugars and pudding mix in a large mixing bowl.
• Beat until smooth and creamy.
• Beat in the egg.
• Gradually add flour mixture, then stir in oats and the raisins.
• Drop rounded teaspoonfuls on ungreased baking sheet.
• Bake at 375°F about 10-12 minutes.
• Other flavor pudding mixes can be used.

RAISIN PECAN OATMEAL COOKIES

Steps:

• Preheat the oven to 350 degrees F.
• Place the pecans on a sheet pan and bake for 5 minutes, until crisp. Set aside to cool. Chop very coarsely.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed until light and fluffy. With the mixer on low, add the eggs, one at a time, and the vanilla.
• Sift the flour, baking powder, cinnamon, and salt together into a medium bowl. With the mixer on low, slowly add the dry ingredients to the butter mixture. Add the oats, raisins, and pecans and mix just until combined.
• Using a small ice-cream scoop or a tablespoon, drop 2-inch mounds of dough onto sheet pans lined with parchment paper. Flatten slightly with a damp hand. Bake for 12 to 15 minutes, until lightly browned. Transfer the cookies to a baking rack and cool completely.

OATMEAL PUDDING COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
• In a large bowl, cream together shortening, brown sugar, and white sugar until smooth. Blend in instant pudding, then beat in eggs until the batter is light and fluffy. Combine flour and baking soda; mix into the batter. Stir in oats and raisins. Dough will be stiff. Drop dough by spoonfuls onto the prepared baking sheets.
• Bake for 8 to 12 minutes in the preheated oven, or until firm. Cool on wire racks.

OATMEAL RAISIN COOKIE (SOFT & CHEWY)

Steps:

• Preheat oven to 180°C/350°F (160°C fan). Adjust oven racks to middle and low position, ensuring you have 4"/10cm between each rack. Line 2 trays with parchment/baking paper.
• Optional: Soak raisins in boiled water for 10 minutes. Drain then pat dry. (This makes them plumper).
• Sift dry ingredients: Sift flour, salt, baking powder and cinnamon into a bowl.
• Cream butter and sugar: Using a stand mixer or electric mixer, beat butter until creamy. Then beat in sugar until fluffy - about 2 - 3 minutes.
• Add eggs: Beat in eggs one at a time until incorporated.
• Mix in flour: Use a wooden spoon to stir the flour mixture in.
• Stir in oats and raisins: Stir in oats and raisins - this requires a bit of effort as the dough gets firm!
• Roll and flatten balls: Form 4cm / 1.6" balls (~18) and place onto baking trays 4"/10cm apart. I use an ice cream scoop. Then press down to slighty flatten into a thick disc shape.
• Bake for 11 minutes. Then swap the trays between the shelves AND turn the trays around. Bake for a further 11 - 14 minutes, or until cookies are golden on the edges and LIGHT golden on the surface.
• Cool on the trays for 5 minutes before transferring to cooling rack. Cool for 30 minutes before serving.

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.

SOFT BATCH OATMEAL RAISIN COOKIES

Steps:

• Preheat oven to 375 degrees.
• Mix butter, sugar, brown sugar and eggs until creamy.
• Add the remaining ingredients and blend well.
• Bake until lightly browned.

CAKE MIX OATMEAL-RAISIN COOKIES

Steps:

• Heat oven to 375°F (350°F for dark or nonstick pans). In large bowl, beat cake mix, brown sugar, butter, shortening, water, cinnamon and egg with electric mixer on medium speed about 1 minute or until smooth. With spoon, stir in oats, raisins and nuts.
• Drop dough by teaspoonfuls about 2 inches apart onto ungreased cookie sheets; flatten dough slightly with fingers.
• Bake 9 to 12 minutes (centers will be soft). Cool 1 minute; remove from cookie sheets. Store covered.

THE BEST OATMEAL RAISIN COOKIES

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.

EASY OATMEAL RAISIN COOKIES

Steps:

• Heat oven to 375°F.
• Combine oats, flour, dry pudding mix and baking soda. Beat butter and sugars in large bowl with mixer until light and fluffy. Blend in eggs and vanilla. Gradually add flour mixture, mixing well after each addition. Stir in raisins.
• Drop tablespoons of dough, 2 inches apart, onto baking sheets.
• Bake 9 to 11 min. or until edges are lightly browned. Cool on baking sheet 1 min. Remove to wire racks; cool completely.

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 COOKIES

Steps:

• In a medium size bowl combine the flour, cinnamon, baking soda, and salt.
• In another bowl cream the butter, brown sugar, sugar, eggs, vanilla and honey.
• Slowly combine the flour mixture.
• Add in the oats and raisins and mix until combined. Chill for 30 minutes.
• Preheat the oven to 350 degrees. Scoop out a tablespoon of cookie dough and place on a parchment lined baking sheet. Bake for 8-10 minutes or until golden brown.

BANANA OATMEAL RAISIN PUDDING

Steps:

• Whisk milk, oats, sugar, egg, and cornstarch together in a saucepan over medium heat; add banana and raisins. Cook, stirring constantly, until pudding is thick, 10 to 15 minutes. Remove from heat and stir in butter. Spoon pudding into dessert dishes.