Oatmeal Raisin Cookies With Walnuts Like Mrs Fields Recipe 365

OATMEAL RAISIN WALNUT COOKIES

Steps:

• Preheat oven to 350 degree Fahrenheit.
• In small bowl mix flour, baking soda, cinnamon and salt.
• Cream butter and sugars in electric mixer.
• Add eggs and vanilla beating well.
• Add flour mix, mixing well.
• Add oats, raisins, and nuts, mixing well.
• Drop tablespoon size dough on lightly greased baking sheet.
• Bake 10-12 minutes.
• Cookies will be slightly browned around the edges. They will continue baking after removing from oven. Cool one minute in pan then transfer to cooling rack.

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-WALNUT-RAISIN CHEWIES

Steps:

• Place 1 oven rack in the upper third of the oven and 1 rack in the lower third of the oven. Preheat oven to 375 degrees F (190 degrees C). Coat 2 large baking sheets with cooking spray. On a microwavable plate, spread the walnuts and rolled oats. Microwave on high for 2 minutes. Stir and check for toasting. Microwave for an additional 2 minutes on high and stir. The nuts and oatmeal should now be nicely toasted. Dump in a large bowl.
• In the food processor bowl fitted with a steel blade, combine the sugars, butter, eggs and vanilla. Process until smooth and creamy, about 30 seconds. In a small bowl, combine the flour, baking soda, baking powder and salt. Spoon the flour mixture on top of the batter. Pulse 3 or 4 times to mix.
• Scrape the batter into the walnut-oatmeal mixture. Add the raisins and granola. Fold the ingredients together.
• Drop the cookies onto the sheets using 2 tablespoons of dough for each cookie. Bake in the preheated oven for 12 to 15 minutes, until the tops are just beginning to brown but the middles still look a little soft. Cool on the baking sheets for a few minutes and then transfer to a rack.

OATMEAL RAISIN COOKIES WITH WALNUTS (LIKE MRS. FIELDS) RECIPE - (3.6/5)

Steps:

• Heat oven to 325. Lightly grease two cookie sheets. In large bowl of electric mixer beat butter, sugars, egg and vanilla at medium high speed until fluffy. Reduce mixer speed to low, add flour and oatmeal, increase mixer speed gradually and beat just until blended. Stir in raisins and nuts. Drop heaping tablespoonfuls dough 2 ½ inches apart onto prepared sheets. Bake 1 sheet at a time 17 minutes or until lightly browned and tops look dry. Cool on wire rack 5 minutes. Makes 22. 173 calories per cookie

MRS. FIELDS CHEWY RAISIN COOKIES

Steps:

• Preheat oven to 325°.
• Whisk flour, soda, salt and oats together.
• In large mixing bowl blend sugars. Add butter to form a grainy paste.
• Scrape sides and add honey, vanilla and eggs.
• Mix at medium speed until light.
• Add flour mixture, raisins and nuts. Blend together.
• Drop by rounded tablespoon on ungreased cookie sheets.
• Bake about 18-20 minutes until they're pale golden.
• Remove immediately to cool flat surface to cool.

OATMEAL, WALNUT AND RAISIN COOKIES

Steps:

• Position the racks in the top and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment. Whisk together the flour, baking soda, cinnamon, salt and allspice in a large bowl.
• Beat the butter, brown sugar and granulated sugar with an electric mixer on medium-high speed in a large bowl until light and fluffy, scraping down the sides of the bowl occasionally. Beat in the eggs 1 at time until blended, then beat in the vanilla.
• Reduce the speed to low and beat in the flour mixture in 3 additions until smooth. Stir in the oats, raisins and walnuts with a rubber spatula. Drop heaping tablespoons of the dough onto the prepared sheets about 2 inches apart.
• Bake the cookies, rotating the pans halfway through, until golden brown but still soft in the center, about 15 minutes. Let the cookies cool slightly on the baking sheets, then transfer to wire racks to cool completely. Store in an airtight container at room temperature for up to 3 days.