RAISIN DROP COOKIES
These cookies are very simple but delicious!! I didn't use cinnamon or nutmeg and although some people may have thought this recipe may be tasteless, I loved it! However, if you love flavor, then you may try the cinnamon and nutmeg although I would recommend this cookie without them as well! This recipe may be to huge so you may cut it in half or I even made 1/4 of it and still got 8 medium sized cookies. Enjoy!
Provided by BestTeenChef
Categories Drop Cookies
Time 27m
Yield 40 cookies, 20 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Boil raisins in water for 5 minutes.
- Cool then add baking soda. Let stand then add vanilla cinnamon and nutmeg.
- Cream together margarine and sugar then add eggs, baking powder and flour.
- Add raisin mixture to flour mixture and stir together well.
- Drop by teaspoon onto cookie sheet and bake for 12 minutes.
Nutrition Facts : Calories 310, Fat 10.1, SaturatedFat 1.9, Cholesterol 31.7, Sodium 253.7, Carbohydrate 52.2, Fiber 1.2, Sugar 29.9, Protein 4.1
PECAN-RAISIN DROP COOKIES
Provided by Maria Helm Sinskey
Categories Cookies Dessert Bake Picnic Kid-Friendly Quick & Easy Back to School Raisin Pecan Family Reunion Potluck Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes about 50
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Line 2 baking sheets with parchment. Mix first 3 ingredients in bowl. Whisk sugar and butter in large bowl, 1 minute. Whisk in egg and vanilla. Stir in dry ingredients, then raisins and nuts. Drop dough by rounded teaspoonfuls onto sheets. Bake about 12 minutes. Transfer parchment to racks; cool.
HEALTHY CHEWY OATMEAL, RAISIN, PECAN COOKIES
This is a healthy low-calorie version of my original recipe. This recipe uses lower calorie ingredients such as Splenda Sweetener, Splenda Brown Sugar, and wheat flower. These cookies are plump, chewy, and full of crunchy pecans and raisins. The honey really sets if off with a unique taste. Once you make these cookies with the honey in them, you will never want to make oatmeal cookies without honey ever again! And it can be easily altered to your liking by changing the add-ins from raisins & pecans, to just about anything you want (walnuts, dates, dried cranberries, etc).
Provided by AZFoodie
Categories Drop Cookies
Time 27m
Yield 36 Cookies, 36 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F Line 2 baking sheets with parchment paper, or almunim foil (butter foil).
- OPTIONAL: Soak 1 cup of rasins overnight in water to make them nice and plump.
- In a small bowl, mix the flour, baking powder, cinnamon, baking soda, and salt with a fork.
- In a seperate large bowl, beat the butter and both sugars in with an electric mixer until fluffy. Then beat in honey, eggs, and vanilla.
- Gradually add the flour mixture to the large bowl while beating on low.
- Stir in oats, raisins, and pecans.
- Drop batter by large tablespoonfuls onto prepared sheets, spacing mounds 2 inches apart. Flatten mounds only slightly if you want a fat, chewy cookie; or flatten mounds more if you want a thinner cookie.
- Bake cookies until the tops start to turn golden brown, about 11-12 minutes.
- Cool for 3-5 minutes on cookie sheets, then move cookies to a cooling rack.
- Store cookies in an airtight container to keep them nice and moist.
Nutrition Facts : Calories 153.5, Fat 8.1, SaturatedFat 3.6, Cholesterol 23.9, Sodium 66, Carbohydrate 18.7, Fiber 1.5, Sugar 6.5, Protein 2.5
BROWN SUGAR RAISIN COOKIES
Make and share this Brown Sugar Raisin Cookies recipe from Food.com.
Provided by Garnet
Categories Drop Cookies
Time 20m
Yield 36 cookies
Number Of Ingredients 11
Steps:
- Bring raisins and water to a boil.
- Cool thoroughly.
- Cream sugar and shortening.
- Add egg and vanilla and mix well.
- Add raisins and 1/2 cup of the liquid and mix well.
- Add flour mixture, mix well then add walnuts.
- Drop by teaspoonful onto greased cookie sheet.
- Bake at 350 degrees for 10 minutes.
CHRISTMAS FRUIT DROP COOKIES
Why wait for the holidays to make a chewy, fruit- and nut-packed homemade cookie? They're delicious.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h40m
Yield 96
Number Of Ingredients 11
Steps:
- In large bowl, beat brown sugar, shortening, buttermilk and eggs with electric mixer on medium speed until blended, or mix with spoon. Gradually stir in flour, baking soda and salt. Stir in cherries, dates and chopped pecans. Cover and refrigerate 1 hour.
- Heat oven to 375°F. Grease cookie sheet. Drop dough by rounded teaspoonfuls about 2 inches apart onto cookie sheet. Place a pecan half on each cookie.
- Bake 8 to 10 minutes or until almost no indentation remains when touched lightly. Immediately remove from cookie sheet to wire rack.
Nutrition Facts : Calories 85, Carbohydrate 12 g, Cholesterol 5 mg, Fat 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 45 mg
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