Rachael Rays Oatmeal Raisin Cookies Recipes

OATMEAL COOKIE PANCAKES

Steps:

• Mix dry ingredients, the first 7, in a bowl. In a another bowl, mix the wet ingredients, the next 4. Whisk the wet ingredients into the dry until just combined, then fold in the mashed up bananas and the raisins. Stir in the melted butter.
• Heat a griddle over medium heat and brush with additional melted butter. Cook pancakes, each about 1/3 cup, until bubbles form on the top, then turn. Cakes will cook in about 2 minutes on each side. Keep pancakes tented with foil as they come off the griddle to keep them hot. Serve with drizzled honey or maple syrup over the top.

THESE OATMEAL-FENNEL-RAISIN COOKIES ARE ONE OF RACH'S FAVES

Steps:

• Preheat the oven to 350˚F
• In the bowl of a food processor, pulse 1 cup old-fashioned oats until coarsely ground or "sandy" in texture
• Transfer to a medium mixing bowl and add all-purpose flour, whole wheat flour, the remaining ½ cup oats, salt, baking powder, baking soda, fennel seeds, ginger, cinnamon and cloves
• Whisk to combine
• In a second mixing bowl, using your hands, combine the brown sugar and granulated sugar
• In the bowl of a standing mixer, add the butter and, with the mixer running on low, add the sugars
• One at a time, with the mixer still on low, add in the eggs
• Increase the mixer speed to medium and beat until fluffy and pale, about 1 minute
• Reduce the speed to low and add the dry ingredients in small increments, about ½ cup at a time, until incorporated
• (It takes a while, but be patient
• ) Turn off the mixer once the dry ingredients are incorporated and the dough has formed
• Mix in the almonds and raisins using a large rubber spatula or clean hands
• Using a cookie scoop or large kitchen spoon, scoop the dough into large walnut-sized balls and arrange about 6 to 8 cookies each on a parchment-lined cookie sheet, leaving a few inches between each cookie
• Bake cookies for 6 minutes, rotate the pan, and bake until cookies have spread and browned around the edges and risen slightly in the center, about 6 minutes more
• Remove the cookies from the oven and, while the cookies are still warm, drizzle with honey and sprinkle with fennel pollen and flaky sea salt
• Let cool on the cookie sheet

RACHAEL RAY'S OATMEAL-RAISIN COOKIES

Steps:

• Coarsely chop nuts.
• In bowl combine nuts and all dry ingredients.
• Beat butter, brown sugar and white sugar until fluffy. About 4 minutes.
• Add eggs and vanilla and mix at medium speed until well mixed.
• Add the flour mixture at low speed.
• Stir in the oats and raisins.
• Let stand for 30 minutes.
• Preheat oven to 350. Line cookie sheets with parchment paper.
• Using large or small cookie scoop drop dough onto prepared sheets.
• Bake until cookies are deep golden. 12-14 minutes.
• Remove from oven and cool 2 minutes. Transfer to racks to cool completely.

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 RAISIN TOFFEE COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream together the butter, brown sugar and white sugar. Beat in the eggs, one at a time then stir in the vanilla. Combine the flour, baking soda and cinnamon; stir into the creamed mixture. Blend in the oatmeal and toffee bits. Drop by rounded spoonfuls onto the prepared cookie sheet.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

OATMEAL-FENNEL SEED COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line two large baking sheets with parchment paper.
• Put the raisins into a small bowl, then cover with the bourbon and let sit for 15 minutes. Drain, then set aside.
• Meanwhile, whisk together the flour, oats, fennel seeds, baking powder, baking soda, cinnamon, salt, ginger and clove in a large bowl. Set aside.
• In a stand mixer, cream together the butter and both sugars on medium-high until light and fluffy. Add the egg and beat until combined. Turn the speed to low and slowly spoon in the dry mixture until well combined, then add the bourbon-soaked raisins and sliced almonds.
• Scoop cookie dough onto the prepared baking sheets using a medium-sized scoop. Bake for 6 minutes, then rotate and switch the positions of the baking sheets and bake until golden brown on top but still slightly soft in the middle, another 6 minutes. Transfer the baking sheets to cooling racks (do not remove the cookies from the baking sheets). Drizzle the cookies with honey and sprinkle with a little flaky salt. Let cool for 15 to 20 minutes before removing the cookies from the baking sheets. Let cool for 5 more minutes, then serve.

SPELT OATMEAL RAISIN COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix spelt flour, salt, cinnamon, and baking soda together in a bowl. Mix banana, brown sugar, shortening, applesauce, egg, and maple syrup together in a separate bowl; add to flour mixture. Stir to combine. Fold in oats and raisins. Drop tablespoonfuls of batter onto an ungreased baking sheet.
• Bake cookies in the preheated oven until the edges are light brown, about 12 minutes. Cool completely on a wire rack.