Schraffts Of Boston Chewy Oatmeal Cookies Recipe Epicuriouscom

SCHRAFFT'S OATMEAL, RAISIN, AND WALNUT COOKIES

Schrafft's Oatmeal, Raisin, and Walnut Cookies image

Categories Cookies Bake Raisin Walnut Oatmeal

Number Of Ingredients 14

Ingredients

4 tablespoons butter (1/2 stick)
1/2 cup sugar
1 large egg
1/2 teaspoon vanilla extract
2 tablespoons milk
3/4 cup oatmeal (not instant cooking)
3/4 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/2 cup raisins
1/2 cup chopped walnuts

Steps:

Beat the butter and sugar together in a mixing bowl. Add the egg, vanilla, and milk, and beat until light and fluffy. Stir in the oatmeal. Mix the flour, baking powder and soda, salt, and spices on a piece of wax paper, then pick that up and dump the dry ingredients into your mixing bowl. Beat until well blended. Fold in the raisins and walnuts.
Drop the cookie batter by the tablespoonful onto Silpat-lined baking sheets (or just butter the baking sheets), leaving about 1 1/2 inches between mounds. Bake in a preheated 350° oven for 12 minutes. Remove the cookies, and cool on racks.

CHEWY OATMEAL COOKIES

Chewy Oatmeal Cookies image

I packed chocolate chips, raisins, nuts and cinnamon into my oatmeal cookie recipe. These soft

Provided by Taste of Home

Categories Desserts

Time 25m

Yield about 5 dozen.

Number Of Ingredients 13

Ingredients

1 cup butter, softened
1 cup sugar
1 cup packed brown sugar
2 large eggs
1 tablespoon molasses
2 teaspoons vanilla extract
2 cups all-purpose flour
2 cups quick-cooking oats
1-1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup each raisins and chopped pecans
1 cup semisweet chocolate chips

Steps:

In a large bowl, cream butter and sugars until light and fluffy. Add the eggs, molasses and vanilla; beat well. , Combine the flour, oats, baking soda, cinnamon and salt; gradually add to creamed mixture and mix well. Stir in the raisins, pecans and chocolate chips. Drop by tablespoonfuls 2 in. apart onto greased baking sheets. , Bake at 350° for 9-10 minutes or until lightly browned. Cool on pans for 2 minutes before removing to wire racks.

Nutrition Facts : Calories 103 calories, Fat 4g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 77mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein.

SCHRAFFT'S OF BOSTON CHEWY OATMEAL COOKIES

Schrafft's of Boston Chewy Oatmeal Cookies image

Provided by Brook Dojny

Categories Cookies Nut Dessert Bake Oat Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher

Yield Makes about 3 dozen cookies

Number Of Ingredients 15

Ingredients

1 1/2 cups old-fashioned or quick-cooking rolled oats (not instant oatmeal)
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 pound (1 stick) unsalted butter, softened
3/4 cup sugar
1/4 cup packed dark brown sugar
2 eggs
1 teaspoon vanilla extract
1/4 cup whole or lowfat milk
1 cup raisins
1 cup chopped walnuts

Steps:

Preheat the oven to 350 degrees. Lightly grease 2 cookie sheets.
Whisk together the rolled oats, flour, baking powder, baking soda, salt, cinnamon, and allspice in a large bowl.
Using an electric mixer, cream the butter with the two sugars in a large bowl until smooth. Add the eggs and vanilla and beat until light and well blended. With the mixer on low speed, add the oat mixture and the milk, beating until well combined and a stiff dough forms. Stir in the raisins and nuts. (If not using immediately, refrigerate the dough for up to 12 hours.) Drop the dough by tablespoonfuls onto the prepared cookie sheets, spacing about 2 inches apart. Press the tops gently to flatten very slightly.
Bake until the edges are brown and the centers are still soft and puffy, about 11 to 14 minutes. Cool on wire racks. Store in a covered container for up to 3 days or freeze.

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