Thick Oatmeal Raisinet Cookies Recipes
THICK OATMEAL RAISINET COOKIES
Chocolate-covered raisins make these super thick oatmeal cookies an unbeatable treat.
Provided by Sally
Categories Cookies
Time 45m
Number Of Ingredients 11
Steps:
- With an electric or stand mixer fitted with a paddle attachment, cream the butter and sugars together on medium speed. Add the egg and vanilla, mixing well until combined.
- On slow speed, mix in the flour, baking powder, salt, and cinnamon. Manually stir in oats until the dough comes together. Fold in Raisinets. Roll into balls and freeze the balls for about 5 minutes, to get them chilly quickly.
- Preheat oven to 375°F (191°C).
- Bake for 9-10 minutes. Remove from oven and let cool for 3 minutes on the baking sheet. Transfer to a cookie rack. Cookies will be very soft and may not appear to be done, but they will set up in minutes.
OATMEAL RAISIN COOKIES I
An old stand-by that the whole family loves.
Provided by Darlene
Categories Desserts Cookies Oatmeal Cookie Recipes Oatmeal Raisin Cookie Recipes
Time 1h
Yield 48
Number Of Ingredients 11
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.
Nutrition Facts : Calories 92.4 calories, Carbohydrate 14.6 g, Cholesterol 15.4 mg, Fat 3.4 g, Fiber 0.7 g, Protein 1.3 g, SaturatedFat 1.9 g, Sodium 75.4 mg, Sugar 8.3 g
THICK, CHEWY OATMEAL RAISIN COOKIES
This recipe makes a cookies with a crisp edge but the center is thick and chewy. It's based on the Quaker Oats recipe which I find it too sweet, so Iuse less sugar. It never has enough raisins in it, so add more. I use only brown sugar (instead of a mix of brown and white). And sometimes, I add chopped walnuts. The trick to getting a really thick, chewy cookie is to chill the dough before you bake it. You can scoop it and then chill it, or, if you're like us, scoop it, freeze them and store them in a freezer bag so you can bake them as you wish. I find they're always thicker when baked from the cold - only a couple extra minutes baking is needed.
Provided by Lostfairy
Categories Drop Cookies
Time 21m
Yield 24 Cookies, 24 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F (175°C).
- In a large bowl, cream together the butter, brown sugar, egg and vanilla until smooth. In a separate bowl, whisk the flour, baking soda, cinnamon and salt together. Stir this into the butter/sugar mixture. Stir in the oats, raisins and walnuts, if using them.
- At this point you can either chill the dough for a bit in the fridge and then scoop it, or scoop the cookies onto a sheet and then chill the whole tray before baking them. You could also bake them right away, if you're impatient, but I do find that they end up slighly less thick.
- The cookies should be two inches apart on a parchment-lined baking sheet. Bake them for 10 to 12 minutes (your baking time will vary, depending on your oven and how cold the cookies were going in), taking them out when golden at the edges but still a little undercooked-looking on top. Let them sit on the hot baking sheet for five minutes before transferring them to a rack to cool.
Nutrition Facts : Calories 107.5, Fat 4.4, SaturatedFat 2.6, Cholesterol 17.9, Sodium 89.8, Carbohydrate 16.1, Fiber 0.8, Sugar 8.7, Protein 1.5
More about "thick oatmeal raisinet cookies recipes"
THICK AND CHEWY OATMEAL RAISIN COOKIES - THE PKP WAY
From thepkpway.com
4.8/5 (20)Total Time 30 minsCategory DessertCalories 380 per serving
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and oats.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium speed until fluffy. Scrape down the sides of the bowl.
- Reduce the speed to low and add the eggs, one at a time, followed by the vanilla. Scrape down the sides of the bowl and slowly add in the flour mixture, mixing on low speed, just until combined.
THICK, SOFT AND CHEWY OATMEAL RAISIN COOKIES | KITCHEN ...
From kitchennostalgia.com
Reviews 6Servings 14Cuisine AmericanCategory Dessert
- In a small bowl, soak raisins in the mixture of 1/2 cup warm water and 1 tablespoon rum until raisins become soft (about 10 minutes). Drain.
- Place butter, granulated sugar, brown sugar, salt and nutmeg in a mixing bowl. Mix on low speed until light and fluffy, about 2-3 minutes.
- Add flour, baking powder and rolled oats. Mix until just combined (do not overmix, or gluten will develop).
THE BEST BIG THICK OATMEAL COOKIE RECIPE - HAPPY HAPPY …
From happyhappynester.com
Cuisine AmericanCategory Dessert, SnacksServings 37Calories 407 per serving
THICK, CHEWY OATMEAL RAISIN COOKIES - SMITTEN KITCHEN
From smittenkitchen.com
Servings 24Estimated Reading Time 5 mins
WHOLE WHEAT OATMEAL RAISINET COOKIES - SALLY'S BAKING ...
From sallysbakingaddiction.com
Reviews 12Estimated Reading Time 6 minsCategory CookiesTotal Time 30 mins
- Preheat oven to 350°F (177°C). Line cookie sheet with parchment paper or silicone baking mat. Set aside.
- In a large bowl, mix together oats, flour, baking soda, cinnamon, ground cloves, and salt. Set aside. In a medium bowl, whisk together yogurt, applesauce, and vanilla. Stir. Mix in molasses and brown sugar until no sugar lumps remain.
- Make a well in the center of the dry ingredients and pour in the wet mixture. Gently mix together until *just* combined and no dry lumps of flour or oats remain. Do not overmix. Dough will be very sticky. Fold in the Raisinets and chocolate chips.
- With a spoon, drop cookies onto prepared cookie sheet, slightly flattening each mound. Bake for 10-11 minutes. Remove from oven and allow cookies to cool on a cookie rack. Cookies remain fresh and soft in an airtight container at room temperature for 5 days. Cookies freeze well.
THICK AND CHEWY OATMEAL RAISIN COOKIES - AVERIE COOKS
From averiecooks.com
4.3/5 (12)Category CookiesCuisine AmericanTotal Time 20 mins
- To the bowl of a stand mixer fitted with the paddle attachment, add the butter, egg, brown sugar, vanilla, and beat on medium-high speed to cream ingredients until very light and fluffy, 4 to 5 minutes. Stop, scrape down the sides of the bowl, and add the oats, cinnamon (I use 1 tablespoon), baking soda, optional salt, and beat to incorporate, about 1 minute. Add the flour and beat to just incorporate, about 30 seconds. Note regarding flour - the secret to these cookies staying thick and chewy is the bread flour; although all-purpose may be substituted, the results will be superior with bread flour. Add the raisins and beat momentarily to incorporate. Transfer mixture to an airtight container or cover mixing bowl with plasticwrap and refrigerate dough for at least two hours, up to 5 days. Do not bake these cookies with dough that has not been properly chilled because they will spread.
- Preheat oven to 350F, line a baking sheet with a Silpat Non-Stick Baking Mat, parchment, or spray with cooking spray; set aside. Using a medium-sized two-inch cookie scoop form dough mounds, which is approximately two heaping tablespoons, or 1.50 to 1.60 ounces by weight. Place dough on baking sheet, spaced at least 2 inches apart (maximum of 8 per sheet). Bake for 10 to 12 minutes, or until edges are set and tops have just set, even if slightly undercooked in the center, as cookies will firm up as they cool. It's a little tricky to judge doneness because of all the oats, but I suggest the lower end of the baking range and baking for 10 minutes for soft and chewy cookies. For crunchier cookies, extend baking time by 1 to 2 minutes, but take care not to overbake or they will be hard.
- Allow cookies to cool on the baking sheet for 5 minutes before removing. Store cookies in an airtight container at room temperature for up to 5 days, or in the freezer for up to 3 months. Alternatively, unbaked dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 3 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
- Recipe slightly adapted from my Oatmeal Raisin Cookies and Land 'O Lakes Best Ever Oatmeal Cookies
SOFT CRUMB OATMEAL RAISINET COOKIES RECIPE - RECIPES.NET
From recipes.net
Estimated Reading Time 50 secs
THICK OATMEAL RAISINET COOKIES - SALLY'S BAKING ADDICTION
GLUTEN FREE OATMEAL RAISINET COOKIES RECIPE - EASY RECIPES
From recipegoulash.com
CHEWY OATMEAL RAISIN COOKIES EASY - ALL INFORMATION ABOUT ...
From therecipes.info
THICK OATMEAL RAISINET COOKIES | CAT | COPY ME THAT
From copymethat.com
BEST SITES ABOUT THICK OATMEAL COOKIE RECIPE
From great-recipe.com
THICK OATMEAL RAISINET COOKIES | SALLY'S BAKING ADDICTION
From pinterest.ca
THICK OATMEAL RAISINET COOKIES - SHARE-RECIPES.NET
From share-recipes.net
THICK OATMEAL RAISINET COOKIES RECIPES
From tfrecipes.com
THICK OATMEAL RAISINET COOKIES - SALLY'S BAKING ADDICTION ...
From writingabusinessplanksl.com
THICK OATMEAL RAISINET COOKIES - FOOD FAM RECIPES
From foodfam.co
THICK OATMEAL RAISINET COOKIES - MASTERCOOK
From mastercook.com
OATMEAL RAISINETS® COOKIES RECIPE - EASY RECIPES
From recipegoulash.com
OATMEAL RAISINET COOKIES RECIPES
From tfrecipes.com
THICK OATMEAL RAISINET COOKIES - SALLY'S BAKING ADDICTION
THICK OATMEAL RAISINET COOKIES | ARCINOH | COPY ME THAT
From copymethat.com
THICK OATMEAL RAISINET COOKIES - SALLY'S BAKING ADDICTION
SOFT THICK OATMEAL COOKIES - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search