Best 15 Oatmeal Raisin Cookies Viii Recipes

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Indulge in a delightful baking experience as we take you on a delightful journey to create the most delectable oatmeal raisin cookies. With just a few simple ingredients and easy-to-follow steps, you'll be able to whip up a batch of these classic treats that will satisfy your sweet cravings and leave you wanting more. Whether you're a seasoned baker or just starting out, this guide will provide you with all the necessary tips and tricks to ensure your oatmeal raisin cookies turn out perfectly soft, chewy, and bursting with flavor. So, gather your ingredients, preheat your oven, and get ready to embark on a delicious adventure that will leave your taste buds dancing with joy!

Let's cook with our recipes!

OATMEAL RAISIN COOKIE (SOFT & CHEWY)



Oatmeal Raisin Cookie (Soft & Chewy) image

Recipe video above. If you love your oatmeal cookies soft and chewy, this is THE Oatmeal Raisin Cookie recipe for you! Crispy on the edges, buttery with the faintest waft of cinnamon and studded with plump juicy raisins, these keep really well and smell heavenly when they're in the oven.This is a Cook's Illustrated recipe and they found the key to achieving this are: a) the size (these are larger than usual) and b) using baking powder, not baking soda.

Provided by Nagi | RecipeTin Eats

Categories     Cookie

Time 45m

Number Of Ingredients 10

1 1/2 cups raisins ((Note 1))
1 1/2 cups flour (all purpose / plain)
1/2 tsp salt
1/2 tsp baking powder
1 tsp cinnamon powder
250g / 8 oz (2 sticks) unsalted butter (, at room temperature (Note 2))
1 cup brown sugar ((packed))
1 cup white sugar ((granulated. Superfine/caster also ok))
2 large eggs (, at room temperature (Note 3))
3 cups rolled oats ((Note 4))

Steps:

  • Preheat oven to 180°C/350°F (160°C fan). Adjust oven racks to middle and low position, ensuring you have 4"/10cm between each rack. Line 2 trays with parchment/baking paper.
  • Optional: Soak raisins in boiled water for 10 minutes. Drain then pat dry. (This makes them plumper).
  • Sift dry ingredients: Sift flour, salt, baking powder and cinnamon into a bowl.
  • Cream butter and sugar: Using a stand mixer or electric mixer, beat butter until creamy. Then beat in sugar until fluffy - about 2 - 3 minutes.
  • Add eggs: Beat in eggs one at a time until incorporated.
  • Mix in flour: Use a wooden spoon to stir the flour mixture in.
  • Stir in oats and raisins: Stir in oats and raisins - this requires a bit of effort as the dough gets firm!
  • Roll and flatten balls: Form 4cm / 1.6" balls (~18) and place onto baking trays 4"/10cm apart. I use an ice cream scoop. Then press down to slighty flatten into a thick disc shape.
  • Bake for 11 minutes. Then swap the trays between the shelves AND turn the trays around. Bake for a further 11 - 14 minutes, or until cookies are golden on the edges and LIGHT golden on the surface.
  • Cool on the trays for 5 minutes before transferring to cooling rack. Cool for 30 minutes before serving.

Nutrition Facts : ServingSize 66 g, Calories 265 kcal, Carbohydrate 41.3 g, Protein 3.6 g, Fat 10.6 g, SaturatedFat 6.1 g, Cholesterol 41 mg, Sodium 168 mg, Fiber 1.9 g, Sugar 23.7 g, UnsaturatedFat 4.5 g

GRANDMA'S OATMEAL RAISIN COOKIES



Grandma's Oatmeal Raisin Cookies image

Very moist (don't cook them too long), very rich in flavor, yet somehow not too heavy. Grandma's recipe! Even people who don't like oatmeal raisin cookies do like these.

Provided by Lisa

Categories     Desserts     Cookies     Spice Cookie Recipes

Time 1h15m

Yield 96

Number Of Ingredients 14

2 cups shortening
2 cups brown sugar
½ cup white sugar
4 eggs
2 teaspoons vanilla extract
4 cups all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground cloves
6 cups rolled oats
1 cup milk
2 cups raisins

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  • In a large bowl, cream together the shortening, brown sugar and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, salt, cinnamon, allspice and cloves; stir into the sugar mixture until well blended. Mix in the rolled oats alternately with the milk. Finally, stir in the raisins. Drop by heaping spoonfuls 3 inches apart onto the prepared cookie sheets.
  • Bake in the preheated oven for 10 to 11 minutes, or until edges are golden and tops are dry. Cool on cookie sheets for 1 minute before removing to cool on wire racks.

Nutrition Facts : Calories 105.2 calories, Carbohydrate 14 g, Cholesterol 8 mg, Fat 4.9 g, Fiber 0.8 g, Protein 1.7 g, SaturatedFat 1.2 g, Sodium 49.5 mg, Sugar 6 g

OATMEAL RAISIN COOKIES I



Oatmeal Raisin Cookies I image

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

¾ cup butter, softened
¾ cup white sugar
¾ cup packed light brown sugar
2 eggs
1 teaspoon vanilla extract
1 ¼ cups all-purpose flour
1 teaspoon baking soda
¾ teaspoon ground cinnamon
½ teaspoon salt
2 ¾ cups rolled oats
1 cup raisins

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

ABSOLUTE BEST MOST EXCELLENT SOFT OATMEAL RAISIN COOKIES



Absolute Best Most Excellent Soft Oatmeal Raisin Cookies image

This cookie recipe is a definite must have in your recipe box!! Warning! once you start eating these... it's really hard to stop at just two.. or three.. or.. well, you get the picture. :) My Grandmother gave me this delectably delicious recipe and Everyone who has ever tried them has asked me for the recipe! After trying these, my husband doesn't want any others. And, If you are going to take these cookies, for a treat, anywhere, be sure to have the recipe with you! You WILL definitely be asked for it. They are truly the most excellent, best ever, soft oatmeal raisin cookies I have ever had!

Provided by Kimberly Arp

Categories     Drop Cookies

Time 18m

Yield 36-42 cookies depending on size

Number Of Ingredients 9

1 cup raisins
1 cup butter (softened)
1 1/2 cups brown sugar (packed)
2 eggs
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon cinnamon
2 cups oatmeal (quick cooking oats)

Steps:

  • First, you put the raisins in a small pan of water uncovered and cook till puffy.
  • Put in strainer to drain and cool.
  • (I rinse them under cool water to cool them off quicker) Cream and beat together (using elect. mixer) the butter, brown sugar, and eggs.
  • Mix together the flour (unsifted), soda, baking powder, cinnamon, oatmeal and add to the creamed mixture, using beater to mix.
  • Last, add the raisins.
  • With a spoon, mix them in ever so lightly.
  • Drop by teaspoonfuls on lightly greased cookie sheets.
  • (I use cooking spray) I sometimes use Tablespoonfuls to make bigger cookies!
  • Bake them between 350*-360* for 8-9 minutes.
  • Take them out before they get brown!
  • Cool for a couple of minutes on the cookie sheet before transfering to waxed paper to cool completely.
  • Enjoy!

OLD FASHIONED OATMEAL RAISIN COOKIES



Old Fashioned Oatmeal Raisin Cookies image

Cookies like Grandma used to make. The secret is boiling the raisins to plump them up, which adds a great dimension to the wonderful spicy taste of this soft cookie. These are real special!

Provided by Marie

Categories     Drop Cookies

Time 30m

Yield 6 dozen

Number Of Ingredients 14

1 cup seedless raisin
1 cup water
3/4 cup shortening
1 1/2 cups sugar
2 large eggs
1 teaspoon vanilla
2 1/2 cups flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon clove
2 cups rolled oats
1/2 cup chopped walnuts

Steps:

  • Simmer raisins and water in saucepan over low heat until plump for 20 minutes.
  • Drain raisin liquid into measuring cup.
  • Add water to make 1/2 cup.
  • Heat oven to 400 degrees.
  • Cream shortening, sugar, eggs and vanilla.
  • Stir in raisin liquid.
  • Measure flour and combine with, baking powder, baking soda, salt and spices.
  • Stir into creamed mixture.
  • Add oats, nuts and raisins.
  • Drop by rounded teaspoonfuls 2" apart onto ungreased baking sheet.
  • Bake for 10 minutes.

OATMEAL RAISIN COOKIES



Oatmeal Raisin Cookies image

This wonderful recipe for oatmeal raisin cookies-New York Mayor Michael Bloomberg's favorite-is courtesy of the Gracie Mansion. Enjoy these with a glass of milk for the ultimate late night snack.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 3 dozen medium-size cookies

Number Of Ingredients 12

1/2 cup (1 stick) unsalted butter, room temperature
1 cup packed dark-brown sugar
1/4 teaspoon salt
1 large egg
1 teaspoon pure vanilla extract
3/4 cup all-purpose flour
2 cups quick-cooking oatmeal (not instant)
1 teaspoon ground cinnamon
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon freshly ground nutmeg
1/2 cup raisins

Steps:

  • Preheat oven to 350 degrees. Line two baking sheets with parchment paper; set aside.
  • In a large bowl, using a spatula, cream together butter, sugar, and salt. Add egg, vanilla, and 1/4 cup water; mix until well combined.
  • In another large bowl, mix together flour, oatmeal, cinnamon, baking powder, baking soda, and nutmeg. Fold into the butter mixture until well combined. Add raisins and stir until well combined.
  • Using a 1 1/2-inch ice cream scoop, scoop out cookie dough onto prepared baking sheets, about 1 1/2 inches apart. Transfer baking sheets to oven, and bake until edges begin to brown, about 20 minutes. Let cookies cool on baking sheet for about 10 minutes before transferring to a wire rack to cool completely.

OATMEAL RAISIN COOKIES



Oatmeal Raisin Cookies image

A friend gave me the recipe for these cookies many years ago, and they're as delicious as the ones Mom used to make. The secret to the recipe is to measure exactly (no guessing on the amounts) and to not overbake. -Wendy Coalwell, Abbeville, Georgia

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 3-1/2 dozen.

Number Of Ingredients 12

1 cup shortening
1 cup sugar
1 cup packed light brown sugar
3 large eggs, room temperature
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
2 cups old-fashioned oats
1 cup raisins
1 cup coarsely chopped pecans, optional

Steps:

  • In a large bowl, cream the shortening and sugars until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda, salt and cinnamon. Add to creamed mixture, stirring just until combined. Stir in the oats, raisins and pecans if desired., Shape into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Flatten with a greased glass bottom. , Bake at 350° until golden brown, 10-11 minutes. Do not overbake. Remove to a wire rack to cool.

Nutrition Facts : Calories 138 calories, Fat 5g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 123mg sodium, Carbohydrate 21g carbohydrate (12g sugars, Fiber 1g fiber), Protein 2g protein.

OLD-FASHIONED OATMEAL RAISIN COOKIES



Old-Fashioned Oatmeal Raisin Cookies image

These cookies are great! Soaking the raisins first are the key to this recipe. I found this in an old issue of a Mary Engelbreit magazine.

Provided by Sheri in Georgia

Categories     Dessert

Time 45m

Yield 30 cookies, 30 serving(s)

Number Of Ingredients 12

3 large eggs, well beaten
1 cup raisins
1 teaspoon vanilla extract
1 cup butter, softened
1 1/3 cups brown sugar, packed
3/4 cup granulated sugar
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon ground cinnamon
2 teaspoons baking soda
2 cups quick-cooking oatmeal
3/4 cup pecans, chopped (optional)

Steps:

  • Combine eggs, raisins, and vanilla extract in bowl and let stand--covered for 1 hour.
  • Preheat oven to 350°.
  • Cream together butter and the brown and granulated sugars.
  • Add flour, salt, cinnamon, and baking soda; mix well.
  • Add raisin mixture, oatmeal, and optional chopped nuts. The dough may seem a little dry; but it will be fine.
  • Drop by tablespoonfuls onto an ungreased cookie sheet about 2 inches apart.
  • Bake for 10-12 minutes until lightly browned.
  • Cool on wire rack.
  • Notes: Recipe works well doubled.
  • Time to make does not include the 1 hour needed for soaking the raisins.
  • You can use golden or dark raisins.

OATMEAL RAISIN COOKIES III



Oatmeal Raisin Cookies III image

Oatmeal Raisin Cookie that calls for boilng the raisins. This makes a very delicious moist cookie.

Provided by Paula

Categories     Desserts     Cookies     Oatmeal Cookie Recipes     Oatmeal Raisin Cookie Recipes

Yield 36

Number Of Ingredients 12

1 cup raisins
1 ¼ cups water
⅔ cup butter
1 cup white sugar
2 eggs
1 cup rolled oats
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground nutmeg
½ teaspoon salt

Steps:

  • Boil raisins for 2 to 3 minutes, reserving raisin water.
  • Cream margarine and sugar. Add eggs, oatmeal and 9 tablespoons raisin water. Add flour, baking soda, spices and salt. Stir in raisins.
  • Drop by a rounded teaspoonful onto cookie sheet. Bake 350 degrees F (175 degrees C) for 10-12 minutes.

Nutrition Facts : Calories 101.9 calories, Carbohydrate 15.7 g, Cholesterol 19.4 mg, Fat 3.9 g, Fiber 0.6 g, Protein 1.5 g, SaturatedFat 2.3 g, Sodium 96.2 mg, Sugar 8 g

OATMEAL RAISIN COOKIES



Oatmeal raisin cookies image

Fill the biscuit tin with these rustic cookies. Soaking the raisins gives a boost to the texture and stops them from burning during cooking

Provided by Good Food team

Categories     Treat

Time 30m

Yield Makes 25

Number Of Ingredients 9

100g raisin
150ml vegetable oil
200g golden caster sugar
1 large egg, beaten
1 tsp ground cinnamon
1 tsp vanilla extract
140g plain flour
¼ tsp bicarbonate of soda
300g oats

Steps:

  • Heat oven to 180C/160C fan/gas 4 and line 2 baking trays with baking parchment. Pour 50ml/2fl oz boiling water over the raisins and leave to soak for 20 mins until plump. Drain, reserving the liquid.
  • Meanwhile, in a large bowl, mix together the oil and sugar. Gradually beat in the egg, along with the reserved water from the raisins, the cinnamon and vanilla extract. Sift the flour, bicarbonate of soda and a pinch of salt into the bowl, then add the oats. Finally, mix in the raisins.
  • Drop heaped tbsps of the cookie dough onto the baking trays, well spaced apart as they will spread when cooking. Bake for 12-15 mins until golden. Leave to cool on the trays for 10 mins before tucking in, or transfer to a cooling rack to cool completely. Will keep in an airtight container for up to 3 days.

Nutrition Facts : Calories 166 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 11 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium

BEST OATMEAL RAISIN COOKIES



Best Oatmeal Raisin Cookies image

This is a family favorite that I have been making for years. It's the most requested oatmeal cookie recipe I've ever made. I found it somewhere years ago, but have lost the source. The secret is soaking the raisins which makes all the difference.

Provided by Merrie Wold

Categories     Drop Cookies

Time 1h10m

Yield 48 cookies

Number Of Ingredients 12

3 eggs, well beaten
1 cup raisins
1 teaspoon vanilla
1 cup butter
1 cup brown sugar
1 cup white sugar
2 1/2 cups flour
1 teaspoon salt
1 teaspoon cinnamon
2 teaspoons baking soda
2 cups oatmeal
3/4 cup chopped pecans

Steps:

  • This is a very important first step that makes the cookie: combine eggs, raisins and vanilla and let stand for one hour.
  • Cream together butter and sugars.
  • Add flour, salt, cinnamon and soda and mix well.
  • Blend in egg-raisin mixture, oatmeal, and chopped nuts.
  • Dough will be stiff.
  • Drop by heaping teaspoons onto ungreased cookie sheet, or roll into balls and flatten slightly.
  • Bake at 350 degrees for 10 to 12 minutes or until lightly browned.

CLASSIC OATMEAL-RAISIN COOKIES



Classic Oatmeal-Raisin Cookies image

Full of nubby oats and plenty of sweet raisins, these lightly spiced cookies are pleasingly chewy in the center and crisp around the edges, with a hint of butterscotch from the dark brown sugar. They keep really well, so you can make them up to a week in advance and store them in an airtight container at room temperature. They're also great for mailing when a package of cookies is in order.

Provided by Melissa Clark

Categories     cookies and bars, dessert

Time 45m

Yield 3 dozen cookies

Number Of Ingredients 13

1 cup/227 grams (2 sticks) unsalted butter, softened, more for pans
1 cup/200 grams dark brown sugar, packed
1/3 cup/66 grams granulated sugar
2 large eggs
1 tablespoon/15 milliliters vanilla extract
1 1/2 cups/187 grams all-purpose flour
3/4 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground cardamom or ground ginger
3 cups/270 grams rolled oats (not instant)
1 1/2 cups/225 grams raisins

Steps:

  • Heat oven to 350 degrees. Butter two large cookie sheets, or line them with parchment paper or reusable silicone liners.
  • Using an electric mixer, beat butter in a large bowl until creamy. Add brown and granulated sugars, then beat until fluffy, about 2 minutes. Beat in eggs, one at a time, until fully incorporated. Then, beat in vanilla extract.
  • In a separate bowl, use a wooden spoon or spatula to mix together the flour, salt, baking soda, cinnamon, nutmeg and cardamom. Set mixer on low speed, and beat flour mixture into the butter mixture. Stir in oats and raisins.
  • Spoon out dough by large tablespoonfuls onto prepared cookie sheets, leaving at least 2 inches between each cookie.
  • Bake until cookie edges turn golden brown, about 9 to 13 minutes. Centers will still be quite soft, but they will firm up as the cookies cool. Cool completely on a wire rack. Store in an airtight container at room temperature.

Nutrition Facts : @context http, Calories 144, UnsaturatedFat 2 grams, Carbohydrate 21 grams, Fat 6 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 3 grams, Sodium 84 milligrams, Sugar 11 grams, TransFat 0 grams

OATMEAL RAISIN COOKIES IX



Oatmeal Raisin Cookies IX image

This is an oatmeal raisin cookie developed to use vegetable oil instead of solid fats. It is a slight modification of one with which I won first place in a company sponsored contest where I work.

Provided by Cal Schroeck

Categories     Desserts     Cookies     Oatmeal Cookie Recipes     Oatmeal Raisin Cookie Recipes

Time 45m

Yield 48

Number Of Ingredients 11

1 cup canola oil
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
4 cups rolled oats
1 cup raisins

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  • In a large bowl, mix canola oil, brown sugar, eggs and vanilla until well blended. Combine the flour, baking soda, salt, cinnamon and nutmeg; stir into the sugar mixture. Mix in the oats and raisins last. Drop by rounded spoonfuls onto the prepared cookie sheet.
  • Bake for 10 to 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 103.8 calories, Carbohydrate 12.9 g, Cholesterol 7.8 mg, Fat 5.4 g, Fiber 0.8 g, Protein 1.5 g, SaturatedFat 0.5 g, Sodium 42.2 mg, Sugar 4.6 g

THE BEST OATMEAL RAISIN COOKIES



The Best Oatmeal Raisin Cookies image

Do you like chewy cookies? Or do you prefer cakey ones? Our oatmeal-raisin cookies can be both! For a chewy cookie, bake them right away. For a cakey cookie, let the dough rest in the refrigerator for at least 3 hours (or overnight works even better) to allow the oatmeal to hydrate. Then bake for a puffy cookie. We used dark brown sugar for added flavor and moisture but our secret ingredient is honey. When baked right away, the honey causes the cookie to spread, keeping it soft and moist. When you let the dough rest, the oatmeal and flour absorb the honey for that classic cakey texture.

Provided by Food Network Kitchen

Categories     dessert

Time 1h30m

Yield 24 cookies

Number Of Ingredients 11

1 cup all-purpose flour (see Cook's Note)
1 1/4 teaspoons kosher salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
3/4 cup packed dark brown sugar
1 stick (8 tablespoons) unsalted butter, at room temperature
1/4 cup honey
1 tablespoon pure vanilla extract
1 large egg, at room temperature
2 1/2 cups old-fashioned rolled oats
1 cup raisins

Steps:

  • Arrange an oven rack in the center of the oven and preheat to 350 degrees F. Line a rimmed baking sheet with parchment paper.
  • Whisk together the flour, salt, baking soda and cinnamon in a small bowl until combined. Beat the brown sugar and butter in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the honey, vanilla, egg and 1 tablespoon warm water and beat on high speed until creamy, scraping the sides and bottom of the bowl, about 3 minutes more. Add the dry ingredients and mix on low speed, scraping the bowl as needed, until completely combined. Add the oats and beat on low speed until combined. Fold in the raisins until evenly distributed. Arrange twelve 1-ounce scoops (2-tablespoon portions) of cookie dough on the prepared baking sheet, leaving about 2 inches between each. Bake until the cookies are lightly golden around the edges, 15 to 20 minutes. Cool on the sheet for 10 minutes, and then transfer to a wire rack to cool completely. Let the baking sheet cool, and then repeat with the remaining cookie dough.

OATMEAL RAISIN COOKIES II



Oatmeal Raisin Cookies II image

Fast cookie recipe to whip up. You can also substitute your favorite dried fruit for the raisins. Total preparation time is 20 minutes, does not include 15 minutes for a 'cooling down' period.

Provided by Valirie

Categories     Desserts     Cookies     Oatmeal Cookie Recipes     Oatmeal Raisin Cookie Recipes

Yield 12

Number Of Ingredients 10

½ cup corn oil spread
1 cup packed brown sugar
2 egg whites
1 egg
2 teaspoons vanilla extract
1 ¾ cups all-purpose flour
1 cup quick cooking oats
1 cup golden raisins
1 teaspoon baking powder
¼ teaspoon salt

Steps:

  • Preheat your oven to 375 degrees F. Spray a large cookie sheet with non-stick spray.
  • In a large bowl, with a mixer set on low speed, beat corn-oil spread and brown sugar until blended. Increase speed to high; beat until well combined, about 3 minutes. At low speed, add egg whites, egg, and vanilla; beat until smooth.
  • With spoon, stir in flour, oats, raisins, baking powder, and salt until combined.
  • Drop dough by heaping tablespoons, about 2 inches apart, on cookie sheet. Flatten dough into 3-inch circles. Bake cookies 16-18 minutes or until golden brown. With a pancake turner, remove cookies to wire racks to cool for 15 minutes. Store cookies in tightly covered container.

Nutrition Facts : Calories 276.5 calories, Carbohydrate 46.4 g, Cholesterol 16.6 mg, Fat 8.7 g, Fiber 1.7 g, Protein 4.4 g, SaturatedFat 1.6 g, Sodium 171.4 mg, Sugar 25.2 g

Tips:

  • Use old-fashioned oats. They provide a chewier texture than quick or instant oats.
  • Don't overmix the dough. Overmixing will make the cookies tough.
  • Chill the dough for at least 30 minutes before baking. This will help the cookies hold their shape and prevent them from spreading too much.
  • Bake the cookies until they are golden brown around the edges. Overbaking will make them dry and crumbly.
  • Let the cookies cool on a wire rack before serving. This will help them set and prevent them from sticking together.

Conclusion:

Oatmeal raisin cookies are a classic for a reason. They're chewy, sweet, and filled with flavor. With a few simple tips, you can make the best oatmeal raisin cookies that will be a hit with everyone who tries them.

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