Best 14 Raisin Spice Cookies Recipes

DIANE'S SIX-SPICE OATMEAL RAISIN COOKIES

Steps:

• Preheat oven to 375°F.
• Into a bowl sift together flour, spices, baking soda, and salt. In a large bowl with an electric mixer beat butter and sugars until light and fluffy and beat in egg and vanilla. Add flour mixture and slowly beat until just combined well. Stir in rolled oats and raisins (dough will be stiff).
• Working in batches, drop dough by level tablespoons about 2 inches apart onto an ungreased baking sheet and bake in middle of oven until golden, 8 to 10 minutes. Cool cookies on baking sheet 1 minute and transfer to racks to cool completely.

GRANDMA M'S SOFT RAISIN SPICE COOKIES

Steps:

• Cream butter and sugar.
• Add well beaten egg.
• Sift flour and spices.
• Add raisins and nuts.
• Mix together nuts and raisins in flour.
• Slowly add flour, spice, nuts and raisins to egg, butter and sugar.
• Add quickly baking soda dissolved in hot water.
• Mix well until all liquid comes together.
• Drop from spoon on greased pan.
• Bake 10 minutes at 350. Watch, till slightly browning on the bottom edge.
• These might take a tad longer in your oven, mine cooks high. This is just a guesstimate because Grandma just had Bake as the next instruction so time and heat was a guess for me. They are nice and soft and I have double the recipe without any problems.

OATMEAL RAISIN SPICE COOKIES IN A JAR

Steps:

• Mix together flour, cinnamon, ground nutmeg, baking soda and salt. Set aside.
• Layer ingredients in order given in a 1 quart canning jar. Try and find one with a wide mouth as it will much easier to pack. Getting all the ingredients to fit will require some pressing and tapping. Please be sure to firmly pack down each layer in place before adding the flour mixture.
• Instructions to attach to jar:.
• Oatmeal Raisin Spice Cookies.
• Empty jar of cookie mix into large mixing.
• bowl. Use your hands to thoroughly blend the.
• mix.
• Add 3/4 cup butter softened to room temperature. (To make a lower fat cookie, you can replace up to two thirds of the buttrer with unsweetened applesauce.) Stir in one egg, slightly beaten. Add in 1 teaspoon of vanilla.
• Mix the dough completely blended. You may need to finish mixing with your hands.
• 4. Shape into balls the size of walnuts. Place on a parchment-lined cookie sheet 2 inches apart.
• Bake at 350 degrees F for 11 to 13 minutes until edges are lightly browned. Cool 5 minutes on baking sheet. Remove cookies to baking racks to finish cooling.
• Makes 3 dozen cookies.

CHINESE FIVE-SPICE OATMEAL RAISIN COOKIES

Steps:

• Soak raisins in a bowl of warm water until plump, about 30 minutes. Drain and pat raisins dry with a towel.
• Preheat oven to 350 degrees F (175 degrees C).
• Beat butter and both sugars with an electric mixer in a large bowl until smooth. Beat the first egg into the butter until completely blended; beat vanilla extract in with the second egg.
• Combine oats, flour, walnuts, coconut, five-spice powder, baking powder, cinnamon, and salt in a large bowl. Stir egg mixture into oat mixture until well mixed. Fold in raisins and mix until just incorporated.
• Drop rounded spoonfuls of dough 2 inches apart onto ungreased baking sheets.
• Bake in preheated oven until golden brown, 12 to 15 minutes.

JUMBO RAISIN SPICE COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, beat butter until soft. Mix in the vanilla and sugar. Add the eggs and mix well. In a separate bowl, sift together the flour, baking powder, baking soda, salt, ginger cinnamon and nutmeg. Gradually stir into the butter mixture. Stir in raisins and peanuts. Mixture will be stiff. Take tablespoon-sized pieces of dough and roll into a ball. Place onto cookie sheets and flatten slightly to 1/2 inch thickness.
• Bake for 15 to 18 minutes in the preheated oven. Let cool on wire racks.

5 SPICE OATMEAL RAISIN COOKIES

Steps:

• Preheat oven to 350 degrees.
• Beat butter and sugars together on medium speed until fluffy.
• Add eggs and vanilla, mix well.
• In a seperate bowl, whisk flour, soda, spices and salt until well combined.
• Mix flour mixture into the butter mixture.
• Stir in oats and raisins.
• Drop by heaping tbsp onto ungreased cookie sheet
• Bake for 10 to 12 minutes.
• Cool slightly then remove from cookie sheet.

SIX-SPICE OATMEAL RAISIN COOKIES

Steps:

• Cream together butter/margarine and sugar, then beat in egg and vanilla.
• Sift together flour, spices, baking soda and salt, and mix in.
• Add oats and raisins and mix well.
• Drop by spoonful onto cookie sheet.
• Bake for 8-10 minutes at 375ºF.

RAISIN FILLED SPICE COOKIES

Steps:

• In a small saucepan, over medium heat, combine the 1/3 cup of sugar, water, raisins, butter and pinch of salt. Bring ingredients to a boil, and cook until thick, you should be able to see the bottom of the pan while stirring when finished. Remove from heat and set aside to cool.
• Preheat oven to 375 degrees F (190 degrees C).
• Sift together the flour, cinnamon, allspice, cloves, salt and baking powder, set aside. In a medium bowl, cream shortening and sugar until smooth. Stir in the eggs and vanilla. Add dry ingredients, mix until blended, then finally stir in the milk.
• On a lightly floured surface, roll the dough out to 1/4 to 1/8 inch thickness. Cut into 2 1/2 inch circles. Place a teaspoon of filling onto the center of half of the cookies. Cover with the other half of the cookies. Press the edges together with the tines of a fork. Sprinkle with sugar and bake on unprepared cookie sheets for 10 to 12 minutes in the preheated oven.

RAISIN-NUT SPICE COOKIES

Steps:

• Position rack in center of oven and preheat to 350°F. Spray 2 large baking sheets with nonstick spray.
• Place powdered sugar in small bowl. Mix in enough milk by teaspoonfuls (about 5) to form thick, smooth glaze. Cover glaze; set aside. Combine almonds and walnuts in processor. Using on/off turns, blend until most nuts are reduced to 1/4-inch pieces (some will be very finely ground). Combine flour, butter, 2/3 cup sugar, citrus peels, aniseed, salt, spices, and baking soda in large bowl. Using electric mixer, beat at low speed until fine meal forms. Add egg yolks and beat until clumps form. Add nuts and raisins. Beat until dough holds together, adding milk by teaspoonfuls (about 3) if dough is dry. Knead dough briefly to compact.
• Roll out 1/3 of dough on lightly floured surface to 1/4- to 1/3-inch-thick rectangle. Cut lengthwise into 2-inch-wide strips. Cut each strip on diagonal into 11/2- to 2-inch diamonds. Transfer diamonds to baking sheet. Gather dough scraps and reserve. Repeat with remaining dough. Reroll scraps, cutting out more cookies, until all dough is used.
• Bake cookies, 1 sheet at a time, until golden, about 17 minutes. Spoon generous 1/2 teaspoon glaze over each hot cookie and spread with back of spoon to coat. Let cookies stand on baking sheets until completely cool and glaze is set. (Can be prepared 1 week ahead. Store airtight between sheets of waxed paper at room temperature.)

OATMEAL RAISIN SPICE COOKIES

Steps:

• 1. Mix the spices with the flour and sift one time to blend. Cream the butter and sugars until smooth. Add the egg and vanilla, mix well. Add the flour mixture and mix well. Fold in the oats and raisins blending them in.
• 2. Drop by heaping teaspoons or use smallest scoop, onto parchment lined baking sheets. Bake at 350 for 8 minutes, DO NOT overbake or they will be hard...for nice smooth chewy cookies, 8 minutes is all they cook, remove from oven, cool on sheet for two minutes then remove to cooling rack to finish cooling.
• 3. Note: Raisins may be plumped using water or juice...I use apple juice and brind to just a simmer in a boiler on the stove, remove from heat and let them set while I work on the batter, then squeeze the excess juice away and add to the batter.

CRANBERRY RAISIN OATMEAL SPICE COOKIES

Steps:

• 1. Preheat oven to 375 degrees. Beat together butter, vanilla, brown sugar and sugar. Add egg and mix.
• 2. Combine dry ingredients and add to wet mixture. Add cranberries, raisins and walnuts (if desired). Mix well throughout dough.
• 3. Drop by rounded tablespoons onto ungreased cookie sheet. Bake for 8-10 minutes or until lightly golden brown.

SIX-SPICE OATMEAL RAISIN COOKIES

Steps:

• 1. Preheat oven to 375 degrees 2. Into a bowl sift together flour, spices, baking soda, and salt 3. In a large bowl with an electric mixer beat butter and sugars until light and fluffy and beat in egg and vanilla extract. Add flour mixture and slowly beat until just combined well. Stir in rolled oats and raisins (dough will be stiff). 4. Working in batches, drop dough by level tablespoons about 2 inches apart onto an ungreased baking sheet and bake in middle of oven until golden about 8 - 10 mins 5. Cool cookies on baking sheet 1 min, then transfer to racks to cool completely

CARROT-RAISIN SPICE COOKIES

Steps:

• MIX flour, cereal, pumpkin pie spice and baking soda; set aside.
• BEAT applesauce and sugars in large bowl with electric mixer on medium speed until well blended.
• Add egg and vanilla; mix well.
• Add flour mixture; beat on low speed until well blended.
• Stir in carrots and raisins; let stand 10 minutes.
• DROP rounded teaspoonfuls of dough, 2 inches apart, onto parchment paper-covered or nonstick baking sheets.
• BAKE at 350°F for 10-12 minutes or until golden brown.
• Cool on wire racks.

RAISIN SPICE COOKIES

Steps:

• 1. Preheat oven to 375° F.2. In mixing bowl stir together flour, baking soda, and spices. Set aside.3. In large bowl, beat together butter, brown sugar and egg whites until well blended. Add flour mixture, stirring until combined. Mix in raisins and KELLOGG'S COMPLETE Wheat Flakes cereal. Drop by tablespoons onto baking sheets coated with cooking spray.4. Bake 10 minutes or until lightly browned.