Time 18m Yield 36-42 cookies depending on size Number Of Ingredients 9 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!
Time 20m Number Of Ingredients 11 Steps:
In stand mixer cream the butter and sugar together about 2 minutes until fluffy. Add eggs and vanilla and beat until combined. In separate bowl whisk flour, baking soda, sea salt, and cinnamon together. Turn mixer to low and slowly add flour mixture into butter mixture until combined. Slowly add in oats and mix until evenly incorporated. Finally add in raisins and white chips and stir until mixed in. Let dough chill for at least 2 hours (overnight is best). When ready to bake preheat oven to 350°. Line baking sheets with parchment paper. Using a medium cookie scoop, portion out the dough and place 2 inches apart on baking sheet. Bake for 9-11 minutes until golden around edges, but still soft in center. Do not over-bake!! Let cool on baking sheet for 3 minutes and transfer to cooling rack.
Time 1h25m Yield 24 Number Of Ingredients 9 Steps:
Preheat an oven to 350 degrees F (175 degrees C). Mix the flour, baking soda, salt, and cinnamon together in a large bowl. Beat the butter and sugar with an electric mixer in a large bowl until smooth. Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Mix in the flour mixture until just incorporated. Fold in the oats and raisins; mixing just enough to evenly combine. Drop spoonfuls of the dough 2 inches apart onto ungreased baking sheets. Bake in the preheated oven until golden brown, 10 to 12 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Time 1h30m Yield 24 cookies Number Of Ingredients 11 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.
More about “absolute best most excellent soft oatmeal raisin cookies recipes”
Time 23m Yield 60 cookies, 30 serving(s) Number Of Ingredients 9 Steps:
Preheat oven to 375 degrees. Mix butter, sugar, brown sugar and eggs until creamy. Add the remaining ingredients and blend well. Bake until lightly browned.
