Time 45m Yield 42 Number Of Ingredients 12 Steps:
Heat oven to 375°F. Spray cookie sheets with cooking spray. In large bowl, combine granulated sugar, brown sugar and butter; beat until light and fluffy. Add vanilla and egg; blend well. Add flour, baking soda, cinnamon and salt; mix well. Stir in oats, raisins and nuts. Drop dough by rounded teaspoonfuls 2 inches apart onto sprayed cookie sheets. Bake at 375°F. for 7 to 10 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets.
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.
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 30m Yield 12 dozen. Number Of Ingredients 16 Steps:
In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine dry ingredients; gradually add to the creamed mixture and mix well. Stir in chocolate chips, nuts, raisins and coconut., Drop by heaping tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 12-14 minutes or until golden brown. Remove to wire racks to cool.
Time 30m Yield 30 Number Of Ingredients 14 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper. Mix 1 cup plus 1 tablespoon flour, baking soda, baking powder, and salt in a bowl. Place cold butter in a microwave-safe bowl and heat until soft, but not melted, 20 to 30 seconds. Add brown sugar and white sugar; mix with a metal whisk or spoon for 45 seconds. Add egg, vanilla extract, cinnamon, and nutmeg. Mix for 20 seconds. Pour in dry ingredients and mix for 10 to 20 seconds. Fold in oats and raisins for 30 seconds. Roll cookie dough into small balls, about 1 1/2 inches in diameter. Space cookie balls 3 inches apart on the prepared baking sheets. Bake in the preheated oven until tops are golden brown and edges are crisp, 13 to 15 minutes.
Time 45m Yield 48 Number Of Ingredients 11 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.
Time 40m Yield Makes 32 Number Of Ingredients 11 Steps:
Preheat oven to 375 degrees. In a medium bowl, whisk together flour, baking soda, and salt; set aside. With an electric mixer, cream butter andsugars until light and fluffy. Add eggs and vanilla; beat until combined, scraping down sides of bowl as needed. Add flour mixture;beat until just combined. Add oats, raisins, and chocolate chips; beat until just combined. Drop 32 heaping tablespoons of batter, about 1 1/2 inches apart, onto baking sheets. Bake, rotating sheets halfway through, until cookies have spread and are golden brown and soft to the touch, 10 to 12 minutes. Cool 5 minutes on sheets; transferto a wire rack to cool completely.
Yield 12 cookies Number Of Ingredients 13 Steps:
Preheat oven to 350°F (180°C). Mix unsweetened applesauce (or mashed avocado, mashed banana, olive oil), maple syrup, egg, and vanilla extract. Add in flour, cinnamon, and salt. Mix until combined. Fold in old-fashioned rolled oats and raisins until mixed. Scoop mix onto a oil sprayed baking tray. Bake for 12-15 minutes. Enjoy!
Time 8m Yield 30 Cookies Number Of Ingredients 14 Steps:
Cream the butter and the sugars, then add the eggs, vanilla and butterscotch extract. Sift the baking soda, salt, cinnamon and flour together, then add in batches to the wet ingredients until mixed. Add oatmeal, raisins, chips and pecan, if desired. Drop by teaspoonfuls onto a lightly greased or parchment-lined cookie sheet. Bake at 350° for 8-12 minutes or until golden brown.
Time 20m Yield 4 dozen, 24 serving(s) Number Of Ingredients 12 Steps:
Preheat oven to 350. Cream sugars and smart balance together till creamy. Add eggs and vanilla beat in well. Combine flour, baking soda, cinnamon, salt and mix well into the cream mixture. Stir in oats,chips and raisins. Place by rounded tablespoonfuls on to an ungreased cookie sheet pans. Bake 9-12 minutes. Cool on cookie sheet for a minute then remove and place on wire rack and cool.
