Time 1h Number Of Ingredients 13 Steps:
Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter and both sugars together on medium speed until smooth, about 2 minutes. Add the eggs and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and molasses and mix on high until combined. Set aside. In a separate bowl, whisk the flour, baking soda, cinnamon, and salt together. Add to the wet ingredients and mix on low until combined. Beat in the oats, raisins, and walnuts (if using) on low speed. Dough will be thick, yet very sticky. Chill the dough for 30-60 minutes in the refrigerator (do the full hour if you’re afraid of the cookies spreading too much). If chilling for longer (up to 2 days), allow to sit at room temperature for at least 30 minutes before rolling and baking. Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside. Roll balls of dough (about 2 tablespoons of dough per cookie) and place 2 inches apart on the baking sheets. I recommend using a cookie scoop since the dough can be sticky. Bake for 12-14 minutes until lightly browned on the sides. The centers will look very soft and under-baked. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. The cookies will continue to “set” on the baking sheet during this time.
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 45m Number Of Ingredients 10 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.
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.
Time 30m Yield Makes 24 Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees. In a medium bowl, whisk together oats, flour, raisins, baking soda, and salt; set aside. Using an electric mixer, beat butter and sugars until light and fluffy, scraping down bowl as necessary. Add egg and vanilla; beat until combined. Gradually add oat mixture; beat just until combined. Drop dough by rounded tablespoonfuls, 2 inches apart, onto two baking sheets. Bake until cookies are golden brown but still soft, 12 to 16 minutes, rotating sheets halfway through. Cool 5 minutes on sheets; transfer cookies to a wire rack to cool completely.
Time 40m Number Of Ingredients 11 Steps:
Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, and salt; set aside. With an electric mixer, cream butter and sugars until light and fluffy. Beat in eggs and vanilla, scraping down sides of bowl as needed. Add flour mixture; beat just until combined. Add oats, raisins, and coconut; beat just until combined. Drop level 1/4-cup measures of dough, 1 1/2 inches apart, onto baking sheets. Bake until cookies have spread and are golden brown and soft to the touch, 18 to 20 minutes, rotating sheets halfway through. Cool 5 minutes on sheets; transfer to a wire rack to cool completely.
Number Of Ingredients 11 Steps:
Preheat oven to 350˚F. Beat butter, granulated sugar, and brown sugar in a large mixer bowl until creamy. Add eggs and vanilla; beat well. Combine flour, baking soda, cinnamon, and salt; mix well. Stir in oats and raisins; mix well. Use a 1 1/2 tablespoon measure for each cookie, and drop onto ungreased cookie sheets. Bake in preheated 350˚F oven for 10 to 11 minutes, or until golden brown. Cool 1 minute on cookie sheet; remove to wire racks to cool completely. Makes 3 dozen nice-sized cookies
Yield 18 Number Of Ingredients 11 Steps:
Set oven rack in the middle and preheat oven to 375 degrees F (190 degrees C). Whisk together flour, salt and baking soda. Set aside. In a large bowl, mix yogurt, butter-flavored granules (Butter Buds), brown sugar and granulated sugar until combined. Add egg whites and vanilla, mix until just combined. Add flour mixture and mix until just moistened. Stir in oatmeal and raisins. Drop dough by level tablespoon onto to cookie sheet lightly sprayed with non-stick spray. Bake for 8 minutes. Press center of cookie; if it springs back, it is done. Store in airtight container, these cookies do not keep well at room temperature. Store in the refrigerator.
More about “soft batch oatmeal raisin cookies recipes”
Yield 12 Number Of Ingredients 10 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.
