Extra EASY Oatmeal Cookies - No mixer, no chill, under 30 minutes!
Thanks to melted butter, these easy oatmeal cookies require very little time to make and taste amazing. Pack these cookies with your favorite kind of dried fruits, nuts, and even chocolate. Make these cookies as written or follow our suggestions for making them vegan. Both versions are delicious!
Printable Recipe:
Recipe Ingredients
• 1 cup (125 grams) all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cardamom, optional
• 10 tablespoons (140 grams) unsalted butter
• 1/2 cup (100 grams) packed light brown sugar
• 1/4 cup (50 grams) granulated sugar
• 1 large egg
• 1 large egg yolk
• 2 teaspoons vanilla extract
• 1 ½ cups (150 grams) old-fashioned rolled oats
• 1/2 cup (70 grams) raisins or dried fruit
• 1/2 cup (60 grams) chopped nuts, optional
✅ FULL RECIPE:
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Baking: Vanishing Oatmeal Raisin Cookies
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Vanishing Oatmeal Raisin Cookies
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It has taken me a couple years to find another great recipe worthy of sharing in a video. These Vanishing Oatmeal Raisin Cookies are just what I was looking for in a homemade oatmeal cookie. They are sweet and rich, soft and tender. They taste so good and freeze well. They are perfect for a treat or lunch, pack well, and I love to take them in my bag to for a boost of energy on a long bike ride.
You can change things up by adding nuts, substituting chocolate chips for raisins, or even baking the dough in a 9x13 pan to make bar cookies. Simply bake them a little longer, about 30-35 minutes and cut into 24 bars when cooled.
You can read more about these cookies on my blog post, here:
You can find the recipe from Quaker Oats, here:
You can learn how to measure butter the easy way in my video, here:
Thanks so much for watching!
Making vanishing oatmeal cookies.
Ray prepares simple, but delicious oatmeal cookies. People like to cook in Hawaii!
Oatmeal Raisin Cookies
Vanishing Oatmeal Raisin Cookies
Marie made these wonderful oatmeal cookies using the recipe found on the box of Quaker Oats
Oatmeal Raisin Cookies
Ingredients
• 1/2 Cup(s) (1 stick) plus 6 tablespoons butter, softened
• 3/4 Cup(s) firmly packed brown sugar
• 1/2 Cup(s) granulated sugar
• 2 Eggs
• 1 Teaspoon(s) vanilla
• 1-1/2 Cup(s) all-purpose flour (I used self rising flour and omitted the baking soda)
• 1 Teaspoon(s) Baking Soda
• 1 Teaspoon(s) ground cinnamon
• 1/2 Teaspoon(s) salt (optional)
• 3 Cup(s) Quaker® Oats (quick or old fashioned, uncooked)
• 1 Cup(s) raisins
• Cooking Instructions
• Heat oven to 350°F. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisins; mix well. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.
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Disappearing Oatmeal Raisin Cookies - Soft, Chewy And Delicious! | Rockin Robin Cooks
Nothing beats soft, chewy oatmeal raisin cookies! Try these with a nice glass of milk or eggnog!
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Homemade oatmeal cookies are so awesome. These are easy to make and you can even freeze the batter for future cookies! Perfect for entertaining as you can make them ahead and defrost the batter for when it's time for dessert.
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Ingredients:
1 cup butter, softened
1 cup brown sugar, firmly packed
1/2 cup sugar
2 eggs
1 tsp. vanilla extract
1 1/2 cup flour
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
3 cups old fashioned oats
1 cups organic raisins
Directions:
Preheat oven 350 degrees F.
Combine the softened butter and sugars together until light and fluffy. Then add the vanilla and eggs until well combined.
Be sure to scrape down the sides of the bowl frequently.
In a separate bowl combine the flour, baking soda, salt, and cinnamon. Then add this mixture to the sugar and butter mixture and mix until all the dry ingredients are incorporated.
Stir or mix in the oats and raisins.
Drop by spoonfuls or use a small ice cream scoop onto a parchment paper lined baking sheet.
They will spread out a bit so space the dough accordingly.
Bake anywhere from 9 to 12 minutes or until golden brown. Let the cookies cool on the baking sheet for 2 to 3 minutes before removing them to a cooling rack for complete cooling.
Store cookies in an air tight container or ziploc bag. Don't forget you can freeze the dough as well.
Makes about 4 dozen cookies.
Check out my other dessert recipes:
Enjoy!
Thanks for watching!
Rockin Robin
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