OATMEAL RAISIN COOKIES - Bonita's Kitchen
Welcome to Bonita's Kitchen!
Today we will be making OATMEAL RAISIN COOKIES, THIS ARE SO DELICIOUS AND SOFT. Recipe posted below!
INGREDIENTS:
2 Cups, oats 1 Cup, raisins
1 Cup, brown sugar 2 Tsp, baking powder
1/2 Cup, melted butter 1 Large, egg ( beaten )
1/2 Tsp, vanilla
METHOD:
In a medium bowl add oats, brown sugar and baking powder and toss together.
Then add melted butter to mixture and fold together.
In a small bowl beat one egg, vanilla, then add beaten egg to mixture and mix well, then add raisins.
You need a cookie sheet lined with parchment paper, drop batter by half tbsp full about 3 inches apart.
Pre- heat oven to 350ºF, set timer for 8 to 10 minutes, when baked let cool for a few minutes, before removing it from the pan. .
BAKING TIPS:
Baking cookies for 8 minutes for soft cookies, 10 minutes for crispy cookies.
Add more oats to thicken batter if a little wet.
I apologize in advance if anything in this video is not clear or miss read, please follow my recipe when making this dish.
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The Best Soft Oatmeal Cookie Recipe
Full recipe:
The best soft oatmeal cookie recipe is here just in time for the fall! Whether you like oatmeal cookies with no mix-ins at all like I do, or if you like them with raisins or chocolate chips or walnuts, the cookie base is everything.
Using only brown sugar produces a complex malty molasses flavor and an irresistibly soft, chewy texture. A hint of vanilla and cinnamon add rich undertones that make these oatmeal cookies the total package, without any mix-ins at all!
Instagram, Facebook & Pinterest: @TastefullyGrace
The BEST Oatmeal Cookies - Full recipe linked in comments!
Famous GOOEY Levain Bakery Oatmeal Raisin Cookie Recipe!!!! Part 3!
Today I made the Levain bakery GIANT oatmeal raisin cookies! They were perfectly gooey on the inside and crispy on the outside. And also super delicious!
Here are some of the other Levain Bakery copycat recipes I've tried!
Chocolate chip walnut Levain cookies:
Double chocolate Levain cookies:
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Cups are American
INGREDIENTS
1 cup(226 grams) salted butter, softened
1 1/4 cups(260 grams) light brown sugar, packed
1/2 cup(100 grams) granulated sugar
2 eggs
2 3/4 cups(325 grams) all-purpose flour
1/4 cup(30 grams) cornstarch
1 1/2 cup(135 grams) Old Fashioned Oats
1 teaspoon(4.8 grams) baking soda
1/2 teaspoon(2.6 grams) cinnamon
1 3/4 cup(254 grams) raisins
Preheat oven to 400 degrees Fahrenheit and bake for about 10 minutes.
They are done when the tops and bottoms are golden brown and slightly crispy. However, the middle will still be extremely gooey when you first pull them out of the oven.
Then let them sit on the baking sheet for at least 30 minutes to finish cooling.
Keep unbaked cookie dough covered with plastic wrap or in an airtight container in the fridge.
Keep baked cookies in a ziplock bag or airtight container at room temperature
NOTE: If you do not like gooey cookies then this is NOT the recipe for you.
If you are looking for a more classic chocolate chip cookie, you can find many recipes on my cookie playlist here:
Unfortunately, I cannot take credit for this deliciousness, so I would like to thank A Bountiful Kitchen for this recipe:
Music: Bensound.com
OATMEAL COOKIES | Quaker Oats Vanishing Cookies | DIY for Beginners
Learn how to make Quaker Oats Vanishing OATMEAL COOKIES!! So delicious!! Simple and easy!! A perfect snack anytime of the year!! Recipe below...
Quaker Oat's VANISHING OATMEAL COOKIES
(Makes 4 dozen cookies)
1/2 cup (1 stick) butter, softened
3/4 cups firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon pure vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt, optional
1 cup raisins or substitute with chocolate chips, walnuts, pecan, and/or dried cranberries, cherries, etc.
3 cups Quaker Oats (quick or old fashioned uncooked)
1. Preheat oven to 350 degrees F.
2. In a large bowl, beat butter and sugars on medium speed of electric mixer until creamy.
3. In a small bowl, slightly whisk eggs and vanilla together. Add to butter mixture. Beat well.
4. Combine flour, baking soda, cinnamon, and salt in a medium bowl. Whisk well. Beat 1/2 flour mixture (at a time) until flour disappears.
5. Stir in oatmeal and raisins or whatever raisins will be substituted for.
6. Drop dough by rounded tablespoonfuls onto uncreased cookie sheets.
7. Bake 8 to 10 minutes or until lightly golden brown around edges of cookies. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely.
TIPS: Store in airtight container for up to 3 days or freeze up to 3 months. BAR COOKIES Bake 30-35 minutes in uncreased 13 x 9-inch metal baking pan.
~~~ENJOY your Quaker Oats Vanishing OATMEAL COOKIES~~~
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Deronda's channel offers many different foods that are easy and simple to make, yet delicious to eat...Appetizers, Main Dishes, Desserts, Snacks, Breads, Tips, and much more from start to finish!! An inspirational channel for the CHEF in all of us.
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#food #cookies #oatmeal #recipe
Simple Oatmeal Cookies - Southern Baking with Collard Valley Cooks
Simple Oatmeal Cookies - Southern Baking with Collard Valley Cooks - Recipe Download:
Hey y'all, and welcome to Collard Valley Cooks! Ever wondered how to make your recipes taste like mama made them? Collard Valley Cooks is the official YouTube channel of “Cooking Like Mama Did. This Southern Cooking channel has the south’s best step by step cooking videos. Here, we connect You with a mama’s love and experience through Tammy’s recipe tutorials right in your own kitchen.
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Oatmeal Cookies (Recipe is in Vol. 4 Cookbook)
1/4 CUP SHORTENING
3/4 CUP SOFT BUTTER
1 CUP LIGHT BROWN SUGAR (PACKED)
1/2 CUP SUGAR
2 LARGE EGGS
1 TSP. VANILLA EXTRACT
1/4 TSP. BAKING SODA
1/2 TSP. SALT
1 TSP. BAKING POWDER
1 TSP. CINNAMON
1/4 TSP. CLOVES (OPTIONAL)
2 CUPS QUICK OATMEAL
1 1/2 CUPS FLOUR
PECANS AND/OR RAISINS (OPTIONAL)
Preheat oven to 375 degrees on bake. Combine
shortening, butter, sugars, and blend until fluffy.
Add eggs and vanilla and mix well. Add baking
soda, salt, baking powder, cloves (optional), and
cinnamon, and mix well. Add oatmeal then flour
1/2 cup at a time, and mix. Drop by teaspoon full
onto a well-greased or a parchment lined baking
sheet. Bake for 12 minutes in a 375-degree oven.
Recipe makes 3 dozen cookies!
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We're Tammy and Chris Nichols, and this is our little corner of the internet where we share our love for Southern cooking, passed down through generations and seasoned with a whole lot of heart. Pull up a chair at our virtual table, where biscuits rise golden brown, collard greens simmer soulfully, and laughter and good times always bubble over. We'll be showing you how to whip up classics like fried chicken and cornbread, explore hidden gems of Southern cuisine, and even throw in a few surprises along the way. So, grab your spatula and get ready to cook up some memories with Collard Valley Cooks!
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