How To make Molasses Oatmeal Cookies
3/4 c Golden crisco shortening
1 1/4 c Firmly-packed brown sugar
1 Egg
1/3 c Milk
1 tb Molasses
1 1/2 ts Vanilla
3 c Quick oats; uncooked
1 c All-purpose flour
1 1/2 ts Cinnamon
1/2 ts Baking soda
1/2 ts Salt
1/2 ts Ground cloves
1 c Coarsely-chopped pecans
1/2 c Raisins
1/4 c Semi-sweet chocolate chips
1. Preheat oven to 375F (190C). Grease baking sheet with
shortening. Place sheets of foil on countertop for cooling cookies. 2. Combine shortening, brown sugar, egg, milk, molasses
and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. 3. Combine oats, flour, cinnamon, baking soda, salt and
ground cloves. Mix into creamed mixture at low speed just until blended. Stir in pecans and raisins. 4. Form dough into 1-inch (2.5 cm) balls. Place 2 inches
(5 cm) apart on prepared baking sheet. 5. Bake one sheet at a time at 375F (190C) for 10 to 12
minutes, or until lightly browned. DO NOT OVER BAKE. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely. 6. Place chocolate chips in small resealable plastic bag.
Microwave 30 seconds at 100% (HIGH) power. Knead bag. Repeat if necessary. Cut corner off bag. Drizzle melted chocolate over cookies. Makes: About 2-1/2 dozen cookies -----
How To make Molasses Oatmeal Cookies's Videos
Oatmeal Raisin Cookies
These are my husband's FAVORITE cookies! I have all the tips and tricks you need to make this recipe turn out perfectly. Get the full amounts and baking time below.
This recipe makes 32 cookies.
Ingredients
2 cups all purpose flour see note
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
14 tablespoons unsalted butter room temperature
3/4 cup granulated sugar
3/4 cup light brown sugar (packed)
2 large eggs room temperature
1 teaspoon pure vanilla extract
2 cups old fashioned oats
1 cup raisins
Instructions
Preheat to oven to 350 degrees. Line rimmed baking sheets with parchment paper and set aside.
In a medium bowl whisk together the flour, baking soda, cinnamon, and salt, until completely mixed.
In a large bowl, with a hand held mixer or using a stand mixer, beat together the butter brown sugar, and granulated sugar until the mixture is light and fluffy. This will take between 3 and 6 minutes.
Add the eggs one at a time. Then add in the vanilla. Be sure to scrape down the edges of the bowl with a spatula before each addition.
Add in the flour mixture. With the mixer on it's lowest setting, beat the flour mixture into the wet ingredients until it just begins to combine. Then turn the mixture up and finish combinging it until it is just combined. Be careful not to continue mixing after the flour is combined in.
Mix in the oats and then the raisins.
Using a 1 1/2 tablespoon cookie scoop, scoop the cookies and roll them into balls. Place 2 1/2 inches apart on a baking sheet. Bake for 11 to 12 minutes or until the edges of the cookies begin to turn golden brown. For best results, rotate the pan half way through. Remove fro the oven, let cool on the baking sheet for two minutes, and then transfer to a cooling rack to cool completely.
Enjoy right away or store in an airtight container for up to 1 week.
Healthy Molasses Oatmeal Cookies
These healthy molasses oatmeal cookies are lusciously soft and made with chewy whole grains. They are high in fiber and rich in flavor from the warm, wintry spices.
Get the full recipe here:
#holidaybaking #christmascookies #healthybaking #healthyholidays
Maple Oatmeal Raisin Cookies A Sugar Free and Gluten Free Cookie Recipe! | Healthy Cookie Recipes
We love recipes that are delicious and healthy at the same time, and these oatmeal raisin cookies with maple syrup sweetener are just the thing for a tasty, hearty dessert. This recipe can easily be altered to make it a delicious gluten free and refined sugar free option.
Baking tools as seen in the video:
Here's the recipe:
1 1/2 cups melted butter
1 1/2 cups pure maple syrup
4 eggs
2 teaspoons vanilla extract
3 cups all purpose flour (or GF all purpose flour)
1 teaspoon salt
2 teaspoons ground cinnamon
2 teaspoons baking soda
6 cups rolled oats (or GF oats)
2 cups raisins
Combine all ingredients in bowl. Drop dough balls onto baking sheet.
Bake at 350°f for 10-12 minutes. Makes around 4 1/2 dozen cookies. Enjoy!
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Oatmeal Raisin Cookies with blackstrap molasses 4K
A how-to video on oatmeal raisin cookies with blackstrap molasses.
Very tasty and healthy! Fragrant oatmeal cookies with coconut oil. #474
The cookies are very tender, fragrant, just melt in your mouth. Quick and easy recipe, highly recommended!
If you liked the video, leave your comment and like, it will help a lot in promoting my channel.
Thanks a lot!
***
Servings: 12 pieces.
Ingredients:
- 1 egg
- 1/4 teaspoon salt
- 70 grams of cane sugar (1/3 cup)
- 50 grams of yogurt (2 tablespoons)
- 30 grams of coconut oil (2 tablespoons)
- 40 grams of honey (2 tablespoons)
- 100 grams of oatmeal (1 cup)
- 80 grams of rice flour (1/2 cup)
- 1 teaspoon baking powder
Bake in a preheated 350°F (180°C) oven for 15 minutes.
Enjoy your meal!
If you liked the video, write in the comments.
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#zuhause kochen #cooking at home #cookies
Professional Baker Teaches You How To Make OATMEAL RAISIN COOKIES!
Anna guides you on making delicious oatmeal raisin sandwich cookies. Click on SHOW MORE for recipe ingredients and guide.
The ingredients and directions below is for about 3 dozen individual cookies, 18 sandwich cookies.
Ingredients for the cookies
1 cup unsalted butter, at room temperature
1 cup granulated sugar
½ cup packed dark brown sugar
2 large eggs, at room temperature
1 tsp vanilla extract
1 ¼ cup all-purpose flour
2 Tbsp cornstarch
½ tsp ground cinnamon
½ tsp ground ginger
½ tsp baking soda
¼ tsp salt
¼ tsp ground allspice
2 ¼ cup regular rolled oats (not instant)
1 cup raisins
Ingredients for the filling:
¾ cup peanut butter
¼ cup unsalted butter, at room temperature
½ cup icing sugar, sifted
Cooking directions for cookies:
1. For the cookies, preheat the oven to 375 F and line baking trays with parchment paper.
2. Cream the butter, granulated sugar and brown sugar together until smooth and light. Add the eggs one at a time, beating well after each addition. Stir in the vanilla.
3. In a separate bowl, stir the flour, cornstarch, cinnamon, ginger, baking soda, salt and allspice together. Add this to the butter mixture and stir to blend. Stir in the oats and then add the raisins. Drop the cookies by tablespoonfuls (or using a small ice cream scoop), leaving at least 2 inches between the cookies. Bake the cookies for 10 minutes (the cookies may look underdone, but will set up to be nice and chewy once cooled) and allow them to cool on the baking tray.
Cooking directions for filling:
1. To prepare the filling, beat the peanut butter, butter and icing sugar until smooth. Spread a layer of the filling one the bottom of one cookie and sandwich with a second cookie.
2. The cookies will keep for 3 days (filled or unfilled) in an airtight container.
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