Oatmeal Cookies | Oatmeal Raisin Cookies
Oatmeal Cookies | Oatmeal Raisin Cookies - Here is another video for the person who wants to try there hand at baking. This is a easy Oatmeal Raisin Cookie video recipe follow and to build up courage for the more exciting dessert recipes.
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Ingredients
3/4 All Purpose Flour
1 1/2 cup Rolled Oats
2/3 cups Raisins
1/2 cup Butter, room temp
1/2 cup Brown Sugar
1/2 cup Sugar
1 tsp Vanilla
1 Egg
1/2 tsp Bakihg Soda
1/2 salt
1 tsp Cinnamon
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How to Make Soft and Chewy Oatmeal Raisin Cookies - Oatmeal Cookie Recipe
This oatmeal cookie recipe make cookies that are soft in the middle, a little chewy on the outside and full of warm flavors like cinnamon and vanilla. These oatmeal cookies are very easy to make and you don't need any fancy equipment -- only a hand mixer. Get the full recipe and all of our tips here:
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⬇️⬇️ RECIPE INGREDIENTS ⬇️⬇️
• 1/2 cup raisins
• 1/2 cup golden raisins
• 1 cup hot water
• 3/4 cup (170 grams) unsalted butter, room temperature (1 1/2 sticks)
• 1 cup (200 grams) packed light brown sugar
• 1 large egg
• 1 1/2 teaspoons vanilla extract
• 3/4 cup (100 grams) all purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon fresh ground nutmeg
• 3 cups (270 grams) old-fashioned rolled oats
✅ FULL RECIPE:
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2 Bananas and 1cup of oats. Only 3-ingredient snack ready in 3 minutes
2 Bananas and 1cup of oats. Only 3-ingredient snack ready in 3 minutes
Today, I will be sharing with you how to make banana cookies. It's one of my children's favorite snacks. The recipe for these cookies is very simple, without using baking powder, baking soda, sugar, oil & flour, The COOKIES are very healthy and delicious!
1cup=250ml 1/4cup=60ml
Two ripe bananas
The weight of the peeled banana is about 170 grams
Put the bananas in a large bowl and mash them with a fork
Add in 1 cup of quick oats
1/4 cup dried cranberries, chopped
Add dried and chopped cranberries
Mix well
Prepare a large baking pan and line it with parchment paper or a silicone baking mat
Dig a tbsp and put it on the baking tray
This recipe can make 12 small biscuits
Use the back of a spoon to gently press to form a small round shape with a diameter of about 6 cm
Put it in the preheated oven and bake at 175 degrees Celsius or 350 degrees Fahrenheit for 15 minutes
The taste of this biscuit is slightly chewy on the outside and very soft on the inside
This is a very healthy and simple recipe
My kids absolutely love this cookie！
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Chewy Oatmeal Raisin Cookies | Everyday Food with Sarah Carey
Chances are, you've eaten an oatmeal cookie before. But have you ever had a truly GREAT oatmeal cookie? You know: Golden-brown on top, nice and chewy, and just sweet enough? If you've had one, you know what I'm talking about. If not, here's your chance!
To make these cookies, you'll need the usual cookie-baking suspects (flour, baking soda, salt, butter, brown sugar, white sugar, an egg, and some pure vanilla extract), plus the ingredients that make these cookies special: old-fashioned rolled oats and raisins.
Sarah's Tip of the Day:
I love these cookies, but I've been thinking: Why should raisins have all the fun? It hardly seems fair. So try these with dried cranberries or chocolate chips, or a combo.
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Recipe Ingredients:
1 1/2 cups old-fashioned rolled oats (not quick-cooking)
1/2 cup all-purpose flour, (spooned and leveled)
1/2 cup raisins
1/2 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons unsalted butter, room temperature
1/2 cup packed dark-brown sugar
1/4 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
Get the Full Recipe:
Nutritional Info:
per cookie (makes 24): 94 cal; 3 g fat (2 g sat fat); 2 g protein; 15 g carb; 1 g fiber
More Sweet Treat Recipes:
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Chewy Oatmeal Raisin Cookies | Everyday Food with Sarah Carey
Super Easy HEALTHY Oatmeal Cookies
Super Easy HEALTHY Oatmeal Cookies
RECIPE:
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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.