How to Make Soft and Chewy Oatmeal Raisin Cookies - Delicious and Satisfying - The Hillbilly Kitchen
These Oatmeal Raisin Cookies are soft and chewy with a crispy top. There is nothing that compares to these oatmeal cookies right out of the oven. They are delicious and satisfying. They are filling enough for a quick breakfast or to satisfy that late night hunger and they are just sweet enough to satisfy that sugar craving without being too much.
Ingredients:
3/4 cup - Brown sugar
3/4 cup - Regular sugar
1/2 cup - Real butter
1/2 cup - Applesauce
2 - Eggs
2 teaspoons - Real vanilla extract
2 cups - All purpose flour
2 teaspoons - Baking soda
1 teaspoon - Salt
1 tablespoon - Cinnamon
3 1/2 cups - Oats
2 1/2 cups - Raisins or other dried fruit
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Thin Crispy Walnut Raisin Oatmeal Cookies
If you love a thin oatmeal cookie than this recipe is for you ! These are so easy to make and are fantastic! You will be able to make approx. 40-45 cookies . With just a few ingredients you can bake an incredibly crispy oatmeal cookie !
INGREDIENTS:
1 and 1/2 Cups Rolled Oats (slightly ground- I used Nuts.com Organic Rolled Oats) 1 and 1/2 Cups Unbleached Flour ( I used King Arthurs Flour), 1 teaspoon Baking Soda, 1/2 teaspoon salt,
1 an 1/2 teaspoon Cinnamon , 1 Cup Light Brown Sugar , 1/2 Cup Granulated Sugar, 2 Sticks Softened Butter, 1 Large Egg, 1/2 Cup Chopped Walnuts and 1/2 Cup Raisins
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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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Vegan Oatmeal Raisin Cookie
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Jumbo Oatmeal Raisin Cookies
Jumbo Oatmeal Raisin Cookies
I take you step by step through the process of making this delicious Jumbo Oatmeal Raisin Cookies. I think you will enjoy this Oatmeal Raisin Cookie Recipe very much.
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Jumbo Oatmeal Cookie Written Recipe:
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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.
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Enjoy!
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Rockin Robin
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