How To make Orange Spiced Oatmeal Raisins Cookies
3/4 c Sun-maid raisins
3 tb Orange juice or orange
Flavor liqueur 1/2 c Butter or margarine; at room
Temperature (1/2 lb) 3/4 c Sugar
1 lg Egg
2 ts Orange peel; grated
1 c All-purpose flour
1 ts Baking soda
1 1/2 c Rolled oats
8 oz White chocolate baking chips
1 ts Vegetable oil or shortening
Combine orange juice and raisins; let stand overnight. Beat butter and sugar until fluffy. Beat in egg and orange peel. Combine flour and baking soda; stir into butter mixture. Add raisins, any soaking liquid and oats; mix well. Drop dough by rounded teaspoonfuls onto greased baking sheets, spacing 2 inches apart; flatten slightly. Bake at 350~F oven 10-12 minutes. Cool completely. In small, deep bowl, microwave chocolate and oil 3 to 4 minutes on LOW power, stirring once. Let stand 2 minutes; stir until smooth. Dip one-third of cookie; chill on waxed paper-lined baking sheets until chocolate is firm. Makes about 3 dozen. Source:1995 Sun-Maid Growers of California. -----
How To make Orange Spiced Oatmeal Raisins Cookies's Videos
Cranberry Orange Spice Cookies Recipe
Learn how to make Orange Spice Cookies. These festive little cookies are spiced generously and covered with dried cranberries. They are a delightful little cookie perfect for sharing.
For the recipe that has detailed information including nutrition, click here:
Recipe tips:
If using a darker pan, reduce temperature 25F (4C) and bake an additional 5 - 10 minutes to prevent over browning.
You can store the batter in the fridge up to 2 days before baking.
Recipes were created by weighing ingredients. For best results, use a scale and not measuring cups. The recipe can be subject to change. Be sure to check website for any alterations.
Happy Baking!
Cranberry Orange Oatmeal Cookies and Healthy Holiday Eating Tips by Lee Ann DiBiase
Makes 9 cookies
Fresh Bananas, peeled and smashed 3 each
Peanut Butter ½ Cup
Unsweetened Dried 3 Tablespoons
Dried Orange Peel 1 Tablespoon
Gluten Free Rolled Oats 2 Cups
Heat oven to 350°F. In large bowl, mix ingredients well.
Drop dough by rounded tablespoonful's onto ungreased cookie sheets.
Bake 10 to 15 minutes for a chewy cookie or 15 to 20 minutes for a crisp cookie.
Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered
How To Make Oatmeal-Fennel-Raisin Cookies
Rach loves these honey-drizzled and fennel seed-infused oatmeal raisin cookies so much that Culinary Producer Grant Melton makes them in big batches for her.
Oatmeal Raisin Cookies
These soft and chewy oatmeal raisin cookies have a touch of cinnamon and JUST the right amount of sweetness from the raisins. This classic cookie is a must make!
RECIPE:
Homemade oatmeal raisin cookies are so much better than ANY store-bought version. Even if you’re not a raisin fan they’re still amazing. Baking those raisins really wakes the flavor up and complements the oats, cinnamon, and brown sugar.
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Claire Saffitz Makes The Best Oatmeal Cookies | Dessert Person
In this episode, Claire Saffitz makes the best oatmeal cookies. This is the Oat & Pecan Brittle Cookies recipe from Dessert Person. This chewy, butterscotchy oat cookie might not be the kind you can casually whip up on a whim. But, if you go through the steps to make it, like making the pecan brittle, grinding the oats, and browning the butter, you will be rewarded with hands-down the most delicious oat cookie you've ever tried. Somewhere between a lacy cookie and a chewy one, it's giant, buttery, and sweet-salty. Make them along with Claire and remember to keep some of the dough frozen so you're never more than 20 minutes away from a perfect warm cookie. Subscribe for more Dessert Person content from Claire!
#ClaireSaffitz #DessertPerson #OatmealCookies
Oat and Pecan Brittle Cookies
Special Equipment:
Stand mixer
Food processor
Ingredients:
PECAN BRITTLE:
1 1/4 cups coarsely chopped pecans (5oz / 142g)
3/4 cups granulated sugar (5.3oz / 150g)
4 tablespoons unsalted butter (2 oz / 57g)
1/2 teaspoon baking soda
1/2 teaspoon Diamond Crystal kosher salt
COOKIES:
2 sticks unsalted butter (8 oz/ 227g), cut into tablespoons
1 1/3 cups all-purpose flour (6.1oz / 173g)
2 teaspoons Diamond Crystal kosher salt (0.22 oz / 6g)
1 teaspoon baking soda (0.21 oz / 6g)
2 cups old-fashioned rolled oats, not quick-cooking (7 oz / 200g)
3/4 cup packed dark brown sugar (5.3 oz / 150g)
1/2 cup granulated sugar (3.5 oz / 100g)
2 large eggs (3.5 oz / 100g) cold from refrigerator
1 tablespoon vanilla extract
Video Breakdown:
0:00 Start
0:21 Intro to Oat and Pecan Brittle Cookies
0:44 Show Intro / Animation
1:00 Oat and Pecan Brittle Cookies Recipe
1:38 Special Equipment / Ingredients
2:37 Toast Pecans / Make Brittle
6:57 Brown The Butter
8:41 Mix The Batter
15:23 Bake Cookies
16:07 Taste / Wrap
17:13 Rick Martinez
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Photographer: Alex Lau
Food Stylist: Sue Li
Prop Stylist: Astrid Chastka
Video Series:
Producer/Director: Vincent Cross
Camera Operator: Calvin Robertson
Sound Engineer/Music: Michael Guggino
Editor: Brooke Shuman
Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar