OATMEAL RAISIN NUT COOKIES RECIPES

Name: Raisin Pecan Oatmeal Cookies
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 30 to 35 cookies
Ingredients: 1 1/2 cups pecans; 1/2 pound (2 sticks) unsalted butter, at room temperature; 1 cup dark brown sugar, lightly packed; 1 cup granulated sugar; 2 extra-large eggs, at room temperature; 2 teaspoons pure vanilla extract; 1 1/2 cups all-purpose flour; 1 teaspoon baking powder; 1 teaspoon ground cinnamon; 1 teaspoon kosher salt; 3 cups old-fashioned oatmeal; 1 1/2 cups raisins

RAISIN PECAN OATMEAL COOKIES RECIPE | INA GARTEN | FOOD ...

Raisin Pecan Oatmeal Cookies Recipe | Ina Garten | Food ... image

Provided by Ina Garten

Categories dessert

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield 30 to 35 cookies

Number Of Ingredients 12

Ingredients

1 1/2 cups pecans
1/2 pound (2 sticks) unsalted butter, at room temperature
1 cup dark brown sugar, lightly packed
1 cup granulated sugar
2 extra-large eggs, at room temperature
2 teaspoons pure vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon kosher salt
3 cups old-fashioned oatmeal
1 1/2 cups raisins

Steps:

Preheat the oven to 350 degrees F.
Place the pecans on a sheet pan and bake for 5 minutes, until crisp. Set aside to cool. Chop very coarsely.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed until light and fluffy. With the mixer on low, add the eggs, one at a time, and the vanilla.
Sift the flour, baking powder, cinnamon, and salt together into a medium bowl. With the mixer on low, slowly add the dry ingredients to the butter mixture. Add the oats, raisins, and pecans and mix just until combined.
Using a small ice-cream scoop or a tablespoon, drop 2-inch mounds of dough onto sheet pans lined with parchment paper. Flatten slightly with a damp hand. Bake for 12 to 15 minutes, until lightly browned. Transfer the cookies to a baking rack and cool completely.

CLASSIC OATMEAL-RAISIN COOKIES RECIPE - NYT COOKING

Classic Oatmeal-Raisin Cookies Recipe - NYT Cooking image

Full of nubby oats and plenty of sweet raisins, these lightly spiced cookies are pleasingly chewy in the center and crisp around the edges, with a hint of butterscotch from the dark brown sugar. They keep really well, so you can make them up to a week in advance and store them in an airtight container at room temperature. They’re also great for mailing when a package of cookies is in order.

Provided by Melissa Clark

Total Time 45 minutes

Yield 3 dozen cookies

Number Of Ingredients 13

Ingredients

1 cup/227 grams (2 sticks) unsalted butter, softened, more for pans
1 cup/200 grams dark brown sugar, packed
1/3 cup/66 grams granulated sugar
2 large eggs
1 tablespoon/15 milliliters vanilla extract
1 1/2 cups/187 grams all-purpose flour
3/4 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground cardamom or ground ginger
3 cups/270 grams rolled oats (not instant)
1 1/2 cups/225 grams raisins

Steps:

Heat oven to 350 degrees. Butter two large cookie sheets, or line them with parchment paper or reusable silicone liners.
Using an electric mixer, beat butter in a large bowl until creamy. Add brown and granulated sugars, then beat until fluffy, about 2 minutes. Beat in eggs, one at a time, until fully incorporated. Then, beat in vanilla extract.
In a separate bowl, use a wooden spoon or spatula to mix together the flour, salt, baking soda, cinnamon, nutmeg and cardamom. Set mixer on low speed, and beat flour mixture into the butter mixture. Stir in oats and raisins.
Spoon out dough by large tablespoonfuls onto prepared cookie sheets, leaving at least 2 inches between each cookie.
Bake until cookie edges turn golden brown, about 9 to 13 minutes. Centers will still be quite soft, but they will firm up as the cookies cool. Cool completely on a wire rack. Store in an airtight container at room temperature.

Nutrition Facts : @context http//schema.org, Calories 144, UnsaturatedFatContent 2 grams, CarbohydrateContent 21 grams, FatContent 6 grams, FiberContent 1 gram, ProteinContent 2 grams, SaturatedFatContent 3 grams, SodiumContent 84 milligrams, SugarContent 11 grams, TransFatContent 0 grams

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