RAISIN OATMEAL COOKIES CHEWY RECIPES

Name: Classic Oatmeal-Raisin Cookies
Total time: 45 min
Yield: 3 dozen cookies
Cuisine: american
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

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

DIABETIC OATMEAL-RAISIN COOKIES RECIPE - FOOD.COM

Diabetic Oatmeal-Raisin Cookies Recipe - Food.com image

This is my absolute favorite homemade cookie in the whole world! When I make a batch, I have to hide them, give part of them away, and basically lock them in the cabinet. They just don't last. I got so tired of not being able to eat the regular ones from the Elves in the magic tree, so I adapted a really good recipe. I hope you like them as much as I do.

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 24-36 cookies

Number Of Ingredients 10

Ingredients

1 cup self-rising flour
1/2 cup butter
2 tablespoons white Splenda granular
2 tablespoons milk
1 1/2 cups quick oats
1 egg
1/4 teaspoon cinnamon
1/3 cup Splenda brown sugar blend
1/2 teaspoon vanilla
1/2 cup dark raisin

Steps:

Preheat the oven to 325 degrees.
Mix the flour with the cinnamon.
Cream the butter and both the sugars until fluffy. Add the egg, milk, and vanilla. Gradually add the flour mixture.
Stir in oats and raisins.
Drop by teaspoonfuls if small cookies are desired, tablespoons if larger cookies are desired onto parchment paper (this stuff is reusable - one sheet will do the whole batch).
Bake until golden brown, 10-12 minutes. Cool on wire racks.

Nutrition Facts : Calories 95, FatContent 4.5, SaturatedFatContent 2.6, CholesterolContent 18.1, SodiumContent 104.4, CarbohydrateContent 12.4, FiberContent 0.8, SugarContent 3.1, ProteinContent 1.6

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CLASSIC OATMEAL-RAISIN COOKIES RECIPE - NYT COOKING

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.
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