Recipes for "oatmeal raisin cookies"

Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.

In a large bowl, mix canola oil, brown sugar, eggs and vanilla until well blended. Combine the flour, baking soda, salt, cinnamon and nutmeg; stir into the sugar mixture. Mix in the oats and raisins last. Drop by rounded spoonfuls onto the prepared cookie sheet.

Bake for 10 to 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Combine eggs, vanilla and raisins in a small bowl; cover and let stand for 1 hour.

Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, cream the butter, brown sugar, and white sugar together. Sift together the flour, cinnamon, and baking soda; stir into the creamed mixture. Then stir in the raisin mixture, rolled oats, and nuts.

Drop by teaspoonfuls onto an unprepared cookie sheet. Bake for 10 minutes, or until lightly browned.

Preheat oven to 350 degrees F (175 degrees C).

In a medium bowl, cream together the butter and brown sugar until smooth. Stir in the eggs, vanilla and honey. Sift together the flour, baking soda and cinnamon, gradually stir into the creamed mixture. Finally, stir in the rolled oats and raisins.

Drop dough by rounded teaspoonfuls onto unprepared cookie sheets. Bake for 10 to 15 minutes in the preheated oven, until cookies start to brown. Remove from baking sheets to cool on wire racks.

Boil raisins for 2 to 3 minutes, reserving raisin water.

Cream margarine and sugar. Add eggs, oatmeal and 9 tablespoons raisin water. Add flour, baking soda, spices and salt. Stir in raisins.

Drop by a rounded teaspoonful onto cookie sheet. Bake 350 degrees F (175 degrees C) for 10-12 minutes.

Set oven rack in the middle and preheat oven to 375 degrees F (190 degrees C).

Whisk together flour, salt and baking soda. Set aside. In a large bowl, mix yogurt, butter-flavored granules (Butter Buds), brown sugar and granulated sugar until combined.

Add egg whites and vanilla, mix until just combined. Add flour mixture and mix until just moistened. Stir in oatmeal and raisins.

Drop dough by level tablespoon onto to cookie sheet lightly sprayed with non-stick spray. Bake for 8 minutes. Press center of cookie; if it springs back, it is done. Store in airtight container, these cookies do not keep well at room temperature. Store in the refrigerator.

Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.

In a large bowl, cream together the shortening, brown sugar and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, salt, cinnamon, allspice and cloves; stir into the sugar mixture until well blended. Mix in the rolled oats alternately with the milk. Finally, stir in the raisins. Drop by heaping spoonfuls 3 inches apart onto the prepared cookie sheets.

Bake in the preheated oven for 10 to 11 minutes, or until edges are golden and tops are dry. Cool on cookie sheets for 1 minute before removing to cool on wire racks.

Preheat the oven to 350 degrees F (175 degrees C).

Stir together flour, soda, and cinnamon. Set aside.

Beat butter and Splenda at medium speed with an electric mixer until fluffy. Add eggs, molasses, and vanilla, beating until blended. Gradually add flour mixture, beating at low speed until blended.

Stir in oats and raisins.

Drop dough by rounded tablespoons onto lightly greased baking sheets.

Bake 10 to 12 minutes or until lightly browned. Cool slightly on baking sheets. Remove to wire racks; cool completely.

Gather the ingredients.

Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.

Combine 1 cup plus 1 tablespoon flour, baking soda, baking powder, and salt in a large bowl. Set aside.

Place cold butter in a microwave-safe bowl and heat until soft, but not melted, 20 to 30 seconds. Add brown and white sugars; mix with a metal whisk or spoon until combined, about 45 seconds. Add egg, vanilla, cinnamon, and nutmeg; mix for 20 seconds. Pour in flour mixture and mix for 10 to 20 seconds.

Fold in oats and raisins until incorporated, about 30 seconds.

Scoop or roll dough into small balls, about 1 1/2-inches in diameter. Arrange balls 3 inches apart on the prepared baking sheets.

Bake in the preheated oven until tops are golden brown and edges are crisp, 13 to 15 minutes.

Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.

Combine flour, baking powder, and baking soda together in a bowl. Mix ginger and lemon juice together in a separate bowl.

Beat butter and sugar together in a bowl until smooth and creamy; add egg and beat until light and creamy. Stir oats, coconut, raisins, and ginger mixture into creamed butter mixture until well mixed. Add flour mixture to butter-oats mixture and stir until dough is well mixed. Spoon dough onto the prepared baking sheet about 2 inches apart.

Bake in the preheated oven until cookies are lightly golden brown, about 10 minutes. Cool cookies in a wire rack.

Soak raisins in a bowl of warm water until plump, about 30 minutes. Drain and pat raisins dry with a towel.

Preheat oven to 350 degrees F (175 degrees C).

Beat butter and both sugars with an electric mixer in a large bowl until smooth. Beat the first egg into the butter until completely blended; beat vanilla extract in with the second egg.

Combine oats, flour, walnuts, coconut, five-spice powder, baking powder, cinnamon, and salt in a large bowl. Stir egg mixture into oat mixture until well mixed. Fold in raisins and mix until just incorporated.

Drop rounded spoonfuls of dough 2 inches apart onto ungreased baking sheets.

Bake in preheated oven until golden brown, 12 to 15 minutes.

Preheat oven to 350 degrees F (175 degrees C).

Mix spelt flour, salt, cinnamon, and baking soda together in a bowl. Mix banana, brown sugar, shortening, applesauce, egg, and maple syrup together in a separate bowl; add to flour mixture. Stir to combine. Fold in oats and raisins. Drop tablespoonfuls of batter onto an ungreased baking sheet.

Bake cookies in the preheated oven until the edges are light brown, about 12 minutes. Cool completely on a wire rack.

Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.

Cream butter, brown sugar, and white sugar in a large bowl. Beat in eggs, one at a time, then stir in vanilla. Combine flour, baking soda, and cinnamon; stir into the creamed mixture. Blend in the oats, raisins, and toffee bits. Drop by rounded spoonfuls onto the prepared cookie sheet.

Bake in the preheated oven until edges are golden, about 8 to 10 minutes. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Preheat oven to 375 degrees F (190 degrees C).

Whisk peanut butter, coconut oil, agave nectar, brown sugar, eggs, and vanilla together in a bowl. Whisk flour, baking powder, cinnamon, salt, baking soda, and cloves together in a separate bowl; stir into peanut butter mixture until dough comes together. Fold oats, carrots, and raisins into dough. Spoon dough, 1 to 2 tablespoons per cookie, onto a baking sheet.

Bake in the preheated oven until edges are lightly browned, about 15 minutes.

Process oats in a food processor until finely ground. Mix oats, flour, baking soda, baking powder, salt, cinnamon, and nutmeg together in a bowl.

Whisk buttermilk, milk, sugar, 1/4 cup vegetable oil, and egg in a separate bowl until smooth; mix into oat mixture until batter is well-mixed, about 30 strokes. Fold raisins and walnuts into batter.

Lightly oil a skillet or griddle and place over medium heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 4 minutes. Repeat with remaining batter.

Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.

Sift together the flour, baking powder, cinnamon, ginger and salt, and set aside. In a medium bowl, cream together the margarine, brown sugar and sugar substitute. Stir in the egg and vanilla. Add sifted ingredients and stir until combined, then mix in the oats and raisins.

Drop cookies by rounded teaspoonfuls onto the prepared cookie sheets. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on the baking sheets.

Preheat oven to 375 degrees F (190 degrees C).

Sift the flour together with the soda, salt, and cinnamon. Stir in the oats. Combine the other ingredients and add them to the flour mixture, stirring thoroughly.

Drop by tablespoonful onto ungreased cookie sheet. Bake 15 to 18 minutes. Remove to wire rack to cool.

Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C). Line two cookie sheets with parchment paper or silicone liners.

Beat butter, white sugar, and brown sugar in a large bowl until smooth and creamy. Beat in eggs and vanilla until fluffy.

Stir together flour, baking soda, cinnamon, and salt. Gradually beat into the butter mixture. Stir in oats and raisins. Drop teaspoonfuls of batter 2 inches apart onto the prepared cookie sheets.

Bake in the preheated oven until golden brown, 8 to 10 minutes, switching racks halfway through. Remove from the oven and let sit on the cookie sheets for 1 to 2 minutes before transferring cookies to a wire rack to cool completely.