How To make Giant Raisin Oat Cookies
3/4 c Sugar
1/3 c Corn syrup, light
1/3 tb Margarine; softened
2 Egg whites
1/2 ts Orange peel; grated,
-optional 1 1/4 c Quaker oat bran hot cereal
--- uncooked 1 c Flour, all-purpose
1 c Oats, rolled (cooked);
-quick/ old fashioned 1/2 ts Baking soda
1/2 c Raisins
Recipe by: Quaker Oat Bran Cookbook - ISBN: 0-88176-706-9
2. Beat sugar, corn syrup, and margarine until light and fluffy.
3. Add egg whites and orange peel and beat until will blended.
4. Gradually add combined oat bran, flour, oats, and baking soda, mixing
well. 5. Stir in raisins.
6. Drop by scant 1/4 cups onto ungreased cookie sheet; gently press into
3-inch circles.
7. Bake 14-16 minutes or until light golden brown. Cool 1 min. on cookie
sheet. **Can be frozen: thaw in microwave on high for about 30 seconds. -----
How To make Giant Raisin Oat Cookies's Videos
SOFT & CHEWY Oatmeal Raisin Cookies | VEGAN
SOFT & CHEWY Oatmeal Raisin Cookies | VEGAN
As requested by one of our viewers, we've come up with a #VeganOatmealRaisinCookies recipe that we're sure you'll love. These soft and chewy vegan oatmeal raisin cookies are so easy to make and oh so delicious! This is sure to be a family favourite! Enjoy!
Note: To get a more successful result and to make measurements more precise, using a kitchen scale is highly recommended.
Yield: 14 pcs
Wet Ingredients:
73 g | ⅓ cup neutral-tasting oil
100 g | ½ cup brown sugar
24 g | 2 Tbsp granulated sugar
45 g | 3 Tbsp non-dairy milk
½ tsp vanilla extract
Dry Ingredients:
90 g | ¾ cup all purpose flour
¼ tsp baking soda
½ tsp sea or kosher salt
¼ tsp cinnamon powder
a pinch freshly ground nutmeg
112 g | 1¼ cup old-fashioned rolled oats
80 g | ½ cup raisins (used sultana raisins)
Procedure
For the step-by-step procedure, please refer to the video.
#ydajunsplantbasedkitchen #oatmealraisincookies
Best Oatmeal Raisin cookies recipe
Best ever!
Ingredients:
Soak 1 cup (155g) raisins in a bowl with 3 beaten eggs, 1 t Vanilla and 1 t Cinnamon for one hour.
In a separate bowl, cream 1 cup (240g) butter with 1 cup (220g) brown sugar and 1 cup (200g) white sugar.
Add 1 t salt and 2 t baking soda.
Stir in 2 1/2 cups ( 350g) flour.
Add the raisin mixture. Mix again.
Add 2 cups (200g) regular rolled oats or quick oats. If you use old fashioned oats, then “pulse” in a food processor/ blender 5-7 times for best results. Pulsing the oats will make them “finer”, therefore they will cook faster like quick oats.
Optional 3/4 cup (68g) walnuts or pecans.
Bake 350*F or 180*C
10-12 minutes
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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Easy To Make Huge, Soft and Chewy Oatmeal Raisin Cookie Recipe
These huge, soft and chewy oatmeal raisin cookies are loaded with raisins and oats. They are easy to make and delicious. Please click Show More to reveal full recipe.
Huge, Soft and Chewy Oatmeal Raisin Cookie Recipe
Ingredients:
1 cup all purpose flour (spooned and leveled)
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened to room temperature
1/2 cup brown sugar
1/2 cup granulated white sugar
1 large egg
1 teaspoon vanilla extract
1 1/2 cups old-fashioned rolled oats
1 cup raisins
Instructions:
1 In a large bowl whisk together the flour, baking soda and salt. Set aside.
2. In a large mixing bowl and using a handheld electric mixer cream together the butter, brown sugar, granulated sugar for 1 to 2 minutes until well combined. Add in the egg and vanilla extract mix until fully combined.
3.Slowly mix in the flour mixture and continue mixing until just combined, then mix in the oats and raisins. Make sure to scrape down the sides of the bowl as needed to be sure it all gets mixed in.
4. Cover the cookie dough tightly with cling wrap and refrigerate for half an hour. (Go have a coffee or tea- you've earned it! LOL)
5.Meanwhile preheat the oven to 350 degrees F. Line two large baking sheets with parchment paper, silicone baking mats or lightly grease.
6. Once the dough is chilled, remove it from the refrigerator and scoop out 2 tablespoon sized balls of cookie dough and drop them onto the prepared cookie sheets leaving a bit of space between to allow for some spreading while they bake.
7.Bake in separate batches at 350 degree F for 18 minutes until edges of the cookies are lightly golden and the top is set. Keep an eye on you cookies and adjust time as necessary since oven temperatures vary. Your bake time may be more or less than the 18 minutes stated. Remove from the oven and cool on the baking sheet for 5 minutes, then transfer the cookies to a wire rack to finish cooling.
Cookies may be stored in an airtight container on the counter for up to 5 days. I am predicting they won't last that long! Enjoy!
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The Best Oatmeal Raisin Cookie Recipe
Hey Guys! Back with another baking video this week, just in time for the Holidays! This Oatmeal Raisin Chocolate Chip cookie is so good that even Grandma Will Love!
Recipe:
4 oz or 1 stick salted butter
3/4 cup brown sugar
1/4 cup white / cane sugar
1 egg
1/2 teaspoon kosher salt
1/2 teaspoon baking soda
1 teaspoon vanilla extract
1 cup rolled oats
1 cup all purpose flour
1 cup raisins
1/2 cup chocolate chips or nuts, whatever you like
1/2 teaspoon pumpkin spice (or 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg)
In a medium saucepan, brown the butter on medium heat for 5-7 minutes. Set aside and let cool.
In a bowl, add the rolled oats, all purpose flour, raisins, chocolate chips, and spice. Mix well and set aside.
In another large bowl, add the sugars and butter. Mix well and add the egg. Mix until it's lava-like. Add kosher salt, baking soda, and vanilla extract and mix well. Add the dry ingredients in and mix again until all the flour disappears.
In a lined baking sheet, scoop the cookies onto the sheet and bake at 350 for 8-10 minutes or until slightly golden brown. Remove and cool . Enjoy with milk!
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