Maple Oatmeal Raisin Cookies | How To Make Maple Oatmeal Raisin Cookies | Ellen’s Fall Baking Series
Hello my Friends, welcome to the eleventh episode of my Fall Baking Series and to my Southern Kitchen!
Are you a diehard Oatmeal Raisin Cookie fan like I am? We today I am giving that classic cookie a remix and make Maple Oatmeal Raisin Cookies!!!
Soft, chewy, and full of oatmeal and raisins with a touch of Maple Syrup! Perfect addition for Fall and everyone will love and enjoy these!!!
Ellen’s Maple recipes playlist:
Ellen’s Fall Baking recipes playlist:
3 cups old fashioned or 1-minute rolled oatmeal
1 cup all purpose flour
1 teaspoon salt
1/4 teaspoon baking soda
3/4 cup (1 stick, plus 6 tablespoons) unsalted butter, room temperature
1 cup packed light brown sugar
1/2 cup white sugar
1/4 cup pure maple syrup (of your choice)
1 large or extra large egg, room temperature
1 teaspoon pure vanilla extract
1 teaspoon pure maple extract
1 cup raisins (regular or golden)
Makes 24 cookies
In a medium bowl, add and stir together the oatmeal, flour, salt, and baking soda. Set aside.
In a large bowl using an electric hand mixer or stand mixer with paddle attachment, add the butter, white sugar and brown sugar, cream on medium-high speed on high until fluffy, about 3 minutes. Next add and mix in the maple syrup, egg, vanilla extract, and maple extract (scraping down bowl occasionally). With the mixer on low, add and beat in the oatmeal mixture gradually until just combined. Add and fold in the raisins. Cover the bowl with plastic wrap or aluminum foil and place the cookie dough into squares refrigerator for about 1 hour until firm.
Preheat Oven to 350 Degrees
Using an ice cream scoop or large spoon, drop the cookie dough in rounded teaspoons, 2 inches apart, onto parchment-lined or aluminum foil-lined 9x13 inch baking sheets. Bake until edges are golden, about 11 minutes, rotating sheets halfway through. Remove from the oven and let the cookies cool on sheets until set, about 3 minutes, then transfer to wire racks and let them cool completely. Serve and enjoy!
(Store cookies in an airtight container, up to 1 week.)
Previous Video
Caramel Apple Pie:
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No Bake Peanut Butter Oatmeal Cookies - School Cafeteria Cookies Recipe
Hello my Friends, welcome to my Southern Kitchen! It is time to go Back To School; so today’s recipe I am making a School Lunchroom favorite, Peanut Butter Oatmeal Cookies! Rich, chewy, decadent, full of sweet goodness, and the best part, no Oven required so this is a No Bake recipe! These cookies will bring you back to your Childhood and be a great addition to your children’s Lunchbox!
1/4 cup (1/2 stick, 4 tablespoons) unsalted butter, cut into squares
1 1/2 cups white sugar
1/2 cup packed light brown sugar
1 cup warm whole milk or half and half (half milk, half heavy cream), divided
1/8 teaspoon cream of tartar
1 cup creamy peanut butter
1 teaspoon pure vanilla
3 cups quick 1-minute oatmeal, divided
Ellen’s Magic: Use a good quality peanut butter for this recipe but don’t use the natural peanut butter.
Line 2 (9x13 inch) cookie sheets with parchment paper and set aside. In a large nonstick pot or deep skillet over medium heat, add in the butter and let it melt. When the butter melts, add and stir in the white sugar, brown sugar, and 1/2 cup milk until combined. Then add in the cream of tartar just when mixture begins to bubble slightly. Bring the sugar mixture to a rolling boil and as soon as it comes to a roiling boil continue cooking for 2 minutes while stirring constantly. (If you boil too long the finished cookie will be dry, crusty and crumbly. If you don't boil long enough the cookies will not set). Remove from heat then add and stir in the peanut butter and vanilla extract. Add half of the oatmeal and stir until well combined. Stir in just enough of the remaining milk to create a thick and creamy batter (may not need all of the milk). Stir in remaining oatmeal.
Working quickly, drop batter by the spoonful onto the parchment paper. Make them as big or as small as you'd like. Let the cookies sit for 20 to 30 minutes to set. Serve with a cold glass of milk and enjoy! Once set, wrap the cookies individually in plastic wrap and store in an airtight container.
Previous Video
Lemon Blueberry Cake:
Ellen’s Back To School recipes playlist:
Ellen’s Cookies recipes playlist:
#ellenshomemadedelights #cookies #cookiesrecipe #peanutbutteroatmealcookies #peanutbutter #oatmeal #nobake #backtoschool #cookie #school #peanutbuttercookies #oatmealcookies #peanutbuttercookie #oatmealcookie #peanutbutteroatmealcookie #cookierecipe #nobakecookies #nobakepeanutbutteroatmealcookies #cafeteria
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Quaker Oats - 3 Minute No Bake Oatmeal Cookies
Simple Oatmeal Cookie Recipe
Delicious soft and chewy homemade Oatmeal Cranberry Cookies from scratch. In this video I show you step by step how to make delicious Cranberry Oatmeal Cookies from Scratch.
Oatmeal Cookies are another American cookie favorite. Around the end of the 1800's the oatmeal cookie first appeared in the United States.
Oatmeal cookies from scratch have been made ever since, and continue to gain popularity world-wide. Homemade oatmeal cranberry cookies are just one of many delicious variations of the oatmeal cookie.
The oatmeal cookie is loved so much in America, April 30th has been designated as National Oatmeal Cookie Day!
Thanks for watching and I hope you enjoy these homemade Oatmeal Cranberry Cookies from scratch!
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Hillbilly Jilly
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Simple Oatmeal Cookie Recipe
Ingredients
● 3/4 cups butter - softened
● 3/4 cups white sugar
● 3/4 cups brown sugar
● 2 eggs
● 1 tsp. vanilla extract
● 1 1/4 cups all-purpose flour
● 1 tsp. baking soda
● 3/4 tsp. ground cinnamon
● 1/2 tsp. salt
● 2 3/4 cups oats
● 1 cup dried cranberries (Craisins)
Directions
1. Mix butter, brown and white sugars together in large bowl until creamed
2. Add eggs to butter mixture and mix until fluffy
3. In a small bowl mix together flour and spices
4. Slowly add flour and spices to butter mixture – mix well
5. Add oats and cranberries a little at a time – mix well
6. Use a spoon to drop 1 1/2 inch balls on ungreased cookie sheet
7. Bake 8-10 minutes at 375 degrees – check at 8 minutes
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Welcome to North Texas Vegetable Gardening and Cooking with Hillbilly Jilly.
Here you’ll find guides, tips and information on #vegetable #gardening, #cooking, #canning and long-term food storage.
I show you how to prepare classic comfort #food #recipes along with new recipes proven to satisfy and delight. You’ll learn how I grow all organic heirloom vegetables from seed to harvest to preparation, free of pesticides. Grown as nature intended in my Texas #garden.
#Home DIY projects, spring and fall vegetable gardening in north Texas, garden planning tips and information of all sorts are being added every week to help #people succeed as gardeners, learn to #cook and add new recipes to their cookbooks!
Learn about canning your vegetable garden harvest. We show you how to pickle jalapeno peppers, make hamburger dill pickles and much more.
I also go over in detail, how to save your seeds for next year’s garden; save and preserve your cumber, squash, zucchini, cantaloupe.
I hope you enjoy my videos - I try to bring you useful #life tips and how to guides on all things gardening and cooking.
Please feel free to leave a comment, subscribe #today, and thank you for dropping in!
Hillbilly Jilly
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How to Make No Bake Chocolate Oatmeal Cookies | Easy No Bake Cookies Recipe
Print this recipe here on my website:
In this episode of In the Kitchen with Matt I will show you how to make no bake chocolate oatmeal cookies. This recipe for no-bake chocolate oatmeal cookies is really easy to make using everyday ingredients. They don't take super long at all to make either. These chocolate cookies are incredible and they are gluten-free! Time to mix things up a bit and make some no bake cookies. If I can make them, you can make them. Let's get started! :)
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If you have any questions, comments, or requests leave them down below and I will get back to you as soon as I can.
You can print this recipe and others here:
Ingredients:
1/2 cup of unsalted butter (113g)
1/2 cup of milk (whole, 2%, 1%, etc.) (118mL)
1 1/2 cups of white granulated sugar (300g)
1/4 cup of unsweetened cocoa powder (30g)
1/4 tsp. of salt (1g)
1/2 cup of packed brown sugar (light or dark) (100g)
2 tsp. of vanilla extract (10mL)
1/2 cup of peanut butter (125g)
3 cups oats (quick or old fashioned) (240g)
Tools:
Pot
Bowl
spatula
spoon
parchment paper or silicon baking mat:
large sheet pan or cookie sheet
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Oatmeal Chocolate Chip Cookies
These delicious oatmeal chocolate chip cookies have JUST the right combination of crisp on the outside, chewy on the inside amazingness and of course big notes of chocolate, butter, and just the right hit of salt.
Full Recipe:
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