Thin Crispy Walnut Raisin Oatmeal Cookies
If you love a thin oatmeal cookie than this recipe is for you ! These are so easy to make and are fantastic! You will be able to make approx. 40-45 cookies . With just a few ingredients you can bake an incredibly crispy oatmeal cookie !
INGREDIENTS:
1 and 1/2 Cups Rolled Oats (slightly ground- I used Nuts.com Organic Rolled Oats) 1 and 1/2 Cups Unbleached Flour ( I used King Arthurs Flour), 1 teaspoon Baking Soda, 1/2 teaspoon salt,
1 an 1/2 teaspoon Cinnamon , 1 Cup Light Brown Sugar , 1/2 Cup Granulated Sugar, 2 Sticks Softened Butter, 1 Large Egg, 1/2 Cup Chopped Walnuts and 1/2 Cup Raisins
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Levain Bakery Oatmeal Cookies Copycat Recipe || William's Kitchen
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Ingredients for 12 large cookies:
230 g room-temperature butter (2 sticks)
130 g light or dark brown sugar (3/4 cup)
100 g granulated sugar (1/2 cup)
2 large eggs
350 g all-purpose flour (2 + 1/2 cups)
30 g cornstarch (1/4 cup)
210 g old fashioned oats (1 + 1/2 cups)
1 tsp baking soda
1 large pinch of salt
1/2 tsp ground cinnamon
150 g raisins (1 cup)
100 g walnuts (3/4 cup, optional)
Bake 9-12 min at 210C/410F
No Sugar Added Oatmeal Raisin Cookies
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Here's the recipe:
Ingredients
2 cups rolled oats
3 ripe bananas, mashed
1/3 cup applesauce
1/2 cup raisins (optional)
1/4 cup almond milk
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
Directions
Preheat oven to 350 degrees F (175 degrees C).
Stir oats, bananas, applesauce, raisins, almond milk, vanilla extract, and cinnamon together in a bowl until evenly mixed.
Let batter sit for 5 minutes. Mix again after sitting.
drop by the spoonful onto a baking sheet.
Bake in the preheated oven until the edges are golden, 15 to 20 minutes.
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Classic oatmeal cookies recipe - KitchenAid
English classic oatmeal cookies, good as breakfast, snack or enjoyed with tea.
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Oatmeal Raisin Cookies | Oatmeal Raisin Cookie Recipe | MOLCS Easy Recipes
Oatmeal Raisin Cookies
350° 11-13 min
1 Stick + 6 Tbsp Butter -softened
1 1/2 C Flour
1 tsp Baking Soda
1/2 tsp Salt
2 Eggs
1 tsp Vanilla
1 tsp Cinnamon
3/4 C Brown Sugar -firmly packed
1/2 C Sugar
1 C Raisins
3 C Oats
Combine flour, baking soda & salt in separate bowl, set aside.
In large bowl beat butter and sugar until well combined an creamy. Add eggs one at a time being sure to mix well, add
vanilla. Add combined flour mixture in small batches & add cinnamon, mix well. Add raisins & oats, stir
until well combined.
Drop on cookie sheet by rounded Tbsp, bake 10-12 min or until golden brown.
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Valerie Bertinelli's Oatmeal Raisin Walnut Cookie Sandwiches | Valerie's Home Cooking | Food Network
Valerie adds raisins rehydrated with rum for extra flavor in her oatmeal cookie sandwiches that are filled with cream cheese and coconut frosting!
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Oatmeal Raisin Walnut Cookie Sandwiches
RECIPE COURTESY OF VALERIE BERTINELLI
Level: Easy
Total: 2 hr 30 min (includes cooling time)
Active: 1 hr
Yield: 16 sandwich cookies
Ingredients
Cookies:
3/4 cup golden raisins
1 1/2 tablespoons warm rum or water
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/2 teaspoon fine salt
1 stick (8 tablespoons) unsalted butter, softened
1/2 cup light brown sugar
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 1/2 cups old-fashioned rolled oats (not instant)
1/2 cup chopped walnuts
Filling:
4 ounces cream cheese, softened
2 tablespoons unsalted butter, softened
3/4 cup powdered sugar
1 teaspoon vanilla extract
1/2 cup finely shredded and unsweetened coconut
Directions
Preheat the oven to 350 degrees with racks in the upper and lower thirds. Line two large rimmed baking sheets with parchment paper.
For the cookies: Toss the raisins in the warm rum or water and let soak at least 10 minutes then drain.
Whisk the flour, baking soda, baking powder, cinnamon, allspice and salt together in a medium bowl.
Beat the butter, brown sugar and granulated sugar together in a large bowl with an electric mixer until light and fluffy. Beat in the eggs and then the vanilla. Add the flour mixture and beat until just incorporated. Stir in the oats, walnuts and the drained raisins.
Scoop rounded tablespoons of the batter onto the prepared baking sheets, about 2-inches apart. Bake, rotating the position of the pans halfway through, until golden brown around the edges, about 14 minutes. Cool on the pan for 5 minutes then transfer to a rack to cool completely.
For the filling: Add the cream cheese and butter to a large bowl. Use a hand mixer to cream them together. Gradually add the powdered sugar, while mixing, scraping down the bowl as necessary. Once incorporated, add the vanilla and beat to incorporate. Fold in the shredded coconut by hand.
To assemble cookie sandwiches: Scoop a tablespoon of filling onto the flat side of a cookie. Take another cookie and place it on top of the filling, flat side-down, to create a sandwich. Continue with the remaining cookies and filling. Wrap and refrigerate until ready to serve.
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Valerie Bertinelli's Oatmeal Raisin Walnut Cookie Sandwiches | Valerie's Home Cooking | Food Network