how do i make easy oatmeal raisin cookies?

Answer 1

INGREDIENTS:
1. 1/2 cup butter, softened
2. 1/2 cup butter flavored shortening
3. 1 cup packed light brown sugar
4. 1/2 cup white sugar
5. 2 eggs
6. 1 teaspoon vanilla extract
7. 1 1/2 cups all-purpose flour
8. 1 teaspoon baking soda
9. 1 teaspoon ground cinnamon
10. 1/2 teaspoon ground cloves
11. 1/2 teaspoon salt
12. 3 cups rolled oats
13. 1 cup raisins

Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, cream together the butter, butter flavored shortening, brown sugar, white sugar, eggs, and vanilla until smooth. Combine the flour, baking soda, cinnamon, cloves, and salt; stir into the sugar mixture. Stir in the oats and raisins. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
3. Bake 10 to 12 minutes until light and golden. Do not overbake. Let them cool for 2 minutes before removing from cookie sheets to cool completely. Store in airtight container. Make sure you get some, because they don't last long!

These are what is known as: Beth's Spicy Oatmeal Raisin Cookies

Enjoy!

Answer 2

1

Answer 3

Oatmeal Raisin Cookies Recipe

Makes about 18 large chewy oatmeal raisin cookies.

1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon freshly grated nutmeg
1/2 pound (2 sticks) unsalted butter, softened
1 cup light brown sugar, packed
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla
3 cups rolled oats
11/2 cups raisins
1/2 cup chopped walnuts (optional)

Pre-heat oven to 350 degrees. Line two large cookie sheets with parchment paper or waxed paper.

Either by hand or with electric mixer, beat butter until creamy. Add sugars; beat until fluffy, about 3 minutes. Beat in eggs one at a time. Add vanilla.

Mix flour, salt, baking powder, and nutmeg together in medium bowl. Stir dry ingredients into butter-sugar mixture. Stir in oats, raisins and optional walnuts.

Working with generous 2 tablespoons of dough each time, roll dough into 2-inch balls. Place balls on parchment-lined cookie sheet, leaving at least 2 inches between each ball.

Bake until cookie edges turn golden brown, 22 to 25 minutes. Let cool on cooling at least 30 minutes before peeling cookie from parchment.

If you prefer a less sweet cookie, you can reduce the white sugar by one-quarter cup, but you will lose some crispness. Do not overbake these cookies. The edges should be brown, but the rest of the cookie should be very light in color. The trick to making the cookies chewy is to make them large. Smaller cookies tend to get more dried out and crisp, and therefore not as chewy.

Answer 4

Giant Oatmeal-Raisin Cookies:

1 cup sugar
1/4 cup stick margarine or butter, softened
2 large eggs
3/4 cup applesauce
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon pumpkin-pie spice
1/4 teaspoon salt
1 cup regular oats
1 cup golden raisins
1/2 cup chopped pecans
Cooking spray

Preheat oven to 375°.

Beat sugar and margarine in a large bowl at medium speed of a mixer until well-blended (about 4 minutes). Add eggs, 1 at a time, beating well after each addition. Add applesauce and vanilla; beat well. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, spice, and salt in a bowl. Add to sugar mixture, beating well. Stir in the oats, raisins, and pecans. Drop dough into 24 mounds 2 inches apart onto baking sheets coated with cooking spray. Bake at 375° for 14 minutes or until golden brown. Remove cookies from pans; cool on wire racks.

Yield: 2 dozen (serving size: 1 cookie)

Answer 5

This seems easy....and if you don't feel like actually baking, I highly recommend Nestle Tollhouse (or it may be Pillsbury) Oatmeal Raisin ready-to-bake cookies. They're SO delicious!


"A soft and chewy oatmeal raisin cookie. Easy to make and good to eat."
Original recipe yield: 3 dozen

PREP TIME 15 Min
COOK TIME 10 Min
READY IN 25 Min


INGREDIENTS
1/2 cup shortening
1 cup white sugar
2 eggs
1/4 cup milk
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 cup raisins
1 2/3 cups quick cooking oats
DIRECTIONS
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
In a medium bowl, cream together the shortening and sugar until smooth. Beat in the eggs one at a time, then stir in the milk. Combine the flour, baking soda, salt and cinnamon, gradually stir into the creamed mixture. Add the raisins and quick oats; mix until just combined. Drop by rounded spoonfuls onto the prepared cookie sheet.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.



NUTRITION INFORMATION
Servings Per Recipe: 36

Amount Per Serving

Calories: 100

Total Fat: 3.5g
Cholesterol: 14mg
Sodium: 72mg
Total Carbs: 15.8g
Dietary Fiber: 0.8g
Protein: 1.7g

Answer 6

1pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix
1/2cup butter or margarine, softened
1egg
1/2 cup raisins
1tablespoon water
3/4cup chopped walnuts
Powdered sugar, if desired
1.Heat oven to 375°F. In large bowl, stir all ingredients until stiff dough forms.
2.Drop dough by teaspoonfuls 2 inches apart onto ungreased cookie sheet.
3.Bake 10 to 11 minutes or until light golden brown. Cool 1 minute; remove from cookie sheet to wire rack. Sprinkle with powdered sugar.

Answer 7

Yield 3 1/2 dozen cookies

3/4 cup granulated sugar
1/4 cup brown sugar
1/2 cup butter, softened
1/2 teaspoon vanilla
1 egg
3/4 cup all purpose flour
1/2 teaspoon bakeing soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 1/2 cups quick oats
1/2 cups raisins
1/2 cups chopped pecans or walnuts

Answer 8

canister of dryed oats not rolled 2 cups
flour un bleached 2 cups
canister of rasins as much as u want
baking soda 2 tsp
baking powder 2 tsp
vegetable oil
sugar

Answer 9

If you're in a real hurry, I would suggest using the oatmeal cookie mix found in the pouch at the grocery store. Simply add raisins and you're set! If you would like to make them from scratch, here's a couple yummy and easy recipes :)

Oatmeal Raisin Cookies

1 cup firmly packed brown sugar
1/2 cup granulated sugar
1 cup MIRACLE WHIP Dressing
2 eggs
3-1/2 cups old-fashioned or quick-cooking oats
1-1/2 cups flour
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
1 cup raisins

PREHEAT oven to 375°F. Beat sugars and dressing in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, mixing well after each addiiton.
ADD dry ingredients; mix well. Stir in raisins. Drop rounded tablespoonfuls of dough, 2 inches apart, onto lightly greased baking sheets.
BAKE 9 to 12 minutes or until lightly browned. Remove to wire racks to cool.

Oatmeal Raisin Chocolate Chunk Cookies

1-3/4 cups flour
1 cup quick-cooking oats
3/4 tsp. baking soda
1/4 tsp. salt
3/4 cup (1-1/2 sticks) butter or margarine, softened
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1 egg
1 tsp. vanilla
1 pkg. (12 oz.) BAKER'S Semi-Sweet Chocolate Chunks
1 cup raisins

PREHEAT oven to 375°F. Mix flour, oats, baking soda and salt in medium bowl; set aside. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add egg and vanilla; mix well. Gradually add flour mixture, beating until well blended after each addition. Stir in chocolate chunks and raisins.
DROP heaping tablespoonfuls of dough, 2 inches apart, onto ungreased baking sheets.
BAKE 11 to 13 min. or until golden brown. Cool on baking sheets 1 min. Cool completely on wire racks.

Cereal Oatmeal Raisin Cookies

1-1/2 cups flour
1 tsp. baking soda
1 cup (2 sticks) butter or margarine, softened
2/3 cup firmly packed brown sugar
2/3 cup granulated sugar
1 egg
1 tsp. vanilla
2 cups POST GRAPE-NUTS Cereal
2 cups quick-cooking oats
1 cup raisins

PREHEAT oven to 375°F. Mix flour and baking soda in small bowl. Beat butter in large bowl with electric mixer on medium speed until creamy. Gradually add sugars, beating until light and fluffy after each addition. Add egg and vanilla; mix well. Gradually add flour mixture and 1/4 cup water alternately, beating well after each addition.
ADD cereal, oats and raisins; stir until well blended. Drop rounded tablespoonfuls of dough, 2 inches apart, onto ungreased baking sheets.
BAKE 12 minutes or until lightly browned. Cool 1 minute; remove from baking sheets. Cool completely on wire racks.

Answer 10

look on the quaker oats box