does anyone have a good recipe for oatmeal raisin cookies?

Question

i want to make soft, chewy cookies- not hard ones

Answer 1

SOFT OATMEAL RAISIN COOKIES

1 c. raisins
1 c. water
3/4 c. shortening
1 1/2 c. sugar
2 eggs, well beaten
1 tsp. vanilla
2 1/2 c. flour
1/2 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. cloves
2 c. quick oats

Simmer raisins and water. Cool. Drain liquid into cup. Add water to make 1/2 cup liquid.

Cream shortening and sugar. Add eggs, vanilla, raisin liquid, flour, baking powder, baking soda, cinnamon, 1/2 teaspoon cloves, oats, 1/2 cup chopped nuts, and raisins. Mix well. Drop by teaspoonfuls on greased baking sheet. Bake at 350 degrees for 10 minutes or until lightly browned.

Answer 2

Here is the recipe I ALWAYS use:

1 1/2 cups old-fashioned or quick-cooking rolled oats (not instant oatmeal)
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 pound (1 stick) unsalted butter, softened
3/4 cup sugar
1/4 cup packed dark brown sugar
2 eggs
1 teaspoon vanilla extract
1/4 cup whole or lowfat milk
1 cup raisins
1 cup chopped walnuts

PREP:

Preheat the oven to 350 degrees. Lightly grease 2 cookie sheets.
Whisk together the rolled oats, flour, baking powder, baking soda, salt, cinnamon, and allspice in a large bowl.

Using an electric mixer, cream the butter with the two sugars in a large bowl until smooth. Add the eggs and vanilla and beat until light and well blended. With the mixer on low speed, add the oat mixture and the milk, beating until well combined and a stiff dough forms. Stir in the raisins and nuts. (If not using immediately, refrigerate the dough for up to 12 hours.) Drop the dough by tablespoonfuls onto the prepared cookie sheets, spacing about 2 inches apart. Press the tops gently to flatten very slightly.

Bake until the edges are brown and the centers are still soft and puffy, about 11 to 14 minutes. Cool on wire racks. Store in a covered container for up to 3 days or freeze.

Makes about 3 dozen cookies.
The New England Cookbook
October 1999
Brook Dojny
Harvard Common Press

Answer 3

this is from the quaker oats box
ingredients 1 cup firmly packed brown sugar
3/4 cup vegetable shortening
1/2 cup granulated sugar
1 egg
1/4 cup water
1 teaspoon vanilla
3 cups Quaker® Oats (quick or old fashioned, uncooked)
1 cup all-purpose flour
1 teaspoon salt (optional)
1/2 teaspoon baking soda
1/2 cup rasins





preparation 1. Heat oven to 350°F. In large bowl, beat brown sugar, shortening and granulated sugar until creamy. Add egg, water and vanilla; beat well. Add combined oats, flour, salt and baking soda; mix well.
2. Drop dough by rounded teaspoonfuls onto ungreased cookie sheets.
3. Bake 11 to 13 minutes or until edges are golden brown. Remove to wire rack. Cool completely. Store tightly covered.


Servings: ABOUT 5 DOZEN

Answer 4

1 box spice cake mix
1 egg
1/2 c oil or applesauce
1/4 cup water
1 cup oatmeal
1 c raisins if you like alot of them

just mix together and drop by tsp onto greased cookie sheet, bake about 8 - 12 minutes in 350 oven. :o)

Answer 5

Use the recipe on the oatmeal box add whatever you like..........make sure U use regular oatmeal not quick cook........bake them until not quite done, still soft in center. they should be soft and chewy. For a real eating treat add butterscotch morsels.

Answer 6

LOOK ON THE SIDE OF A QUAKER OATMEAL BOX. REMEMBER YO ROLL THEM IN BALLS WHEN PUTTING THEM ON BAKING SHEET. IF YOU DON'T, THEY WILL COME OUT FLAT & BURNT,

Answer 7

www.recipezaar.com
www.allrecipes.com should have it.