Oatmeal raisin cookies?

Question

I've never made oatmeal raisin cookies before and I am looking for a really good recipe for them. I see some recipes where they turn out chewy & some recipes where they turn out more firm...I'm not sure which is better. I am making them for someone special for their birthday since these are their favorite type of cookie & I want them to be delicious. Thanks for any help you can give.

Answer 1

Use the recipe from the Quaker Oatmeal box for quick Quaker Oatmeal, and use real butter. It has to be real butter to be good, and use the light brown sugar. Add the raisins, and when I made these for the couple I worked for (they once owned a restaurant) they always requested chopped walnuts, too. Don't overcook, they were really good.
We always doubled the recipe, as their children wanted some, too.

Answer 2

Oatmeal Raisin Cookies Recipe

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 (We use Quaker Quick or Old Fashioned. Do NOT use instant.)
11/2 cups raisins
1/2 cup chopped walnuts (optional)

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

2 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.

3 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.

4 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.

5 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 3

Big Chewy Oatmeal-Raisin Cookies

1 cup unsalted butter, softened but still firm
1 cup light brown sugar
1 cup granulated sugar
2 eggs
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon freshly grated nutmeg
3 cups rolled oats
1 1/2 cups raisins (optional)

Adjust oven racks to low and middle positions.
Heat oven to 350 degrees (175 C.).
Beat butter until creamy.
Add sugars and beat until fluffy, about 3 minutes.
Beat in eggs one at a time.
Mix flour, salt, baking powder, and nutmeg together.
Stir flour mixture into butter-sugar mixture.
Stir in oats and optional raisins.
Form dough into 16 2-inch balls, placing each onto one of two parchment paper-covered, large cookie sheets.
Bake until cookie edges turn golden brown, 22 to 25 minutes.
Slide cookies on parchment onto cooling rack.
Let cool at least 30 minutes before serving.
Comments: Do not overbake.
The edges should be brown but the rest of the cookie should still be very light in color.
Parchment makes for easy cookie removal and cleanup, but it's not a necessity.
If you don't use parchment, let the cookies cool direectly on the baking sheet for two minutes before transferring them to a cooling rack.

Answer 4

Oatmeal Raisin Cookies


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1 Cup All Purpose Flour

1/2 Teaspoon Baking Powder

1/4 Teaspoon Baking Soda

1/4 Teaspoon Salt

1/2 Cup Sugar

2 Teaspoons Vanilla

1/4 Teaspoon Clove

1/4 Teaspoon Nutmeg

1 Teaspoon Cinnamon

1 Cup Regular Oats, Uncooked

1/2 Cup Raisins

1/3 Cup Vegetable Oil

1/4 Cup Egg Whites or Egg Substitute


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Combine first 8 ingredients in a large mixing bowl; stir well. Add remaining ingredients, stir well. Drop dough by teaspoonfuls onto an ungreased nonstick cookie sheet. Bake at 375 degrees F. for 8-10 minutes or until just barely golden brown. Yield: 3- 1/2 dozen

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Per Serving: 50 calories, 2 grams fat, 0 mg cholesterol, 40 mg sodium

Answer 5

Oatmeal Raisin Cookies

3/4 cup unsalted butter, softened
1 cup firmly packed dark brown sugar
1/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla
1 cup all-purpose flour
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
2 1/2 cups quick-cooking oats
1 1/4 cups raisins
chocolate chips, make this simply divine (optional)

Butter baking sheets.
Pre-heat oven to 350.
In a bowl with mixer, cream butter until fluffy.
Add dark brown sugar and granulated sugar.
Continue creaming until smooth.
Add eggs and vanilla, blend well.
Combine flour, baking soda, cinnamon and salt.
Add dry ingredients to sugar mixture, blend well.
Stir in oats and raisins, combine well.
Drop cookies on baking sheets (I make them rather large so they're extra chewy) Bake 12-15 minutes until light golden brown.
Transfer cookies to wire cooling rack immediately to cool.

Answer 6

Hi !!!
I made these two weeks ago & we loved them...ENJOY!!!

Oatmeal Butterscotch Cookies

Original recipe yield:
4 dozen

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

INGREDIENTS

3/4 cup butter, softened
3/4 cup white sugar
3/4 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
3 cups rolled oats
1 2/3 cups butterscotch chips

DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C).
In a large bowl beat the butter or margarine, white sugar and brown sugar together. Add the eggs and vanilla, beating well.
Stir together the flour, baking soda, cinnamon and salt. Gradually add the flour mixture to the butter mixture and stir until blended. Stir in the oats and the butterscotch chips. Drop by teaspoonfuls onto an ungreased cookie sheet.
Bake for 8 to 10 minutes in the preheated oven, until the edges begin to brown.

-----------THIS IS ONE THAT I FOUND RECENTLY, BUT I HAVE NOT MADE THEM YET...

Oatmeal Cookies with Pudding Mix

1 1/4 cups all-purpose flour
1 teaspoon baking soda
1 cup butter, no substitute, softened
1/4 cup sugar
3/4 cup light brown sugar
2 eggs
1 small box vanilla instant pudding
1 teaspoon cinnamon (optional)
3 1/2 cups quick cooking oatmeal
1 cup raisins
1 cup nuts, pecans or walnuts, chopped
1 teaspoon vanilla extract

Preheat oven to 375

Mix flour and baking soda together, set aside. Cream sugars and butter, add pudding mix and
vanilla, then beat in eggs until well mixed. Gradually add the flour mix, then stir in oats and raisins and nuts. (Batter will be stiff.)

Drop by rounded teaspoonful onto ungreased baking sheets, about 2 inches apart. Bake 10-12 minutes or until begin to brown Yield: 5 dozen

Answer 7

Oatmeal Raisin Cookies:

26 min 15 min prep
36 cookies

Whisk together and set aside
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
Cream wet ingredients
1 cup unsalted butter, softened
1 cup sugar
1 cup dark brown sugar, firmly packed
2 large eggs
2 teaspoons vanilla
Then stir in
3 cups oats (not instant)
1 1/2 cups raisins

1. Preheat oven to 350°.
2. Whisk dry ingredients; set aside.
3. Combine wet ingredients with a hand mixer on low.
4. To cream, increase speed to high and beat until fluffy and the color lightens.
5. Stir the flour mixture into the creamed mixture until no flour is visible.
6. (Over mixing develops the gluten, making a tough cookie.) Now add the oats and raisins; stir to incorporate.
7. Fill cookie scoop with dough.
8. (Use a #40 cookie scoop; it measures 2 tablespoon of dough) Press against side of bowl, pulling up to level dough.
9. Drop 2-inches apart onto baking sheet sprayed with nonstick spray.
10. Bake 11-13 minutes (on center rack), until golden, but still moist beneath cracks on top.
11. Remove from oven; let cookies sit on baking sheet for 2 minutes before transfering to a wire rack to cool.