Best 5 Holiday Oatmeal Raisin Cookies Recipes

SOFT AND CHEWY OATMEAL RAISIN COOKIES

Steps:

• Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter and both sugars together on medium speed until smooth, about 2 minutes. Add the eggs and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and molasses and mix on high until combined. Set aside.
• In a separate bowl, whisk the flour, baking soda, cinnamon, and salt together. Add to the wet ingredients and mix on low until combined. Beat in the oats, raisins, and walnuts (if using) on low speed. Dough will be thick, yet very sticky. Chill the dough for 30-60 minutes in the refrigerator (do the full hour if you're afraid of the cookies spreading too much). If chilling for longer (up to 2 days), allow to sit at room temperature for at least 30 minutes before rolling and baking.
• Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
• Roll balls of dough (about 2 tablespoons of dough per cookie) and place 2 inches apart on the baking sheets. I recommend using a cookie scoop since the dough can be sticky. Bake for 12-14 minutes until lightly browned on the sides. The centers will look very soft and under-baked. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. The cookies will continue to "set" on the baking sheet during this time.

OATMEAL RAISIN COOKIES RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C).
• Mix unsweetened applesauce (or mashed avocado, mashed banana, olive oil), maple syrup, egg, and vanilla extract.
• Add in flour, cinnamon, and salt. Mix until combined.
• Fold in old-fashioned rolled oats and raisins until mixed.
• Scoop mix onto a oil sprayed baking tray.
• Bake for 12-15 minutes.
• Enjoy!

CHEWY OATMEAL RAISIN COOKIES

Steps:

• 1. In a small bowl, add the raisins and cover with boiling water. Let stand 5 minutes. Once plumped, drain the raisins and set aside to cool completely.
• 2. Preheat the oven to 350 degrees F, and arrange racks in the lower and upper thirds.
• 3. Whisk together the flour, cinnamon, baking powder, baking soda and salt in a medium bowl.
• 4. In the bowl of an electric mixer, beat the apple butter, butter and sugar until light and fluffy. Beat in the egg and vanilla until combined. With the mixer on low speed, gradually add the flour mixture until just combined; stir in the oats and raisins.
• 5. Using a rounded tablespoon, drop the cookies onto parchment-lined baking sheets about 2 inches apart (12 per sheet). Bake until the cookies are no longer wet-looking in the center, 14 to 16 minutes, rotating pans halfway through. Transfer to a wire rack to cool completely.

OATMEAL RAISIN COOKIES

Steps:

• Preheat oven to 350 degrees. Line two baking sheets with parchment paper; set aside.
• In a large bowl, using a spatula, cream together butter, sugar, and salt. Add egg, vanilla, and 1/4 cup water; mix until well combined.
• In another large bowl, mix together flour, oatmeal, cinnamon, baking powder, baking soda, and nutmeg. Fold into the butter mixture until well combined. Add raisins and stir until well combined.
• Using a 1 1/2-inch ice cream scoop, scoop out cookie dough onto prepared baking sheets, about 1 1/2 inches apart. Transfer baking sheets to oven, and bake until edges begin to brown, about 20 minutes. Let cookies cool on baking sheet for about 10 minutes before transferring to a wire rack to cool completely.

HOLIDAY OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees. On waxed paper, combine flour, baking soda and salt.
• In large bowl, with mixer on medium speed, beat butter and brown and granulated sugars until creamy, occasionally scraping bowl with spatula. Beat in egg and vanilla.
• Reduce speed to low; gradually beat in flour mixture just until blended, occasionally scraping bowl. With spoon, stir in oats, raisins and chocolate chips.
• Drop dough by heaping tablespoons, 2 inches apart, on ungreased large cookie sheet. Bake cookies 13-15 minutes or until tops are golden. Transfer cookies to wire racks to cool.
• Repeat with remaining dough. Store cookies in covered container at room temperature for up to 1 week or in freezer up to 3 months.