Best 4 Slice And Bake Oatmeal Raisin Cookies Recipes

Indulge in the delectable symphony of flavors and textures with our delightful selection of slice-and-bake oatmeal raisin cookies. These classic treats, crafted with a harmonious blend of wholesome oats, plump raisins, and a touch of cinnamon, promise a nostalgic journey back to simpler times. Whether you prefer the traditional allure of our classic oatmeal raisin cookies or crave the irresistible allure of our brown sugar or white chocolate variations, our recipes offer a perfect match for every palate. So, get ready to embark on a delightful baking adventure and create a batch of these timeless cookies that are sure to warm hearts and evoke cherished memories.

Check out the recipes below so you can choose the best recipe for yourself!

OATMEAL RAISIN COOKIES I

Oatmeal Raisin Cookies I image

An old stand-by that the whole family loves.

Provided by Darlene

Categories Desserts Cookies Oatmeal Cookie Recipes Oatmeal Raisin Cookie Recipes

Time 1h

Yield 48

Number Of Ingredients 11

Ingredients

¾ cup butter, softened
¾ cup white sugar
¾ cup packed light brown sugar
2 eggs
1 teaspoon vanilla extract
1 ¼ cups all-purpose flour
1 teaspoon baking soda
¾ teaspoon ground cinnamon
½ teaspoon salt
2 ¾ cups rolled oats
1 cup raisins

Steps:

Preheat oven to 375 degrees F (190 degrees C).
In large bowl, cream together butter, white sugar, and brown sugar until smooth. Beat in the eggs and vanilla until fluffy. Stir together flour, baking soda, cinnamon, and salt. Gradually beat into butter mixture. Stir in oats and raisins. Drop by teaspoonfuls onto ungreased cookie sheets.
Bake 8 to 10 minutes in the preheated oven, or until golden brown. Cool slightly, remove from sheet to wire rack. Cool completely.

Nutrition Facts : Calories 92.4 calories, Carbohydrate 14.6 g, Cholesterol 15.4 mg, Fat 3.4 g, Fiber 0.7 g, Protein 1.3 g, SaturatedFat 1.9 g, Sodium 75.4 mg, Sugar 8.3 g

SLICE-AND-BAKE OATMEAL RAISIN COOKIES

Slice-and-Bake Oatmeal Raisin Cookies image

Provided by Jenny Rosenstrach

Categories Cookies Dessert Bake Kid-Friendly Back to School Raisin Oat Chill Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates

Yield Makes 4 dozen cookies

Number Of Ingredients 13

Ingredients

1 1/4 cups all-purpose flour
3/4 cup whole wheat flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/8 teaspoon ground nutmeg
1 cup (2 sticks) unsalted butter, room temperature
1 cup (packed) light brown sugar
1/2 cup sugar
2 large eggs
1 teaspoon vanilla extract
2 cups old-fashioned oats
2 cups raisins

Steps:

Whisk both flours, baking powder, baking soda, salt, and nutmeg in a medium bowl. Using an electric mixer, beat butter and both sugars on high speed until light and creamy, 2-3 minutes. Add eggs one at a time, beating to blend and scraping down bowl between additions. Beat in vanilla.
Reduce speed to low. Gradually add dry ingredients; mix just to combine. Fold in oats and raisins.
Divide dough between 2 large sheets of parchment paper. Using paper as an aid, roll up each piece of dough into a 1 1/2" diameter log. Wrap in plastic; freeze for at least 4 hours and up to 3 weeks.
Preheat oven to 350°F. Unwrap dough and cut into 1/2"-thick rounds (return unused dough to freezer); place 2" apart on a parchment paper-lined baking sheet.
Bake cookies until edges are golden brown, 15-18 minutes. Transfer to a wire rack; let cool.
DO AHEAD: Cookies can be baked 2 days ahead. Store airtight at room temperature.

SLICE AND BAKE OATMEAL RAISIN COOKIES

Slice and Bake Oatmeal Raisin Cookies image

Healthy whole wheat adds to the nutritional value and adds a nice nutty flavor. Cookie dough can be frozen up to 3 weeks.

Provided by Laddo

Categories Frozen Desserts

Time 1h2m

Yield 48 cookies, 24 serving(s)

Number Of Ingredients 13

Ingredients

1 1/4 cups all-purpose flour
3/4 cup whole wheat flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1/8 teaspoon ground nutmeg
1 cup unsalted butter, room temperature
1 cup packed light brown sugar
1/2 cup sugar
2 large eggs
1 teaspoon vanilla extract
2 cups old fashioned oats
2 cups raisins

Steps:

Whisk both flours, baking powder, baking soda, salt and nutmeg in a bowl. Using an electric mixer, beat butter and both sugars on high speed until light and creamy, 2-3 minutes. Add eggs one at a time, beating to blend and scraping down bowl between additions. Beat in vanilla.
Reduce speed to low. Gradually add dry ingredients; mix to just combine. Fold in oats and raisins. Divide between 2 large sheets of parchment paper. Using paper as an aid roll each piece of dough into a 1 1/2 diameter log. Wrap in plastic; freeze for at least 4 hours and up to 3 weeks.
Preheat oven to 350. Unwrap dough and cut into 1/2" thick rounds (return unused dough to the freezer); place 2" apart on a parchment paper lined baking sheet.
Bake cookies until edges are golden brown, 15 - 18 minutes. Transfer to a wire rack; let cool.
Note: Cookies can be baked 2 days ahead. Store airtight at room temperature.

Nutrition Facts : Calories 223.5, Fat 8.7, SaturatedFat 5.1, Cholesterol 35.8, Sodium 63.5, Carbohydrate 35, Fiber 1.7, Sugar 20.4, Protein 3

AMISH OATMEAL COOKIES ..SLICE AND BAKE IN A ROLL

Amish Oatmeal Cookies ..slice and Bake in a Roll image

These are fabulous...so nice to keep on hand.freeze well and you can have fresh cookies in a snap...I like to glaze them with a little powdered sugar and hot water and make a thin glaze and brush a little on tops of warm cookies..let set on rack till glaze is dry..the use of nuts and/or raisins is optional

Provided by grandma2969

Categories Dessert

Time 42m

Yield 6 dozen

Number Of Ingredients 9

Ingredients

2 cups margarine
1 cup white sugar
2 cups brown sugar, packed
4 large eggs
3 cups flour
2 teaspoons baking soda
6 cups oatmeal
1 1/2 cups nuts
1 1/2 cups raisins

Steps:

Mix all ingredients and form into several rolls.wrap in plastic wrap and refrigerate 1-2 hours or wrap in ovenwrap of aluminum foil and label and freeze.
When ready to bake. slice into 1/4" slices.place 2" apart on greased cookie sheet and bake 15 minutes at 350°F.
Glaze tops when warm.
To prepare glaze.
Mix powdered sugar and hot water to make a thin glaze.brush the tops of warm cookies and let set to dry -- .

Nutrition Facts : Calories 1845.5, Fat 87.3, SaturatedFat 14.9, Cholesterol 141, Sodium 1441.5, Carbohydrate 245, Fiber 14.1, Sugar 128.5, Protein 31.3

Tips:

Use old-fashioned oats for a chewier cookie.
Soak the raisins in hot water for 10 minutes before adding them to the dough. This will help to plump them up and make them softer.
If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
Chill the dough for at least 30 minutes before baking. This will help the cookies to hold their shape and prevent them from spreading too much.
Bake the cookies until they are just set around the edges and the tops are just starting to brown. Overbaking will make the cookies dry and crumbly.

Conclusion:

These slice-and-bake oatmeal raisin cookies are a delicious and easy-to-make treat that is perfect for any occasion. With their chewy texture, plump raisins, and sweet, cinnamony flavor, these cookies are sure to be a hit with everyone who tries them. So next time you're looking for a quick and easy cookie recipe, give these slice-and-bake oatmeal raisin cookies a try. You won't be disappointed!