Raisin Pecan Oatmeal Cookies

PhotoCourtesy of  | Sweet Pea's Kitchen

Raisin Pecan Oatmeal Cookies | Sweet Pea's Kitchen

Ingredients:

1 1/2 cups pecans
1/2 pound (2 sticks) unsalted butter, at room temperature
1 cup dark brown sugar, lightly packed
1 cup granulated sugar
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon kosher salt
3 cups old-fashioned oatmeal
1 1/2 cups raisins

Directions:

Preheat the oven to 350 degrees F.
Spread the nuts onto a baking sheet and place in preheated oven 5-7 minutes until fragrant. Shake the baking sheet halfway through baking so the nuts will toast evenly. Remove nuts from oven and set aside to cool completely. Chop very coarsely once cool.
Line two baking sheets with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed until light and fluffy, about 2 minutes. With the mixer on low, add the eggs, one at a time, and the vanilla.
In a medium bowl, sift the flour, baking powder, cinnamon, and salt; Stir flour mixture into the butter mixture. Stir in the oats, raisins and pecans just until combined.
Drop batter by heaping tablespoons onto the prepared baking sheet, spacing the cookies two inches apart. Flatten slightly with a damp hand. Bake for 11 to 13 minutes, until lightly browned. Transfer the cookies to a baking rack and cool completely.

Yields: 3 dozen cookies

Source: adapted from Barefoot Contessa Back to Basics

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Many thanks Sweet Pea's Kitchen!

Cranberry Oatmeal Cookies with Maple Syrup Glaze

PhotoCourtesy of La Kocinera

La Kocinera: Cranberry Oatmeal Cookies with Maple Syrup Glaze

Cranberry Oatmeal Cookies with Maple Syrup Glaze
[Recipe adapted from “Maple-Glazed Oatmeal Cookies”
from The Pastry Queen by Rebecca Rather]


Cookies
1/2 cup (1 stick) unsalted butter, at room temperature
1/4 cup maple syrup
1/2 cup granulated sugar
3/4 cup brown sugar
2 large eggs
1 1/2 cups all-purpose flour
1/4 teaspoon salt
2 teaspoons baking soda
3 cups old-fashioned, rolled oats
1 1/2 cups dried cranberries

Glaze
1 cup powdered sugar
3 tablespoons pure maple syrup
3-5 tablespoons heavy cream or milk
pinch of salt

Method
For the cookies: Preheat the oven to 350 degrees. Line a couple baking sheets with parchment paper.

Using a mixer fitted with the paddle attachment or a regular ol’ bowl and whisk, cream the butter, syrup, granulated sugar, and brown sugar until nice and fluffy. Add the eggs and beat until well combined. Add the flour, salt, baking soda, oats, and cranberries, mixing well.

Using an ice cream scoop or a spoon, drop golf ball sized portions of dough onto the baking sheets, keeping them about an inch apart. Bake for 7 to 10 minutes, unless you make abnormally huge cookies like I do, in which case, leave them in the oven for a few extra minutes.

For the glaze: Combine the powdered sugar, maple syrup, heavy cream, and salt in a medium bowl, whisking until well combined. If it’s too thick, add another splash of cream. If it’s too thin, add a bit more powdered sugar. If you dip a spoon into it, the glaze should slip off of it thickly, but easily.

Dip a spoon into the glaze and hold it over a cookie, allowing the glaze to drip off the spoon onto the cookie in a gentle stream. Go back and forth across the surface of the cookie in this manner, allowing the glaze to drizzle the top. Repeat with the rest of the cookies. If you prefer, you can also take a cookie and simply dip the top into the glaze.

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Many thnaks La Kocinera!

Oatmeal Raisinet Cookies

munchinwithmunchkin.wordpress.com

Oatmeal Raisinet Cookies « munchin with munchkin

Ingredients:
1 cup butter, at room temperature
1 cup light brown sugar
½ cup granulated sugar
2 eggs
2 Tsp. vanilla extract
1 ½ cups all purpose flour
1 Tsp. baking soda
½ Tsp. salt
3 cups old fashioned oats
1 ½ cups chocolate covered raisins

Method:
1. Preheat oven to 350
2. In a large bowl cream the butter and sugars.
3. Add the eggs and vanilla and mix until fully combined.
4. Stir in the baking soda, salt, and flour and mix until just combined being careful not to over mix.
5. Briefly mix in the oats.
6. Add the chocolate covered raisins and stir until just combined.
7. Scoop 1 tablespoon of cookie dough onto un-greased cookie sheets about half an inch apart.
8. Bake for 10 – 12 minutes until the cookies are golden brown along the edges.

Makes about two dozen cookies

Many thanks to « munchin with munchkin!

Giant Oatmeal Raisin Cookies

Photo Courtesy of Food and Whine

Giant Oatmeal Raisin Cookies (Food and Whine)

Giant Oatmeal Raisin Cookies
ingredients

1/2 cup unsalted butter, at room temperature
1/2 cup white granulated sugar
1/2 cup brown sugar, packed
1 tsp. vanilla extract
1 egg
1 cup all purpose flour
1 tsp. ground cinnamon
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 cup quick-cooking rolled oats (not instant)
1 cup raisins, soaked (or substitute 1 cup semi-sweet chocolate chips)
2 Tbsp. granulated sugar, for topping (optional)
method

Preheat oven to 375° F. with rack in centre of oven. Line large baking sheet with parchment or silpat.

Measure out raisins (if using) and place in a small bowl. Cover with hot water and let stand.

In a large bowl or bowl of stand mixer, combine butter, white sugar, brown sugar and vanilla. Add egg and mix at medium speed of mixer or stir until well mixed. Drain the raisins well and add to doug. Add the oats. Stir until combined.

Using a large spoon or ice-cream scoop (I found #12 ice cream scoop perfect), spoon out 1/4-1/3 cup mounds of dough, spacing them well apart as they will spread. You should have 6 or 7 cookies. Sprinkle each with a little granulated sugar.

Bake for about 17 minutes (*less time if you make smaller cookies - 10-15 minutes) until nicely golden and firm. Allow to sit on cookie sheet for 1 minute then transfer to a cooling rack to cool.

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Many thanks Food and Whine!

Oatmeal Pumpkin Spice Cookies

Oatmeal Pumpkin Pie Spice Cookies

Ingredients

• 2  sticks unsalted butter, at room temperature
• 1  cup  packed dark brown sugar
• 1/2  cup  granulated sugar
• 2  tablespoons  corn syrup
• 1  teaspoon  vanilla extract
• 1  large egg
• 2 3/4  cups  all-purpose flour
• 1/2  teaspoon  kosher salt
• 1 1/4  teaspoons  baking soda
• 2 cups quick oats
• 1 heaping teaspoon pumpkin pie spice or apple pie spice

Preparation

Heat oven to 375° F. Line two baking sheets with parchment paper or aluminum foil.

With an electric mixer on medium-high, beat the butter, brown and granulated sugars, corn syrup, and vanilla for 3 minutes. Add the egg and beat until combined.

In a separate bowl, whisk together the flour, salt, and baking soda. Reduce mixer speed to low and slowly add the flour mixture to the egg mixture.
Many thanks once again Bunny!
Bunny's Warm Oven: Oatmeal Pumpkin Spice Cookies: "- Sent using Google Toolbar"