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betty crocker oatmeal raisin cookies

betty crocker oatmeal raisin cookies

betty crocker oatmeal raisin cookies

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A cookie is a baked or cooked snack or dessert that is typically small, flat and sweet. It usually contains flour, sugar, egg, and some type of oil, fat, or butter. It may include other ingredients such as raisins, oats, chocolate chips, nuts, etc.

In most English-speaking countries except for the United States, crunchy cookies are called biscuits. Many Canadians also use this term. Chewier biscuits are sometimes called cookies even in the United Kingdom.[3] Some cookies may also be named by their shape, such as date squares or bars.

Biscuit or cookie variants include sandwich biscuits, such as custard creams, Jammie Dodgers, Bourbons and Oreos, with marshmallow or jam filling and sometimes dipped in chocolate or another sweet coating. Cookies are often served with beverages such as milk, coffee or tea and sometimes “dunked”, an approach which releases more flavour from confections by dissolving the sugars,[4] while also softening their texture. Factory-made cookies are sold in grocery stores, convenience stores and vending machines. Fresh-baked cookies are sold at bakeries and coffeehouses, with the latter ranging from small business-sized establishments to multinational corporations such as Starbucks.

Mmm! Make rich buttery, brown sugar and oat cookies with a hint of cinnamon and a bunch of juicy raisins.


  • 2/3cup granulated sugar
  • 2/3cup packed brown sugar
  • 1/2cup butter or margarine, softened
  • 1/2cup shortening
  • 1teaspoon baking soda
  • 1teaspoon ground cinnamon
  • 1teaspoon vanilla
  • 1/2teaspoon baking powder
  • 1/2teaspoon salt
  • 2eggs
  • 3cups quick-cooking or old-fashioned oats
  • 1cup Gold Medal™ all-purpose flour
  • 1cup raisins, chopped nuts or semisweet chocolate chips, if desired
betty crocker oatmeal raisin cookies
betty crocker oatmeal raisin cookies


1. Heat oven to 375°F. In large bowl, beat all ingredients except oats, flour and raisins with electric mixer on medium speed, or mix with spoon. Stir in oats, flour and raisins.
2. On ungreased cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart.
3. Bake 9 to 11 minutes or until light brown. Immediately remove from cookie sheet to cooling rack.

Tips from the Betty Crocker Kitchens

tip 1
 Quick-cooking and old-fashioned rolled oats are interchangeable unless recipes call for a specific type. Instant oatmeal products are not the same as quick-cooking or old-fashioned oats and should not be used for baking—you will get gummy or mushy results.
tip 2
For 3 grams of fat and 95 calories per serving, substitute unsweetened applesauce for the shortening and 1/2 cup fat-free cholesterol-free egg product for the eggs. Increase cinnamon and vanilla to 1 1/2 teaspoons each.
tip 3
Press dough in ungreased 13×9-inch pan. Bake 15 to 20 minutes or until light brown. Cool in pan on cooling rack. For 36 bars, cut into 6 rows by 6 rows.


120 Calories, 6g Total Fat, 2g Protein, 15g Total Carbohydrate, 8g Sugars

More About This Recipe

A cookie with a permanent place on the roster of treats everyone should know how to make, oatmeal cookies are hearty and packed with goodness. The classic scratch version is easy to make—all it takes is three steps and ingredients that you probably already have in your pantry. These oaty, chewy and perfectly (not overly!) sweet cookies are ideal as-is, but you can get creative with them, too. Try adding chocolate chips or chopped nuts in addition to, or instead of, raisins and there’ll be even more to love. Before you get started, check out Betty’s tips on how to bake the perfect cookie and everyone will ask for the recipe!

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