betty crocker oatmeal raisin cookies
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Cookie
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.
Ingredients
- 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
Steps
Tips from the Betty Crocker Kitchens
Nutrition
More About This Recipe
Raisin-Oatmeal Cookies
Ingredients
Directions
Preheat oven to 375°. Combine raisins and 1/3 cup hot water. Let stand 5 minutes; drain.
Stir together cookie mix and next 3 ingredients. Add raisins, and stir until blended. (Dough will be stiff.) Drop dough by tablespoonfuls 2 inches apart onto lightly greased baking sheets.
Bake, in batches, at 375° for 10 minutes or until golden brown. Cool on baking sheets on wire rack 1 minute; remove from pans to wire racks.
*Regular raisins may be substituted.
Note: For testing purposes only, we used Betty Crocker Oatmeal Cookie Mix.
Old Fashioned Oatmeal Raisin Cookies
Old cookbooks are the best. They have such charm, and the recipes are hearty and great for families. This old fashioned oatmeal raisin cookies recipe is from a Betty Crocker’s Cooky Book that belonged to my grandmother. (Yes…I know how to spell cookie, but this cookbook title reads cooky.) The original title for this recipe is oatmeal drop cookies, and it was crowned the “best cooky” for the decade from 1900 to 1910. I’m not sure who bestowed this honor, but I totally agree! These cookies are delicious and very moist.
Oatmeal Raisin Cookies Ingredients
Like most old fashioned recipes, this one is very straight-forward. Basic pantry ingredients are used, and the only items you might not have are the oatmeal and raisins.
- Shortening: brand name Crisco. Shortening provides these cookies with a hearty texture, and produces a cookie that’s not flat.
- Eggs: binds the dough together.
- White sugar and brown sugar: this recipe calls for substantially more white sugar than brown sugar. It’s perfectly fine to use equal amounts of both sugars.
- Vanilla: I love to use vanilla bean paste, but regular pure vanilla extract works as well.
- Flour: stabilizes and thickens the dough.
- Salt + cinnamon: adds taste.
- Baking soda: the leavening that makes the cookies rise.
- Oats: what would oatmeal cookies be without oats? They provide all the texture and make the cookies chewy.
- Raisins: adds just a bit of sweetness.
Tips for Yummy Oatmeal Raisin Cookies
- The batter for these oatmeal raisin cookies is stiff and dense. It works best to drop the dough onto the cookie sheet using a large scoop. Level each scoop by dragging it up the side of the mixing bowl. This provides a flat bottom to the scoop, and produces a perfectly round cookie.
- Feel free to leave out the raisins if your family doesn’t like them. A delicious substitute is chocolate chips. Chopped nuts can also be added.
- The original recipe in the Cooky Book called for 1/3 cup of molasses. That’s something I don’t keep on hand, so I substituted an equal amount of brown sugar. If you love molasses, definitely give it a try!
- All ovens are different, so watch the cookies at the end of the bake time. They are done when they are lightly browned around the edges, but they should still be soft in the middle.
- I’ve been making these cookies for years…and honestly, they turn out a little different every time. They are always super delicious, but the batches vary in how puffy the cookies get, and how crunchy they are. So no worries if your cookies don’t look exactly like the ones in the images. That’s normal!
EASY AND DELICIOUS OATMEAL RAISIN COOKIES
For the perfect winner to fill up your cookie jar, bake these got-it-all oatmeal cookies loaded with raisins and nuts. While there is no shortage of oatmeal cookie recipes out there, we love these in particular because they strike the perfect balance of crispiness and chewiness. The ratio of ingredients used turns out a cookie that isn’t tall and cakey, but instead a little slender and nicely caramelized around the edges.
steps:
- Heat oven to 375°F. Spray cookie sheets with cooking spray. In large bowl, combine granulated sugar, brown sugar and butter; beat until light and fluffy. Add vanilla and egg; blend well. Add flour, baking soda, cinnamon and salt; mix well. Stir in oats, raisins and nuts.
- Drop dough by rounded teaspoonfuls 2 inches apart onto sprayed cookie sheets.
- Bake at 375°F. for 7 to 10 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets.
Nutrition Facts : Calories 80 , CarbohydrateContent 10 g, CholesterolContent 10 mg, FatContent 1/2 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 1 1/2 g, ServingSize 1 Cookie, SodiumContent 50 mg, SugarContent 6 g, TransFatContent 0 g
Soft & Chewy Oatmeal Raisin Cookies
Ingredients in Oatmeal Raisin Cookies
ingredients:
- Butter: Butter is the base of any delicious cookie recipe. Make sure you are using room temperature butter.
- Brown Sugar + Granulated Sugar: Sugar is not only used for sweetness, but also for providing structure and tenderness. I like to use more brown sugar than white sugar because (1) brown sugar has incredible flavor and (2) brown sugar contains more moisture than white, which produces a softer cookie.
- Eggs: Eggs help bind everything together. You need 2 eggs in this recipe.
- Pure Vanilla Extract + Salt: Both provide flavor.
- Cinnamon: Raisins, oats, and cinnamon are winning flavor combination.
- Baking Soda: Baking soda helps the cookies rise.
- Molasses: Molasses is my secret ingredient! 1 scant Tablespoon enhances all the wonderful flavors of these buttery, cinnamon-sweet oatmeal raisin cookies.
- Flour: Flour is the structure of the cookies.
- Oats: There are a ton of oats in this recipe! Oats provide a fabulously chewy texture.
- Raisins: I love to soak the raisins in warm water before using. This step is optional, but it guarantees they are plump and soft. Blot dry before adding to cookie dough. (You can also use this cookie dough to make my white chocolate chip cherry oatmeal cookies.)
How to Make Oatmeal Raisin Cookies
- Cream butter + sugars: Use a hand or stand mixer to cream the softened butter with both sugars until smooth, about 2 minutes on medium speed.
- Add eggs, vanilla, + molasses: Add eggs, then mix on high for about 1 minute until incorporated. Add vanilla and molasses, mix until combined.
- Dry ingredients: Mix flour, baking soda, cinnamon, and salt together in a separate bowl. Pour this into the wet ingredients. Combine together on low.
- Add the extras: Beat in the oats and raisins on low speed. Dough will be thick and sticky.
- Chill: Refrigerate the cookie dough for 30-60 minutes.
- Roll: Roll cookie dough into balls and place on a lined baking sheet. I love using these baking mats.
- Bake: Bake the cookies at 350°F (177°C) for 12-13 minutes until lightly browned. The cookies might look under-baked, but they will continue to set as they cool. This is the secret to a soft and chewy oatmeal raisin cookie!
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