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Oatmeal Raisen Cookies

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Oatmeal Raisen Cookie Recipes

Oatmeal Raisen Cookies

1 cup granulated sugar
1/2 cup shortening
1 egg
1/2 cup molasses
2 cups sifted flour
1 teaspoon salt
1 1/2 teaspoons baking soda
1 teaspoon vanilla extract
1 cup quick-cooking oats
1 to 1 1/2 cups raisens
1 cup chopped walnuts or pecans, optional

Cream sugar and shortening together in a large mixing bowl. Add egg and molasses; beat well. Add sifted dry ingredients and mix well. Add vanilla then stir in oatmeal and raisins. Stir in nuts, if using.

Drop from teaspoon onto greased baking sheet. Bake oatmeal raisen cookies at 375° for 10 to 12 minutes, until done.
Makes about 4 dozen oatmeal raisen cookies.

Soft, Chewy Oatmeal Raisen Cookies

Make the batter the day before you bake the cookies.

1 cup granulated sugar
1 cup shortening
1 cup raisens
1 cup water
2 eggs
2 cups self-rising flour
1 1/2 cups quick oats
1/4 teaspoon baking soda

Cream sugar and shortening together by hand.

Meanwhile cook raisens in the water until there are 5 tablespoons of water remaining. Cool.

Mix flour, baking soda, oats and raisins together. Add eggs and the 5 tablespoons of water from the cooked raisens; mix well. Cover and put batter in refrigerator overnight.

The next day, drop teaspoons of the batter onto a greased cookie sheet. Bake approximately 13 minutes at 350 degrees F. Grease the pan before dropping each batch of cookies onto the sheet. Cool completely before storing.

Makes approximately 60 cookies.

Old Fashioned Oatmeal Raisen Cookies

4 tablespoons (1/2 stick) margarine, softened
3 tablespoons granulated sugar or 2 tablespoons heat-stable sugar substitute equal to 3 tablespoons sugar
1/4 cup egg substitute or 2 egg whites, lightly beaten
3/4 cup unsweetened applesauce
1/4 cup frozen unsweetened apple juice concentrate (thawed)
1 teaspoon vanilla
1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt (optional)
1-1/2 cups QuakerŽ Oats (quick or old fashioned, uncooked)
1/3 cup raisens, chopped


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1. Heat oven to 350°F. Lightly spray cookie sheet with cooking spray.
2. In large bowl, beat margarine and sugar or sweetener until creamy. Add egg substitute; beat well. Add applesauce, apple juice concentrate and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisens; mix well.
3. Drop dough by rounded teaspoonfuls onto cookie sheets.
4. Bake 15 to 17 minutes or until firm to the touch and light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

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Delicious Oatmeal Raisen Cookies

2 1/4 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup oatmeal
1 cup butter, softened
1 cup dark brown sugar
1/2 cup sugar
2 eggs
2 tablespoons liquid honey
2 teaspoons vanilla
1 1/2 cups raisens
1/2 cup chopped walnuts


Mix flour, baking soda, salt and oatmeal together.

Cream butter and sugars. Add eggs and beat well. Stir in honey and vanilla.

Add flour mixture and mix. Stir in raisens and nuts.

Drop by tablespoonfuls 2 inches apart on ungreased cookie sheets. Bake at 300 degrees F. for 18 to 22 minutes. Remove from cookie sheet to cool.

These are really delicious! Don't overcook them and they will be nice and chewy. If you prefer you can omit the nuts and increase the raisens to 2 cups instead.

Crisp Oatmeal Raisen Cookies

11/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon freshly grated nutmeg
1/2 pound (2 sticks) unsalted butter, softened
1 cup light brown sugar, packed
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla
3 cups rolled oats
11/2 cups raisens
1/2 cup chopped walnuts (optional)

Pre-heat oven to 350 degrees. Line two large cookie sheets with parchment paper or waxed paper.

Either by hand or with electric mixer, beat butter until creamy. Add sugars; beat until fluffy, about 3 minutes. Beat in eggs one at a time. Add vanilla.

Mix flour, salt, baking powder, and nutmeg together in medium bowl. Stir dry ingredients into butter-sugar mixture. Stir in oats, raisens and optional walnuts.

Roll dough into balls and place balls on parchment-lined cookie sheet, leaving at least 2 inches between each ball.

Bake until cookie edges turn golden brown, 22 to 25 minutes. Let cool on cooling at least 30 minutes before peeling cookie from parchment.

Do not overbake these cookies. The edges should be brown, but the rest of the cookie should be very light in color. The smaller the cookies the more crisp they will be.

Easy Oatmeal Raisen Cookies

1 c. sugar
1 c. butter
1 c. flour
2 c. Quick Oats
1 c. Raisens
1 tsp. soda (sifted with flour)

Mix with hands -- form small balls and flatten on ungreased pan. Bake 350 degrees.

Cookies for you and cookies for me!