Oatmeal Raisin Cookies

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Best Ever Homemade Oatmeal Raisin Cookies

This video will walk you through each step of how to make wonderfully chewy oatmeal raisin cookies. INGREDIENTS 2/3 cup butter 1 cup packed brown sugar 1 egg 1 Tbsp vanilla 1 tsp cinnamon (or all spice, or ground cloves) 1 1/2 cup large flakes rolled oats (NOT quick cook or instant oats) 1 cup all purpose flour 1/2 tsp baking soda 1/2 tsp baking powder 1 cup raisins (optional) Recipe here: http://www.mikmaqmama.com/oatmeal-raisin-cookies.html ********************* You can also find me at: Website: www.mikmaqmama.com Twitter: @MikmaqMama Facebook: www.facebook.com/mikmaqmama

Oatmeal Raisin Sandwich Cookies | Oh Yum With Anna Olson

Anna guides you on making delicious oatmeal raisin sandwich cookies. Click on SHOW MORE for recipe ingredients and guide. The ingredients and directions below is for about 3 dozen individual cookies, 18 sandwich cookies. Ingredients for the cookies 1 cup unsalted butter, at room temperature 1 cup granulated sugar ½ cup packed dark brown sugar 2 large eggs, at room temperature 1 tsp vanilla extract 1 ¼ cup all-purpose flour 2 Tbsp cornstarch ½ tsp ground cinnamon ½ tsp ground ginger ½ tsp baking soda ¼ tsp salt ¼ tsp ground allspice 2 ¼ cup regular rolled oats (not instant) 1 cup raisins Ingredients for the filling: ¾ cup peanut butter ¼ cup unsalted butter, at room temperature ½ cup icing sugar, sifted Cooking directions for cookies: 1. For the cookies, preheat the oven to 375 F and line baking trays with parchment paper. 2. Cream the butter, granulated sugar and brown sugar together until smooth and light. Add the eggs one at a time, beating well after each addition. Stir in the vanilla. 3. In a separate bowl, stir the flour, cornstarch, cinnamon, ginger, baking soda, salt and allspice together. Add this to the butter mixture and stir to blend. Stir in the oats and then add the raisins. Drop the cookies by tablespoonfuls (or using a small ice cream scoop), leaving at least 2 inches between the cookies. Bake the cookies for 10 minutes (the cookies may look underdone, but will set up to be nice and chewy once cooled) and allow them to cool on the baking tray. Cooking directions for filling: 1. To prepare the filling, beat the peanut butter, butter and icing sugar until smooth. Spread a layer of the filling one the bottom of one cookie and sandwich with a second cookie. 2. The cookies will keep for 3 days (filled or unfilled) in an airtight container. Subscribe for more video recipes: http://goo.gl/MJV4af Anna Olson Books: Buy Back to Baking with Anna Olson Recipe Book on Amazon: http://amzn.to/21Cetiy Comprar Repostería con Anna: 200 recetas dulces para compartir y disfrutar: http://amzn.to/21CeGCw Buy Another Cup of Sugar with Anna Olson Recipe Book on Amazon: http://amzn.to/21CeFOK Buy In The Kitchen with Anna Recipe Book on Amazon: http://amzn.to/21CeNhc Buy Fresh with Anna Olson - Seasonally Inspired Recipes to Share with Family and Friends on Amazon: http://amzn.to/21CePFO Buy Anna and Michael Olson Cook at Home by Anna Olson on Amazon: http://amzn.to/21CeQtE - Follow Anna on social media: Pinterest: https://pinterest.com/chefannaolson Twitter: https://twitter.com/olson_anna Facebook: https://www.facebook.com/chefannaolson Instagram: https://instagram.com/chefannaolson Anna's Official Website: http://annaolson.ca - Follow Oh Yum on... Facebook: https://facebook.com/ohyumfood Instagram: https://instagram.com/ohyumfood Pinterest: https://pinterest.com/ohyumfood Twitter: https://twitter.com/ohyum_food Official Oh Yum Website: https://ohyum.tv

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Gluten-Free Oatmeal-Raisin Cookies - Everyday Food with Sarah Carey

Hey gluten-free friends! Want to meet your new favorite dessert that doesn't require any unusual ingredients? I've got a dead simple solution: it's an oatmeal-raisin cookie that uses oats in place of flour. These chewy, sweet treats are a cinch to put together -- just cream butter and sugar, toss in the additional ingredients, and bake until crisp. These little bites of perfection are guaranteed to be a hit that everyone (even gluten-eaters) will absolutely love! Sarah's Tip of the Day: This recipe calls for golden raisins, but any dried fruit would work well. Subscribe for more easy and delicious recipes: http://full.sc/P8YgBt --------------------------------------------------------------- PREP: 45 mins TOTAL TIME: 1 hour YIELD:makes 3 dozen INGREDIENTS 4 1/2 cups gluten-free old-fashioned oats, divided 2 tablespoons cornstarch 1 1/2 teaspoons ground cinnamon 1 teaspoon gluten-free baking powder 1/2 teaspoon fine salt 2 sticks unsalted butter, room temperature 3/4 cup granulated sugar 1/2 cup packed light-brown sugar 2 large eggs 2 teaspoons pure vanilla extract 3/4 cup chocolate chips 3/4 cup raisins COOK'S NOTE Chock-full of chocolate and raisins, these oatmeal cookies won't disappoint. And by using oat flour in place of wheat flour, everyone can get in on the fun. DIRECTIONS STEP 1 Preheat oven to 350 degrees. In a blender, process 1 1/2 cups oats into a fine meal. Whisk together ground oats, cornstarch, cinnamon, baking powder, and salt. STEP 2 In a large bowl, using a mixer, beat butter and sugars until light and fluffy. Beat in eggs and vanilla. With mixer on low, gradually add oat mixture, beating until combined. Fold in chocolate chips, raisins, and remaining 3 cups oats. STEP 3 In batches, drop dough in 2-tablespoonful mounds onto a parchment-lined baking sheet, 2 inches apart. Bake until cookies are golden brown at edges, 15 to 18 minutes. Let cool on sheet on a wire rack 2 minutes, then transfer to rack and let cool completely. --------------------------------------------------------------- Get the Full Recipe: http://full.sc/15E5zDz More Sweet Treat Recipes: http://full.sc/Q9cvnf --------------------------------------------------------------- Want more? Sign up to get my video recipe email, served daily. Get recipe emails: http://www.marthastewart.com/edf Like Everyday Food: http://www.facebook.com/EverydayFood Follow Everyday Food: https://twitter.com/everydayfood Everyday Food Pinterest: http://pinterest.com/everydayfood Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question "What's for dinner?" is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier. Gluten-Free Oatmeal-Raisin Cookies - Everyday Food with Sarah Carey http://www.youtube.com/user/everydayfoodvideos

Oatmeal Raisin Cookies

Kathleen King, owner of Tate's Bake Shop, reveals the recipe for her best-selling Oatmeal Raisin Cookie.

Sweet, chewy, salty, crunchy - everything a classic Oatmeal Raisin Cookie should be.

Original recipe from Broma Bakery - https://bromabakery.com/2018/04/giant-bourbon-chocolate-oatmeal-raisin-cookies.html

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