Ingredient: raisins

Soft & Chewy Oatmeal Raisin Cookies

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 Soft & Chewy Oatmeal Raisin Cookies
Steve loves these! He called them "grandma's cookies". Give them a try, they are really good!
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Course Dessert
Cuisine American
Prep Time 45 minutes
Cook Time 15 minutes
Passive Time 30 minutes
Servings
cookies
Ingredients
Course Dessert
Cuisine American
Prep Time 45 minutes
Cook Time 15 minutes
Passive Time 30 minutes
Servings
cookies
Ingredients
Votes: 0
Rating: 0
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Rate this recipe!
Instructions
  1. Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter and both sugars together on medium speed until smooth, about 2 minutes. Add the eggs and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and molasses and mix on high until combined. Set aside.
  2. In a separate bowl, whisk the flour, baking soda, cinnamon, and salt together. Add to the wet ingredients and mix on low until combined. Beat in the oats, raisins, and walnuts (if using) on low speed. Dough will be thick, yet very sticky. Chill the dough for 30-60 minutes in the refrigerator (do the full hour if you’re afraid of the cookies spreading too much). If chilling for longer (up to 2 days), allow to sit at room temperature for at least 30 minutes before rolling and baking.
  3. Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
  4. Roll balls of dough (about 2 tablespoons of dough per cookie) and place 2 inches apart on the baking sheets. I recommend using a cookie scoop since the dough can be sticky. Bake for 12-14 minutes until lightly browned on the sides. The centers will look very soft and under-baked. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. The cookies will continue to “set” on the baking sheet during this time.
Recipe Notes
  1. Make Ahead & Freezing Instructions: Cookies stay fresh covered at room temperature for up to 1 week. Baked cookies freeze well – up to three months. Unbaked cookie dough balls freeze well – up to three months. Bake frozen cookie dough balls for an extra minute, no need to thaw. Here’s how to freeze cookie dough.
  2. Oats: For these oatmeal raisin cookies, I use old-fashioned whole oats. They provide the ultimate hearty, chewy, thick texture we love!
  3. Eggs: Room temperature eggs preferred. Good rule of thumb: always use room temperature eggs when using room temperature butter.
  4. Raisins: Soak your raisins in warm water for 10 minutes before using (blot very well to dry them) – this makes them nice and plump for your cookies.
  5. Adapted from Loaded Oatmeal Cookies & Oatmeal Creme Pies. Recipe originally published on Sally’s Baking Addiction in 2014.
  6. You can sub chocolate chips for raisins, sub at a 1:1 ratio.

I increased the cinnamon from 1 1/2 tsp to 2, and added ground cloves. Yummy!

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Nutrition Facts
Soft & Chewy Oatmeal Raisin Cookies
Amount Per Serving
Calories 228 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Saturated Fat 0.5g 3%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 14mg 5%
Sodium 93mg 4%
Potassium 98mg 3%
Total Carbohydrates 48g 16%
Dietary Fiber 4g 16%
Sugars 19g
Protein 5g 10%
Vitamin A 3%
Calcium 11%
Iron 11%
* Percent Daily Values are based on a 2000 calorie diet.

Bohemian Braid

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 Bohemian Braid
The Bohemian Braid uses the Sweet Roll Dough as it's base.
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Course Dessert
Cuisine American
Prep Time 5 5 minutes
Cook Time 40 minutes
Passive Time 60 minutes
Servings
servings
Ingredients
Course Dessert
Cuisine American
Prep Time 5 5 minutes
Cook Time 40 minutes
Passive Time 60 minutes
Servings
servings
Ingredients
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Instructions
  1. Begin with the Sweet Roll Dough, and add the first 4 ingredients after the original mix when additional flour is added.
  2. After the first rise and punch down, divide dough into 4 parts. Shape 3 of the parts into 14" strands. Place on lightly greased baking sheet (or baking sheet with parchment paper?). Braid loosely, fastening strands at one end, then tucking under. Make an indentation on the top for the second, smaller braid.
  3. Divide fourth part into 3 pieces and shape into 3 strands each 12" long. Braid these 3 strands and place this small braid on top of large braid.
  4. Cover and let rise until double, 45 to 60 minutes. Brush with egg yolk glaze, if desired.
  5. Heat over to 350F. Bake 30 to 40 minutes, or until golden brown.
  6. While baking, whisk powdered sugar with a little milk - use only enough to wet sugar enough to make the icing. Cut the cherries.
  7. Ice while warm, then place cherries and sprinkle almonds on top. Enjoy!
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Nutrition Facts
Bohemian Braid
Amount Per Serving
Calories 66 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Saturated Fat 0.2g 1%
Polyunsaturated Fat 0.002g
Monounsaturated Fat 0.003g
Cholesterol 0.01mg 0%
Sodium 2mg 0%
Potassium 47mg 1%
Total Carbohydrates 8g 3%
Dietary Fiber 1g 4%
Sugars 7g
Protein 1g 2%
Vitamin A 0.02%
Vitamin C 0.2%
Calcium 2%
Iron 3%
* Percent Daily Values are based on a 2000 calorie diet.

Cindy’s Mashed Sweet Potatoes

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 Cindy's Mashed Sweet Potatoes
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Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
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Instructions
  1. Peel and cut the sweet potatoes into even chunks, about 1/2". Add to pot and boil, covered, for about 12-15 minutes or until very tender when poked with a fork. Drain.
  2. Mash potatoes. Add all but last two ingredients and stir until combined.
  3. Add the raisins and marshmallows once the sweet potatoes aren't too hot to melt the marshmallows. Serve.
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Nutrition Facts
Cindy's Mashed Sweet Potatoes
Amount Per Serving
Calories 324 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 2g 10%
Polyunsaturated Fat 3g
Monounsaturated Fat 1g
Cholesterol 1mg 0%
Sodium 229mg 10%
Potassium 909mg 26%
Total Carbohydrates 66g 22%
Dietary Fiber 8g 32%
Sugars 29g
Protein 4g 8%
Vitamin A 651%
Vitamin C 8%
Calcium 11%
Iron 11%
* Percent Daily Values are based on a 2000 calorie diet.

Ants on a Log

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 Ants on a Log
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Servings
peices
Ingredients
Servings
peices
Ingredients
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Instructions
  1. Wash the celery and cut it in half. It works better if you dry it a little bit.
  2. Spread the peanut butter in the groove in the celery, then place the raisins evenly across the peanut butter.
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Nutrition Facts
Ants on a Log
Amount Per Serving
Calories 60 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 1g 5%
Sodium 35mg 1%
Potassium 23mg 1%
Total Carbohydrates 5g 2%
Dietary Fiber 1g 4%
Sugars 3g
Protein 2g 4%
Calcium 0.1%
Iron 1%
* Percent Daily Values are based on a 2000 calorie diet.

The Ultimate Healthy Soft & Chewy Oatmeal Raisin Cookies

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 The Ultimate Healthy Soft & Chewy Oatmeal Raisin Cookies
These oatmeal cookies are the best I’ve ever eaten! They’re extremely chewy and packed full of warm cinnamon and raisins. To preserve their texture, store any leftovers in an airtight container for up to a week—if they last that long!
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Course Dessert
Cuisine American
Servings
cookies
Ingredients
Course Dessert
Cuisine American
Servings
cookies
Ingredients
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Instructions
  1. Whisk together the oats, flour, baking powder, cinnamon, and salt in a medium bowl. In a separate bowl, whisk together the coconut oil, egg, and vanilla. Stir in the agave. Add in the flour mixture, stirring just until incorporated. Fold in the raisins. Chill the cookie dough for 30 minutes.
  2. Preheat the oven to 325°F, and line a baking sheet with parchment paper or a silicone baking mat.
  3. Drop the cookie dough into 15 rounded scoops onto the prepared sheet, and flatten slightly. Bake at 325°F for 11-14 minutes. Cool on the pan for 10 minutes before transferring to a wire rack.
Recipe Notes

It’s extremely important to measure both the oats and flour correctly using the spoon-and-level method or a kitchen scale. Too much of either will dry out the cookies and leave them crumbly instead of chewy.

Instant oats are also known as quick-cooking or minute oats. They come in large canisters, just like old-fashioned oats. They are not the ones in the small flavored packets of oatmeal. To make your own, add the same amount of old-fashioned oats to a food processor, and pulse 10-12 times.

For a gluten-free version, use gluten-free instant oats and a gluten-free flour blend. I recommend the following blend: ½ cup (60g) millet flour, 2 tablespoons (15g) tapioca flour, 2 tablespoons (17g) brown rice flour, and ½ teaspoon xanthan gum.

If you prefer, pure 1/4 C maple syrup or honey or agave may be substituted in place of the brown sugar and milk.

For the best results, use fresh raisins. Older raisins will be drier, so I recommend hydrating them first. Add the raisins to a microwave-safe bowl, cover them completely with water, and top with a tight-fitting lid or plastic wrap. Microwave on HIGH for 45-60 seconds. Let the raisins sit and absorb moisture until you’re ready to add them to the dough. Drain them thoroughly before folding in.

For all other questions regarding the recipe, including ingredient substitutions, please see my Oatmeal Cookie FAQ + Video page.

https://amyshealthybaking.com/blog/2014/11/30/the-ultimate-healthy-soft-chewy-oatmeal-raisin-cookies/

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Nutrition Facts
The Ultimate Healthy Soft & Chewy Oatmeal Raisin Cookies
Amount Per Serving (33.2g)
Calories 157 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Saturated Fat 1g 5%
Polyunsaturated Fat 0.5g
Monounsaturated Fat 1g
Cholesterol 4mg 1%
Sodium 73mg 3%
Potassium 47mg 1%
Total Carbohydrates 31g 10%
Dietary Fiber 2g 8%
Sugars 11g
Protein 3g 6%
Vitamin A 3%
Vitamin C 0.03%
Calcium 8%
Iron 7%
* Percent Daily Values are based on a 2000 calorie diet.