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Cook'n with Betty Crocker 
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Oatmeal-Raisin Cookies |
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Serves: 36 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Oatmeal-Raisin Cookies recipe on the web!!Prep: 15 min; Bake: 9 to 11 min per sheet 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 and should not be used for baking-you will get gummy or mushy results. ___ cup granulated sugar ___ cup packed brown sugar ___ cup butter or stick margarine, softened ___ cup shortening _ teaspoon baking soda _ teaspoon ground cinnamon 1 teaspoon vanilla extract ___ teaspoon baking powder ___ teaspoon salt _ large eggs _ cups quick-cooking or old-fashioned oats _ cup all-purpose flour _ cup raisins, chopped nuts or semisweet chocolate chips, if desired 1. Heat oven to 375°. 2. Beat all ingredients except oats, flour and raisins in large bowl with electric mixer on medium speed, or mix with spoon. Stir in oats, flour and raisins. 3. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. 4. Bake 9 to 11 minutes or until light brown. Immediately remove from cookie sheet to wire rack. *Spreads with at least 65% vegetable oil can be used. **If using self-rising flour, omit baking soda, baking powder and salt. NUTRITION FACTS: 1 Cookie:; Calories 120 (Calories from Fat 55); Fat 6g (Saturated 1g); Cholesterol 10mg; Sodium 115mg; Carbohydrate 15g (Dietary Fiber 1g); Protein 2g % DAILY VALUE:; Vitamin A 4%; Vitamin C 0%; Calcium 0%; Iron 2% DIET EXCHANGES:; 1 Starch; 1 Fat Lighter Oatmeal-Raisin Cookies: 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. Oatmeal-Raisin Squares: Press dough in ungreased square pan, 8 X 8 X 2 inches. Bake about 25 minutes or until light brown. Cool in pan on wire rack. For squares, cut into 4 rows by 4 rows. 16 squares. Using Oats Measuring Measure oats either by pouring them into a measuring cup or by dipping the measuring cup into the oats container. There are many ways to use oats, including toasting and grinding them. Toasting oats gives them a delicious, slightly nutty, rich flavor and a bit of extra crunch. Ground oats can be used for some of the flour in cookies, giving the cookies great flavor and a chewy texture. Toasting To toast oats, heat oven to 350°. Spread 1 to 2 cups old-fashioned or quick-cooking oats in an ungreased jelly roll pan, 15 1/2 x 10 1/2 x 1 inch, or on a large cookie sheet. Toast 15 to 20 minutes, stirring once, until light golden brown. Toasted oats can be used cup for cup in cookie and bar recipes calling for oats. They’re also great sprinkled on ice cream, yogurt and fruit. Grinding Place about 1 1/4 cups old-fashioned or quick-cooking oats in your blender or food processor. Cover and blend on medium speed about 1 minute, stopping blender occasionally to stir oats, until they are finely ground. You’ll get about 1 cup of ground oats. Ground oats can be substituted for about one-third of the amount of flour called for in a cookie or bar recipe without causing major changes in the texture. From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Chocolate Brownies Cream Cheese Brownies Cream Cheese Filling Toffee Bars Lemon Bars Pumpkin-Spice Bars Cream Cheese Frosting Date Bars Chocolate Chip Cookies Outrageous Double Chocolate-White Chocolate Chunk Cookies Chocolate Drop Cookies White Chocolate Chunk Macadamia Cookies Oatmeal-Raisin Cookies Soft Molasses Cookies Coconut Cream Macaroons Granola Cookies Chocolate-Oatmeal Chewies Chocolate Crinkles Peanut Butter Cookies Gingersnaps Snickerdoodles Russian Tea Cakes Thumbprint Cookies Shortbread Cookies Soft No-Roll Sugar Cookies Banana-Chocolate Chip Biscotti Brown Sugar Refrigerator Cookies Buttery Spritz Chocolaty Meringue Sugar Cookies Gingerbread Cookies CANDY BASICS Luscious Chocolate Truffles Chocolate Fudge Super Easy Fudge Toffee Caramels STORING CANDY Pralines Peanut Brittle Crunchy Peanut Clusters Divinity COOKIE AND BAR BASICS LEARN WITH BETTY--DIFFERENCES IN CHOCOLATE CHIP COOKIES LEARN WITH BETTY--SOFTENING BUTTER HOW TO TEST CANDY Bourbon Balls |
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