My kids always loved oatmeal raisin cookies the best. Especially if they were soft and chewy. This recipe is the same as I always used except for one "surprise" ingredient.
Total Time: Prep Time 20 minutes; Cooking time 30 minutes
Yield: 3 dozen cookies
Source: Homemade recipe
*I peel, core and chop 4 medium apples, cook in about 1" of water until the apples start to soften, remove from heat, let cool, stir to break down a bit. You want the apples chunky.
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Mash bananas and beat with a fork until pureed. Add applesauce, egg whites and vanilla. Stir in soda, salt, cinnamon, nutmeg, flour and oatmeal. Mix well. Add raisins and mix. Drop tablespoons of batter onto cookie sheet and flatten with a fork.
This is a super delicious cookie that uses more oatmeal than usual, and much less flour. It's versatile in that if you want them chewy, just stack the cookie dough higher on your baking sheet.
Heat oven to 350 degrees F. Mix first 6 ingredients until smooth. Add flour, soda, and salt. Mix well. Mix in the remaining ingredients. Drop by teaspoon onto a greased cookie sheet. Shape and flatten with fork. Bake at 350 degrees F for 10 minutes.
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Does anyone have an easy recipe for oatmeal raisin cookies WITHOUT nuts? Nuts are expensive and I rarely have them on hand. I want a recipe I can just whip up in a hurry. Thanks!
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon freshly grated nutmeg
(2 sticks) unsalted butter, softened
Pre-heat oven to 350 degrees. Line two large cookie sheets with parchment paper or waxed paper.
2 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.
3 Mix flour, salt, baking powder, and nutmeg together in medium bowl. Stir dry ingredients into butter-sugar mixture. Stir in oats and raisins
roll dough into 2-inch balls. Place balls on parchment-lined cookie sheet, leaving at least 2 inches between each ball.
5 Bake until cookie edges turn golden brown, 22 to 25 minutes. Let cool on cooling at least 30 minutes before peeling cookie from parchment.
I would recommend finding a recipe you like and just omitting the nuts. Just because they are in a recipe doesn't mean you have to use them.
The posted recipe sounds yummy. But if you already have a favorite recipe that includes nuts, you don't have to put them in. The recipe will still be good.
Here's an idea for even quicker cookie whip-ups, although they do not have raisins in the mix, you could add them to taste when making up the cookies.
OATMEAL COOKIES FROM THE ABOVE MIX
4-1/2 c. OATMEAL COOKIE MIX
1/2 c. milk
1 tsp vinegar
1 egg, lightly beaten
2/3 c. veggie oil
Stir OATMEAL COOKIE MIX before measuring. Sour the milk by adding the vinegar to it. Combine sour milk, egg and oil; stir into MIX, blending well. Drop by spoonfuls onto greased cookie sheets. Bake at 350*F for 10-12 minutes or until cookie edges begin to brown. Let cool on racks. MAKES: 60 COOKIES
I use the recipe from the Oatmeal container.
ANY oatmeal cookie recipe should work w/o nuts.
Nuts are almost always optional.
My granddaughter does not like any kind of nuts
so I just leave them out of all the recipes I make for her.
The easiest recipe is to buy a yellow or white cake mix, add the eggs and oil as directed, fold in a cup of raisins and a cup of oatmeal. This method works for anything you might want to add. Try a chocolate mix and add Chocolate chips. Bake as directed on package. Add some extra vanillla or almond for more flavor.
just leave the nuts out.
You should go to foodnetwork.com and type in that as a recipe topic.
These oatmeal raisin cookies are enhanced with a touch of salt. Serve with cocoa or coffee as a treat for a cold day.
These delicious cookies are like having a bowl of raisin oatmeal on the go. This is a page about oatmeal and raisin breakfast cookies.