Raisinchocchipoatbiscuits Food

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THE BEST OATMEAL RAISIN COOKIES



The Best Oatmeal Raisin Cookies image

Do you like chewy cookies? Or do you prefer cakey ones? Our oatmeal-raisin cookies can be both! For a chewy cookie, bake them right away. For a cakey cookie, let the dough rest in the refrigerator for at least 3 hours (or overnight works even better) to allow the oatmeal to hydrate. Then bake for a puffy cookie. We used dark brown sugar for added flavor and moisture but our secret ingredient is honey. When baked right away, the honey causes the cookie to spread, keeping it soft and moist. When you let the dough rest, the oatmeal and flour absorb the honey for that classic cakey texture.

Provided by Food Network Kitchen

Categories     dessert

Time 1h30m

Yield 24 cookies

Number Of Ingredients 11

1 cup all-purpose flour (see Cook's Note)
1 1/4 teaspoons kosher salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
3/4 cup packed dark brown sugar
1 stick (8 tablespoons) unsalted butter, at room temperature
1/4 cup honey
1 tablespoon pure vanilla extract
1 large egg, at room temperature
2 1/2 cups old-fashioned rolled oats
1 cup raisins

Steps:

  • Arrange an oven rack in the center of the oven and preheat to 350 degrees F. Line a rimmed baking sheet with parchment paper.
  • Whisk together the flour, salt, baking soda and cinnamon in a small bowl until combined. Beat the brown sugar and butter in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the honey, vanilla, egg and 1 tablespoon warm water and beat on high speed until creamy, scraping the sides and bottom of the bowl, about 3 minutes more. Add the dry ingredients and mix on low speed, scraping the bowl as needed, until completely combined. Add the oats and beat on low speed until combined. Fold in the raisins until evenly distributed. Arrange twelve 1-ounce scoops (2-tablespoon portions) of cookie dough on the prepared baking sheet, leaving about 2 inches between each. Bake until the cookies are lightly golden around the edges, 15 to 20 minutes. Cool on the sheet for 10 minutes, and then transfer to a wire rack to cool completely. Let the baking sheet cool, and then repeat with the remaining cookie dough.

RAISIN TEA BISCUITS



Raisin Tea Biscuits image

Moist, lightly sweet biscuits are just perfect for breakfast or a cup of tea in the afternoon. This is as close as I could get to the store bakery version. My husband and kids loved these just as much as the store bought biscuits. We make a lactose free version with vanilla soy milk and margarine, but have made the milk variety for others. Recipe works perfectly in both options.

Provided by What's for dinner, mom?

Categories     Bread     Quick Bread Recipes     Biscuits

Time 30m

Yield 8

Number Of Ingredients 10

⅔ cup raisins
1 cup hot water
3 ¼ cups all-purpose flour
3 tablespoons white sugar
1 tablespoon baking powder
½ teaspoon salt
¾ cup cold butter, cut into pieces
1 cup milk
1 egg
1 tablespoon water

Steps:

  • Preheat an oven to 375 degrees F (190 degrees C). Soak raisins in water for 10 minutes; drain and set aside. Line a baking sheet with parchment paper.
  • Whisk together the flour, sugar, baking powder, and salt in a mixing bowl. Cut in the butter with a knife or pastry cutter until the mixture resembles coarse crumbs. Stir milk into the flour mixture until moistened. Add the drained raisins. Turn the dough out onto a lightly floured surface and pat or roll the dough out into a 3/4 to 1-inch thick round. Cut dough with a biscuit cutter and place onto the prepared baking sheet. Beat the egg with 1 tablespoon water in a small bowl. Brush egg mixture on each biscuit.
  • Bake in the preheated oven until golden brown, about 15 minutes.

Nutrition Facts : Calories 415.7 calories, Carbohydrate 55 g, Cholesterol 68.7 mg, Fat 19 g, Fiber 1.8 g, Protein 7.5 g, SaturatedFat 11.6 g, Sodium 474.3 mg, Sugar 13.5 g

DIGESTIVE BISCUITS



Digestive Biscuits image

Similar to the traditional British biscuits, these can also be served buttered or with cheese. For a sweeter biscuit, brush one side with melted semisweet chocolate after baking.

Provided by Tracy

Categories     World Cuisine Recipes     European     UK and Ireland     English

Time 30m

Yield 12

Number Of Ingredients 7

¾ cup whole wheat flour
¼ cup all-purpose flour
½ teaspoon baking powder
1 tablespoon rolled oats
4 tablespoons butter
4 tablespoons brown sugar
4 tablespoons milk

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
  • In a large bowl, sift together the flour and baking powder. Mix in the oatmeal. Cream together the butter and the sugar and add to mixture. Stir in the milk until mixture forms a thick paste.
  • Knead dough on a floured surface until smooth. Roll out dough to approximately 1/8" thickness. Cut into rounds with cookie cutter about 2 1/2 inches in diameter. Transfer to cookie sheets and prick with a fork.
  • Bake 15 to 18 minutes, or until golden. Let cool on wire rack. Store in an airtight tin.

Nutrition Facts : Calories 90.3 calories, Carbohydrate 12.4 g, Cholesterol 10.6 mg, Fat 4.1 g, Fiber 1 g, Protein 1.6 g, SaturatedFat 2.5 g, Sodium 51.4 mg, Sugar 4.7 g

RAISIN BISCUITS



Raisin Biscuits image

A yummy biscuit from the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories     Breads

Time 30m

Yield 12-15 serving(s)

Number Of Ingredients 8

2 1/2 cups flour
1 tablespoon sugar
4 teaspoons baking powder
1/2 teaspoon salt
2 eggs
3/4 cup milk
1/3 cup shortening or 1/3 cup lard
1 1/2 cups raisins or 1 1/2 cups sultanas

Steps:

  • Preheat oven to 450F and lightly grease a baking pan.
  • Sift dry ingredients together.
  • Cut shortening into flour mixture.
  • Beat eggs and add to milk; stir into flour mixture.
  • Add raisins.
  • Turn onto a well-floured board and knead lightly until smooth, using more flour if necessary.
  • Gently pat out 1/2" thick.
  • Cut with small biscuit cutter and bake for 15 minutes or until golden.
  • Serve hot.

RAISIN TEA BISCUITS



Raisin Tea Biscuits image

Provided by Anna Olson

Categories     dessert,fruit,Party Favourites,snack

Yield 16 servings

Number Of Ingredients 9

½ cup raisins
3 Tbsp hot water
3 cup all purpose flour
2 Tbsp sugar
1 Tbsp baking powder
½ tsp salt
¾ cup unsalted butter, cut into pieces and chilled
1 cup milk
2 Tbsp milk for brushing

Steps:

  • Preheat oven to 375° F. Soak raisins in hot water for 5 minutes and drain off excess water. Set aside. Stir together flour, sugar, baking powder and salt. Cut in butter with fingers until only a few visible pieces of butter remain. Stir in 1 cup milk, just until dough comes together. Add raisins.
  • Turn dough out onto a lightly floured surface. Divide dough in two and shape into 2 rounds, flattening to about 3/4-inch thick with your hands. Cut each round into 8 wedges. Place biscuits on a parchment-lined baking sheet and brush with remaining 2 Tbsp milk. Bake for 15 to 18 minutes, until evenly browned.

OATMEAL RAISIN WALNUT COOKIE SANDWICHES



Oatmeal Raisin Walnut Cookie Sandwiches image

Provided by Valerie Bertinelli

Categories     dessert

Time 2h30m

Yield 16 sandwich cookies

Number Of Ingredients 20

3/4 cup golden raisins
1 1/2 tablespoons warm rum or water
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/2 teaspoon fine salt
1 stick (8 tablespoons) unsalted butter, softened
1/2 cup light brown sugar
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 1/2 cups old-fashioned rolled oats (not instant)
1/2 cup chopped walnuts
4 ounces cream cheese, softened
2 tablespoons unsalted butter, softened
3/4 cup powdered sugar
1 teaspoon vanilla extract
1/2 cup finely shredded and unsweetened coconut

Steps:

  • Preheat the oven to 350 degrees with racks in the upper and lower thirds. Line two large rimmed baking sheets with parchment paper.
  • For the cookies: Toss the raisins in the warm rum or water and let soak at least 10 minutes then drain.
  • Whisk the flour, baking soda, baking powder, cinnamon, allspice and salt together in a medium bowl.
  • Beat the butter, brown sugar and granulated sugar together in a large bowl with an electric mixer until light and fluffy. Beat in the eggs and then the vanilla. Add the flour mixture and beat until just incorporated. Stir in the oats, walnuts and the drained raisins.
  • Scoop rounded tablespoons of the batter onto the prepared baking sheets, about 2-inches apart. Bake, rotating the position of the pans halfway through, until golden brown around the edges, about 14 minutes. Cool on the pan for 5 minutes then transfer to a rack to cool completely.
  • For the filling: Add the cream cheese and butter to a large bowl. Use a hand mixer to cream them together. Gradually add the powdered sugar, while mixing, scraping down the bowl as necessary. Once incorporated, add the vanilla and beat to incorporate. Fold in the shredded coconut by hand.
  • To assemble cookie sandwiches: Scoop a tablespoon of filling onto the flat side of a cookie. Take another cookie and place it on top of the filling, flat side-down, to create a sandwich. Continue with the remaining cookies and filling. Wrap and refrigerate until ready to serve.

RAISIN & CHOC CHIP OAT BISCUITS



Raisin & Choc Chip Oat Biscuits image

I got this biscuit recipe out of Australian Good Taste magazine. I've made them a couple of times both with and without the raisins. Both times they have turned out crunchy and very tasty. If you make them without the raisins just add a few more choc chips.

Provided by Sazza

Categories     Dessert

Time 35m

Yield 24-36 cookies

Number Of Ingredients 12

1/2 cup raisins
115 g butter, at room temperature
1/2 cup caster sugar
1/2 cup firmly packed brown sugar
1 egg
1/2 teaspoon vanilla essence
1/2 teaspoon ground cinnamon
3/4 cup plain flour
1/2 teaspoon bicarbonate of soda
1/4 teaspoon baking powder
3/4 cup rolled oats
100 g dark chocolate chips

Steps:

  • Preheat oven to 180°C.
  • Line 2 baking trays with non-stick baking paper.
  • Place the raisins in a saucepan and cover with cold water. Place over low heat and cook stirring for 2-3 minutes or until just heated through. Set aside for 5 minutes to cool. Drain.
  • Meanwhile, use an electric beater to beat together the butter and combined sugars in a bowl until pale and creamy.
  • Beat in the egg, vanilla and cinnamon.
  • Stir in the flour, bicarb soda and baking powder until combined.
  • Add the raisins, oats and choc bits and combine.
  • Spoon 1 tablespoonful quantities of mixture onto the lined trays, ollowing room for spreading.
  • Bake in oven for 12-15 minutes or for a crisper finish bake for 15-18 minutes or until golden brown.
  • Transfer to a wire rack to cool.

Nutrition Facts : Calories 124, Fat 5.5, SaturatedFat 3.3, Cholesterol 19.1, Sodium 63.1, Carbohydrate 18.4, Fiber 0.7, Sugar 12.7, Protein 1.4

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