Yummy Chewy Oatmeal Raisin Cookies

 

Everyone in my family knows that oatmeal raisin cookies are my favorite cookie. Many years ago Jamie made these yummy chewy oatmeal raisin cookies for me and I just couldn't stop eating them. These cookies for sure lived up to the name, yummy and chewy.

These were so good that I had to have the recipe. Jamie wrote it all down for me and I tucked away and never made them. After digging through some old recipes I came across this recipe and knew that I had to make these again.

Many people don't like raisins. Well, I happen to like them, especially in these soft chewy cookies. These cookies are made with brown sugar, cinnamon, and vanilla. They are soft chewy and bursting with flavor.

The complete ingredients and instructions will be below, but the first thing to do is to make this mixture. Mix the eggs, vanilla, and raisins in a medium bowl. Cover and put this in the refrigerator for at least one hour.

Yummy Chewy Oatmeal Raisin Cookies Ingredients:

3 eggs beaten

1 teaspoon vanilla

1 cup raisins

2-1/2 cups flour

2 teaspoons baking soda

1 teaspoon cinnamon

1 teaspoon salt

1 cup butter (softened)

1 cup white sugar

1 cup brown sugar

2 cups oatmeal

Instructions:

1. In a medium bowl beat the eggs, add the vanilla, and raisins cover, and refrigerate for one hour.
2. In another bowl, beat and cream together the butter, white sugar, and brown sugar.
3. In a third bowl mix the flour, baking soda, cinnamon, and salt.
4. Add the dry ingredients to the creamed butter and sugar mixture. Mix until all of the flour is absorbed.
5. Stir in the egg and raisin mixture, then add the 2 cups of oats.
6. The mixture will be stiff. Drop onto a cookie sheet lined with parchment paper with a tablespoon. I used a #70 cookie scoop for this.
7. Bake at 350 degrees for 8 to 10 minutes until cookies are brown around the edges.

Yummy chewy oatmeal raisin cookies ready for the oven. I'm so glad that I found this recipe, these are the best oatmeal raisin cookies that I've ever had. I yielded 60 cookies from this recipe. These are easy to freeze for a nice sweet treat any time. 

Find more of our Desserts, Cookies, and Candy here

As always thanks for stopping by and I hope you enjoy it!

Wilton Stainless Steel Small Cookie Scoop, SilverKitchenAid RRK150BK 5 Qt. Artisan Series Stand Mixer - Imperial Black (Renewed)Baking Sheet Set, 2-Piece Cookie Sheet Set with Silicone Handles, Steel Baking Pans Set, Durable Baking Sheets for Oven, BPA Free Cookie Sheets for Baking Nonstick Set, Sheet Pan - Black Baking Tray

 

Overnight Oatmeal Breakfast Parfait

This overnight oatmeal breakfast parfait is the perfect breakfast for people on the go. Or, just sit down and enjoy this with your first cup of coffee.

I like a good breakfast but when I'm working I never seem to find the time to make myself breakfast. I usually grab a Greek yogurt and eat it when I get to work but that never seems to be enough.

So I tried this overnight breakfast parfait with oatmeal, Greek yogurt, and fresh fruit. This really fills me up and holds me over until lunchtime.

Overnight Oatmeal Breakfast Parfait: Ingredients

1/2 cup Quaker old-fashioned oats
1/2 teaspoon cinnamon (I recommend Penzeys Vietnamese Cinnamon)
1/3 cup almond milk or, (regular milk)
1 strawberry diced
1/4 cup fresh berries or, (frozen)
1 container 5.3 oz. plain Greek Yogurt

Make these in a 16 oz. glass, mason jar or, what I use is a 16 oz. Ziploc container with the screw on lid. This makes these so convenient to just grab and go.


Overnight Oatmeal Breakfast Parfait: Let's Make One

1. First I put in the oatmeal and then added the cinnamon and stirred together. 
2. Next, I added the almond milk and stirred again.
3. Then add the diced or sliced strawberry.
4. I spooned in the yogurt over the top and smoothed it out.
5. Then topped it off with the berries. (Or fruit of your choice)
6. Close the lid or cover your jar and refrigerate overnight.

In the morning you'll have a perfectly delicious healthy breakfast to sit and enjoy or take with you to work.

This is another simple recipe that is so versatile. You can use any kind of fruit that you like. Between the oatmeal and the plain Greek yogurt, this is packed with 21g of protein. Or, you could add some nuts for even more protein.

As always thanks for stopping by and I hope you enjoy.

Quaker Standard Oatmeal Quick - 18 oz - 2 pkVietnamese Cinnamon Ground By Penzeys Spices 10.4 oz 3 cup bag (Pack of 1)Ziploc Twist N Loc Containers, Small 3 Containers and 3 Lids (Pack of 2)

 

Oatmeal Craisin Muffins

I must be in the muffin making mode this month, with my last post-Muffin Tin Apple Pie and now with these Oatmeal Craisin Muffins.

I like a good muffin and these are certainly great for breakfast. Oh! who I'm I kidding I like muffins any time of the day or night. The fall weather seems to put me in the right mood for baking, so I decided to try something different. I used Craisins but you could use raisins, chocolate chips, blueberries or any fruit you desire.

I started off by using the basic ingredients from my Quick Cheddar Cheese Muffins with a few changes of course.

Here is what I used to make Oatmeal Craisin Muffins:

2 1/2 cups all-purpose flour
5 teaspoons baking powder
1/3 cup butter (5 tablespoons) softened
1/2 teaspoon salt
1 1/4 cup of white sugar (Plus a little more to sprinkle on top later)
2 eggs
2 teaspoons cinnamon
2 teaspoons vanilla
1 tablespoon honey
2 cups Quaker Oats (Quick Oats or Old Fashioned)
1 1/2 cups milk
1 1/2 cups Ocean Spray Craisins

Here is how I made my best oatmeal muffins:

In a large mixing bowl, I combined the flour, baking powder, butter, salt, and sugar. Using my KitchenAid Stand Mixer I turned it on low speed using the flat beater bar and let these combine.

In another bowl, I whisked together the eggs, cinnamon, vanilla, and honey. Add this to the dry ingredients, and then add the oats, milk, and craisins. Continue on low speed until you have a nice batter as you see in the picture below.

Spoon this batter into greased muffin tins almost to the top. I sprinkled about a teaspoon of sugar on top of each one. Bake at 350 degrees for 25 minutes on the middle rack.

Ready for the oven

Out of the oven

This recipe yielded 18 oatmeal craisin muffins, they are moist inside with a nice firm sugar coating on top. Serve these for breakfast or anytime for a snack, you might even call this oatmeal muffin recipe healthy.

As always thanks for stopping by and I hope you enjoy!

Oatmeal Caramel Apple Cookies

Anybody that knows me well knows I do love my sweets, and cookies are no exception. One of my of my all time favorite cookie is the oatmeal raisin.

My daughter brought home these oatmeal caramel apple cookies from Bob Evans Family Restaurant, and they were delicious. I looked for the recipe on their website but couldn’t find it.

So I decided to try and duplicate this oatmeal caramel apple cookie recipes. I proceeded to make a list of everything that I needed.

Here is what I used for these: Easy Bake Oatmeal Cookies

1 large Granny Smith apple (yielded 2 cups peeled and diced)

1 cup Kraft Caramel Bits

2 stick butter (softened and cut into small pieces)

¾ cup brown sugar

½ cup white sugar

2 eggs

2 teaspoons cinnamon

1 teaspoon baking soda

1 teaspoon vanilla

1 ½ cups all-purpose flour

3 cups Quaker Oats (Uncooked Quick or Old Fashioned)

The first thing I did was peel and diced the apple, I tossed the diced apple in a bowl with the cinnamon and brown sugar and set in the refrigerator while I prepared the other ingredients.

Prepared Apples with brown sugar and cinnamon 

I added the white sugar and butter into my Kitchen Aid mixing bowl and turned it on low speed.

Next lightly beat the eggs with the vanilla and add it to the bowl, then add the flour, oats, and baking soda and continue mixing on low speed. Then I added the caramel and apple mixture continuing to mix on low speed.

Drop onto a cookie sheet with a tablespoon, I used parchment paper on my cookie sheet. Bake for 8 to 10 minutes at 350 degrees. I let them cool on the cookie sheet for a few minutes before placing them on a rack to cool completely.

This recipe yielded me a little over 40 cookies and has apple and caramel in every bite. But here are a couple of changes I would make the next time:

1. Instead of dicing the apple I would shred it using a cheese grater.
2. I would press the caramel bits into the cookies after dropping them onto the cookie sheet, about 2 or 3 of them in the center.

I’m well on my way to eating all of these so I probably won’t make them again for a while. So if anybody tries this recipe with these changes please let me know how they worked out.

As always thanks for stopping by and I hope you enjoy it.

KitchenAid Artisan Series 5-Qt. Stand Mixer with Pouring Shield - Imperial BlackBaking Sheet Set, 3-Piece Cookie Sheet Set with Silicone Handles, Steel Baking Pans Set, Durable Baking Sheets for Oven, BPA Free Cookie Sheets for Baking Nonstick Set, Sheet Pan - Black Baking Pan