Ina Garten Oatmeal Cookie Recipe

Raisin Pecan Oatmeal Cookies Recipe Ina Garten Food Network

WebDec 16, 2014 · Add the oats, raisins, and pecans and mix just until combined. Using a small ice-cream scoop or a tablespoon, drop 2-inch mounds of dough onto sheet pans lined …

1. Preheat the oven to 350 degrees F.
2. Place the pecans on a sheet pan and bake for 5 minutes, until crisp. Set aside to cool. Chop very coarsely.
3. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed until light and fluffy. With the mixer on low, add the eggs, one at a time, and the vanilla.
4. Sift the flour, baking powder, cinnamon, and salt together into a medium bowl. With the mixer on low, slowly add the dry ingredients to the butter mixture. Add the oats, raisins, and pecans and mix just until combined.

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Lowfat Oatmeal Cookies Recipe: How to Make It

WebJun 30, 2023 · In a medium bowl, combine the first 10 ingredients; mix well. Stir in raisins (dough will be stiff). Drop by tablespoonfuls onto baking …

Rating: 4.7/5(15)
1. In a medium bowl, combine the first 10 ingredients; mix well.
2. Stir in raisins (dough will be stiff). Drop by tablespoonfuls onto baking sheets that have been coated with cooking spray.
3. Bake at 375° for 8-10 minutes or until lightly browned.

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Salty Oatmeal Chocolate Chunk Cookies Recipes

WebPreheat the oven to 375 degrees. Line 3 sheet pans with parchment paper. In an electric mixer fitted with the paddle attachment, beat the butter, …

1. Preheat the oven to 375 degrees. Line 3 sheet pans with parchment paper.
2. In an electric mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar on medium-high speed for 3 minutes, until light and fluffy. Scrape down the bowl with a rubber spatula. On low speed, add the vanilla, then the eggs, one at a time. Scrape down the bowl again.
3. Meanwhile, sift the flour, baking soda, and salt into a medium bowl. Mix in the oats. With the mixer on low, slowly add the flour mixture to the butter-sugar mixture. Don’t overbeat it! With a rubber spatula, stir in the chocolate and cranberries until the dough is well mixed. With a 1¾-inch ice cream scoop (or two spoons), scoop round balls of dough onto the prepared sheet pans. Sprinkle lightly with fleur de sel. Bake for 10 to 12 minutes, until nicely browned. Serve warm or at room temperature.

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