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Big Oatmeal Raisin Chews

Source: Cooking.com
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Rating: 3.5   Reviews: 11 See Reviews
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Active Time:  15 Minutes
Total Time:  35 Minutes
  Makes 18 cookies (1 serving size = 1 cookie)
These big, soft, chewy cookies are lightly spiced and just delicious.
RECIPE INGREDIENTS
2 1/4 cups old-fashioned oats (do not use instant or quick oats)
1 1/2 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
3/4  teaspoon ground allspice
3/4 teaspoon baking soda
1/2  teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup granulated sugar
1 cup (packed) dark brown sugar
2 large eggs
1 teaspoon vanilla extract
1 1/4 cups raisins
Big Oatmeal Raisin Chews Recipe at Cooking.com
DIRECTIONS
Preheat oven to 350 degrees F. Butter 3 large (16 by 14-inch) nonstick baking sheets.


Mix first 6 ingredients in medium bowl. Using electric mixer, beat butter and both sugars in large bowl until well blended, about 1 minute. Add eggs and vanilla; beat until well blended, about 1 minute. On low speed, beat in dry ingredients just until blended (do not over beat). Stir in raisins.


Drop batter by 1/4 cupfuls onto prepared sheets, spacing evenly apart and forming 6 mounds per sheet. Bake until cookies are pale golden brown, about 15 minutes. Cool cookies on sheets for 5 minutes. Using metal spatula, transfer cookies to racks and cool completely. (Can be made 2 days ahead. Store in airtight container at room temperature.)


Recipe created exclusively for Cooking.com by Sarah Taverner.


Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Oats For Dessert
 Chewy Cookies
 Oatmeal Cookies
Nutrition Facts per Serving
Yield:   Makes 18 cookies (1 serving size = 1 cookie)
Calories: 294
Fat. Total: 12g
Fiber: 2g
Carbohydrates, Total: 46g
Sodium: 132mg
% Cal. from Fat: 37%
Cholesterol: 51mg
Protein: 4g
Spotlight Recipe Review See all 11 reviews »

Rating: 1
by: Marjorie Reviewed: 10/13/2009
A Big Disappointment
The cookies spread out and browned fast. When I removed them from the oven while they were golden brown, they were doughy in the center, baked longer they were very dark. I adjusted oven temperature, made them smaller, baked them a shorter time, changed pans and tried not using butter on the pans. Every pan was an experiment. The last pan looks the best. I used non-stick butter flavored spray to grease it with, made them smaller and baked them 13 minutes. (My husband thinks they taste great.)
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