Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Rachael Ray's Oatmeal-Raisin Cookies Recipe
    Lost? Site Map

    Rachael Ray's Oatmeal-Raisin Cookies

    Rachael Ray's Oatmeal-Raisin Cookies. Photo by CoffeeB

    1/1 Photo of Rachael Ray's Oatmeal-Raisin Cookies

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    50 mins

    30 mins

    racrgal's Note:

    This recipe is by far the best oatmeal cookie I've ever tasted. The only changes I made in her recipe was to add a teaspoon of cinnamon just because we like cinnamon. Craisins can be used in place of raisins. Prep time includes resting time.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Serves: 82

    Yield:

    cookies

    Units: US | Metric

    Directions:

    1. 1
      Coarsely chop nuts.
    2. 2
      In bowl combine nuts and all dry ingredients.
    3. 3
      Beat butter, brown sugar and white sugar until fluffy. About 4 minutes.
    4. 4
      Add eggs and vanilla and mix at medium speed until well mixed.
    5. 5
      Add the flour mixture at low speed.
    6. 6
      Stir in the oats and raisins.
    7. 7
      Let stand for 30 minutes.
    8. 8
      Preheat oven to 350. Line cookie sheets with parchment paper.
    9. 9
      Using large or small cookie scoop drop dough onto prepared sheets.
    10. 10
      Bake until cookies are deep golden. 12-14 minutes.
    11. 11
      Remove from oven and cool 2 minutes. Transfer to racks to cool completely.

    Ratings & Reviews:

    • on September 18, 2013

      55

      These cookies are terrific!!! Great taste and perfect texture. They did take a little longer to bake...more like 18-22 minutes. I made a few substitutions to make this even healthier. I used Whole Wheat Pastry Flour instead of white flour, Splenda instead of sugar, and I Can't Believe It's Not Butter Baking Blend for the butter. Excellent cookies, I highly recommend this recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 05, 2011

      55

      These are awesome!!!! I did use 1 cup of shortening in place of the butter, thinking I would get a softer cookie...but they still turned out quite crunchy. I love the added 1 t. of cinnamon too BTW. Lovely addition. I did omit the nuts, but can see where they would really add a little more somethin somethin to the mix. I used a 1/4 cup scoop to make my cookies and they baked up quite nicely in 22-25 minutes.
      Thanks for a repeat keeper recipe racr.~!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Rachael Ray's Oatmeal-Raisin Cookies

    Serving Size: 1 (15 g)

    Servings Per Recipe: 82

    Amount Per Serving
    % Daily Value
    Calories 64.0
     
    Calories from Fat 23
    36%
    Total Fat 2.6 g
    4%
    Saturated Fat 1.5 g
    7%
    Cholesterol 10.4 mg
    3%
    Sodium 44.6 mg
    1%
    Total Carbohydrate 9.7 g
    3%
    Dietary Fiber 0.4 g
    1%
    Sugars 6.0 g
    24%
    Protein 0.8 g
    1%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites