Toll House Raisin Cookies

tollhouse Raisin Cookies
tollhouse Raisin Cookies

 

 

 

 

 

 

 

Toll House Raisin Cookies

The other day I was craving a few cookies and so I thought I would make chocolate chip, but it is a little hard to do when you don’t have the chips.  I did have raisins so I thought why not!

Two ways to make them using a dry raisin firms the cookie up a bit more or you can reconstitute you raisins in hot water or brandy or dark rum, which leaves you with a moist very soft cookie.

The recipe is basically Toll House cookies using raisins instead of chips.

Ingredients for Tollhouse Raisin Cookies.

  1. 2 1/4 cup all purpose flour
  2. 1 tsp baking soda
  3. 1 tsp salt
  4. 1 cup butter softened
  5. 3/4 Cup of sugar
  6. 3/4Cup packed brown sugar
  7. 1 tsp vanilla
  8. 2 eggs
  9. 2 Cups Raisins either dry or reconstituted
  10. 1 Cups chopped nuts (optional)

Directions for Toll House Raisin Cookies

Preheat oven to 375°

In a bowl combine the flour, baking soda,and salt. 

In a mixer place the softened butter both sugars and vanilla and cream until well mixed.  Add the eggs one at a time and mix thoroughly before adding the second.  Slowly add the dry ingredients and when thoroughly combined, add the raisins and nuts and stir them into the batter.

Drop tablespoon size drops of batter (#60 scoop) onto  ungreased baking sheets and bake for 9 – 11 minutes.  Remove from oven and let sit on baking sheet for about 2 minutes before placing on wire racks to cool completely.

Makes about 3 dozen cookies.

Here are a few items to help make this recipe:
OXO Good Grips Medium Cookie
Silpat AE420295-07 Premium Non-Stick Silicone Baking Mat, Half Sheet Size, 11-5/8-Inch x 16-1/2-Inch

 

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Cookies without chocolate- WELL THEN I’M IN!!!!!!!!!!!! 5 paws for the puppy friendly version.

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Toll House Raisin Cookies

Toll House Raisin Cookies

Ingredients

  1. 2 1/4 cup all purpose flour
  2. 1 tsp baking soda
  3. 1 tsp salt
  4. 1 cup butter softened
  5. 3/4 Cup of sugar
  6. 3/4Cup packed brown sugar
  7. 1 tsp vanilla
  8. 2 eggs
  9. 2 Cups Raisins either dry or reconstituted
  10. 1 Cups chopped nuts (optional)

Instructions

  1. Preheat oven to 375°
  2. In a bowl combine the flour, baking soda,and salt.
  3. In a mixer place the softened butter both sugars and vanilla and cream until well mixed. Add the eggs one at a time and mix thoroughly before adding the second. Slowly add the dry ingredients and when thoroughly combined, add the raisins and nuts and stir them into the batter.
  4. Drop tablespoon size drops of batter (#60 scoop) onto ungreased baking sheets and bake for 9 - 11 minutes. Remove from oven and let sit on baking sheet for about 2 minutes before placing on wire racks to cool completely.
  5. Makes about 3 dozen cookies.
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Oatmeal Raisin Cookies

Oatmeal Raisin Cookies
Oatmeal Raisin Cookies

 

 

 

 

 

 

Oatmeal Raisin Cookies

I have often stated that there are certain recipes that really do not have a need to be reinvented because they are just that good.  Quaker Oats “Vanishing Oatmeal Raisin Cookies” are one of those recipes.

This is a thick sticky dough that could possibly cause problems in the mixer if you aren’t careful, but it does produce a delicious soft chewy cookie.  To circumvent the problem I always  mix the raisins and oatmeal in by hand using a sturdy spoon.  I have broken thin wooden spoons and bent thin metal mixing spoons trying to make this recipe.

The other secret to this recipe like so many cookie recipes is to use room temperature butter to cream with the sugars.  If the butter is too cold it won’t give you the results you want.

Ingredients for Oatmeal Raisin Cookies

  1. 14 Tbs softened butter=1 ¼# stick + 6 Tbs
  2. ¾ cup firmly packed dark brown sugar
  3. ½ cup granulated sugar
  4. 2 whole eggs (room temperature)
  5. 1 tsp vanilla
  6. 1½ cups all-purpose flour
  7. 1 tsp baking soda
  8. 1 tsp cinnamon
  9. ½ tsp salt
  10. 3 cups Quaker Oats uncooked
  11. 1+ cups raisins

Directions for Oatmeal Raisin Cookies

Preheat oven to 350º

Place the softened butter and the sugars into a mixing bowl and cream until light and fluffy.

Add the eggs one at a time and combine thoroughly, then add the vanilla.

In a separate bowl combine the flour, salt, baking soda and cinnamon and mix completely.

Once the butter and sugars are creamed, on the lowest speed begin to add the flour mixture and continue until all the flour is incorporated and a soft dough is formed.

At this point remove the bowl from the mixer.  Add the Oats and raisins and combine by hand until you have a uniformly mixed dough.

Using a tablespoon or a #40 or #60 scoop place balls of dough on to an ungreased cookie sheet leaving room between cookies as they will spread.

Bake in the center of the oven for approximately 10 minutes until they are a light golden brown.

Remove the cookie sheet from the oven and allow the cookies to cool and firm up for about 2 minutes on the sheet before removing them to a wire rack to cool completely.

Store in an air tight container and don’t worry about shelf life they won’t last that long.

Here are a few items to help make this recipe:
Calphalon Nonstick Bakeware, Baking Sheet, 2-Piece Set
Silpat AE420295-07 Premium Non-Stick Silicone Baking Mat, Half Sheet Size, 11-5/8-Inch x 16-1/2-Inch
Baker’s Secret 1061483 10-by-16-Inch Nonstick Cooling Rack, Set of 2

 

 

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Och! lads and lassies a sporran full of these beauties would make even the dourest Scotsman smile! 5 paws and perhaps a wee dram to go with them!

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Oatmeal Raisin Cookies

Oatmeal Raisin Cookies

Ingredients

  1. 14 Tbs softened butter=1 ¼# stick + 6 Tbs
  2. ¾ cup firmly packed dark brown sugar
  3. ½ cup granulated sugar
  4. 2 whole eggs (room temperature)
  5. 1 tsp vanilla
  6. 1½ cups all-purpose flour
  7. 1 tsp baking soda
  8. 1 tsp cinnamon
  9. ½ tsp salt
  10. 3 cups Quaker Oats uncooked
  11. 1+ cups raisins

Instructions

  1. Preheat oven to 350º
  2. Place the softened butter and the sugars into a mixing bowl and cream until light and fluffy.
  3. Add the eggs one at a time and combine thoroughly, then add the vanilla.
  4. In a separate bowl combine the flour, salt, baking soda and cinnamon and mix completely.
  5. Once the butter and sugars are creamed on the lowest speed begin to add the flour mixture and continue until all the flour is incorporated and a soft dough is formed.
  6. At this point remove the bowl from the mixer. Add the Oats and raisins and combine by hand until you have a uniformly mixed dough.
  7. Using a tablespoon or a #40 or #60 scoop place balls of dough onto ungreased cookie sheet leaving room between cookies as they will spread.
  8. Bake in the center of the oven for approximately 10 minutes and they are a light golden brown.
  9. Remove the cookie sheet from the oven and allow the cookies to cool and firm up for about 2 minutes on the sheet before removing them to a wire rack to cool completely.
  10. Store in an air tight container and don't worry about shelf life they won't last that long.
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https://www.rantsravesandrecipes.com/oatmeal-raisin-cookies/

 

 

 If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .  

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

copyright © rantsravesandrecipes 2015 all rights reserved