Rachael Ray'S Oatmeal-Raisin Cookies Recipe

Name: Rachael Ray'S Oatmeal-Raisin Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 pecans; 1 cup flour; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 teaspoon cinnamon; 1 cup butter, room temperature; 1 cup light brown sugar; 3/4 cup granulated sugar; 2 eggs; 1 1/2 teaspoons vanilla extract; 3 cups rolled oats; 1 1/2 cups raisins

Servings: persons

3/4 pecans
1 cup flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 cup butter, room temperature
1 cup light brown sugar
3/4 cup granulated sugar
2 eggs
1 1/2 teaspoons vanilla extract
3 cups rolled oats
1 1/2 cups raisins

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

1342

kcal

Calories

Fat

164

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3/4 pecans, 1 cup flour, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and more.

Yes, Rachael Ray'S Oatmeal-Raisin Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Rachael Ray'S Oatmeal-Raisin Cookies

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