Oatmeal Raisin Cookies

Soft, chewy, and homemade, these Oatmeal Raisin Cookies are a classic twist on plain Oatmeal Cookies! Lots of raisins with a hint of cinnamon, these are always a hit when I make a batch.

oatmeal raisin cookie on cooling rack

Oatmeal Raisin Cookies | A Old Fashioned Classic

A good oatmeal cookie is sweet, chewy, and textured with rolled oats. While the original recipe is great on its own, adding raisins and cinnamon, to create Oatmeal Raisin Cookies, takes it to the next level. The raisins add their own brand of sweetness and soft chewiness to these cookies while blending so well with the rest of the cookie. They are a great option for just about any occasion, but you don’t necessarily need an excuse to make cookies.

Main Ingredients Needed

Odds are you already have all of these baking essentials in your house that are just waiting to be made into these amazing Oatmeal Raisin Cookies. Here’s what you’ll need:

  • Salted Butter – I use and prefer salted butter for all my baking. However, if you prefer unsalted butter, increase the salt to 1 teaspoon.
  • Brown Sugar – to sweeten with that slight molasses taste.
  • Granulated Sugar – to sweeten.
  • Eggs – this helps add structure to the cookies.
  • Vanilla – delicious flavor!
  • Rolled Oats – it wouldn’t be an oatmeal cookie without oats! I recommend using old-fashioned rolled oats.
  • Cinnamon – this gives the whole cookie a warmer tone!
  • All-Purpose Flour – this fills out the cookies.
  • Baking Soda + Powder – the leavening for the dough.
  • Salt – to balance out all the flavors.
  • Raisins – add in raisins by hand! I just used regular ol’ raisins for this classic recipe but you could easily add in golden, green or red raisins.

Variations

Feel free to change up this Oatmeal Raisin Cookie recipe to make it your own!

  • Nuts: you are welcome to add nuts to these cookies, I’d suggest walnuts or pecans, but any nut will do.
  • White Chocolate Chips: another good variation that people love is adding white chocolate chips. They are simple enough that they don’t detract from the overall cookie but instead add a simply sweet creaminess.
  • Craisins: or instead of using raisins, you could add another dried fruit like craisins!
oatmeal raisin cookie dough in bowl

How to Make Oatmeal Raisin Cookies

For full details on how to make Oatmeal Raisin Cookies, see the recipe card down below 🙂

Step 1: Prep

Preheat oven. Line light-colored baking sheets with parchment paper and set them aside.

Step 2: Make the Dough

Cream butter together with brown sugar and granulated sugar.

Add eggs and vanilla to the bowl. Whip until light and fluffy. Scrape the sides of the bowl and stir again briefly to ensure it’s evenly mixed.

Slowly incorporate dry ingredients to create cookie dough. Fold in raisins by hand.

Step 3: Bake + Cool

Scoop onto parchment paper-lined baking sheets and bake until the edges are lightly browned and the centers are puffed but still slightly soft-looking.

Cool on baking sheets before transferring to cooling racks. Serve warm or at room temperature.

scooped oatmeal raisin cookie dough on baking sheet

Storing Oatmeal Raisin Cookies

The best way to store Oatmeal Raisin Cookies in in an air tight container with a slice of plain bread. The bread is in there to help regulate the moisture (aka softness) of the cookies. Which means you’ll be able to have soft cookies for up to 4 days!

oatmeal raisin cookies on cooling rack

Freezing Instructions

You can also freeze these cookies baked or unbaked! Here are the directions for both methods:

Baked

If you want to bake these in advance, follow the recipe instructions listed below and cool completely. Then store in an airtight container or zip-top plastic bags and freeze.

As long as they are in an airtight container, the baked cookies should last 1-2 months in the freezer.

To reheat, simply microwave one or two oatmeal raisin cookies 10-15 seconds each until warmed.

Unbaked

To store unbaked oatmeal raisin cookie dough, simply scoop into cookies, place on a baking tray lined with parchment paper, and freeze.

After 3 hours, the dough should be hard enough to transfer to an airtight container or zip-top plastic bag. This cookie dough will last 1-2 months in the freezer.

To bake, simply remove your dough balls, defrost on the counter for 30 minutes to 1 hour and bake as listed in the recipe card below.

baked oatmeal raisin cookie on baking sheet

More Oatmeal Cookies to Try!

Now go forth and bake away! We love these Oatmeal Raisin Cookies and we hope you will too 🙂

The printable recipe card is below, enjoy!

oatmeal raisin cookie on cooling rack

Print

Oatmeal Raisin Cookies

Soft, chewy, and completely homemade, these Oatmeal Raisin Cookies are a classic twist on plain Oatmeal Cookies! So good friends!
Course Desserts
Cuisine American
Keyword oatmeal raisin cookies
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 36 small cookies
Calories 131kcal

Ingredients

Instructions

  • Preheat oven to 325 degrees. Line light colored baking sheets with parchment paper and set aside.
  • Cream butter together with brown sugar and granulated sugar.
    creamed butter and sugar in white mixing bowl
  • Add eggs and vanilla to the bowl. Whip until light and fluffy. Scrape the sides of the bowl and stir again briefly to ensure it’s evenly mixed.
    eggs and vanilla in bowl with creamed butter and sugar
  • Slowly incorporate dry ingredients to create cookie dough.
    oats and dry ingredients in mixing bowl
  • Fold in raisins by hand.
    oatmeal raisin cookie dough in bowl
  • Scoop onto parchment paper lined baking sheets using a 3 tablespoon scoop.
    scooped oatmeal raisin cookie dough on baking sheet
  • Bake 12-14 minutes or until the edges are lightly browned and the centers are puffed but still slightly soft-looking. Cool 3 minutes on baking sheets before transferring to cooling racks. Serve warm or at room temperature.
    baked oatmeal raisin cookie on baking sheet

Notes

I used a large cookie scoop to create larger cookies, but feel free to use a 1 tablespoon scoop for smaller cookies. Bake 7-8 minutes at 325 degrees F.

Nutrition

Calories: 131kcal | Carbohydrates: 19g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 99mg | Potassium: 75mg | Fiber: 1g | Sugar: 7g | Vitamin A: 171IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg

The post Oatmeal Raisin Cookies appeared first on Lauren’s Latest.

Originally posted at Laurens Latest

Apple Cinnamon Rolls

This easy favorite puts a fresh apple twist on a favorite cinnamon roll recipe!

A tender dough is smothered in butter, cinnamon, and our favorite apple topping. It’s all rolled up and baked until tender. Top with a quick glaze or your favorite cream cheese frosting for a delicious treat.

close up of plated Easy Apple Cinnamon Rolls

A Twist on a Favorite

Who doesn’t love apple pie in the morning?

These apple cinnamon rolls taste just like fresh apple pie, filled with cinnamon-sugared apples, fragrant and perfect for serving with a steaming cup of coffee

Ingredients

DOUGH This recipe is made with homemade dough and while it takes a bit of time, it’s not difficult to make.

FILLING We make homemade apple pie filling in minutes, this gives the best flavor. Canned apple pie filling can be used in a pinch.

SUGAR & SPICE Cinnamon sugar and the glaze are just as important as the apples and the dough, so don’t skimp on the seasonings! If you have it, swap out some of the cinnamon for apple pie spice.

How to Make Apple Cinnamon Rolls

  1. Prepare the apple filling. If using canned, chop the apples smaller.
  2. Prepare the dough per recipe below and let rise for 1 hour.
  3. After rising, roll into a rectangle, brush with butter, & sprinkle cinnamon sugar over top.
  4. Spread apple filling over top, roll the dough into a log.

adding apples to dough and cinnamon to make Easy Apple Cinnamon Rolls

  1. Carefully slice the rolls into 12 pieces and place them in a baking dish.
  2. Rise until fluffy and bake according to the recipe.

Easy Apple Cinnamon Rolls in a dish before baking

To Serve

  • Let the rolls cool a few minutes in the pan.
  • While cooling, make the glaze in a small zippered bag. Snip off one end and drizzle the glaze over the tops. Serve warm.

top view of Easy Apple Cinnamon Rolls in a dish

How to Store Apple Cinnamon Rolls

  • Keep apple cinnamon rolls in an airtight container at room temperature and they’ll be good for about 3 days.
  • Baked rolls can be frozen as long as they are wrapped tightly and placed in a zippered bag with the date labeled on the outside. Toss one into a backpack or briefcase and they’ll be thawed in a couple of hours!
  • Freeze unbaked rolls in the baking dish and wrap them with plastic with the date written on the outside. They’ll keep in the freezer for about 2 months. Let them thaw overnight and bake in the morning!

Delicious Apple Dishes

Did you love these Apple Cinnamon Rolls? Be sure to leave a rating and a comment below! 

close up of plated Easy Apple Cinnamon Rolls

Apple Cinnamon Rolls

Apple Cinnamon Rolls are soft, gooey, and loaded with apple pie filling. The whole family will love this delicious twist on a classic favorite!
Course Breakfast, Dessert, Snack
Cuisine American
Prep Time 45 minutes
Cook Time 23 minutes
Total Time 1 hour 8 minutes
Servings 12 rolls
Calories 418
Author Holly Nilsson

Ingredients

Glaze

  • cup powdered sugar
  • ½ tablespoon water
  • ¼ teaspoon vanilla

Dough

  • ¼ cup warm water
  • 1 package active dry yeast or 2 ¼ teaspoon
  • cup granulated sugar plus 1 teaspoon
  • ¾ cup milk
  • cup butter
  • ½ teaspoon salt
  • 2 eggs room temperature
  • 4 to 4 ½ cups all purpose flour divided

Instructions

  • Grease a 9×13″ pan and set aside. Chop the apples in the filling and set aside.

Dough

  • Combine water, yeast and 1 teaspoon sugar in a small bowl. Let sit 10 minutes or until foamy.
  • Combine milk, butter, remaining sugar, and salt in a saucepan and heat to 120-130°F. Place 2 cups flour in a stand mixer. Add eggs, milk mixture and yeast mixture. Mix until combined.
  • Using a dough hook, add remaining flour, ½ cup at a time to form a soft dough that pulls away from the side of the bowl. You may not use all of the flour.
  • Remove dough from the bowl and knead on a lightly floured surface until dough is smooth and elastic (approx. 8 mins).
  • Place in a greased bowl in a warm spot and cover with a towel for 1 hour or until doubled in size.
  • On a floured surface, roll out bread dough into an 18″x9″ rectangle.

Assembly

  • Cover the dough with a thin layer of butter. In a small bowl combine brown sugar and cinnamon, then sprinkle it over the rolled dough. Top with apple filling.
  • Roll the dough into a log (it should be 18″ long). Slice into 12 pieces. Place the rolls in the pan and cover with parchment paper and a dishtowel. Place in a warm area to rise (about 60 minutes).
  • Once risen, preheat oven to 375°F. Bake 22-27 minutes or until golden. Cool slightly.
  • In a small zippered bag, mix the glaze ingredients together. Snip off the corner and drizzle over top.
  • Serve warm.

Notes

Ensure the filling is not chilled from the fridge or the rolls won’t rise properly. 

These rolls are best served warm from the oven.

You can use thawed bread dough in place of homemade dough. It will need longer to rise. If using thawed bread dough, the centers will hollow slightly as these cool.

Nutrition

Serving: 1roll | Calories: 418 | Carbohydrates: 73g | Protein: 7g | Fat: 12g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 233mg | Potassium: 135mg | Fiber: 2g | Sugar: 30g | Vitamin A: 398IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 3mg
before rolling Apple Pie Cinnamon Rolls with plated dish and a title
baked Easy Apple Cinnamon Rolls in a baking dish
Easy Apple Cinnamon Rolls in a dish with a title
close up of Easy Apple Cinnamon Rolls with a title

Originally posted at Spend with Pennies

Air Fryer Butternut Squash – Sweet & Savory!

Air Fryer Butternut Squash is the side dish that complements any entrée or the perfect addition to your favorite recipes from butternut squash soup to risotto.

This is one of the easiest ways to make this sweet winter squash.

cooked Air Fryer Butternut Squash on a white plate with seasoning

An Easier Way to Cook Butternut Squash

Butternut squash is hard to peel and cut when it’s raw so we skip that step in this recipe and cook it in halves. If your squash is too hard to cut in half, poke it with a fork and microwave it for 3-4 minutes first (I do the same with spaghetti squash if it’s too hard to cut).

  • Make sure your squash is small enough to fit into your air fryer, if not it can be cut into quarters.
  • Season with cinnamon and salt or even just salt & pepper.
  • Adding a touch of brown sugar will add sweetness and help with caramelization.

top view of Air Fryer Butternut Squash in the air fryer

How to Make Butternut Squash in the Air Fryer

  1. Cut butternut squash in half vertically and scoop out the seeds and pulp.
  2. Brush the cut halves with olive oil and sprinkle with cinnamon then salt and pepper (per the recipe below). Sprinkle brown sugar on top.
  3. Cook, cut side up in the Air Fryer until tender. Remove and slice into 1” thick pieces (they’ll look like half-moons) or scoop out and mash. Serve with a pat of butter.

Cubed Butternut Squash

If you purchase cubed butternut squash, it can be roasted in the air fryer as well. Toss with seasonings per the recipe below. Turn the air fryer on to 380°F. Cook 10 minutes, shake the basket, and cook an additional 5-7 minutes or until tender.

Air Fryer Butternut Squash in the air fryer after cooking

Ways to Enjoy This Recipe

Use this squash for any recipe that requires roasted butternut squash.

  • Serve it right out of the air fryer alongside baked pork chops.
  • Blend it with broth and add a splash of cream to make soup!
  • It’s perfect added to salads (especially our fave winter salad).
  • Toss it with cooked grains (like farro) for a great side or salad.

Savory Squash Dishes

Did you make this Air Fryer Butternut Squash? Be sure to leave a comment and a rating below! 

close up of Air Fryer Butternut Squash on a plate with a fork

Air Fryer Butternut Squash

This butternut squash is perfectly seasoned with cinnamon & brown sugar, then air fried until tender!
Course Air Fryer, Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings 4
Calories 127
Author Holly Nilsson

Equipment

Ingredients

  • 1 small butternut squash (approx 1 ½ pounds)
  • 1 tablespoon olive oil
  • ¼ teaspoon cinnamon
  • salt & pepper to taste
  • 1 tablespoon brown sugar optional

Instructions

  • Cut butternut squash in half lengthwise. Use a spoon to scoop out the seeds and pulp.
  • Brush squash with olive oil, sprinkle with cinnamon and season with salt & pepper to taste. Sprinkle brown sugar on top.
  • Place in the air fryer, cut side up and cook at 350°F for 40-50 minutes or until tender when pierced with a fork.
  • Slice or mash and top with butter if desired.

Notes

If your squash is too large to fit into your air fryer, cut it in quarters.

Cook time can vary based on the size of the squash. 

Change the seasonings as desired (and depending on how you will be using the squash). This squash can replace roasting for any recipe needing roasted squash.

 

Nutrition

Calories: 127 | Carbohydrates: 25g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Sodium: 8mg | Potassium: 660mg | Fiber: 4g | Sugar: 7g | Vitamin A: 19931IU | Vitamin C: 39mg | Calcium: 90mg | Iron: 1mg
Air Fryer Butternut Squash on a plate with writing
Air Fryer Butternut Squash with a title
Air Fryer Butternut Squash cooked in the air fryer with a title
cooked Air Fryer Butternut Squash in the air fryer and plated with a title

Originally posted at Spend with Pennies

Zucchini Muffins – Loaded with Fresh Zucchini!

These zucchini muffins come out moist and flavorful every time!

We love this recipe because it’s easy and of course the zucchini makes them extra moist.

close up of two Zucchini Chocolate Chip Muffins

Ingredients

We love these zucchini muffins just the way they are— but switching out ingredients makes these muffins super versatile!

DRY INGREDIENTS This recipe calls for all purpose flour and other ingredients typical in muffin recipes. Half of the all purpose flour can be substituted for whole wheat flour if desired.

VEGGIES Similar to a quick bread, zucchini muffins can be switched up with shredded carrots instead of zucchini. Or use shredded pumpkin and add some cinnamon!

OTHER ADDITIONS Why not add some frozen blueberries? Zucchini muffins are a great low-sugar way to get healthy nutrition into hungry bellies. We are convinced this is one of our best recipes ever!

process of adding ingredients to bowl to make Zucchini Chocolate Chip Muffins

How to Make Zucchini Muffins

It’s not hard to whip up a batch of homemade zucchini muffins!

  1. Prepare muffin tins. Whisk all the dry ingredients together (per recipe below).
  2. Combine egg, oil, and vanilla, and zucchini. Fold the wet ingredients into the dry ingredients. Don’t over mix.
  3. Pour into prepared muffin liners or tins. Bake until a pick inserted into the center comes out clean.

Zucchini Chocolate Chip Muffins in the muffin tin

How Long to Bake Muffins

  • For mini-muffins: Bake @ 350°F for 14 to 16 minutes.
  • For regular-sized muffins: Bake @ 350°F for 22 to 24 minutes.
  • For Texas-sized muffins: Bake @ 350°F for 24 to 27 minutes.

Baking with Zucchini

Baking with zucchini can be simple— we recommend squeezing out the excess moisture from grated zucchini by pressing it down in the colander or pressing it between layers of clean paper towels.

Storing Zucchini Muffins

  • Zucchini muffins are best when they are kept at room temperature and in a closed container or a zippered bag. Keep a slice of bread with them so it absorbs excess moisture.
  • Zucchini muffins freeze perfectly, so wrap them individually in plastic wrap, then place them in a zippered bag. Write the date on the outside of the bag and they will last about 8 weeks in the freezer!

More Muffins

Did you love these Zucchini Muffins? Be sure to leave a rating and a comment below! 

Zucchini Muffins with a bite taken out of one

Zucchini Muffins

These Zucchini Muffins are moist, decadent, and make the perfect snack or breakfast treat!
Course Breakfast, Muffins, Snack
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12
Calories 187
Author Holly Nilsson

Ingredients

  • 1 cup flour
  • ½ cup sugar
  • 1 teaspoon cinnamon
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • 1 large egg
  • cup oil
  • 1 teaspoon vanilla
  • 1 cup zucchini grated
  • 3 tablespoons milk
  • ½ cup walnuts chopped
  • ¼ cup mini chocolate chips optional

Instructions

  • Preheat oven to 350˚F. Line muffin wells with liners.
  • Whisk dry ingredients medium bowl. Set aside.
  • In a separate bowl, combine egg, oil, vanilla. Fold in zucchini.
  • Fold the wet mixture into the dry mixture just until combined. Fold in walnuts (and chocolate chips if using.)
  • Divide over muffin tins and bake 22-24 minutes or until a toothpick comes out clean.

Notes

Zucchini muffins can be kept at room temperature in a closed container or a zippered bag. Keep a slice of bread with them to absorb excess moisture.

Nutrition

Calories: 187 | Carbohydrates: 20g | Protein: 3g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 16mg | Sodium: 177mg | Potassium: 71mg | Fiber: 1g | Sugar: 11g | Vitamin A: 59IU | Vitamin C: 2mg | Calcium: 21mg | Iron: 1mg

Zucchini Favorites

close up of Zucchini Chocolate Chip Muffins with a bite taken out
stacked Zucchini Chocolate Chip Muffins with a title
pile of Zucchini Chocolate Chip Muffins
Zucchini Chocolate Chip Muffins with a title

Originally posted at Spend with Pennies