OATMEAL COOKIES
Big, soft, classic oatmeal cookies that taste like they came fresh from a bakery!Be sure to check out the how-to VIDEO below the recipe (and don't judge me too harshly because it was my first ever time in front of the camera!).
Provided by Sam Merritt
Categories Dessert
Time 1h
Number Of Ingredients 12
Steps:
- Beat butter in the bowl of a stand mixer (or using an electric beater) for about 30 seconds. Add sugars and beat until light and fluffy (pause to scrape down sides and bottom of bowl, if needed).
- Add eggs, one at a time, beating until combined.
- Stir in vanilla extract.
- In a separate bowl, whisk together flour, cornstarch, baking soda, salt, and cinnamon.
- Gradually add flour mixture to butter mixture until completely combined. Be sure to scrape the sides and bottom of the bowl so ingredients are well-mixed.
- Gradually stir in oats until completely combined. If using raisins or chocolate chips, stir them in at this point.
- Chill dough in refrigerator for 30 minutes.
- Preheat oven to 375F (190C) and prepare cookie sheets by lining with parchment paper.
- Drop cookie by rounded 2-3 Tablespoon-sized ball onto parchment paper, spacing at least 2" apart.
- Bake on 375F (190C) for 10-12 (edges should be slightly browned, centers may still be slightly underbaked but shouldn't be raw, they'll bake completely as they cool).
- Allow cookies to cool completely on cookie sheet before serving and enjoying.
Nutrition Facts : Calories 200 kcal, ServingSize 1 cookie, Carbohydrate 27 g, Protein 3 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 37 mg, Sodium 138 mg, Fiber 1 g, Sugar 13 g, UnsaturatedFat 4 g
OATMEAL NUT COOKIES
A friend gave me this recipe many years ago, and it's since become a family favorite. I love the aroma of these cookies as they're baking.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 5 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream shortening and sugars until light and fluffy. Beat in eggs and vanilla. Combine the oats, flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in walnuts and raisins., Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Remove to wire racks to cool.
Nutrition Facts : Calories 95 calories, Fat 4g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 64mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 1g fiber), Protein 1g protein.
CHEWY OATMEAL WALNUT COOKIES
Steps:
- Gather the ingredients.
- Preheat the oven to 375 F. Lightly grease the cookie sheets or line them with parchment paper or a silicone baking mat.
- Combine the flour, baking soda, cinnamon and the salt in a large bowl with a wire whisk. Set the bowl aside.
- In a separate bowl, cream the butter and the sugar. Add the egg and vanilla. Combine completely. Slowly add flour mixture until it was well combined. Hand-stir the oats and the walnuts.
- Drop 2 tablespoons of dough for on the prepared cookie sheets.
- Bake the cookies for 12 to 14 minutes or until they are browned around the edges.
- Take the sheets from the oven, and allow the cookies to cool on the sheets for 1 to 2 minutes.
- Remove the Oatmeal Walnut Cookies to a wire rack to cool completely before storing them in a cookie jar with a loose lid. Notes: Most cookie recipes call for "ungreased cookie sheets." For those recipes, we recommend spraying your cookie sheet with cookie spray and wipe away any excess oil with a paper towel. This way you don't have to worry about scraping off your cookies.
Nutrition Facts : Calories 205 kcal, Carbohydrate 17 g, Cholesterol 22 mg, Fiber 2 g, Protein 3 g, SaturatedFat 5 g, Sodium 148 mg, Sugar 7 g, Fat 15 g, ServingSize 3 dozen (36 servings), UnsaturatedFat 0 g
CHEWY OATMEAL-RAISIN COOKIES
Provided by Food Network Kitchen
Time 40m
Yield 1 dozen cookies
Number Of Ingredients 11
Steps:
- Combine the oats, flour, cinnamon, baking powder and salt in a large bowl. Beat the butter, sugar and molasses in a large bowl with a mixer on medium-high speed until fluffy, about 5 minutes. Beat in the egg and vanilla until smooth, about 2 more minutes. Reduce the mixer speed to low, add the flour mixture and beat until combined. Stir in the raisins by hand. For the best flavor and texture, cover the dough and chill at least 4 hours, or overnight.
- Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Form the dough into 12 balls, about 2 tablespoonfuls each, and arrange 3 inches apart on the prepared baking sheets. Flatten with the back of a fork. Bake until the cookies are golden, 15 to 17 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
CHEWY CHERRY-OATMEAL COOKIES
Cherry-oatmeal cookies are a nice twist on a classic. Serve these at your next gathering, or make a batch and slip one into your loved one's lunch bag.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 4 dozen
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Line 2 baking sheets with nonstick baking mats or parchment paper.
- In a small bowl, whisk together the flour, cinnamon, baking soda, nutmeg, and salt; set aside. Place butter, sugar, and honey in the bowl of an electric mixer fitted with the paddle attachment; beat on medium-high speed until light and fluffy, about 4 minutes. Add the eggs and vanilla, and beat to combine. With the mixer on low, gradually add reserved flour mixture and beat until incorporated. Stir in oats and cherries.
- Drop 1 tablespoon of dough at a time about 2 inches apart on prepared baking sheets. Bake until lightly golden brown, 10 to 12 minutes. Let cool on sheets for 5 minutes, then transfer cookies to a wire rack to cool completely. Cookies can be kept in an airtight container at room temperature for up to 3 days.
OATMEAL RAISIN WALNUT COOKIES
Make and share this Oatmeal Raisin Walnut Cookies recipe from Food.com.
Provided by BrutusK
Categories Drop Cookies
Time 55m
Yield 46-48 Cookies
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degree Fahrenheit.
- In small bowl mix flour, baking soda, cinnamon and salt.
- Cream butter and sugars in electric mixer.
- Add eggs and vanilla beating well.
- Add flour mix, mixing well.
- Add oats, raisins, and nuts, mixing well.
- Drop tablespoon size dough on lightly greased baking sheet.
- Bake 10-12 minutes.
- Cookies will be slightly browned around the edges. They will continue baking after removing from oven. Cool one minute in pan then transfer to cooling rack.
BIG & CHEWY OATMEAL-RAISIN COOKIES
If you prefer a less sweet cookie, you can reduce the granulated sugar to 3/4 cup, but you will lose some crispness. Do not over bake these cookies. The edges should be brown, but the rest of the cookie should be light in color.
Provided by BeckyGInAZ
Categories Dessert
Time 37m
Yield 18 Large Cookies, 18 serving(s)
Number Of Ingredients 10
Steps:
- Adjust the oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line two large baking sheets with parchment paper.
- Whisk the flour, salt, baking powder, and nutmeg together in a medium bowl; set aside.
- In a standing mixer fitted with the paddle attachment, beat the butter and sugars at medium speed until light and fluffy, about 2 minutes. Add the eggs, one at a time, and mix until combined, about 30 seconds.
- Decrease the speed to low and slowly add the dry ingredients until combined, about 30 seconds. Mix in the oats and raisins until just incorporated.
- Divide the dough into 18 portions, each a generous 2 tablespoons, and roll them between your hands into balls about 2 inches in diameter. Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart.
- Bake, switching and rotating the sheets halfway through the baking time, until the cookies turn golden brown around the edges, 22 to 25 minutes. Cool the cookies on the baking sheets for 2 minutes; using a wide metal spatula, transfer the cookies to a wire rack and cool to room temperature.
MAMA'S CHEWY OATMEAL COOKIES
Chewy and delicious. Everyone that tries my oatmeal cookies gets hooked! I recreated this recipe from memory from my childhood. They are so good, they have a place in every woman's cookbook in my family.
Provided by rocksoutforcheese
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 25m
Yield 48
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Beat brown sugar, shortening, milk, egg, and vanilla extract in a bowl until mixture is creamy. Stir oats, flour, baking soda, and salt into moist ingredients. Drop dough by spoonful onto ungreased baking sheets.
- Bake in the preheated oven until cookies are lightly golden brown, 8 to 10 minutes.
Nutrition Facts : Calories 117.4 calories, Carbohydrate 17.1 g, Cholesterol 4 mg, Fat 4.9 g, Fiber 0.8 g, Protein 1.6 g, SaturatedFat 1.2 g, Sodium 79.9 mg, Sugar 9.1 g
CHEWY OATMEAL COOKIES
I packed chocolate chips, raisins, nuts and cinnamon into my oatmeal cookie recipe. These soft
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 5 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, cream butter and sugars until light and fluffy. Add the eggs, molasses and vanilla; beat well. , Combine the flour, oats, baking soda, cinnamon and salt; gradually add to creamed mixture and mix well. Stir in the raisins, pecans and chocolate chips. Drop by tablespoonfuls 2 in. apart onto greased baking sheets. , Bake at 350° for 9-10 minutes or until lightly browned. Cool on pans for 2 minutes before removing to wire racks.
Nutrition Facts : Calories 103 calories, Fat 4g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 77mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein.
CHEWY OATMEAL COOKIES II
These are very tasty and have an excellent flavor.
Provided by Carol Bradley
Categories Desserts Cookies Oatmeal Cookie Recipes Oatmeal Raisin Cookie Recipes
Time 30m
Yield 30
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
- In a large bowl, cream together the butter flavored shortening and brown sugar until smooth. Beat in the egg then stir in the milk and vanilla. Mix in the flour, oats, baking soda and cinnamon until well blended. Fold in the walnuts and if desired, raisins. Drop by rounded spoonfuls onto the prepared cookie sheet.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 160.5 calories, Carbohydrate 19.1 g, Cholesterol 6.4 mg, Fat 8.7 g, Fiber 1.4 g, Protein 2.5 g, SaturatedFat 1.8 g, Sodium 27.3 mg, Sugar 9.1 g
THE BEST CHEWY OATMEAL COOKIES RECIPE BY TASTY
Here's what you need: almond flour, all purpose flour, oats, baking soda, salt, egg, butter, maple syrup, white sugar, brown sugar, walnuts, raisin, shredded coconut, cinnamon
Provided by Muzamal Yusuf
Yield 16 servings
Number Of Ingredients 14
Steps:
- Melt your butter in a microwave-safe bowl.
- In a medium bowl, whisk together the sugar, maple syrup, egg, and the butter until well-combined.
- In another bowl, whisk the almond flour, all purpose flour, salt, cinnamon and baking soda together.
- Sift the dry ingredients into the wet mixture. Combine well.
- Fold in the oats, walnuts, raisins, and coconut. Incorporate well.
- Preheat oven to 350 degrees Fahrenheit
- Scoop your batter into 2 tbsp-sized balls onto a parchment paper lined baking tray. Make sure to leave 1 inch space between.
- Bake for 10-12 minutes. Cool for 5-10 minutes before enjoying!
Nutrition Facts : Calories 176 calories, Carbohydrate 22 grams, Fat 8 grams, Fiber 2 grams, Protein 3 grams, Sugar 10 grams
BIG CHEWY OATMEAL-NUT COOKIES
Steps:
- 1. Adjust oven racks to low and middle positions; heat oven to 350oF. Line two cookie sheets with parchment paper. Grind the almonds in a mini food processor. In the bowl of food processor or by hand, beat the butter until creamy. Add the sugars; beat until fluffy, about 3 minutes. Add the vanilla. Beat in the eggs one at a time. 2. Mix flour, salt, baking powder, and nutmeg together. Stir them into butter-sugar mixture with a wooden spoon or large rubber spatula. Stir in oats and nuts. 3. Form the dough into sixteen to twenty 2-inch balls, placing each dough round onto one of two parchment paper-covered, large cookie sheets. Note that the cookies must be 2-inches in order to be tender. Bake until cookie edges turn golden brown, 22 to 25 minutes. (Halfway during baking, turn cookie sheets from front to back and also switch them from top to bottom.) Slide cookies on parchment onto cooling rack. Let cool at least 30 minutes before serving.
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