Christmas Oatmeal Cookies Recipes
HOLIDAY OATMEAL COOKIES
These cookies can also be given as a gift. To create a cookie kit, layer dry ingredients in a mason jar, cover the lid with gingham fabric, attach a wooden spoon and a copy of the recipe, and tie with raffia.
Provided by CookingONTheSide
Categories Drop Cookies
Time 53m
Yield 48 cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. On waxed paper, combine flour, baking soda and salt.
- In large bowl, with mixer on medium speed, beat butter and brown and granulated sugars until creamy, occasionally scraping bowl with spatula. Beat in egg and vanilla.
- Reduce speed to low; gradually beat in flour mixture just until blended, occasionally scraping bowl. With spoon, stir in oats, raisins and chocolate chips.
- Drop dough by heaping tablespoons, 2 inches apart, on ungreased large cookie sheet. Bake cookies 13-15 minutes or until tops are golden. Transfer cookies to wire racks to cool.
- Repeat with remaining dough. Store cookies in covered container at room temperature for up to 1 week or in freezer up to 3 months.
Nutrition Facts : Calories 116.4, Fat 5.4, SaturatedFat 3.1, Cholesterol 14.6, Sodium 81.5, Carbohydrate 16.4, Fiber 0.9, Sugar 9.2, Protein 1.6
CHRISTMAS OATMEAL COOKIES
The recipe for these cookies was on a box of store brand oatmeal. When making them, we ran out of raisins and ended up substituting with craisins (i.e. cranberry raisins). The result was a Christmas classic for our household... Recipe developed by cookbook author Marlene Sorosky Gray.
Provided by simnaj
Categories Dessert
Time 25m
Yield 45 cookies, 45 serving(s)
Number Of Ingredients 12
Steps:
- Place racks in upper third of oven and preheat to 350°F.
- In a large bowl with electric mixer, beat butter, brown sugar and vanilla until light and fluffy, about 1 minute.
- Add eggs and mix until thoroughly incorporated.
- Add oats, flour, baking powder, cinnamon, nutmeg and salt. Mix on low speed until blended.
- Add craisins (i.e. cranberry raisins) and nuts, if using, and mix on medium speed until incorporated.
- Drop batter by heaping tablespoons 1 1/2 inches apart onto greased baking sheets.
- Bake for 10 to 13 minutes or until golden brown. Cookies will feel soft but will firm up as they cool.
- Let stand on baking sheets 2 minutes before transferring to racks to cool.
Nutrition Facts : Calories 105.1, Fat 4.6, SaturatedFat 2.7, Cholesterol 20.2, Sodium 69.3, Carbohydrate 15.1, Fiber 0.7, Sugar 8.9, Protein 1.3
OLD FASHION OATMEAL COOKIES II
My family's favorite and I can't show up for Christmas without them! If you're a chocolate lover, you can use chocolate chips in place of the raisins.
Provided by D.B.
Categories Desserts Cookies Oatmeal Cookie Recipes Oatmeal Raisin Cookie Recipes
Yield 36
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (or 190 degrees C). Grease cookie sheets.
- Put all ingredients except raisins (or chips) and walnuts in food processor. Mix well.
- Put in bowl and add raisins and walnuts, stir.
- Drop by teaspoons onto greased cookie sheets. Bake for 12-15 minutes. NOTE: Can use parchment paper instead of grease on cookie sheet.
Nutrition Facts : Calories 149.3 calories, Carbohydrate 17.9 g, Cholesterol 10.6 mg, Fat 8 g, Fiber 1 g, Protein 2.3 g, SaturatedFat 1.8 g, Sodium 42 mg, Sugar 8.4 g
ULTIMATE OATMEAL COOKIES
Looking for a treat made using oats? Then check out these delicious oatmeal cookies, baked with a hint of cinnamon and packed with raisins - ready to eat in an hour.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 36
Number Of Ingredients 10
Steps:
- Heat the oven to 350°F. In a large bowl, stir the brown sugar, butter, baking soda, cinnamon, vanilla, salt and eggs with a wooden spoon until well mixed. Stir in the oats, flour and raisins until mixed.
- For each cookie, scoop a rounded tablespoonful of dough, using a tableware spoon, and push it onto an ungreased cookie sheet with another spoon or rubber spatula, placing cookies 2 inches apart.
- Bake 9 to 11 minutes or until light brown. Remove cookies from cookie sheets to a cooling rack, using a turner. Cool cookie sheets 10 minutes between batches.
Nutrition Facts : Calories 120, Carbohydrate 16 g, Cholesterol 25 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 110 mg, Sugar 8 g, TransFat 0 g
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