Classic Oatmeal Cookie Recipe With Shortening Recipe For Deviled

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CLASSIC OATMEAL COOKIES



Classic Oatmeal Cookies image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 3 dozen

Number Of Ingredients 11

1 cup (2 sticks) unsalted butter, room temperature
1 cup packed light-brown sugar
1 cup granulated sugar
2 large eggs, room temperature
1 teaspoon pure vanilla extract
3 cups old-fashioned rolled oats
1 cup all-purpose flour
1/2 cup wheat germ
1 teaspoon baking soda
1 teaspoon baking powder
1 1/2 cups mixed dried fruits and nuts, such as golden raisins, currants, coarsely chopped dried apricots, dried cherries, coarsely chopped pecans, or a combination of above

Steps:

  • Heat oven to 350 degrees. Line baking sheets with Silpats; set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream butter, brown sugar, and granulated sugar on medium speed until light and fluffy, about 3 minutes. Add eggs; mix on high speed to combine. Mix in vanilla; set aside.
  • Combine oats, flour, wheat germ, baking soda, and baking powder in a large bowl. Stir to combine. Add the flour mixture to the butter mixture, and beat on low speed to combine, 10 to 15 seconds. Remove bowl from mixer, and stir in dried fruits and nuts.
  • Using a large metal scoop, drop dough onto prepared sheets, about 2 inches apart. Bake until golden and just set, about 18 minutes. Transfer sheets to wire rack to cool.

OATMEAL RAISIN COOKIES



Oatmeal Raisin Cookies image

A friend gave me the recipe for these cookies many years ago, and they're as delicious as the ones Mom used to make. The secret to the recipe is to measure exactly (no guessing on the amounts) and to not overbake. -Wendy Coalwell, Abbeville, Georgia

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 3-1/2 dozen.

Number Of Ingredients 12

1 cup shortening
1 cup sugar
1 cup packed light brown sugar
3 large eggs, room temperature
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
2 cups old-fashioned oats
1 cup raisins
1 cup coarsely chopped pecans, optional

Steps:

  • In a large bowl, cream the shortening and sugars until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda, salt and cinnamon. Add to creamed mixture, stirring just until combined. Stir in the oats, raisins and pecans if desired., Shape into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Flatten with a greased glass bottom. , Bake at 350° until golden brown, 10-11 minutes. Do not overbake. Remove to a wire rack to cool.

Nutrition Facts : Calories 138 calories, Fat 5g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 123mg sodium, Carbohydrate 21g carbohydrate (12g sugars, Fiber 1g fiber), Protein 2g protein.

CLASSIC OATMEAL COOKIES



Classic Oatmeal Cookies image

Rolled oats in a sweet cookie dough make this drop cookie wholesome but indulgent. No wonder it is an all time pleaser

Provided by Nurse_Corie

Categories     Drop Cookies

Time 47m

Yield 48 cookies, 1 serving(s)

Number Of Ingredients 11

1/2 cup butter, soft
1/2 cup shortening
1 cup packed brown sugar
1/2 cup granulated sugar
1 teaspoon baking soda
1 teaspoon cinnamon (optional)
1/4 teaspoon salt
2 eggs
1 teaspoon vanilla
1 1/2 cups all-purpose flour
3 cups rolled oats

Steps:

  • Preheat oven to 375°.
  • Combine butter and shortening; beat on medium to high speed for 30 seconds.
  • Add brown sugar, sugar, baking soda, cinnamon (if using) and salt until blended.
  • Beat in eggs and vanilla until well blended. Add flour until blended. Add in oats.
  • Drop dough by rounded teaspoons 2-inches apart onto an ungreased cookie sheet.
  • Bake in preheated oven for 7-9 minutes or until tops are golden. Let cookies stand on cookie sheet for 1 minute. Transfer to a wire rack;let cool.
  • To store: layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Nutrition Facts : Calories 4701.5, Fat 221.8, SaturatedFat 90, Cholesterol 616, Sodium 2873.6, Carbohydrate 624.7, Fiber 29.6, Sugar 317.1, Protein 65.1

FAMOUS OATMEAL COOKIES



Famous Oatmeal Cookies image

Oatmeal cookies are my BF's favorite, so I've tried LOTS of different recipes. This is the BEST one!!! I found it online somewhere--these are sort of crunchy, not cakey at all, and not overly sweet. YUM!

Provided by spatchcock

Categories     Drop Cookies

Time 18m

Yield 5 dozen

Number Of Ingredients 10

1 cup firmly packed brown sugar
3/4 cup vegetable shortening (or margarine)
1/2 cup granulated sugar
1/4 cup water
1 large egg
1 teaspoon vanilla
3 cups Quaker Oats (quick or old fashioned, uncooked)
1 cup all-purpose flour
1 teaspoon salt (optional)
1/2 teaspoon baking soda

Steps:

  • Heat oven to 350°F.
  • Cream together brown sugar, shortening, and granulated sugar; add water, eggs, and vanilla: beat well.
  • Add combined oats, flour, salt, and baking soda: mix well.
  • Drop dough by rounded teaspoonfuls onto ungreased cookie sheets.
  • Bake 11-13 minutes until edges are golden brown.
  • Remove to wire rack; cool completely.
  • Store tightly covered.

Nutrition Facts : Calories 809.9, Fat 35, SaturatedFat 9.8, Cholesterol 42.3, Sodium 159.8, Carbohydrate 114.6, Fiber 5.4, Sugar 63.3, Protein 11.6

CLASSIC OATMEAL-RAISIN COOKIES



Classic Oatmeal-Raisin Cookies image

Full of nubby oats and plenty of sweet raisins, these lightly spiced cookies are pleasingly chewy in the center and crisp around the edges, with a hint of butterscotch from the dark brown sugar. They keep really well, so you can make them up to a week in advance and store them in an airtight container at room temperature. They're also great for mailing when a package of cookies is in order.

Provided by Melissa Clark

Categories     cookies and bars, dessert

Time 45m

Yield 3 dozen cookies

Number Of Ingredients 13

1 cup/227 grams (2 sticks) unsalted butter, softened, more for pans
1 cup/200 grams dark brown sugar, packed
1/3 cup/66 grams granulated sugar
2 large eggs
1 tablespoon/15 milliliters vanilla extract
1 1/2 cups/187 grams all-purpose flour
3/4 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground cardamom or ground ginger
3 cups/270 grams rolled oats (not instant)
1 1/2 cups/225 grams raisins

Steps:

  • Heat oven to 350 degrees. Butter two large cookie sheets, or line them with parchment paper or reusable silicone liners.
  • Using an electric mixer, beat butter in a large bowl until creamy. Add brown and granulated sugars, then beat until fluffy, about 2 minutes. Beat in eggs, one at a time, until fully incorporated. Then, beat in vanilla extract.
  • In a separate bowl, use a wooden spoon or spatula to mix together the flour, salt, baking soda, cinnamon, nutmeg and cardamom. Set mixer on low speed, and beat flour mixture into the butter mixture. Stir in oats and raisins.
  • Spoon out dough by large tablespoonfuls onto prepared cookie sheets, leaving at least 2 inches between each cookie.
  • Bake until cookie edges turn golden brown, about 9 to 13 minutes. Centers will still be quite soft, but they will firm up as the cookies cool. Cool completely on a wire rack. Store in an airtight container at room temperature.

Nutrition Facts : @context http, Calories 144, UnsaturatedFat 2 grams, Carbohydrate 21 grams, Fat 6 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 3 grams, Sodium 84 milligrams, Sugar 11 grams, TransFat 0 grams

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