CRISPY OAT COOKIES
This cookies are a favorite of my family. My mother-in-law, Cindy Malszycki, shared this recipe with me.-Stephanie Malszycki, Ft. Myers, Florida
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8 dozen.
Number Of Ingredients 13
Steps:
- In a bowl, beat the butter, oil and 1 cup sugar. Beat in egg and vanilla. Combine the flour, baking soda, cream of tartar and salt; gradually add to the butter mixture. Stir in the cereal, oats, coconut and nuts., Roll into 1-in. balls; roll in some of the remaining sugar. Place 2 in. apart on ungreased baking sheets. Flatten with a glass dipped in remaining sugar. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.
Nutrition Facts : Calories 82 calories, Fat 5g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 72mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.
HERMIT COOKIES
Provided by Geoffrey Zakarian
Categories dessert
Time 2h5m
Yield about 18 cookies
Number Of Ingredients 16
Steps:
- For the cookies: Whisk together the flour, cinnamon, baking soda, salt, allspice and ginger in a medium bowl and set aside.
- Beat the butter, brown sugar and molasses together in a stand mixer fitted with a paddle attachment until light and fluffy, about 2 minutes. Beat in the vanilla, eggs and orange zest. Scrape down the sides of the bowl and mix until incorporated. Add the spiced flour mixture and beat until the dough just comes together. Fold in the chocolate chips. Scoop the dough into 1 1/2-inch balls and refrigerate on a plate or baking sheet until firm, about 1 hour.
- Meanwhile, adjust the oven racks to the top and lower third of the oven and preheat to 325 degrees F. Line 2 baking sheets with parchment.
- Arrange the chilled dough balls about 1 inch apart on the prepared baking sheets. Bake until the tops of the hermits are no longer glossy and the edges are firm, 12 to 14 minutes. Let cool on the baking sheets for a few minutes and then transfer to a rack to cool completely.
- For the glaze: While the cookies cool, mix the confectioners' sugar, egg whites and vanilla seeds in a stand mixer fitted with a paddle attachment until smooth and shiny.
- Transfer the glaze to a piping bag and pipe stripes onto the cooled hermits. Store at room temperature in an airtight container for up to 3 days.
CRISPY OATMEAL COOKIES
Steps:
- Preheat the oven to 350 degrees F.
- In a mixer, cream the butter until fluffy. Add the sugars, and cream together until light and fluffy. Add the egg and vanilla and mix well.
- In a bowl, stir together the oats, flour, salt, and baking soda. Mixing, slowly add the oat mixture to the butter mixture and mix just until combined. Add raisins and mix just until combined.
- Drop by tablespoonfuls onto the baking sheets, leaving at least 2-inches between cookies. Bake until browned and crispy around the edges, about 8 to 10 minutes. Let cool on wire racks and store in an airtight container.
CRISPY OATMEAL COOKIES
This recipe courtesy of Gale Gand. It is a recipe for the most delicious Crispy Oatmeal Cookies. These thin crispy cookies just melt in your mouth. This recipe is well worth having in your recipe file.
Provided by BarbAmen
Categories Dessert
Time 25m
Yield 48 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- In mixer cream butter until fluffy.
- Add the sugars and cream together until light and fluffy.
- Add the egg and vanilla and mix well.
- In another bowl, stir together the oats, flour, salt and baking soda.
- With mixer on low begin adding the oat mixture to the butter mixture.
- Mix only to combine.
- Add raisins and again mix only to combine.
- Drop by tablespoonfuls onto the baking sheets leaving at least 2 inches between cookies.
- MY HINT; PRESS EACH COOKIE DOWN SLIGHTLY WITH YOUR FINGERS BEFORE BAKING.
- Bake until browned and crispy around the edges about 8-10 minutes.
- Let cool on wire racks and store in airtight container.
Nutrition Facts : Calories 133.4, Fat 6.2, SaturatedFat 3.7, Cholesterol 19.7, Sodium 106.7, Carbohydrate 18.6, Fiber 0.8, Sugar 11.4, Protein 1.5
OATMEAL CRISPIES
My husband, who normally isn't fond of oatmeal, thinks these old-fashioned cookies are great. With a hint of nutmeg, their aroma is wonderful as they bake...and they taste even better! -Karen Henson, St. Louis, Missouri
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 5-1/2 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the oats, flour, baking soda, salt nutmeg and cinnamon and mix well; gradually add to creamed mixture. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Flatten with a fork. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.
Nutrition Facts : Calories 156 calories, Fat 7g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 116mg sodium, Carbohydrate 22g carbohydrate (12g sugars, Fiber 1g fiber), Protein 2g protein.
CRISPY BAKED OATMEAL
A very versatile recipe use any fruits or flavoring you like. Stir in your favorite flavorings (chocolate, blueberries, or apples) before baking. Serve warm with milk, if desired.
Provided by Marsha
Categories Breakfast and Brunch Cereals Oatmeal Recipes
Time 35m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
- Whisk eggs, oil, and brown sugar together in a bowl until brown sugar is dissolved. Combine oats, baking powder, cinnamon, and salt in a separate bowl; stir into egg mixture just until moistened. Spoon oat mixture into prepared baking dish.
- Bake in the preheated oven until edges are golden brown, 20 to 25 minutes.
Nutrition Facts : Calories 386.3 calories, Carbohydrate 40.4 g, Cholesterol 62 mg, Fat 22.5 g, Fiber 4.2 g, Protein 7.4 g, SaturatedFat 3.8 g, Sodium 466.8 mg, Sugar 12.4 g
OATMEAL CRISPS
Bake these delicate cookies during the weekend, and enjoy them throughout the week.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 25m
Yield Makes 24
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees; line two baking sheets with parchment paper. In a medium bowl, mix butter, sugar, flour, vanilla extract, and salt until smooth; mix in rolled oats.
- Drop firmly packed teaspoons of dough, 2 inches apart, onto baking sheets. Bake until golden,rotating sheets halfway through, 12 to 15 minutes. Cool on sheet 1 minute; with a very thin metal spatula, transfer to paper towels to cool completely.
THIN AND CRISPY OATMEAL RAISIN COOKIES
I tried to combine recipes to come up with a cookie that tastes like Tate's Bake Shop cookies. The published Tate's recipe on YouTube does not taste like the cookies you buy in the store in the green bag. This is the closest I've come to simulating the oatmeal raisin flavor. This is not a thick cakey cookie but a thin, crisp, lighter version.
Provided by Abracadabra
Categories Desserts Cookies Oatmeal Cookie Recipes Oatmeal Raisin Cookie Recipes
Time 30m
Yield 30
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Mix 1 cup plus 1 tablespoon flour, baking soda, baking powder, and salt in a bowl.
- Place cold butter in a microwave-safe bowl and heat until soft, but not melted, 20 to 30 seconds. Add brown sugar and white sugar; mix with a metal whisk or spoon for 45 seconds. Add egg, vanilla extract, cinnamon, and nutmeg. Mix for 20 seconds. Pour in dry ingredients and mix for 10 to 20 seconds. Fold in oats and raisins for 30 seconds.
- Roll cookie dough into small balls, about 1 1/2 inches in diameter. Space cookie balls 3 inches apart on the prepared baking sheets.
- Bake in the preheated oven until tops are golden brown and edges are crisp, 13 to 15 minutes.
Nutrition Facts : Calories 128.6 calories, Carbohydrate 17.9 g, Cholesterol 20.4 mg, Fat 6 g, Fiber 0.9 g, Protein 1.6 g, SaturatedFat 3.5 g, Sodium 135.4 mg, Sugar 9.9 g
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