CRISPY-CHEWY OATMEAL RAISIN COOKIES
Keep these crisp-yet-chewy cookies on hand for an after-school treat.
Provided by SPLENDA® Sweeteners
Categories Trusted Brands: Recipes and Tips SPLENDA®
Time 25m
Yield 36
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- Stir together flour, soda, and cinnamon. Set aside.
- Beat butter and SPLENDA® Sugar Blend at medium speed with an electric mixer until fluffy. Add eggs, molasses and vanilla, beating until blended. Gradually add flour mixture, beating at low speed until blended.
- Stir in oats and raisins.
- Drop dough by rounded tablespoons onto lightly greased baking sheets.
- Bake 10 to 12 minutes or until lightly browned. Cool slightly on baking sheets. Remove to wire racks; cool completely.
Nutrition Facts : Calories 136.4 calories, Carbohydrate 18 g, Cholesterol 23.9 mg, Fat 5.9 g, Fiber 1 g, Protein 2 g, SaturatedFat 3.4 g, Sodium 76.4 mg, Sugar 8.5 g
THE BEST OATMEAL COOKIES - CHEWY + CRISPY
Steps:
- Preheat oven to 350°F.
- In a large bowl with an electric mixer, blend granulated sugar, brown sugar and butter until light and fluffy. You can also use an electric stand mixer if you have one.
- Next, add in the vanilla, eggs and milk and blend until fully incorporated.
- Add in the baking soda, baking powder, salt and cinnamon and mix until fully incorporated.
- Next, add in the flour and mix until fully incorporated.
- Add in your oatmeal and mix until combined.
- At this point, you can either add in optional ingredients like raisins or chocolate chips if you'd like. 1 - 1 1/2 cups of either is perfect, if using both, split the amount added between them. If you just like plain oatmeal cookies like me, you can go to next step!
- On cookie sheets lined with parchment paper, drop dough by rounded tablespoonfuls - (see notes). Bake for 10-11 minutes or until light golden brown.
- Cool for 1-2 minutes before removing from cookie sheets to cooling racks.
CRISPY CHEWY OATMEAL COOKIES
These crispy chewy oatmeal cookies are my absolute ideal cookie. Crisp, with a slight chew, lots of vanilla, and butter and EASY to make!
Provided by Kylee Cooks
Categories Cookie
Time 15m
Number Of Ingredients 12
Steps:
- Preheat oven to 350F
- Line 3 large baking sheets with parchment paper; set aside (or use 1 baking sheet, and switch them out and bake cookies in batches)
- In the bowl of your electric mixer, cream butter and both granulated and brown sugars together until light and fluffy.
- Add egg and vanilla and beat until well blended.
- In a medium bowl, combine flour, baking soda, salt, baking powder, cinnamon and nutmeg.
- Mix into butter mixture.
- Remove bowl from mixer, and fold in the oats.
- Using a cookie scoop (for uniform sized cookies), scoop onto a prepared baking sheet - at least 2 inches apart.
- Flatten each cookie with a glass or cup dipped in sugar. Cookies should be about a quarter inch thick (ish).
- Bake for 10- 12 minutes. Edges should be JUST slightly browned.
- Refrigerate dough between baking times (if you don't have enough cookie sheets to bake them all at once)
- Let cool 5 minutes before removing to a wire rack to cool completely.
- Devour.
Nutrition Facts : ServingSize 1 cookie, Calories 172 kcal, Carbohydrate 23 g, Protein 2 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 28 mg, Sodium 155 mg, Fiber 1 g, Sugar 13 g
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
MAKEOVER CRISPY OAT COOKIES
This revised recipe makes a smaller batch than the original but yields cookies the same size as the original. The trimmed-down treats have 40% fewer calories and just half the fat and saturated fat of the original. So nibble one of these cookies anytime.-Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 5 dozen.
Number Of Ingredients 15
Steps:
- In a bowl, beat the butter, oil 3/4 cup sugar and water. Beat in egg and vanilla. Combine the flour, cornstarch, baking soda, cream of tartar and salt; gradually add to the butter mixture. Stir in the cereal, oats, coconut and nuts (dough will be sticky). , Shape into 1-in. balls; roll in some of the remaining sugar. Place dough 2 in. apart on baking sheets coated with cooking spray. 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 :
CRISPY-CHEWY OATMEAL RAISIN COOKIES
Keep these crisp-yet-chewy cookies on hand for an after-school treat.
Provided by SPLENDA Sweeteners
Categories SPLENDA®
Time 25m
Yield 36
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- Stir together flour, soda, and cinnamon. Set aside.
- Beat butter and SPLENDA® Sugar Blend at medium speed with an electric mixer until fluffy. Add eggs, molasses and vanilla, beating until blended. Gradually add flour mixture, beating at low speed until blended.
- Stir in oats and raisins.
- Drop dough by rounded tablespoons onto lightly greased baking sheets.
- Bake 10 to 12 minutes or until lightly browned. Cool slightly on baking sheets. Remove to wire racks; cool completely.
Nutrition Facts : Calories 136.4 calories, Carbohydrate 18 g, Cholesterol 23.9 mg, Fat 5.9 g, Fiber 1 g, Protein 2 g, SaturatedFat 3.4 g, Sodium 76.4 mg, Sugar 8.5 g
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