EXTRA EASY OATMEAL COOKIES
With this easy oatmeal cookies recipe, you will have less dishes to clean, there's no time required for softening butter, chilling the cookie dough is optional, and the batter can be frozen for cookies another day. These just might be the best oatmeal cookies ever! If you have an extra five minutes to spare when making these cookies, try browning your butter before adding it to the cookie batter. Browned butter adds a nutty richness to the cookies. (Here's our tutorial for browning butter and we provide instructions below.)
Provided by Adam and Joanne Gallagher
Categories Cookie, Dessert
Time 30m
Yield Makes 18 cookies
Number Of Ingredients 14
Steps:
- You can use regular melted butter or browned butter for this cookie recipe.
- For regular melted butter, melt the butter in the microwave or on the stove, and then cool. When cool to the touch, use the melted butter in the recipe below.
- For browned butter (our favorite), melt the butter in a light-colored skillet over medium heat. Swirl the pan occasionally to be sure the butter is melting evenly. As it melts, the butter will begin to foam and the color will change from light yellow to golden, and finally to brown. This only takes a minute or two.
- When the browned butter smells nutty and the butter is a light golden brown, transfer the browned butter to a heatproof bowl to cool. When cool to the touch, use the browned butter in the recipe below.
- In a medium bowl, whisk the flour, baking soda, salt, cinnamon, and cardamom together. Set aside.
- In a large bowl, whisk the sugars, whole egg, egg yolk, vanilla, and the melted butter or browned butter together.
- Switch to a large rubber spatula, and then add the flour mixture in 3 parts, stirring gently until they disappear. Fold in the oats, dried fruit, and nuts.
- Heat oven to 325 degrees Fahrenheit (160C) and line a cookie sheet with parchment paper or a silicone baking mat.
- Roll cookie dough into balls (about 1 1/2 tablespoons of dough) and place onto baking sheets. Leave 2 inches between the cookies to allow for spreading. (For larger cookies, use 3 to 4 tablespoons of dough and space them apart by 3 inches.) Gently press the tops of the cookies down a little to help them spread more evenly in the oven.
- Bake the cookies, one sheet at a time and rotate once during cooking, for 9 to 15 minutes. The cookies should be light golden brown around the edges but look almost wet in the middles. Let the cookies cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely.
- Store the baked cookies in an airtight container for up to 3 days at room temperature or up to a week in the refrigerator.
Nutrition Facts : ServingSize 1 cookie, Calories 184, Fat 9.1g, SaturatedFat 4.5g, Cholesterol 37.9mg, Sodium 107.3mg, Carbohydrate 22.9g, Fiber 1.3g, Sugar 11.6g, Protein 2.8g
OATMEAL COOKIES
Soft, chewy, and flavorful oatmeal cookies -- enjoy these cookies as is or read on to add in raisins, nuts, and/or chocolate chips!
Provided by Chelsea
Categories Dessert
Time 23m
Number Of Ingredients 13
Steps:
- Make sure your butter is at room temperature before starting.
- Using hand mixers, cream together the butter, brown sugar, and white sugar until light and creamy, at least 3 minutes. Beat in the egg and vanilla extract until smooth.
- To make oat flour, blend up regular oats in a blender or food processor until they resemble flour. Measure to get a leveled 1/4 cup. Add to the same bowl on top of the wet ingredients: oat flour, baking soda, sea salt, cornstarch, cinnamon, and old fashioned oats. Beat until ingredients are well combined.
- Add the flour (measure by spooning the flour in the measuring cups and then leveling). Mix until JUST combined. Cover dough tightly and chill for 1 hour. These cookies will spread without being chilled.
- Preheat the oven to 350 degrees F. Scoop out balls of dough (if you have a food scale, do cookie balls about 1.7 ounces in size; this will yield exactly 15 cookies)
- Line a cookie sheet with parchment paper or a baking liner. Place balls of dough (no more than 9 cookies at a time) on the cookie sheet. Return the tray of cookies to the fridge for 10 minutes.
- Bake for 7-9 minutes or until lightly browned at the edges (even if the center looks a little under-done -- they cook a bit more after being pulled out of the oven). These cookies set up and become extremely delicious and chewy if they're slightly underbaked.
- Err on the side of slightly under-baking these cookies for soft, chewy, and tender cookies! Add a sprinkle of sea salt if desired to the cookies. Cookies best enjoyed within 2-3 days.
Nutrition Facts : Calories 124 kcal, ServingSize 1 serving
OLD FASHIONED OATMEAL COOKIES
Steps:
- HEAT oven to 350 degrees F. Coat baking sheets lightly with no-stick cooking spray.
- COMBINE shortening, brown sugar, egg, milk and vanilla in bowl of electric mixer; beat at medium speed until well blended.
- COMBINE oats, flour, baking soda, salt and cinnamon. Mix into shortening mixture at low speed just until blended. Stir in raisins and walnuts. Drop by rounded measuring tablespoonfuls of dough 2 inches apart onto prepared baking sheets.
- BAKE 8 to 10 minutes or until lightly browned. Cool 2 minutes on baking sheets. Place on cooling racks to cool completely.
OATMEAL IGLOO COOKIES
Make and share this Oatmeal Igloo Cookies recipe from Food.com.
Provided by meb1118
Categories Dessert
Time 27m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Cookies-.
- Mix all ingredients together. Shape into a 12" roll. Wrap and chill. Cut into 1/4 slices. Bake at 375 for 10-12 minutes.
- Icing-.
- Brown butter on low heat, cool to luke warm. Add powdered sugar, milk, corn syrup, vanilla and beat until smooth. Add black walnuts.
Nutrition Facts : Calories 626.5, Fat 30.4, SaturatedFat 15.7, Cholesterol 81.5, Sodium 286.9, Carbohydrate 82.8, Fiber 3.2, Sugar 51.9, Protein 8.8
IGLOO OATMEAL COOKIES
Steps:
- Beat the butter until creamed, then beat in the sugar and egg. In medium bowl, sift flour, soda, and salt. Add the flour mixture to the creamed ingredients and blend well. Stir in the oats. Shape dough to twelve inch roll, and wrap tightly. Chill up to two hours. Cut into 1/4 inch thin slices, and place on ungreased pans. Bake at 375 degrees fahrenheit for 10-12 minutes. Frosting Preparation Brown the butter over low heat. Cool until lukewarm. Beat in powdered sugar, milk, corn syrup, vanilla until smooth, then stir in the nuts.
APPLE OATMEAL COOKIES
We took the cozy fall flavor we love from homemade apple pie and baked it into these apple cinnamon oatmeal cookies! Perfectly soft on the inside with a light crispy crunch on the outside, apple oatmeal cookies pair amazingly well with a scoop of vanilla ice cream or drizzled with our recipe for sweet apple glaze. The next time you find yourself in an apple orchard, or in the produce section, keep this recipe in mind to bring the cozy fall feels to life.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 36
Number Of Ingredients 13
Steps:
- Heat oven to 375°F. Spray cookie sheet with cooking spray. In large bowl, beat butter, granulated sugar and brown sugar with electric mixer on medium speed until creamy. Beat in vanilla and eggs, scraping sides occasionally, until blended.
- In medium bowl, mix flour, baking soda, cinnamon and salt. Gradually beat flour mixture into sugar mixture. Stir in oats and apple. Onto cookie sheet, drop dough by rounded tablespoonfuls 2 inches apart.
- Bake about 10 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
- In medium bowl, beat powdered sugar and apple juice until smooth, using wire whisk or fork. Drizzle over cooled cookies on cooling rack. Let stand about 1 hour or until glaze is set.
Nutrition Facts : Calories 130, Carbohydrate 20 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie, Sodium 100 mg, Sugar 12 g, TransFat 0 g
NO BAKE OATMEAL COOKIES
Nummy sweet chocolaty balls of cookie goodness. Especially good for children and husbands.
Provided by MATTHEW A BRENNAN
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 30m
Yield 24
Number Of Ingredients 7
Steps:
- In a large bowl, combine the oats, sugar and cocoa. With clean hands, mix in the water, vanilla and butter to form a dough. Wash hands, then roll the dough into balls 1 to 2 inches in diameter. Roll balls in confectioners' sugar until thickly coated (or they will become crusty). Chill 20 minutes before serving.
Nutrition Facts : Calories 116.2 calories, Carbohydrate 16.2 g, Cholesterol 13.6 mg, Fat 5.7 g, Fiber 0.9 g, Protein 1.1 g, SaturatedFat 3.4 g, Sodium 36.9 mg, Sugar 11.2 g
GREAT-GRANDMA'S OATMEAL COOKIES
Not only is this recipe a favorite of my husband's, it's extra special to me because it goes back to my great-grandmother. For holidays, we like to sprinkle on colored sugar for a festive touch. -Mary Ann Konechne, Kimball, South Dakota
Provided by Taste of Home
Categories Desserts
Time 50m
Yield about 12 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Cream shortening and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in water. In another bowl, whisk together flour, baking soda, cinnamon and salt; add to creamed mixture, and mix well. Stir in oats, raisins and walnuts. , On a surface sprinkled with additional sugar, roll dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. cookie cutter in desired shapes. Place 2 in. apart on greased baking sheets. Bake until set, 12-15 minutes. Remove to wire racks to cool.
Nutrition Facts : Calories 63 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 28mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
ICED OATMEAL COOKIES
As soon as it's cool enough to turn on the oven, this is the recipe we bake. With warming spices of cinnamon, ginger and cloves, these are the perfect cookies to welcome fall! Inspired by the packaged oatmeal cookies you might remember from childhood, these have all that flavor and then some-thanks to the tireless testing efforts of the Betty Crocker Test Kitchens. The secret to recreating this grocery-store classic is using old-fashioned oats in two different ways. First, oats are processed into a coarse grind to make oat flour. Then, unprocessed oats are stirred into the dough for a chewy textural contrast. A dash of molasses further aids the chewiness factor and adds a deep, earthy sweetness to the cookies. The final result is a perfectly delicious scratch cookie that'll charm anyone-no matter if these treats make them wax nostalgic, or they're trying them for the first time!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 40
Number Of Ingredients 18
Steps:
- Heat oven to 375°F. In food processor, place 2 cups of the oats; cover and process until coarsely ground (texture will be like coarse ground flour). Pour into medium bowl; stir in remaining 1 cup oats, the flour, cinnamon, baking soda, ginger, baking powder, salt and cloves. Set aside.
- In large bowl, beat 1/2 cup softened butter, the shortening and brown sugar with electric mixer on medium speed about 1 minute or until fluffy, scraping bowl occasionally. Beat in eggs, one at a time, just until smooth. Beat in molasses and 1 teaspoon vanilla. Stir oat mixture into butter mixture (dough will be stiff).
- Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets. Flatten slightly.
- Bake 7 to 9 minutes or until edges are set and light golden brown. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
- In medium bowl, beat Frosting ingredients with spoon until smooth and spreadable. If frosting is too stiff to spread, add additional milk, 1 teaspoon at a time. Spread 1 teaspoon frosting on each cookie. Let stand about 30 minutes or until frosting is set. Store covered in airtight container.
Nutrition Facts : Calories 150, Carbohydrate 21 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 100 mg, Sugar 13 g, TransFat 0 g
ICED OATMEAL COOKIES RECIPE BY TASTY
Here's what you need: old fashioned rolled oat, flour, baking powder, cinnamon, nutmeg, unsalted butter, sugar, brown sugar, vanilla extract, eggs, raisin, powdered sugar, milk, warm water
Provided by Chris Salicrup
Categories Desserts
Yield 8 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 350˚F (180˚C)
- Pulse oats in a food processor or blender 10 times.
- Add pulsed oats, flour, baking powder, cinnamon, and nutmeg into a bowl.
- In a large bowl, beat softened butter with a hand mixer until creamy, add brown and white sugars, then beat until fluffy. Next beat in vanilla and eggs 1 at a time.
- Pour the dry ingredients into the wet ingredients ⅓ at a time until it's gone and dough forms.
- Fold in raisins or chocolate chunks.
- Take 1 tablespoon of dough and roll it into a ball. Then flatten into a cookie shape and put on a well-greased parchment-lined baking sheet.
- Bake 12-15 minutes. (Top rack = no brown bottoms, bottom rack = browned bottoms and a little more crispy).
- Cool completely and make the icing in the meantime. Combine powdered sugar, milk, and warm water in a shallow bowl. Once the cookies have cooled, dip into the icing or dab icing on with a pastry brush. Dry for 10 minutes or until icing has hardened.
- Enjoy!
Nutrition Facts : Calories 755 calories, Carbohydrate 120 grams, Fat 27 grams, Fiber 5 grams, Protein 10 grams, Sugar 66 grams
APPLE OATMEAL COOKIES I
A delicious fruity variation on oatmeal cookies.
Provided by Laura S.
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 30m
Yield 36
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, cream together the shortening and sugar. Beat in the eggs until well blended. Combine the flour, baking powder, cinnamon, nutmeg, and salt; stir into the sugar mixture until well blended. Fold in the walnuts, oats and apples. Drop dough by spoonfuls about 2 inches onto ungreased cookie sheets.
- Bake for 12 to 15 minutes in the preheated oven. Let cool on wire racks.
Nutrition Facts : Calories 89.9 calories, Carbohydrate 9.4 g, Cholesterol 10.3 mg, Fat 5.4 g, Fiber 0.7 g, Protein 1.5 g, SaturatedFat 1 g, Sodium 50 mg, Sugar 4.7 g
More about "igloo oatmeal cookies recipes"
OATMEAL COOKIES (THE BEST) | RICARDO
From ricardocuisine.com
5/5 (628)Calories 315 per servingCategory Desserts
APPLE OATMEAL COOKIES (SO EASY!) - LIVE WELL BAKE OFTEN
From livewellbakeoften.com
10 BEST OATMEAL COOKIE RECIPES - AVERIE COOKS
From averiecooks.com
BIG SOFT OATMEAL COOKIES - SUGAR SPUN RUN
From sugarspunrun.com
FAMOUS OATMEAL COOKIES RECIPE | QUAKER OATS
From quakeroats.com
QUAKER'S BEST OATMEAL COOKIES RECIPE | QUAKER OATS
From quakeroats.com
OATMEAL IGLOO COOKIES | GENIUS KITCHEN | OATMEAL, COOKIES, IGLOO
From pinterest.com
BIG AND CHEWY OATMEAL COOKIES - GOLDEN BARREL
From goldenbarrel.com
OATMEAL COOKIES {SOFT AND CHEWY} - COOKING CLASSY
From cookingclassy.com
10 BEST OATMEAL COOKIES WITH QUICK OATS RECIPES | YUMMLY
From yummly.com
ONE-BOWL, NO-MIXER, NO-CHILL OATMEAL COOKIES - AVERIE …
From averiecooks.com
10 BEST OATMEAL COOKIES WITH INSTANT OATMEAL RECIPES
From yummly.com
INSANELY HEALTHY OATMEAL COOKIES {VEGAN & GF} - SIMPLY QUINOA
From simplyquinoa.com
BEST EVER OATMEAL COOKIES RECIPE | LAND O’LAKES
From landolakes.com
14 IRRESISTIBLE OATMEAL COOKIES - BAKE OR BREAK
From bakeorbreak.com
OLD-FASHIONED ICED OATMEAL COOKIES - SAVING ROOM FOR DESSERT
From savingdessert.com
CLASSIC OATMEAL COOKIES {SOFT & CHEWY} - LAUREN'S LATEST
From laurenslatest.com
EASY GLUTEN-FREE OATMEAL COOKIES | THICK AND CHEWY!
From glutenfreebaking.com
THE BEST OATMEAL COOKIES – SOFT, CHEWY & DELICIOUS!
From tamingtwins.com
ICED OATMEAL COOKIES - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
ICED OATMEAL COOKIES RECIPE {OLD FASHIONED COOKIES ... - TASTES OF …
From tastesoflizzyt.com
HEALTHY OATMEAL COOKIES | GIMME DELICIOUS
From gimmedelicious.com
3 INGREDIENT OATMEAL COOKIES [NO BANANAS OR ADDED SUGAR]
From glutenfreeonashoestring.com
GEMMA'S BEST-EVER OATMEAL COOKIES RECIPE | BIGGER BOLDER BAKING
From biggerbolderbaking.com
HEALTHY OATMEAL COOKIES (GLUTEN FREE) | FAVORITE FAMILY RECIPES
From favfamilyrecipes.com
CRUNCHY OATMEAL COOKIES | RICARDO
From ricardocuisine.com
CLASSIC GLUTEN FREE OATMEAL COOKIES | THICK & CHEWY
From glutenfreeonashoestring.com
3 INGREDIENT OATMEAL COOKIES - BOWL ME OVER
From bowl-me-over.com
BEST OATMEAL COOKIES - JOYFOODSUNSHINE
From joyfoodsunshine.com
OLD FASHIONED SOFT AND CHEWY OATMEAL COOKIES - THE COMFORT OF …
From thecomfortofcooking.com
OLD FASHIONED ICED OATMEAL COOKIES - COOKING CLASSY
From cookingclassy.com
HOW TO MAKE COOKIES FROM LEFTOVER OATMEAL - MYRECIPES
From myrecipes.com
OATMEAL COOKIES RECIPE (CHEWY) - ONE SWEET APPETITE
From onesweetappetite.com
OATMEAL IGLOO COOKIES | FOOD.COM | RECIPE | OATMEAL, COOKIES, …
From pinterest.com
CHEWY OATMEAL COOKIE RECIPE AND VIDEO | SELF PROCLAIMED FOODIE
From selfproclaimedfoodie.com
THE ULTIMATE OATMEAL COOKIES (IN JUST 20 MINS ... - DINNER, THEN …
From dinnerthendessert.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love