Jasons Deli Oatmeal Cookie Recipes

STARBUCKS OUTRAGEOUS OATMEAL COOKIES

Starbucks Outrageous Oatmeal Cookies image

An easy oatmeal cookie

Provided by Anna

Categories Dessert

Time 27m

Number Of Ingredients 13

Ingredients

1 1/2 cups old fashioned oats (not quick cooking)
1/2 cup white whole wheat or all purpose flour ((70 grams))
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
6 tablespoons unsalted butter ((84 grams))
1/2 cup dark brown sugar, packed ((100 grams))
1/4 cup granulated sugar ((50 grams))
1 large egg
1 teaspoon vanilla
1/3 cup chopped toasted walnuts plus 3 T.
1/3 cup dried cranberries plus 3 T

Steps:

Preheat oven to 350 degrees F.
Combine oats, flour, baking powder, baking soda, salt and cinnamon; set aside.
Beat butter and sugars until light and fluffy. Add egg and vanilla; beat until combined.
Add oat mixture to butter mixture and stir until partially mixed. Add 1/3 cup nuts and 1/3 cup cranberries and stir until fully blended. Scoop dough up by rounded tablespoons and shape into balls. Flatten slightly. Mix the reserved nuts and cranberries together and press a few gently into the top . Arrange 2 inches apart on cookie sheets and b on center rack for 12-15 minutes, until cookies are golden brown, but still soft. Cool on sheets for a few minutes and then transfer to a rack.

CRANBERRY WALNUT OATMEAL COOKIES

Cranberry Walnut Oatmeal Cookies image

Make and share this Cranberry Walnut Oatmeal Cookies recipe from Food.com.

Provided by Crisco Recipes

Categories Dessert

Time 27m

Yield 3 dozen cookies

Number Of Ingredients 13

Ingredients

Crisco® Original No-Stick Cooking Spray
3/4 cup Crisco® Butter Flavor All-Vegetable Shortening or 3/4 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
3/4 cup sugar
3/4 cup brown sugar, firmly packed
2 large eggs
2 teaspoons vanilla extract
1 cup Pillsbury BEST® All Purpose Flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
2 3/4 cups old fashioned oats
1 cup dried cranberries
1 cup walnuts, chopped

Steps:

HEAT oven to 350ºF. Coat baking sheets with no-stick cooking spray.
BEAT shortening, sugar and brown sugar in large bowl at medium speed of electric mixer until blended. Beat in eggs and vanilla. Combine flour, baking soda, cinnamon and salt in small bowl. Beat into shortening mixture until smooth. Stir in oats, dried cranberries and walnuts. Drop by rounded tablespoonfuls about 2-inches apart on prepared baking sheets.
BAKE 10 to 12 minutes or until light brown. Cool on baking sheets 2 minutes. Place on cooling rack to cool completely.

OATMEAL CRANBERRY COOKIES

Oatmeal Cranberry Cookies image

Studding chewy oatmeal cookies with cranberries gives them a bit of bright color and a slight tang. Any dried fruit can be substituted.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes

Yield Makes 3 dozen

Number Of Ingredients 13

Ingredients

2 cups all-purpose flour
1/2 teaspoon table salt
1/2 teaspoon ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon pure vanilla extract
3 tablespoons milk
2 large eggs
1/2 pound (2 sticks) unsalted butter, room temperature
1 cup packed light-brown sugar
1/2 cup granulated sugar
3 cups old-fashioned oats
1 cup dried cranberries

Steps:

In a medium bowl, whisk together flour, salt, cinnamon, baking powder, and baking soda. Set aside. In a small bowl, whisk together the vanilla, milk, and eggs. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars, and beat on medium speed until light and fluffy. Reduce speed to low, gradually add milk mixture, and beat well. Add the flour mixture, and beat until just combined. Remove bowl from the electric mixer, and stir in the oats and cranberries. Place dough in the refrigerator until firm, at least 2 hours or overnight.
Preheat oven to 350 degrees. Line several baking sheets with parchment paper, and set aside. Shape 2 tablespoons of dough into a ball; place on one of the prepared sheets. Repeat with the remaining dough, placing 3 inches apart. Press with the bottom of a glass to flatten dough into 2-inch-diameter rounds.
Bake until golden but still soft in center, 16 to 18 minutes, rotating halfway through. Remove from oven; transfer with parchment to a wire rack to cool. Store in an airtight container at room temperature for up to 1 week.

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