Lotsa Oatmeal Cookies Recipes

OATMEAL COOKIE RECIPE

Steps:

• In a large bowl, sift together flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
• In a standing mixer fitted with the paddle attachment, beat butter and sugars for 2-3 minutes, until fluffy. Beat in the egg until combined, then beat in vanilla extract. Add flour mixture and beat on low speed just until combined. Don't over mix. Add in oatmeal and all other add-ins, and keep mixing on low just until combined. The less you mix, the softer the cookies will be. Dough will be sticky and soft at this point, so I highly recommend chilling it for at least 30-60 minutes. Cover and place in the fridge.
• Preheat oven to 350°F/180°C. Line pan with parchment paper and set aside.
• Drop rounded balls of dough onto prepared baking sheet, the size of 2 tablespoons each, and spacing 2 inches apart. Bake for 10-12 minutes, until cookies just begin to brown at the edges and center is still soft. Cookies will appear undone and moist in the center, but will continue to bake on the warm baking sheet. Leave to cool for 10 minutes, then transfer to a wire rack to cool completely.
• Store cookies in an airtight container at room temperature for up to 4 days, or freeze for up to 2 months. To thaw, leave on counter, still covered, or overnight in the fridge.

THICK, SOFT & CHEWY OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees. Line cookie sheets with parchment paper or spray lightly with cooking spray.
• Cream butter with the paddle attachment of a stand mixer or handheld mixer until fluffy.
• Add white sugar then mix until well combined. Add brown sugar then mix well again.
• Add eggs, vanilla extract, baking soda and salt then mix well.
• Add flour then mix until well combined.
• Add oats and most of the chocolate chips then mix until just combined. Optional: Reserve about 3/4 cup of chips to place on top of each cookie (optional but very pretty!)
• Using a cookie scoop or two large spoons, portion dough (mounded, about 1.5 inch in diameter) onto prepared cookie sheets about two inches apart. Optional: Place 3-4 chocolate chips on top of each mound of dough, near the center (cookies will spread and so will the chips so place them pretty close together).
• Place dough in the refrigerator between batches. I cook mine all at once using the Convection Bake option on my oven (at 325 degrees) on two gigantic cookie sheets.
• Bake at 350 degrees for 9-11 minutes or until just slightly browned at the bottom edges. Cookies should look slightly undercooked in the middle (that's OK - they will continue cooking and set once removed from the oven). If using a light colored pan, the cookies will likely not brown on the bottom - do not overcook them.
• Cool for 15 minutes on the pan then move to another surface to cool completely. Once cool, store in an airtight container at room temperature.

THE BEST OATMEAL COOKIES

Steps:

• In a small bowl, combine the eggs, raisins, and vanilla. Cover and chill for 1 hour.
• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, cream together the butter, brown sugar, and white sugar. In a separate bowl, combine the flour, salt, cinnamon and baking soda; add to the creamed mixture and stir until all of the dry ingredients are absorbed. Next, stir in the egg and raisin mixture, then stir in the rolled oats and pecans. Dough will be stiff. Drop by teaspoonfuls onto an unprepared cookie sheet.
• Bake for 10 to 12 minutes in the preheated oven, until the edges are golden. Allow cookies to cool 5 minutes on the baking sheet before removing to a wire rack to cool completely.

ULTIMATE OATMEAL COOKIES

Steps:

• Heat the oven to 350°F. In a large bowl, stir the brown sugar, butter, baking soda, cinnamon, vanilla, salt and eggs with a wooden spoon until well mixed. Stir in the oats, flour and raisins until mixed.
• For each cookie, scoop a rounded tablespoonful of dough, using a tableware spoon, and push it onto an ungreased cookie sheet with another spoon or rubber spatula, placing cookies 2 inches apart.
• Bake 9 to 11 minutes or until light brown. Remove cookies from cookie sheets to a cooling rack, using a turner. Cool cookie sheets 10 minutes between batches.

SOFT OATMEAL COOKIES

Steps:

• In a medium bowl, cream together butter, white sugar, and brown sugar. Beat in eggs one at a time, then stir in vanilla. Combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats. Cover, and chill dough for at least one hour.
• Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets. Flatten each cookie with a large fork dipped in sugar.
• Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.