MOTHER'S CHEWY OATMEAL LOGS RECIPE - (4.6/5)
Provided by DreiFromBK
Number Of Ingredients 21
Steps:
- 1. FOR THE COOKIES: Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Combine flour, baking soda, salt, cinnamon, and ginger in bowl; set aside. Using stand mixer fitted with paddle, beat shortening and sugar on medium-high speed until pale and fluffy, about 3 minutes. Add eggs, one at a time, and beat until combined. Add molasses and vanilla and beat until incorporated. Reduce speed to low, add flour mixture in 3 additions, and mix until just combined, scraping down bowl as needed. Add oats, raisins, and walnuts, and oats and mix until incorporated. 2. Form dough into four 9 by 2-inch logs and place 3 inches apart on prepared baking sheets. Bake until lightly browned and just set, 16 to 19 minutes, switching and rotating sheets halfway through baking. Let cool on sheets for 5 minutes. Slide parchment onto cutting board and, using sharp knife, cut logs crosswise into 1½-inch-thick bars. Let cool completely, about 30 minutes. 3. FOR THE GLAZE: Whisk sugar, milk, and vanilla all ingredients together in bowl until smooth. Drizzle glaze over cookies and let sit for 15 minutes to firm. Serve. (Cookies can be stored at room temperature for up to 3 days.)
MAMA'S CHEWY OATMEAL COOKIES
Chewy and delicious. Everyone that tries my oatmeal cookies gets hooked! I recreated this recipe from memory from my childhood. They are so good, they have a place in every woman's cookbook in my family.
Provided by rocksoutforcheese
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 25m
Yield 48
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Beat brown sugar, shortening, milk, egg, and vanilla extract in a bowl until mixture is creamy. Stir oats, flour, baking soda, and salt into moist ingredients. Drop dough by spoonful onto ungreased baking sheets.
- Bake in the preheated oven until cookies are lightly golden brown, 8 to 10 minutes.
Nutrition Facts : Calories 117.4 calories, Carbohydrate 17.1 g, Cholesterol 4 mg, Fat 4.9 g, Fiber 0.8 g, Protein 1.6 g, SaturatedFat 1.2 g, Sodium 79.9 mg, Sugar 9.1 g
CHEWY CRANBERRY OATMEAL COOKIES
These cookies are absolutely delicious and absolutely addictive! I keep rolls of it on hand in the freezer and just slice off as many as I want to bake at one time. They never last long. My 2 year old LOVES them. Another winner from FC...
Provided by P48422
Categories Drop Cookies
Time 31m
Yield 48 cookies
Number Of Ingredients 13
Steps:
- Oven to 350 degrees F.
- (if baking right away).
- Line sheet pans with parchment.
- Mix the dry ingredients together (not including sugars), then stir in the oats.
- Set aside.
- Beat the butter and both sugars together until light and fluffy.
- Add the eggs, then scrape down the bowl; add the honey and vanilla and beat until blended.
- Add the flour mixture in two additions, beating each until well combined.
- Stir in the cranberries and pecans.
- At this point, you can either bake, or freeze.
- To freeze, just scrape the dough onto plastic wrap, roll into a log, wrap tightly, and freeze until ready to bake.
- Then just take them out of the freezer, let sit for about 15 minutes, then slice into 3/16" thick slices and bake as directed.
- To bake immediately: drop by tablespoonfuls about 2 inches apart on parchment lined sheet pans.
- Bake until the centers of the cookies are soft and no longer look wet; about 9-11 minutes.
- Let cool on the pan for 5 minutes, then transfer to a rack to cool.
Nutrition Facts : Calories 116.9, Fat 6.5, SaturatedFat 2.7, Cholesterol 17.9, Sodium 55.7, Carbohydrate 13.8, Fiber 1, Sugar 7.2, Protein 1.6
HONEY OATMEAL CHEWIES
A delicious chewy oatmeal cookie. For variety , you can substitute raisins for the dates or walnuts for the pecans.
Provided by Star
Categories Desserts Cookies Oatmeal Cookie Recipes
Yield 36
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, cream together the shortening, white sugar, brown sugar and honey until light and fluffy. Stir in the milk and vanilla. Sift together the flour, baking soda and salt, stir into the creamed mixture. Then stir in the coconut, oats, dates and pecans.
- Drop dough by rounded teaspoons onto unprepared cookie sheets. Bake for 11 to 12 minutes for soft cookies, 13 to 14 minutes for crispy cookies. Remove cookies from baking sheets to cool on wire racks.
Nutrition Facts : Calories 195 calories, Carbohydrate 24.3 g, Cholesterol 5.3 mg, Fat 10.6 g, Fiber 1.3 g, Protein 1.9 g, SaturatedFat 2.7 g, Sodium 77.4 mg, Sugar 15 g
SECRET INGREDIENT MOIST AND CHEWY OATMEAL COOKIES
I saw this on the Hellmann's website this morning and I can't wait to try them! Sounds interesting...
Provided by senseicheryl
Categories Drop Cookies
Time 20m
Yield 4 dozen cookies, 48 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Grease baking sheets; set aside.
- In medium bowl, combine oats, flour, cinnamon, baking soda, and nutmeg; set aside.
- In large bowl, with electric mixer, beat brown sugar, Hellmann's® or Best Foods® Real Mayonnaise, egg and vanilla 2 minutes. Gradually beat in oat mixture until blended. Stir in raisins. On prepared baking sheets, drop dough by level tablespoonfuls, 3-inches apart.
- Bake 10 minutes or until golden. On wire rack, cool 2 minutes; remove from sheets and cool completely.
Nutrition Facts : Calories 78.1, Fat 1.7, SaturatedFat 0.3, Cholesterol 5.4, Sodium 43.9, Carbohydrate 14.8, Fiber 0.7, Sugar 8.3, Protein 1.3
CHEWY OATMEAL LACE COOKIES
Time 20m
Number Of Ingredients 12
Steps:
- Preheat oven to 350*F In a mixing bowl blend together brown sugar, white sugar, and butter until mixture is airy and fluffy. Add in egg, vanilla, lemon juice and milk. Blend well, scraping sides of bowl as needed. Add baking soda, baking powder and salt. Mix again. Add flour and blend. Add oatmeal and blend, scraping sides as needed. Scoop cookies onto a greased cookie sheet, no more than 3 in a row as these will spread a lot. Bake for 12 minutes. Allow to cool on sheet for 5 minutes before transferring to a cooling rack.
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