Nancys Oatmeal Cookies Recipes

NANCY'S OATMEAL COOKIES

Steps:

• Nancy's note's on Oatmeal cookies; they are called Melanie's Breakfast Scottish Oat Cakes.
• Cream together 2/3 cups butter, 2/3 cups shortening, 1 cup brown sugar.
• 3 cups oatmeal (quick oats work best).
• 1 cup all purpose flour.
• 1 cup oat flour.
• 1/4 tsp salt 1/2 tsp baking soda.
• Work the dough until just mixed and crumbly. Add 1/4 to 1/3 Celsius water slowly as needed and keep mixing a few minutes more until dough comes together in a solid mass, not too dry (where it crumbles from the spoon) and not to wet and sticky.
• (note: the water is important to the crispiness of the oat cakes. If the dough is too wet, add a little more flour rather than omit the water.).
• Scoop the dough by large tablespoons (1 oz. to 2 oz. portions) onto ungreased cookie sheet. Press flat with fingers to 1/4 to 1/2 inch thick. Bake at 350 - 375 degrees for 15 - 20 minutes until golden. Cool briefly and use a spatula to move oatcakes to a cooling rack.
• This recipe makes about 40 small or 20 large oatcakes. Store in a tin to keep crisp.
• Note from Nancy - I rolled the dough into about 1.5" balls and then pressed them flat. I also think the recipe needs more salt. I put in 1/2 teaspoons.
• See you in TX next year!
• Nancy Nieser.

ADDICTIVE OATMEAL MOLASSES COOKIES

Steps:

• Combine first eight ingredients in a bowl and mix well. In a separate bowl cream together the remaining four ingredients and mix with dry mix. Drop by teasoonfuls on cookie sheet and bake at 325 degrees for 12-15 minutes.

OATMEAL RAISIN COOKIES

Steps:

• In a large bowl, cream the shortening and sugars until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda, salt and cinnamon. Add to creamed mixture, stirring just until combined. Stir in the oats, raisins and pecans if desired., Shape into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Flatten with a greased glass bottom. , Bake at 350° until golden brown, 10-11 minutes. Do not overbake. Remove to a wire rack to cool.

CHEWY OATMEAL COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Add the eggs, molasses and vanilla; beat well. , Combine the flour, oats, baking soda, cinnamon and salt; gradually add to creamed mixture and mix well. Stir in the raisins, pecans and chocolate chips. Drop by tablespoonfuls 2 in. apart onto greased baking sheets. , Bake at 350° for 9-10 minutes or until lightly browned. Cool on pans for 2 minutes before removing to wire racks.

OAT CHOCOLATE CHIP COOKIES

Steps:

• In a large bowl, cream the butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking soda, baking powder and salt; add to creamed mixture and mix well. Stir in oats and chocolate chips. , Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 11-12 minutes or until golden brown. Cool on wire racks.

OLD-FASHIONED FARMHOUSE OATMEAL COOKIES

Steps:

• Position a rack in the middle of oven; preheat to 350°.
• Grease several large baking sheets or coat with nonstick spray.
• In a large heavy saucepan over medium heat, melt the butter, stirring, until completely melted and runny; remove from heat.
• Thoroughly stir the oats and 1 tablespoon water into the butter.
• Let stand for 5 minutes so the oats can hydrate.
• Vigorously stir in the sugar, baking soda, cinnamon, and salt until thoroughly incorporated.
• Vigorously stir in the egg and raisins, then the flour until very well blended.
• If the dough is very soft, stir in 1-2 tablespoons more flour.
• If it is still soft, let stand to firm up for 5 minutes.
• In a large bowl, vigorously stir the brown sugar into the butter until well blended, mashing out any sugar
• Using a 1 1/2-inch spring-loaded scoop or heaping measuring tablespoon, form the dough into uniform mounds, spacing about 2 1/2 inches apart on the baking sheets.
• Using your fingertips, pat down the mounds just slightly.
• Bake one sheet at a time for 7-10 minutes or until the cookies are barely firm in the center tops , tinged with brown, and slightly darker at the edges.
• Transfer the baking sheets to wire racks; let stand until the cookies firm up for 3 minutes.
• Using a wide spatula, transfer the cookies to the wire racks; let cool completely.

NANCY'S DELICIOUS OATMEAL RAISIN COOKIES RECIPE - (4.2/5)

Steps:

• Preheat oven to 350. Combine first 6 ingredients. Cream butter; gradually add sugars, beating until light and fluffy. Add eggs and vanilla: mix well. Gradually stir in dry ingredients, mixing well after each addition. Stir in raisins or chips, if using. Don't use too many; tastes best with just a few. Roll the balls big because there's not much dough to rise with all the Rice Krispies and oatmeal in them. We like these cookies best when they are thick. Always make one test cookie. If it flattens out too much, add more oatmeal and Rice Krispies. Let cookies sit on tray to finish baking. Bake cookies for 10-12 minutes.