Oatiest Oatmeal Cookie Recipes

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THE BEST OATMEAL COOKIES



The Best Oatmeal Cookies image

Chewy oatmeal raisin cookies with lots of flavor. You can also substitute 1/2 cup of wheat germ in place of some of the oatmeal, for a different flavor.

Provided by Melanie

Categories     Desserts     Cookies     Spice Cookie Recipes

Time 1h30m

Yield 36

Number Of Ingredients 12

3 eggs, beaten
1 cup raisins
1 teaspoon vanilla extract
1 cup butter, softened
1 cup brown sugar
1 cup white sugar
2 ½ cups all-purpose flour
1 teaspoon salt
1 teaspoon ground cinnamon
2 teaspoons baking soda
2 cups rolled oats
¾ cup chopped pecans

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.

Nutrition Facts : Calories 172.8 calories, Carbohydrate 24.8 g, Cholesterol 29.1 mg, Fat 7.6 g, Fiber 1.1 g, Protein 2.4 g, SaturatedFat 3.6 g, Sodium 179.3 mg, Sugar 14.1 g

OATIEST OATMEAL COOKIE



Oatiest Oatmeal Cookie image

Find out why Alton Brown's Food Network cookie recipe earns the title of Oatiest Oatmeal Cookie.

Provided by Alton Brown

Categories     dessert

Time 27m

Yield 3 dozen cookies

Number Of Ingredients 10

16 ounces old fashioned rolled oats
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/8 teaspoon kosher salt
10 ounces unsalted butter, room temperature
6 ounces dark brown sugar
3 1/2 ounces granulated sugar
2 large eggs
2 teaspoons vanilla extract
8 ounces raisins

Steps:

  • Heat the oven to 375 degrees F. Spread oats in a single layer on half-sheet pans and bake until lightly toasted, about 20 minutes. Remove the oats from the oven and let cool for 2 to 3 minutes.
  • Grind 8 ounces of the toasted oats in a food processor for 3 minutes or until the consistency of whole-wheat flour. Add the baking powder, cinnamon and salt and pulse to combine.
  • Combine the butter, brown sugar and granulated sugar in the bowl of a stand mixer, and mix on medium speed until light in color, about 3 minutes. Stop once to scrape down the sides of the bowl. Reduce the mixer speed to the lowest speed, add the egg and vanilla and mix to combine. Stop to scrape down the sides of the bowl, if necessary.
  • With the mixer on the lowest speed, slowly add the oat mixture, the remaining 8 ounces of oats and the raisins until just combined. Stop once to scrape down the sides of the bowl. Scoop the dough with a 1-ounce ice cream scoop or disher onto parchment-lined half-sheet pans, leaving 2 inches between each mound. Bake the cookies for 12 minutes, rotating the pans after 6 minutes, until the cookies begin to brown around the edges. Remove the pans from the oven and let the cookies cool on the pans for 2 minutes. Transfer the cookies to a cooling rack to cool completely.

Nutrition Facts : Calories 158 calorie, Fat 7.5 grams, SaturatedFat 4 grams, Cholesterol 27 milligrams, Sodium 27 milligrams, Carbohydrate 21 grams, Fiber 1.5 grams, Protein 3 grams, Sugar 11 grams

ICED OATMEAL COOKIES RECIPE BY TASTY



Iced Oatmeal Cookies Recipe by Tasty image

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

2 cups old fashioned rolled oat, pulsed in food processor x10
2 cups flour
½ teaspoon baking powder
2 teaspoons cinnamon
½ teaspoon nutmeg
1 cup unsalted butter, room temperature and softened
½ cup sugar
1 cup brown sugar
1 teaspoon vanilla extract
2 eggs
½ cup raisin
2 cups powdered sugar
1 ½ tablespoons milk
1 tablespoon warm water

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

CHEWY OATMEAL COOKIES



Chewy Oatmeal Cookies image

I packed chocolate chips, raisins, nuts and cinnamon into my oatmeal cookie recipe. These soft

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield about 5 dozen.

Number Of Ingredients 13

1 cup butter, softened
1 cup sugar
1 cup packed brown sugar
2 large eggs
1 tablespoon molasses
2 teaspoons vanilla extract
2 cups all-purpose flour
2 cups quick-cooking oats
1-1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup each raisins and chopped pecans
1 cup semisweet chocolate chips

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.

Nutrition Facts : Calories 103 calories, Fat 4g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 77mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein.

THE VERY BEST OATMEAL COOKIES



The Very Best Oatmeal Cookies image

One of the best oatmeal cookies I've ever tasted. A definite family favorite. They are fantastic without the optional nuts, raisins or chocolate. Photo by KC Cooker is how these cookies look when I bake them--fairly flat, chewy in the middle with crispy edges. Yum.....

Provided by SharleneW

Categories     Drop Cookies

Time 20m

Yield 36 cookies

Number Of Ingredients 12

1 cup shortening
1/2 cup brown sugar, firmly packed
1 cup granulated sugar
2 large eggs, beaten
1 teaspoon vanilla
1 1/2 cups flour
1 teaspoon salt
1 teaspoon baking soda
3 cups quick-cooking rolled oats
1/2 cup chopped nuts (optional)
1/2 cup semi-sweet chocolate chips (optional)
1/2 cup raisins (optional)

Steps:

  • Preheat oven to 350°F.
  • Cream together shortening and sugars.
  • Add eggs and vanilla, beat well.
  • Sift together flour, salt and soda.
  • Add to creamed mixture.
  • Stir in oats slowly.
  • Mix well. Add nuts, chips or raisins, if desired. Dough will be fairly stiff.
  • Drop by heaping tablespoon on lightly greased cookie sheet. (I use a 4 teaspoon cookie scoop and press them down slightly before baking).
  • Bake for 8-10 minutes.

ULTIMATE OATMEAL COOKIES



Ultimate Oatmeal Cookies image

Looking for a treat made using oats? Then check out these delicious oatmeal cookies, baked with a hint of cinnamon and packed with raisins - ready to eat in an hour.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h

Yield 36

Number Of Ingredients 10

1 1/4 cups packed brown sugar
1 cup butter or margarine (2 sticks), room temperature
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon vanilla
1/2 teaspoon salt
2 large eggs
3 cups old-fashioned or quick-cooking oats*
1 1/3 cups all-purpose flour
1 cup raisins, if desired

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.

Nutrition Facts : Calories 120, Carbohydrate 16 g, Cholesterol 25 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 110 mg, Sugar 8 g, TransFat 0 g

FAMOUS OATMEAL COOKIES



Famous Oatmeal Cookies image

Oatmeal cookies are my BF's favorite, so I've tried LOTS of different recipes. This is the BEST one!!! I found it online somewhere--these are sort of crunchy, not cakey at all, and not overly sweet. YUM!

Provided by spatchcock

Categories     Drop Cookies

Time 18m

Yield 5 dozen

Number Of Ingredients 10

1 cup firmly packed brown sugar
3/4 cup vegetable shortening (or margarine)
1/2 cup granulated sugar
1/4 cup water
1 large egg
1 teaspoon vanilla
3 cups Quaker Oats (quick or old fashioned, uncooked)
1 cup all-purpose flour
1 teaspoon salt (optional)
1/2 teaspoon baking soda

Steps:

  • Heat oven to 350°F.
  • Cream together brown sugar, shortening, and granulated sugar; add water, eggs, and vanilla: beat well.
  • Add combined oats, flour, salt, and baking soda: mix well.
  • Drop dough by rounded teaspoonfuls onto ungreased cookie sheets.
  • Bake 11-13 minutes until edges are golden brown.
  • Remove to wire rack; cool completely.
  • Store tightly covered.

Nutrition Facts : Calories 809.9, Fat 35, SaturatedFat 9.8, Cholesterol 42.3, Sodium 159.8, Carbohydrate 114.6, Fiber 5.4, Sugar 63.3, Protein 11.6

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