OLD-FASHIONED OATMEAL COOKIES (KING ARTHUR FLOUR)
This big, dark brown, lusty rounds bear little resemblance to the light tan, chunky-looking cookies anyone would immediately identify as oatmeal. Grinding the oats makes these cookies smoother in appearance; grinding the raisins also evens out their texture and adds wonderful moistness and flavor. And molasses lends that old-fashioned taste.
Provided by Pardeemom
Categories Drop Cookies
Time 18m
Yield 16 cookies, 16 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 325. Line cookie sheets with parchment.
- In a large bowl, cream together the butter, shortening, brown sugar, molasses, egg and vanilla. Beat until light-colored and smooth.
- In a food processor or blender, process the oats, flour, raisins, salt and baking powder for about 30 seconds, or until both the oats and raisins are chopped, yet still in recognizable pieces.
- Beat the oat mixture into the butter mixture until smooth.
- Using a 1/4 cup measure or large cookie scoop, drop the dough on the cookie sheets, leaving 3 inches between cookies.
- Moisten your fingers and gently flatten each cookie to a 2 1/2 inch round or 1/2 inch thick.
- Bake the cookies for 18 minutes or until they're a medium golden brown.
- Remove them from the oven and let rest on the cookie sheet for 1 minute, then transfer to a rack to cool completely.
- The cookies will be soft and delicate when they come out of the oven, but will get firmer as they cool.
Nutrition Facts : Calories 292.8, Fat 10.4, SaturatedFat 4.8, Cholesterol 28.5, Sodium 209.1, Carbohydrate 47.7, Fiber 2.2, Sugar 27.8, Protein 4.1
THE ESSENTIAL SOFT OATMEAL COOKIES (KING ARTHUR FLOUR)
Shaped in a soft mound rather than a flattened cookie, this cookie not only has great flavor, but it's also wonderfully soft and tender. If your taste runs to melt-in-your-mouth crumbly - rather than chewy, crisp or crunchy - this one's for you.
Provided by Pardeemom
Categories Drop Cookies
Time 12m
Yield 45 cookies, 45 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350. Line cookie sheets with parchment.
- In a large bowl, cream together the butter, oil and sugar.
- Add the egg, beating until fluffy, then beat in the sour cream and vanilla.
- Stir in the raisins and oats.
- In a separate bowl, mix together the bkaing soda, cinnamon, salt and flour. Add this mixture, a cup at at ime, to the oat mixture, beating well after each addition. Stir in the nuts. Let the dough rest for 15 to 30 minutes.
- Using a tablespoon cookie scoop, drop the dough onto the cookie sheets.
- Bake the cookies for 12 minutes, or until they're golden brown.
- Remove them from the oven and transfer to a rack to cool.
Nutrition Facts : Calories 102.9, Fat 5.1, SaturatedFat 1.8, Cholesterol 10.8, Sodium 45, Carbohydrate 13.4, Fiber 0.8, Sugar 6.8, Protein 1.5
OATMEAL BREAD (KING ARTHUR FLOUR)
Steps:
- Manual Method: In a large mixing bowl, or in the bowl of an electric mixer, combine all of the ingredients, mixing to form a shaggy dough. Knead dough, by hand for 10 min. or by mixer for 5 min. until it's smooth. Place dough in a lightly greased bowl cover and allow to rest for 1 hr. Shape as directed below. Bread Machine Method: Place all ingredients except fruit in bread maker, program machine for manual or dough, press start. Check dough for consistiency about 10 min. before the end of the 2nd kneading cycle - add flour or water if necessary. Add fruit about 3 min. before the end of the final kneading cycle. Shaping: Transfer the dough to a lightly oiled surface, and shape it into a log. Place the log in a lightly greased 9" X 5" loaf pan, cover the pan and allow the dough to rise for 1 to 1 1/2 hrs. until it has crested 1 to 2 inches over the rim of the pan. Baking: Bake the bread in a pre-heated 350F degree oven for 35 to 40 min., until an instant read thermometer inserted in the center reaches 190F degrees. If bread seems to be browning too quickly, tent with alum. foil for the final 10 min. of baking time. Yield - 1 loaf.
THE ESSENTIAL CRUNCHY OATMEAL COOKIES (KING ARTHUR FLOUR)
Make and share this The Essential Crunchy Oatmeal Cookies (King Arthur Flour) recipe from Food.com.
Provided by Pardeemom
Categories Drop Cookies
Time 20m
Yield 4 dozen, 48 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 325. Line cookie sheets with parchment.
- In a large mixing bowl, cream together the sugars, butter, shortening, salt, baking powder, spices and vanilla, beating until smooth.
- Beat in the egg.
- Stir in the oats and flour, then the raisins and nuts.
- Drop the dough by the tablespoonful onto the prepared cookie sheets. Using the flat bottom of a drinking glass dipped in sugar, flatten each ball of dough to about 1/4 inch.
- Bake the cookes for about 20 minutes, until they're golden brown; these are supposed to be crunchy, so don't underbake them.
- Remove them from the oven and transfer to a rack to cool.
Nutrition Facts : Calories 116.8, Fat 6.2, SaturatedFat 2.1, Cholesterol 9.5, Sodium 59.7, Carbohydrate 14.6, Fiber 0.9, Sugar 8.4, Protein 1.5
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BACK-OF-THE-BAG OATMEAL BREAD | KING ARTHUR BAKING
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- Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess., To make the dough: In a large mixing bowl, or in the bowl of a stand mixer, mix together all of the ingredients to form a rough, shaggy dough.
- Knead the dough, by hand or mixer, until it's springy though still somewhat soft, about 5 to 7 minutes. The dough may feel quite sticky at the beginning; don't be tempted to add more flour, as additional flour will make the loaf dry. If you're kneading by hand, try kneading on a lightly greased work surface rather than a floured surface.
- Place the dough in a lightly greased bowl, cover, and allow it to rise at room temperature for 1 hour; it'll become quite puffy, though it may not double in bulk. If your kitchen is particularly cold (below 65°F), place the bowl of dough in your turned-off oven with the oven light on.
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OLD-FASHIONED OATMEAL BREAD | KING ARTHUR BAKING
From kingarthurbaking.com
4.6/5 (69)Total Time 2 hrs 25 minsServings 1Calories 150 per serving
- Combine the boiling water, oats, oil, and molasses in a large bowl, or in the bucket of your bread machine set on the dough cycle.
- Stir, and allow to cool until barely warm, about 15 to 20 minutes., Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
- Add the flour and remaining ingredients and mix and knead them — by hand, mixer, or bread machine — to form a soft, slightly sticky, craggy dough., Cover the bowl, and allow the dough to rise until it's puffy though not necessarily doubled in bulk, about 1 1/2 hours.
- If you're using a bread machine, allow the machine to complete its dough cycle., Turn the dough out onto a lightly greased or floured work surface.
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