EASY OATMEAL COOKIES
A great variation on an old favorite.
Provided by Darla Thompson
Categories Desserts Cookies Oatmeal Cookie Recipes Oatmeal Raisin Cookie Recipes
Time 25m
Yield 48
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Soak raisins in hot water and set aside.
- In large bowl, sift flour with soda, salt and spices. Blend in rolled oats, sugar and nuts. In a separate bowl, beat eggs with fork and add oil, vanilla, and raisins and water mixture. Pour into dry ingredients, stirring until well mixed. Drop by teaspoonfuls about two inches apart onto ungreased cookie sheets.
- Bake 10 to 13 minutes in the preheated oven, until the edges are golden.
Nutrition Facts : Calories 100.2 calories, Carbohydrate 13.4 g, Cholesterol 7.8 mg, Fat 4.7 g, Fiber 0.7 g, Protein 1.5 g, SaturatedFat 0.6 g, Sodium 79.6 mg, Sugar 6.4 g
OATMEAL SCHOOL COOKIES
Comes from "Laurel's Kitchen" cookbook. I've been told I should market these. It's very versatile...I add dried cranberries and different kinds of nuts as well as substituting flax seed, (which is an excellent source of omega-3 fatty acids) for some of the wheat germ. I feel pretty good about giving these to my kids and loved ones and I hope if you make them that you'll enjoy the same feedback as I do. mmm mmm
Provided by Carla R
Categories Drop Cookies
Time 30m
Yield 3 dozen cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 375.
- Cream together the butter and sugar with electric beaters.
- Add the egg, vanilla, and salt and beat well.
- Stir flour, baking powder, wheat germ, and rolled oats together with a fork.
- Add raisins so they get rolled in flour and don't stick together.
- Blend well with other ingredients; I usually end up using my hands.
- Add a little water if necessary to hold mixture together.
- Place by tablespoonful on greased cookie sheets.
- Flatten them slightly.
- Bake for 10-12 minutes.
OATMEAL SCHOOL COOKIES
This is also from the New Laurel's Kitchen cookbook. I think that there are different versions in different publications of this cookbook. Anyway, the only change I've made is to substitute cherries for the raisins.
Provided by ktmrider
Categories Drop Cookies
Time 30m
Yield 24 cookie, 1 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees.
- Cream butter and sugar until fluffy.
- Add egg, vanilla, and salt, and beat well.
- Stir flour, baking powder, wheat germ and rolled oats together with a fork. Blend well with other ingredients, adding a tablespoon or more of water if necessary to hold the mixture together.
- Place by tablespoonful on greased cookie sheets. Flatten them slightly.
- bake for 10 - 12 minutes.
- Makes 24.
OATMEAL COOKIES
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield about 20 cookies
Number Of Ingredients 14
Steps:
- Position the racks in the top and lower third of the oven and preheat to 350 degrees F.
- In a large bowl, whisk together the flour, baking soda, salt, allspice, cinnamon, and mace.
- In another large bowl, combine the butter and sugar and, with a hand-held electric mixer, mix on low speed until just incorporated. Raise the speed to high and mix until light and fluffy. (Occasionally turn the mixer off, and scrape the sides of the bowl down with a rubber spatula.)
- Add the brown sugar and mix until incorporated. Add the eggs to the butter mixture, one at time, waiting for the first one to be fully incorporated before adding the last. Mix in the vanilla.
- Reduce the mixer's speed to low. Add the flour mixture, little by little, until a smooth dough is formed (scrape the bowl down occasionally). Turn off the machine, stir in the oats, raisins, and pecans with a rubber spatula.
- Line 2 baking sheets with parchment paper. Using a spoon, drop heaping tablespoons of the dough onto the sheets, spaced about 2 inches apart.
- Bake the cookies in batches, turning the pans once, until golden brown, but still soft and spongy, about 15 minutes per batch. Let the cookies cool slightly on the baking sheets, and then transfer to racks to cool completely. Store in a sealed container.
OATMEAL COOKIE LATTE ICE CREAM
I tried this ice cream flavor at Two Roosteres in Raleigh, NC and knew I had to come home and try to recreate it!
Provided by LauraF
Categories Ice Cream
Time 13h30m
Yield 8
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F (175 degrees C) and line a baking sheet with a silicone liner.
- Combine butter, sugars, and salt in a large bowl; beat with an electric mixer until creamy. Beat in egg until smooth. Stir in oats, flour, baking powder, baking soda, and cinnamon until evenly combined.
- Spread cookie dough onto the prepared baking sheet in a large rectangle, about 1/4 inch thick.
- Bake in the preheated oven until golden brown, 10 to 12 minutes. Remove baking sheet from the oven and allow to cool for a few minutes. Cut the rectangle into smaller squares while still soft. Let cool completely on a wire rack.
- Spread oats on a second baking sheet and bake in the preheated oven until toasted and fragrant, about 10 minutes. Set aside to cool.
- For the ice cream combine milk, cream, sugar, and salt in a saucepan. Bring to a simmer over medium heat, whisking until sugar is dissolved. Remove from heat and stir in ground coffee and toasted oats. Let cool for 30 minutes then refrigerate so flavors can infuse, 8 hours to overnight.
- Strain the ice cream base through a fine-mesh sieve set over a large bowl or measuring cup. Press the solids with a spatula to extract as much liquid as possible. Discard the coffee ground and oatmeal mash.
- Pour ice cream base into an ice cream maker and freeze according to manufacturer's instructions, 15 to 20 minutes.
- Meanwhile, break up oatmeal cookie pieces into smaller crumbles. Add about half of the crumbles near the end of the churning time.
- Pour ice cream into a freezer-safe container and freeze until firm, at least 4 hours. Top with remaining cookie crumbles when serving.
Nutrition Facts : Calories 419.9 calories, Carbohydrate 53.5 g, Cholesterol 86.9 mg, Fat 20.8 g, Fiber 2 g, Protein 6.8 g, SaturatedFat 12.3 g, Sodium 277.1 mg
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