MARI'S HOMEMADE OATMEAL COOKIES
Steps:
- Preheat the oven to 375 degrees F.
- Using an electric mixer, cream the butter and both the brown and granulated sugar. Add the eggs and vanilla and beat well. In another bowl, sift together the flour, baking soda, baking powder and salt. Stir in the dry mixture to the butter mixture. Then add the oatmeal, pecans and coconut.
- Using an ice cream scooper, drop some of the dough on an ungreased baking sheet 2 inches apart. Bake until the cookies turn a light brown, about 10 minutes. Remove from the oven and cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely. Repeat with the remaining dough.
THE OATIEST OATMEAL COOKIES EVER
Provided by Alton Brown
Categories dessert
Time 1h30m
Yield About 3 dozen cookies
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F. Spread the oats into a single layer on a baking sheet. Bake until lightly toasted, about 20 minutes. Cool the oats for 2 to 3 minutes on the sheet. Grind 8 ounces of the toasted oats in a food processor until they have the consistency of whole-wheat flour, about 3 minutes. Add the baking powder, cinnamon and salt to the food processor and pulse 2 to 3 times to combine. Set aside.
- Line baking sheets with parchment paper. Combine the butter and sugars in the bowl of a stand mixer and mix on medium speed using the paddle attachment 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 and add the vanilla extract and egg. Mix to combine. Slowly add the flour mixture until just combined. Stop once to scrape down the sides of the bowl. Add the remaining toasted oats and the raisins, if using, and mix to combine.
- Scoop the dough with a 1 1/2-tablespoon disher onto the baking sheets, leaving 2 inches between each mound. Bake until the cookies begin to brown around the edges, 12 to 14 minutes, rotating the baking sheets halfway through. Cool on the sheets for 2 minutes, and then move to a cooling rack to cool completely.
KRISTEN'S AWESOME OATMEAL COOKIES
This is my mothers recipe and it really is awesome! They are somewhat crispy but not cakey. You can add raisins, chocolate chips or coconut to this recipe too.
Provided by KRISTEN HATHAWAY
Categories Desserts Cookies Oatmeal Cookie Recipes
Yield 30
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a medium bowl, cream together the shortening, brown sugar and white sugar. Stir in the egg, water and vanilla. Combine the flour, salt, baking soda and cinnamon, stir into the creamed mixture. Finally, stir in the rolled oats. Drop by rounded spoonfuls onto the prepared cookie sheets.
- Bake for 12 to 15 minutes in the preheated oven. Cool on baking sheets for a couple of minutes before removing to cool on wire racks.
Nutrition Facts : Calories 135.3 calories, Carbohydrate 19.4 g, Cholesterol 6.2 mg, Fat 5.9 g, Fiber 1.1 g, Protein 1.7 g, SaturatedFat 1.4 g, Sodium 103.5 mg, Sugar 10.6 g
AUNTIE SHARON'S OATMEAL CHOCOLATE CHIP COOKIES
These were by far the favorite cookie in our house growing up. Although the recipe calls for shortening, we often substituted margarine instead. Always tripled the recipe as well, they just go that fast.
Provided by Tams Kitchen
Categories Drop Cookies
Time 15m
Yield 12 cookies, 12 serving(s)
Number Of Ingredients 11
Steps:
- Combine shortening, sugars until smooth.
- Add egg and water, mix well.
- Add all dry ingredients, except oatmeal and chocolate chips. MIx well.
- Add oatmeal, and mix.
- Add chocolate chips and mix until evenly distributed.
- Drop onto greased cookie sheet.
- Bake at 375 degrees for 10-15 minutes.
Nutrition Facts : Calories 300, Fat 14.9, SaturatedFat 5.5, Cholesterol 17.6, Sodium 161.3, Carbohydrate 41.1, Fiber 2.2, Sugar 26.9, Protein 3.7
SCHRAFFT'S OF BOSTON CHEWY OATMEAL COOKIES
Provided by Brook Dojny
Categories Cookies Nut Dessert Bake Oat Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 3 dozen cookies
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees. Lightly grease 2 cookie sheets.
- Whisk together the rolled oats, flour, baking powder, baking soda, salt, cinnamon, and allspice in a large bowl.
- Using an electric mixer, cream the butter with the two sugars in a large bowl until smooth. Add the eggs and vanilla and beat until light and well blended. With the mixer on low speed, add the oat mixture and the milk, beating until well combined and a stiff dough forms. Stir in the raisins and nuts. (If not using immediately, refrigerate the dough for up to 12 hours.) Drop the dough by tablespoonfuls onto the prepared cookie sheets, spacing about 2 inches apart. Press the tops gently to flatten very slightly.
- Bake until the edges are brown and the centers are still soft and puffy, about 11 to 14 minutes. Cool on wire racks. Store in a covered container for up to 3 days or freeze.
GRANDMA'S OATMEAL COOKIES
Nobody makes oatmeal cookies better than Grandma! These are flavorful and spicy.
Provided by CORWYNN DARKHOLME
Categories Spice Cookies
Yield 24
Number Of Ingredients 11
Steps:
- In a small saucepan, combine raisins and enough water to cover. Bring to a boil, and remove from heat. Preheat oven to 350 degrees F (175 degrees C). Grease a cookie sheet. Drain plumped raisins, reserve 6 tablespoons of the liquid.
- In a large bowl, cream butter and sugar. Gradually add eggs, vanilla, and the 6 tablespoons water from the raisin pan; mix until light and fluffy. Sift together the flour, baking soda, salt, cinnamon, and nutmeg; stir into the creamed mixture. Finally, stir in the oats and raisins; mixing until just combined. Drop by rounded teaspoonfuls onto the prepared cookie sheet. Bake for 12 to 15 minutes in the preheated oven, edges should be golden brown.
Nutrition Facts : Calories 188.5 calories, Carbohydrate 25.8 g, Cholesterol 35.8 mg, Fat 8.7 g, Fiber 1.2 g, Protein 2.8 g, SaturatedFat 5.1 g, Sodium 162.5 mg, Sugar 12.1 g
GRAMMY SHARON'S CHOCOLATE NO-BAKE COOKIES
Yummy, yummy, yummy with minimal prep time and no baking!
Provided by TeaPotsOn
Categories Desserts Cookies No-Bake Cookie Recipes
Time 45m
Yield 30
Number Of Ingredients 7
Steps:
- Melt butter in a large saucepan over medium heat; add sugar, milk, and cocoa powder. Bring mixture to a boil, about 5 minutes; stir in peanut butter until melted, about 5 minutes. Return mixture to a boil and turn heat to low; simmer, stirring constantly, for 2 minutes. Remove saucepan from heat; stir in vanilla extract.
- Fold oats into mixture until thoroughly mixed. Drop mixture by spoonfuls onto a sheet of waxed paper; cool to room temperature.
Nutrition Facts : Calories 139.2 calories, Carbohydrate 20.2 g, Cholesterol 8.5 mg, Fat 5.9 g, Fiber 1.3 g, Protein 2.4 g, SaturatedFat 2.6 g, Sodium 43.8 mg, Sugar 14.1 g
SHARON'S SUGAR COOKIES
Make and share this Sharon's Sugar Cookies recipe from Food.com.
Provided by Hill Family
Categories Dessert
Time 38m
Yield 48-60 cookies
Number Of Ingredients 8
Steps:
- Cream the powdered sugar and margarine. Add the egg, vanilla and almond extract. Sift in the flour, baking soda and cream of tartar.
- Chill for 2 hours.
- Roll out on a flour surface to approx 1/2=1" thick. Cut your cookies out place on a greased baking sheet.
- Bake for 8-10 min at 375 degrees.
Nutrition Facts : Calories 72.7, Fat 3.9, SaturatedFat 0.7, Sodium 70.8, Carbohydrate 8.8, Fiber 0.2, Sugar 3.7, Protein 0.7
FULL-OF-GOODNESS OATMEAL COOKIES
I love to bake, and bring in extra treats to leave in the faculty lounge for my colleagues. To avoid being blamed for ruining their healthy diets, I came up with this healthier version of the classic oatmeal cookie to make snacking on these a good choice, instead of a guilty indulgence. -Sharon Balestra, Bloomfield, New York
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 6 dozen.
Number Of Ingredients 20
Steps:
- In a small bowl, combine water and flaxseed. In a large bowl, combine the plums, dates and raisins. Cover with boiling water. Let flaxseed and plum mixtures stand for 10 minutes., Meanwhile, in a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and vanilla. Beat in the applesauce, maple syrup and orange zest. Combine the oats, flours, baking soda, cinnamon, salt, nutmeg and cloves; gradually add to creamed mixture and mix well. Drain plum mixture; stir plum mixture and flaxseed into dough., Drop by rounded teaspoonfuls 2 in. apart onto lightly greased baking sheets. Bake at 350° for 8-11 minutes or until set. Cool for 2 minutes before removing from pans to wire racks., ,
Nutrition Facts : Calories 56 calories, Fat 1g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 40mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
ANDY'S OATMEAL COOKIES
Yield Makes about 45 cookies
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F.
- Into a small bowl sift together flour, cinnamon, baking soda, salt, and nutmeg. In a large bowl with an electric mixer beat together butter and sugars until light and fluffy. Beat in egg and vanilla and stir in flour mixture, oats, and coconut until combined well.
- Arrange rounded tablespoons of dough about 3 inches apart on ungreased baking sheets and with moistened fingers flatten mounds into 3-inch rounds. Bake cookies in batches in middle of oven until golden, 10 to 12 minutes. Cool cookies on sheets 1 minute and transfer with a metal spatula to racks to cool completely. Cookies keep in an airtight container at room temperature 5 days.
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