LOADED OATMEAL COOKIES
From Mesquite, Texas, Jacque Thomas shares these classic oatmeal cookies loaded with chewy flavor-and also with coconut, chips, pecans and cinnamon!
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 1 dozen.
Number Of Ingredients 14
Steps:
- In a small bowl, cream butter and sugars. Beat in egg and vanilla. Combine the flour, baking powder, baking soda, salt and cinnamon; gradually stir into creamed mixture. Stir in oats, chocolate chips, coconut and pecans. , Drop by rounded teaspoonfuls 2 in. apart onto an ungreased baking sheet. Bake at 350° for 13-15 minutes or until lightly browned. Immediately remove to a wire rack.
Nutrition Facts : Calories 166 calories, Fat 9g fat (5g saturated fat), Cholesterol 28mg cholesterol, Sodium 144mg sodium, Carbohydrate 21g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.
LOADED OATMEAL COOKIES
Provided by Food Network Kitchen
Time 17m
Yield 24
Number Of Ingredients 0
Steps:
- Prepare a 17.5-ounce package oatmeal cookie mix as the label directs, but substitute 1/2 cup applesauce for the butter or oil and add 1/4 cup wheat germ and 1 cup each chopped mixed nuts, dried fruit and shredded coconut to the batter.
THE BEST OATMEAL COOKIES
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
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
SUPER-SIZE OATMEAL & RAISIN COOKIES
This is a super-size (5 - 6 inch) cookie, the type you find at coffee shops. I toasted the oatmeal before adding them to the dough; this makes them somewhat crunchy, however, you can skip this step. Besides using raisins, you can also add chocolate pieces and or nuts.
Provided by MasakoHI
Categories Dessert
Time 50m
Yield 14-15 6 inch cookies
Number Of Ingredients 13
Steps:
- Preheat oven to 325°F with an oven rack in the center position.
- Spread the oatmeal on a baking sheet and toast them for 15 minutes, stirring them frequently, until they are pale gold in color. Let the oats cool before using.
- Reset the oven to 350°F.
- In a mixing bowl, cream the shortening until it is soft.
- Beat in the brown sugar and granulated sugar, beating after each addition until the mixture is fluffy.
- Beat in the eggs and vanilla.
- Sift together the flour, baking soda, baking powder, salt, cinnamon, and allspice.
- Stir the flour mixture into the creamed mixture.
- Stir in the cooled oats and the raisins and mix well.
- Use a 1/3 cup measure as a scoop and level the top of the dough.
- Place the mound of dough on a greased baking sheet or on parchment paper.
- Flatten it slightly with the palm of your hand to about 5 inches in diameter.
- Repeat with the remaining dough, leaving at least 2 inches between cookies after flattening.
- With the flat of a knife blade, push the dough inward to to make a neat edge if it has spread unevenly.
- Bake the cookies in the center of the preheated oven for 18 - 20 minutes, until they are firm to the touch and lightly browned around the edges.
- Cool on baking sheet for about 5 minutes, or until they are firm enough to be removed to a wire rack.
Nutrition Facts : Calories 346.5, Fat 12.8, SaturatedFat 3.2, Cholesterol 30.2, Sodium 299.3, Carbohydrate 54.9, Fiber 2.6, Sugar 31.6, Protein 5.1
LOADED OATMEAL COOKIES (PAULA DEEN)
I love this yummy little oatmeal cookie packed with nuts and raisins and a wonderful combination of spices and then topped with a drizzle of brown butter glaze. It is another of my favorite Paula Deen (FoodTV) recipes. If you can keep yourself from eating them all the day you make them, they are even better the next day (stored tightly wrapped).
Provided by SharleneW
Categories Drop Cookies
Time 22m
Yield 5 dozen small cookies, 60 serving(s)
Number Of Ingredients 22
Steps:
- Preheat oven to 350°F Lightly grease cookie sheets. With electric mixer cream together butter, shortening and sugar in a bowl until fluffy. Add eggs and beat until mixture is light in color. Add buttermilk (it will appear a little curdled at this stage, don't worry).
- Sift together flour, baking soda, salt, baking powder, ginger, nutmeg,cinnamon, cloves and allspice; stir into creamed mixture. Stir in oatmeal, raisins, walnuts and vanilla, blending well. (Dough will be soft and sticky).
- Drop by rounded teaspoons onto cookie sheet. (I use a small cookie dough scoop that looks like an ice cream scoop--makes this job easy and ensures uniformly rounded cookies).
- Bake for 12 to 15 minutes. Oven temperatures and size of cookies you make vary, so check your first batch at least by 9 to 10 minutes.
- For Brown Butter Glaze: In a small saucepan, melt butter over medium heat, then continue to cook, stirring occasionally until butter is a golden brown.
- Remove pan from heat and stir in the powdered sugar and vanilla. Stir in enough water to make the icing of drizzling consistency. Drizzle over warm cookies.
- *Cook's Note: Paula Deen's original recipe calls for 3 cups of sifted powdered sugar. I found that to be too much. I also found it easier to bake all of the cookies and line them up closely on cooling rack, then make glaze and drizzle cookies all at one time. You get a more consistent glaze this way as it tends to harden as it cools.
Nutrition Facts : Calories 135.2, Fat 7.2, SaturatedFat 2.7, Cholesterol 14.4, Sodium 80.2, Carbohydrate 17, Fiber 0.8, Sugar 10.9, Protein 1.7
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- Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter and both sugars together on medium speed until smooth. Add the egg and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and molasses and mix on high until combined. Set aside.
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