TOASTED OATMEAL COOKIES
Toasted oats, walnuts and brown sugar--there isn't a better flavor combination!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 50m
Yield 42
Number Of Ingredients 9
Steps:
- Heat oven to 350°F.
- Spread oats and walnuts in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch. Bake 15 to 20 minutes, stirring occasionally, until light brown; cool.
- Mix brown sugar, butter, vanilla and egg in large bowl. Stir in oat mixture and remaining ingredients.
- Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
- Bake 8 to 10 minutes or until golden brown. Cool slighty; remove from cookie sheet. Cool on wire rack.
Nutrition Facts : Calories 125, Carbohydrate 14 g, Cholesterol 5 mg, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 100 mg
OATMEAL NUT COOKIES
A friend gave me this recipe many years ago, and it's since become a family favorite. I love the aroma of these cookies as they're baking.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 5 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream shortening and sugars until light and fluffy. Beat in eggs and vanilla. Combine the oats, flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in walnuts and raisins., Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Remove to wire racks to cool.
Nutrition Facts : Calories 95 calories, Fat 4g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 64mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 1g fiber), Protein 1g protein.
RAISIN PECAN OATMEAL COOKIES
Steps:
- Preheat the oven to 350 degrees F.
- Place the pecans on a sheet pan and bake for 5 minutes, until crisp. Set aside to cool. Chop very coarsely.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed until light and fluffy. With the mixer on low, add the eggs, one at a time, and the vanilla.
- Sift the flour, baking powder, cinnamon, and salt together into a medium bowl. With the mixer on low, slowly add the dry ingredients to the butter mixture. Add the oats, raisins, and pecans and mix just until combined.
- Using a small ice-cream scoop or a tablespoon, drop 2-inch mounds of dough onto sheet pans lined with parchment paper. Flatten slightly with a damp hand. Bake for 12 to 15 minutes, until lightly browned. Transfer the cookies to a baking rack and cool completely.
WHITE CHOCOLATE-MACADAMIA NUT OATMEAL COOKIES
Oatmeal cookies are so tasty and this combination is a real treat! For crisper cookies, bake longer. If you leave the cookies on the cookie sheet for a few minutes before removing to cool to wire racks you will have a softer bottomed cookie.
Provided by MARBALET
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 1h
Yield 48
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a large bowl, cream together the butter, white sugar, and brown sugar until smooth. Beat in the egg, then stir in the vanilla. Combine the flour, baking powder, and baking soda; stir into the creamed mixture. Mix in the oats, white chocolate, and macadamia nuts until evenly distributed. Drop by teaspoonfuls onto the prepared cookie sheets.
- Bake for 10 to 12 minutes in the preheated oven, or until edges are toasted. For crisper cookies, bake longer. If you leave the cookies on the cookie sheet for a few minutes before transferring to cool on wire racks you will have a softer bottomed cookie.
Nutrition Facts : Calories 99.1 calories, Carbohydrate 11.6 g, Cholesterol 9.7 mg, Fat 5.5 g, Fiber 0.6 g, Protein 1.3 g, SaturatedFat 2.3 g, Sodium 55.8 mg, Sugar 6.6 g
TOASTED COCONUT COOKIES
These cookies have coconuts, walnuts and oats to make them a satisfying snack no matter what time of day. They're a hit with everyone who tries them.-Cindy Colley, Othello, Washington
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 5 dozen.
Number Of Ingredients 13
Steps:
- In a bowl, cream butter, shortening and sugars until fluffy. Add eggs and vanilla; beat well. Combine flour, baking powder, baking soda and salt; gradually add to creamed mixture. Fold in oats, coconut and nuts. , Drop by tablespoonfuls onto greased baking sheets. Bake at 375° for 10-11 minutes or until golden brown. Cool 2-3 minutes before removing to a wire rack.
Nutrition Facts : Calories 190 calories, Fat 10g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 164mg sodium, Carbohydrate 22g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein.
TOASTED OATMEAL COOKIES
These down-home-flavored cookies are a family favorite. Toasting the oats gives them an extra nutty flavor. The cookies freeze well and remain crisp...but I've found that whenever I make them of our children and grandchildren, I never have enough left to freeze! -Marilyn Krueger, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 3-1/2 dozen.
Number Of Ingredients 8
Steps:
- In a large skillet over medium heat, melt butter until lightly browned. Add oats, stirring constantly until golden, 8-10 minutes. Remove from the heat; cool. Combine flour and baking soda; set aside. In a large bowl, beat brown sugar, eggs and vanilla until light. Stir in dry ingredients and peanuts until well blended. Let stand for 15 minutes. Drop by rounded teaspoonfuls onto greased baking sheets. Bake at 375° for 10 minutes or until golden. Remove to wire rack to cool.
Nutrition Facts : Calories 176 calories, Fat 9g fat (5g saturated fat), Cholesterol 38mg cholesterol, Sodium 151mg sodium, Carbohydrate 21g carbohydrate (10g sugars, Fiber 1g fiber), Protein 3g protein.
AUNT MYRTLE'S COCONUT OAT COOKIES
These oatmeal coconut cookies are the stuff of happy memories. They have such a rich flavor and texture. Store them in your best cookie jar. -Catherine Cassidy, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 5 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 375°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, salt, baking soda and baking powder; gradually beat into creamed mixture. Stir in coconut, oats and walnuts., Drop dough by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 8-10 minutes or until light brown. Remove from pans to wire racks to cool.
Nutrition Facts :
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TOASTED NUT AND OATMEAL COOKIES | BETTER HOMES & …
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4.5/5 (6)Total Time 32 minsServings 96Calories 67 per serving
- In a large mixing bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, granulated sugar, baking soda, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour, the oats, and nuts.
- Bake for 7 to 8 minutes or until edges are golden. Cool on cookie sheet for 2 minutes. Transfer to a wire rack; cool.
TOASTED OATMEAL COOKIES RECIPE | SOUTHERN LIVING
From southernliving.com
5/5 (6)Category Food, Desserts, CookiesServings 60
- Melt 1/2 cup butter in a 15- x 10 x 1-inch jellyroll pan at 425˚. Remove from oven; add oats and pecans, stirring to coat. Bake at 425˚ for 15 to 18 minutes, stirring occasionally, until lightly browned; set aside to cool.
- Beat remaining 1 cup butter at medium speed with an electric mixer until soft and creamy. Gradually add sugars, beating well. Add egg and vanilla, mixing well. Stir in oat mixture and raisins.
- Drop by rounded tablespoonfuls onto lightly greased cookie sheets; bake at 375˚ for 10 to 12 minutes or until lightly browned. Cool 1 minute on cookie sheets; remove cookies to wire racks to cool completely.
HOW TO TOAST NUTS (4 SHOCKINGLY EASY WAYS) | TASTE OF …
From tasteofhome.com
Author Hazel WheatonPublished 2018-12-04Estimated Reading Time 6 mins
- In a microwave. Granted, this isn’t toasting, it’s nuking, but it has the same effect. In some cases, the microwave might not give you the rich toasted color as other methods, but if your nuts are going into a cake batter, that color is less important.
- In an oven. Of course, the more traditional ways do work well, too. To use the oven, spread the nuts in a single layer on a baking sheet lined with parchment or foil, and place them in an oven preheated to 350°.
- In a skillet. Toasting nuts on the stovetop is quick and works well when you only need a small amount of nuts. Put the nuts in a dry skillet (you’re toasting to draw the oils out, after all), and cook over medium heat, tossing frequently.
- In an air fryer. Yes, with wonderful new gadgets come new ways to toast nuts! If you’ve got an air fryer, place the nuts in the bottom of the basket in a single layer, set the temperature to 300° and the timer to 4-6 minutes.
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- Pre-heat oven to 350º. Spread walnuts on a baking sheet in a single layer, and roast for approximately 8-10 minutes, until they become fragrant. (Don't skip this step. Roasted nuts make a huge difference in the flavor of these cookies.) Pour them immediately off the baking sheet onto a plate, to cool. Turn the oven off, because you're going to chill your cookie dough for a while.
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- In a stand mixer mixing bowl, cream the softened butter at medium high speed about 2 minutes, until creamy. Add the sugar, and beat until light and fluffy, about 3 minutes. Add the eggs and vanilla, and beat until well blended: about 2 minutes. Scrape down the side of the bowl as needed. Add the dry ingredients, and blend on lowest speed, just until incorporated. Stir the walnuts gently into the mixture, by hand. Cover the bowl with plastic wrap and chill the dough in the refrigerator for one hour.
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- Cream together the room temperature butter, coconut sugar, egg, and vanilla. You can use an electric mixer, or vigorously whip it with a handheld whisk.
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