Toasted Oatmeal Cookies Recipes

THE OATIEST OATMEAL COOKIES EVER

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.

TOASTED OATMEAL COOKIES

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.

THE BEST OATMEAL COOKIES

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.

TOASTED OATMEAL

Steps:

• Melt butter in a large heavy saucepan over medium heat. Add the oats, and toast, tossing and turning oats, until oatmeal is browned and fragrant, about 4 minutes. Add 4 cups water and salt, and bring to a boil. Reduce to a simmer, cover, and cook until most of the water has evaporated and the oatmeal is tender, about 30 minutes for the Irish oatmeal and 10 minutes for the old-fashioned rolled oats. Serve hot with the toppings of your choice.

TOASTED OATMEAL COOKIES

Steps:

• Heat oven to 350ºF.
• Evenly spread oats AND walnuts in ungreased jelly roll pan. Bake 15 to 20 minutes, stirring occasionally, until light brown; cool completely.
• Beat together brown sugar, butter, vanilla and eggs in large bowl.
• Gradually add in the flour, baking soda, cinnamon, cardamom, and salt.
• Stir in the toasted oatmeal/walnut mixture.
• Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheets.
• Bake 8 to 10 minutes or until golden brown. Cool about 2 minutes before removing from cookie sheets to cool on a wire rack.

TOASTED OATMEAL COOKIES

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.

OLD FASHIONED OATMEAL COOKIES

Steps:

• HEAT oven to 350 degrees F. Coat baking sheets lightly with no-stick cooking spray.
• COMBINE shortening, brown sugar, egg, milk and vanilla in bowl of electric mixer; beat at medium speed until well blended.
• COMBINE oats, flour, baking soda, salt and cinnamon. Mix into shortening mixture at low speed just until blended. Stir in raisins and walnuts. Drop by rounded measuring tablespoonfuls of dough 2 inches apart onto prepared baking sheets.
• BAKE 8 to 10 minutes or until lightly browned. Cool 2 minutes on baking sheets. Place on cooling racks to cool completely.

OLD FASHION OATMEAL COOKIES

Steps:

• Spread the oats in a shallow baking pan. Bake in a 375*F (190*C) oven about 10 minutes or until lightly toasted, stirring occasionally.
• Place toasted oats in a small bowl. Stir in buttermilk or sour milk and let stand a few minutes.
• In a medium mixing bowl beat together the brown sugar and shortening with an electric mixer on medium to high speed until combined.
• Add the baking powder, baking soda, cinnamon, nutmeg, and salt; beat until combined.
• Beat in the eggs and vanilla. Beat in the oat mixture. Stir in the flour until just mixed.
• Fold in the dates, raisins and nuts. (OPTIONAL).
• Drop dough by rounded teaspoonfuls about 2-inches apart onto a greased cookie sheet.
• Bake in a 375*F (190*C) oven about 10 minutes or until edges are golden brown.
• Transfer cookies to a wire rack to cool completely.
• Drizzle in a decorative manner with the Powdered Sugar Icing, if desired.
• POWDER SUGAR ICING RECIPE.
• In a small bowl combine powdered sugar and vanilla extract. Stir in enough milk to make an icing of drizzling consistency.