Toasted Oatmeal Cookies Recipes

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TOASTED OATS COOKIES



Toasted Oats Cookies image

A great variation on oatmeal cookies!

Provided by Ceil Wallace

Categories     Desserts     Cookies     Drop Cookie Recipes

Yield 48

Number Of Ingredients 9

¾ cup butter
2 ⅓ cups rolled oats
½ cup sifted all-purpose flour
1 teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon baking soda
1 cup packed light brown sugar
1 egg
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In medium skillet, over medium heat, heat butter until lightly browned. Be careful not to burn. Add oats; saute, stirring constantly, until golden -- about 5 minutes. Remove from heat; cool.
  • Meanwhile, sift flour with cinnamon, salt, and soda; set aside.
  • In large bowl, combine sugar, egg, and vanilla. With wooden spoon, or portable electric mixer at medium speed, beat until light.
  • Stir in rolled oats and flour mixture until well combined.
  • Drop by slightly rounded teaspoonfuls, 3 inches apart, onto ungreased cookie sheets.
  • Bake 10 to 12 minutes, or until golden. Remove to wire rack. Cool.

Nutrition Facts : Calories 64.4 calories, Carbohydrate 8.2 g, Cholesterol 11.5 mg, Fat 3.3 g, Fiber 0.5 g, Protein 0.8 g, SaturatedFat 1.9 g, Sodium 60.8 mg, Sugar 4.5 g

TOASTED OATMEAL COOKIES



Toasted Oatmeal Cookies image

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

2 1/2 cups quick-cooking or old-fashioned oats
1 cup chopped walnuts
1 1/2 cups packed brown sugar
1 cup butter or margarine, softened
1 teaspoon vanilla
1 egg
1 cup Gold Medal™ all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt

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

TOASTED OATMEAL COOKIES



Toasted Oatmeal Cookies image

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

3/4 cup butter, cubed
2-1/2 cups rolled oats
3/4 cup all-purpose flour
1 teaspoon baking soda
1 cup packed brown sugar
2 large eggs, beaten
1 teaspoon vanilla extract
1/2 cup salted peanuts, coarsely chopped

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.

THE OATIEST OATMEAL COOKIES EVER



The Oatiest Oatmeal Cookies Ever image

Provided by Alton Brown

Time 1h8m

Yield about 3 dozen cookies

Number Of Ingredients 10

16 ounces old-fashioned rolled oats
1 teaspoon baking powder
1 teaspoon ground cinnamon
Pinch kosher salt
10 ounces unsalted butter, at room temperature
6 ounces dark brown sugar
3 1/2 ounces granulated sugar
1 large egg
1 teaspoon vanilla extract
4 ounces raisins, optional

Steps:

  • Preheat the oven to 375 degrees F.
  • Spread oats into a single layer on a half sheet pan. Bake until lightly toasted, about 20 minutes . Cool the oats for 2 to 3 minutes on the pan.
  • Grind 8 ounces of toasted oats in a food processor until 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.
  • 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 egg and vanilla extract. 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. Stir to combine.
  • Scoop the dough with a 1 1/2-ounce disher onto parchment-lined half sheet pans, leaving 2 inches between each mound. Bake until the cookies begin to brown around the edges, 12 to14 minutes. Rotate the pan halfway through cooking. Cool on the pans for 2 minutes, and then move to a cooling rack to cool completely.

TOASTED OATMEAL



Toasted Oatmeal image

My old roommate used to cook this all the time as a quick and easy yogurt topping. I also think it's nice with a little bit of cream instead. Please use butter if you can stand it, there's no comparison!

Provided by Kitty Z

Categories     Breakfast

Time 7m

Yield 2 serving(s)

Number Of Ingredients 4

2 tablespoons butter or 2 tablespoons margarine
1 cup oatmeal
1 teaspoon brown sugar, to taste
3/4 cup plain yogurt (or any flavor you like)

Steps:

  • Melt butter or margarine in a small frying pan over medium/medium low heat.
  • Add the oatmeal and stir so that it is evenly coated.
  • Cook until the oatmeal starts turning golden brown and a little crunchy, about 3 to 5 minutes.
  • Add the brown sugar, again stirring well to coat the oatmeal.
  • Cook 1 to 2 minutes more, until the brown sugar is completely melted and dispersed, and the oatmeal is very golden brown.
  • Serve on top of yogurt, or with a small amount of milk or cream.

Nutrition Facts : Calories 322.1, Fat 17.1, SaturatedFat 9.7, Cholesterol 42.5, Sodium 126.6, Carbohydrate 33.7, Fiber 4, Sugar 7.1, Protein 9.8

TOASTED OATMEAL COOKIES



Toasted Oatmeal Cookies image

Make and share this Toasted Oatmeal Cookies recipe from Food.com.

Provided by Parsley

Categories     Drop Cookies

Time 35m

Yield 40 serving(s)

Number Of Ingredients 11

2 1/2 cups quick-cooking oats
1 cup finely chopped walnuts
1 1/2 cups packed brown sugar
1 cup butter, softened
1 teaspoon vanilla
2 eggs
1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon cardamom (optional)
1/4 teaspoon salt

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.

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