THE VERY BEST OATMEAL COOKIES
One of the best oatmeal cookies I've ever tasted. A definite family favorite. They are fantastic without the optional nuts, raisins or chocolate. Photo by KC Cooker is how these cookies look when I bake them--fairly flat, chewy in the middle with crispy edges. Yum.....
Provided by SharleneW
Categories Drop Cookies
Time 20m
Yield 36 cookies
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Cream together shortening and sugars.
- Add eggs and vanilla, beat well.
- Sift together flour, salt and soda.
- Add to creamed mixture.
- Stir in oats slowly.
- Mix well. Add nuts, chips or raisins, if desired. Dough will be fairly stiff.
- Drop by heaping tablespoon on lightly greased cookie sheet. (I use a 4 teaspoon cookie scoop and press them down slightly before baking).
- Bake for 8-10 minutes.
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
BEST OATMEAL COOKIES
Make and share this Best Oatmeal Cookies recipe from Food.com.
Provided by Dancer
Categories Dessert
Time 10m
Yield 50 cookies
Number Of Ingredients 11
Steps:
- In a large mixing bowl, beat margarine and sugars until light and fluffy. Add egg whites.
- In a medium size bowl, combine flour, baking soda, cinnamon and nutmeg; add to sugar mixture.
- Stir in oats, raisins and vanilla. Chill 1 hour.
- Preheat oven 350°F.
- Roll a teaspoon of dough into a ball and place on an ungreased cookie sheet.
- Grease the bottom of a glass with margarine, dip glass in sugar and use to flatten ball of dough. continue, leaving adequate space between cookies.
- Bake 10 minutes.
- Cool on racks.
Nutrition Facts : Calories 65.5, Fat 0.4, SaturatedFat 0.1, Sodium 28.5, Carbohydrate 14.5, Fiber 0.7, Sugar 7.9, Protein 1.4
THE BEST OATMEAL RAISIN COOKIES
Do you like chewy cookies? Or do you prefer cakey ones? Our oatmeal-raisin cookies can be both! For a chewy cookie, bake them right away. For a cakey cookie, let the dough rest in the refrigerator for at least 3 hours (or overnight works even better) to allow the oatmeal to hydrate. Then bake for a puffy cookie. We used dark brown sugar for added flavor and moisture but our secret ingredient is honey. When baked right away, the honey causes the cookie to spread, keeping it soft and moist. When you let the dough rest, the oatmeal and flour absorb the honey for that classic cakey texture.
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield 24 cookies
Number Of Ingredients 11
Steps:
- Arrange an oven rack in the center of the oven and preheat to 350 degrees F. Line a rimmed baking sheet with parchment paper.
- Whisk together the flour, salt, baking soda and cinnamon in a small bowl until combined. Beat the brown sugar and butter in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the honey, vanilla, egg and 1 tablespoon warm water and beat on high speed until creamy, scraping the sides and bottom of the bowl, about 3 minutes more. Add the dry ingredients and mix on low speed, scraping the bowl as needed, until completely combined. Add the oats and beat on low speed until combined. Fold in the raisins until evenly distributed. Arrange twelve 1-ounce scoops (2-tablespoon portions) of cookie dough on the prepared baking sheet, leaving about 2 inches between each. Bake until the cookies are lightly golden around the edges, 15 to 20 minutes. Cool on the sheet for 10 minutes, and then transfer to a wire rack to cool completely. Let the baking sheet cool, and then repeat with the remaining cookie dough.
CHEWY GOOD OATMEAL COOKIES
These are the best oatmeal cookies with all my favorite extras: dried cherries, white chocolate chips and macadamia nuts. -Sandy Harz, Spring Lake, Michigan
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 3-1/2 dozen.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in the eggs, honey and vanilla. In another bowl, mix the oats, flour, baking soda, salt and cinnamon; gradually beat into creamed mixture. Stir in the remaining ingredients., Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake 10-12 minutes or until golden brown. Cool on pan 2 minutes; remove to wire racks to cool.
Nutrition Facts : Calories 161 calories, Fat 8g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 105mg sodium, Carbohydrate 20g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.
CHEWY OATMEAL COOKIES
I packed chocolate chips, raisins, nuts and cinnamon into my oatmeal cookie recipe. These soft
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 5 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, cream butter and sugars until light and fluffy. Add the eggs, molasses and vanilla; beat well. , Combine the flour, oats, baking soda, cinnamon and salt; gradually add to creamed mixture and mix well. Stir in the raisins, pecans and chocolate chips. Drop by tablespoonfuls 2 in. apart onto greased baking sheets. , Bake at 350° for 9-10 minutes or until lightly browned. Cool on pans for 2 minutes before removing to wire racks.
Nutrition Facts : Calories 103 calories, Fat 4g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 77mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein.
THE WORLD'S BEST OATMEAL TOFFEE COOKIES
The softest, chewiest, sweetest oatmeal cookies with the decadent addition of toffee bits. One thing to consider before making this recipe is that the cookies are a tab bit thin and are not sturdy. I still need to alter it, but if you make the dough balls a little taller and less round, they should turn out just fine. The flavor is AMAZING. Recipe from "The Cookie Bible" cookbook.
Provided by Jessa M
Categories Drop Cookies
Time 25m
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F. Place one sheet of parchment paper on each cookie sheet you plan on using. Greasing is not necessary if you use parchment paper. Beat the butter, brown sugar, eggs, and vanilla until blended. Add the flour, baking soda, cinnamon and salt. Beat until blended. Stir in the oats, toffee, and coconut (optional) with spoon or blender. Drop dough by rounded teaspoonfuls a couple of inches apart onto the prepared cookie sheets. Bake 8-10 minutes until edges are lightly browned (may need to cook longer if cookies are bigger). Cool a few minutes and remove from cookie sheets.
Nutrition Facts : Calories 216.1, Fat 8.7, SaturatedFat 1.6, Cholesterol 17.6, Sodium 203.2, Carbohydrate 31.8, Fiber 1.3, Sugar 17.9, Protein 3.2
BEST OATMEAL COOKIES
An oatmeal cookie with raisins and walnuts, spiced with a little cinnamon.
Provided by Peggy Pelot
Categories Desserts Cookies Oatmeal Cookie Recipes Oatmeal Raisin Cookie Recipes
Time 30m
Yield 48
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a large bowl, cream together the margarine, white sugar and brown sugar until light and fluffy .Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, salt and cinnamon, stir into the creamed mixture. Fold in the oatmeal, raisins and walnuts. Drop by rounded spoonfuls onto the prepared cookie sheet.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 114.3 calories, Carbohydrate 14.5 g, Cholesterol 7.8 mg, Fat 5.9 g, Fiber 0.8 g, Protein 1.6 g, SaturatedFat 0.9 g, Sodium 106.4 mg, Sugar 8.7 g
SOFT OATMEAL COOKIES
These oatmeal cookies are very moist with a good flavor. Add a cup of raisins or nuts if you desire.
Provided by BITTERSWEET1
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 2h
Yield 24
Number Of Ingredients 10
Steps:
- In a medium bowl, cream together butter, white sugar, and brown sugar. Beat in eggs one at a time, then stir in vanilla. Combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats. Cover, and chill dough for at least one hour.
- Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets. Flatten each cookie with a large fork dipped in sugar.
- Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 218 calories, Carbohydrate 32.3 g, Cholesterol 35.8 mg, Fat 8.8 g, Fiber 1.4 g, Protein 3 g, SaturatedFat 5.1 g, Sodium 213.1 mg, Sugar 17.4 g
BEST OATMEAL RAISIN COOKIES EVER
These are a sure favorite the whole family will love. They are easy to prepare and stay fresh longer then other cookies.
Provided by cakegirl
Categories Desserts Cookies Oatmeal Cookie Recipes Oatmeal Raisin Cookie Recipes
Time 1h25m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Mix the flour, baking soda, salt, and cinnamon together in a large bowl.
- Beat the butter and sugar with an electric mixer in a large bowl until smooth. Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Mix in the flour mixture until just incorporated. Fold in the oats and raisins; mixing just enough to evenly combine. Drop spoonfuls of the dough 2 inches apart onto ungreased baking sheets.
- Bake in the preheated oven until golden brown, 10 to 12 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 216.8 calories, Carbohydrate 31.5 g, Cholesterol 43.6 mg, Fat 8.9 g, Fiber 1.3 g, Protein 3.5 g, SaturatedFat 5.2 g, Sodium 127.8 mg, Sugar 14.4 g
BEST OATMEAL COOKIES
These are a wonderful thin, crispy, nutty oatmeal cookie. The recipe is from The California Heritage Cookbook.
Provided by Engrossed
Categories Drop Cookies
Time 1h45m
Yield 4 dozen, 24 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl cream the butter and add sugars, beating until fluffy.
- Blend egg into creamed mixture.
- Sift together into the creamed mixture the flour, soda, and cinnamon.
- Blend in the oats, nuts and vanilla.
- Chill dough 1 hour or more.
- Preheat oven to 350. Grease cookie sheets.
- Place small pieces of dough (about 1 teaspoonful) on a greased cookie sheet.
- Grease the bottom of a small glass, dip in sugar, and press gently on each uncooked cookie, flattening it to a thickness of about 1/4 inch, resugaring glass for each cookie.
- Bake for 10-12 minutes, until lightly browned.
- Cool 2-3 minutes on the sheet, remove cookies, and cool completely on racks. Store them in an airtight container.
Nutrition Facts : Calories 192.9, Fat 10.7, SaturatedFat 5.2, Cholesterol 29.1, Sodium 112.1, Carbohydrate 22.8, Fiber 1, Sugar 13, Protein 2.5
GRANDMOTHER'S OATMEAL COOKIES
This is the best Oatmeal Cookie I have ever tasted and is my family's favorite. This is a recipe that I have had for years that a friend of mine gave me.
Provided by HAPPYGOLUCKY
Categories Desserts Cookies Oatmeal Cookie Recipes Oatmeal Raisin Cookie Recipes
Time 2h
Yield 48
Number Of Ingredients 12
Steps:
- Beat eggs, and stir in raisins and vanilla. Refrigerate for at least an hour.
- Preheat oven to 350 degrees F (175 degrees C).
- Cream together shortening, brown sugar, and white sugar until light and fluffy. Combine flour, baking soda, salt, and cinnamon; stir into the sugar mixture. Mix in raisins and eggs, then stir in oats and walnuts. Roll dough into walnut sized balls, and place 2 inches apart on ungreased cookie sheets.
- Bake for 10 to 12 minutes in preheated oven, or until edges are golden. Cool on wire racks.
Nutrition Facts : Calories 131.3 calories, Carbohydrate 18.5 g, Cholesterol 11.6 mg, Fat 5.9 g, Fiber 0.7 g, Protein 1.8 g, SaturatedFat 1.3 g, Sodium 107.2 mg, Sugar 10.5 g
THE VERY BEST OATMEAL RAISIN COOKIES EVER!
We love this recipe because it will stay chewy in the cookie jar for 7 days..if they last that long...everyone who tries them raves. If you like a big fat chewy oatmeal raisin cookie, you have to try these.
Provided by grandma2969
Categories Dessert
Time 1h25m
Yield 2 Dozen, 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°.
- Whisk eggs in a small bowl, add 1/4 cup water, 1 tsp vanilla and raisins; mix well. VERY IMPORTANT let set on counter for at least 1 hour.
- In another bowl, combine crisco, and sugars, mix well.
- Gradually add dry ingredients.
- Blend in raisin mixture -- mix well.
- I use a cookie scoop, slightly less than 1/4 cup and place them on a greased cookie sheet. I slightly flatten them with the back of the scoop.
- Bake at 350° for 10-12 minutes. Do not flatten cookies a lot -- just a gentle tap.other wise they will flatten out too much.
- Baking note: please remember to reverse position of cookie sheets halfway through baking. DO NOT OVER BAKE. Cookies should be slightly golden brown around edges. Centers will look set-- let cool 1 minute on cookie sheet and then remove to wire rack to complete cool.
- I have used this recipe for over 30 years-- always outstanding-- most important thing to remove cookies from oven before they are finished-- residual heat in cookies will complete cooking-- and result in a cookie that is not dried out.
- I also add more walnuts, as I like lots of big nuts in my oatmeal cookies-- I have often left the egg, raisin mixture on counter, for a couple of hours while cleaning house and came back and baked marvelous cookies.
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