BOWL OF OATMEAL COOKIE
A spruced up version of a bowl of oatmeal that tastes more like an oatmeal cookie! I make mine in the microwave for a quick and easy breakfast.
Provided by foodiewendy
Categories 100+ Breakfast and Brunch Recipes Cereals Oatmeal Recipes
Time 8m
Yield 2
Number Of Ingredients 10
Steps:
- Beat egg in a microwave-safe bowl; add 1 cup plus 3 tablespoons milk, oats, raisins, brown sugar, vanilla extract, butter, cinnamon, and salt and mix well.
- Microwave on high for 1 minute; stir and microwave for 1 minute more. Stir oatmeal and microwave until cooked, about 1 minute more.
Nutrition Facts : Calories 292 calories, Carbohydrate 40.6 g, Cholesterol 110 mg, Fat 9.2 g, Fiber 3.3 g, Protein 11.8 g, SaturatedFat 4.2 g, Sodium 113.7 mg, Sugar 20.2 g
THE BEST BOWL OF OATMEAL EVER
Steps:
- In a medium saucepan, bring the water and milk to a boil. Stir in the steel-cut oats and salt and cook a few minutes to thicken. Reduce the heat and simmer uncovered for 30 minutes stirring occasionally.
- Meanwhile, in a small saucepan bring the apple juice to a boil, add the raisins, and cook a few minutes to help them plump. In a mixing bowl, with a whip attachment combine the heavy cream, brown sugar, and cinnamon and whip until stiff. Keep chilled.
- Remove the cooked oatmeal from the heat and serve piping hot in bowls. Sprinkle the plumped raisins on top of the oatmeal and spoon a dollop of the brown sugar cinnamon whipped cream in the center and serve.
- Notes about the recipe: To cut some of the cooking time, soak the oats in water overnight by bringing the water to a boil, turn off the heat, and add the oats. Cover the pot and let sit over night. The next morning cook on low heat 9 to 12 minutes stirring occasionally.
ULTIMATE OATMEAL COOKIES
These are definitely the ULTIMATE in oatmeal cookies. I've been using craisins instead of dried cherrirs and they're WONDERFUL! Recipe comes from Cook's Illustrated.
Provided by Galley Wench
Categories Drop Cookies
Time 27m
Yield 16 large cookies
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees.
- Line large baking sheets with parchment paper.
- Whisk flour, baking powder, baking soda, and salt in medium bowl.
- In second medium bowl, stir together oats, pecans, cherries, and chocolate.
- In standing mixer fitted with flat beater, beat butter and sugar at medium speed until no sugar lumps remain, about 1 minute.
- Scrape down sides of bowl with rubber spatula; add egg and vanilla and beat on medium-low speed until fully incorporated, about 30 seconds.
- Scrape down bowl; with mixer running at low speed, add flour mixture; mix until just combined, about 30 seconds.
- With mixer still running on low, gradually add oat/nut mixture; mix until just incorporated.
- Give dough final stir with rubber spatula to ensure that no flour pockets remain and ingredients are evenly distributed.
- Divide dough evenly into 16 portions, each about 1/4 cup, then roll between palms into balls about 2 inches in diameter; stagger 8 balls on each baking sheet, spacing them about 2 1/2 inches apart.
- Using hands, gently press each dough ball to 1 inch thickness.
- Bake both baking sheets 12 minutes, rotate them front to back and top to bottom, then continue to bake until cookies are medium brown and edges have begun to set but centers are still soft (cookies will seem underdone and will appear raw, wet, and shiny in cracks), 8 to 10 minutes longer.
- Do not overbake.
- Cool cookies on baking sheets on wire rack 5 minutes; using wide metal spatula, transfer cookies to wire rack and cool to room temperature.
Nutrition Facts : Calories 271.3, Fat 14.4, SaturatedFat 6.1, Cholesterol 36.1, Sodium 143.4, Carbohydrate 34, Fiber 1.7, Sugar 21.1, Protein 3.2
CHEWY OATMEAL RAISIN COOKIES
A little bit of apple butter adds moisture, flavor and sweetness to these cakey cookies and acts as a butter substitute.
Provided by Food Network Kitchen
Categories dessert
Time 1h40m
Yield 2 dozen
Number Of Ingredients 13
Steps:
- 1. In a small bowl, add the raisins and cover with boiling water. Let stand 5 minutes. Once plumped, drain the raisins and set aside to cool completely.
- 2. Preheat the oven to 350 degrees F, and arrange racks in the lower and upper thirds.
- 3. Whisk together the flour, cinnamon, baking powder, baking soda and salt in a medium bowl.
- 4. In the bowl of an electric mixer, beat the apple butter, butter and sugar until light and fluffy. Beat in the egg and vanilla until combined. With the mixer on low speed, gradually add the flour mixture until just combined; stir in the oats and raisins.
- 5. Using a rounded tablespoon, drop the cookies onto parchment-lined baking sheets about 2 inches apart (12 per sheet). Bake until the cookies are no longer wet-looking in the center, 14 to 16 minutes, rotating pans halfway through. Transfer to a wire rack to cool completely.
Nutrition Facts : Calories 232 calorie, Fat 9 grams, SaturatedFat 5 grams, Cholesterol 38 milligrams, Sodium 127 milligrams, Carbohydrate 37 grams, Fiber 1.5 grams, Protein 3 grams, Sugar 22 grams
OATMEAL COOKIE DOUGH
I get random cookie-dough cravings and this is an extremely satisfying, not TOO bad for you solution. Hope you enjoy!
Provided by TinkerToy
Categories Dessert
Time 5m
Yield 1 bowl of doughy indulgence, 1 serving(s)
Number Of Ingredients 8
Steps:
- Mix ingredients in cereal bowl in the order given.
- If desired, chill or stick in freezer for a few minutes.
- Enjoy with a spoon!
Nutrition Facts : Calories 778.8, Fat 31.9, SaturatedFat 5.9, Sodium 851.5, Carbohydrate 110.5, Fiber 8, Sugar 34.9, Protein 16.2
ICED OATMEAL COOKIES
These extra craggy oatmeal cookies start by beating sugar with eggs, instead of mixing the typical way: creaming butter and sugar first. This method gives the cookies a crusty exterior, which eventually cracks, creating deep fissures along the surface over centers that are still gooey and chewy. With a couple of teaspoons of cinnamon (or pumpkin pie spice) and vanilla for flavor, they make a wonderful and simple pantry cookie to bake over and over again. Don't skip the final step: These cookies are visually and texturally incomplete without their classic coat of glossy white icing.
Provided by Jerrelle Guy
Categories snack, cookies and bars, dessert
Time 35m
Yield 15 cookies
Number Of Ingredients 12
Steps:
- Heat the oven to 350 degrees and line a large cookie sheet with parchment.
- In a bowl, combine the oats, flour and salt. In the bowl of a stand mixer fitted with the whisk attachment, beat both sugars with the egg, cinnamon, vanilla and baking soda on high speed, scraping the bowl as needed, until glossy, pale and thick, a full 2 minutes. Reduce the speed to medium. Very slowly drizzle in the melted butter and whisk until thoroughly incorporated. Add the oat mixture and gently fold by hand using a wooden spoon or rubber spatula just until incorporated, being careful not to overmix.
- Using a small cookie scoop or two spoons, drop 15 golf ball-size mounds of dough onto the sheet pan, spacing them at least 2 inches apart. Bake until the edges and surface are set and lightly golden brown, but the center is still gooey, 12 to 14 minutes. Remove from the oven and immediately rap the cookie sheet on the counter or stovetop a couple of times to help the cookies flatten a little more, and cool on the sheet for 5 minutes.
- In a small bowl, mix the confectioners' sugar and milk using a fork until the icing is completely smooth and very thick but still moves if you tilt the bowl. Add more milk in small increments as needed. Dip only the very tops of the cookies into the bowl of icing, leaving the deeper cracks in the cookies uncoated and allowing any excess icing to drip back into the bowl. Flip the cookies over and return them to the cookie sheet to allow the icing to harden, 10 to 15 minutes. The iced cookies will keep in an airtight container at room temperature for up to 1 week.
FAMILY-FAVORITE OATMEAL COOKIES
My mother got this recipe in about 1910 when she was a housekeeper and cook for the local physician. The doctor's wife was an excellent cook and taught my mother of lot of her cooking techniques. The cookies soon became a favorite in our home and, when I got married and had a family of my own, they were a favorite throughout the years. My five children also enjoy baking these cookies for their own families-it's a real family tradition.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 5 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, cream sugar and shortening until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, salt, baking powder, soda and cinnamon; add alternately to the creamed mixture with buttermilk. Fold in the oats, raisins and nuts. , Drop dough by heaping tablespoonfuls onto greased baking sheets. Bake at 350° for 12 minutes or until lightly browned. Remove to wire racks.
Nutrition Facts : Calories 232 calories, Fat 10g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 151mg sodium, Carbohydrate 32g carbohydrate (18g sugars, Fiber 1g fiber), Protein 4g protein.
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