Chewy Oatmeal Cookies Ii Recipes

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
• In a large bowl, cream together the butter flavored shortening and brown sugar until smooth. Beat in the egg then stir in the milk and vanilla. Mix in the flour, oats, baking soda and cinnamon until well blended. Fold in the walnuts and if desired, raisins. 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.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C), with racks in the upper and lower thirds. Line two baking sheets with parchment paper.
• In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl, using a hand mixer), cream the butter and sugars on medium-low speed until light and fluffy, 4 to 5 minutes.
• Add the eggs one at a time, mixing on medium speed until each one is fully incorporated. Add the vanilla and mix to combine. Scrape the bowl well.
• In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Add to the butter mixture and mix on low speed just until incorporated, 1 to 2 minutes. Add the oats and mix on low speed to combine, 30 seconds to 1 minute. Scrape the bowl well.
• Use a No. 16 (1/4-cup) scoop to portion the cookie dough onto the prepared baking sheets --stagger the cookies, leaving 1 1/2 inches between them to allow for spreading.
• Bake the cookies, rotating the sheets from front to back and top to bottom at the halfway mark, until evenly golden brown, 14 to 16 minutes. Transfer the cookies to wire racks to cool.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Beat brown sugar, shortening, milk, egg, and vanilla extract in a bowl until mixture is creamy. Stir oats, flour, baking soda, and salt into moist ingredients. Drop dough by spoonful onto ungreased baking sheets.
• Bake in the preheated oven until cookies are lightly golden brown, 8 to 10 minutes.

Steps:

• Heat oven to 375.
• Line baking sheets with foil (That way you don't have to clean them!).
• Combine shortening, brown sugar, eggs, milk, and vanilla in a large bowl.
• Beat until well blended.
• In a separate bowl, combine oats, flour, baking soda, salt, cinnamon, and raisins.
• Mix into creamed mixture at low speed just til blended.
• Drop by rounded scoops 2" apart on baking sheet.
• Bake one sheet at a time for 10-12 minutes, or until lightly browned.
• Cool 2 minutes on baking sheets.
• Remove and put on rack to finish cooling.

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.

Steps:

• Melt your butter in a microwave-safe bowl.
• In a medium bowl, whisk together the sugar, maple syrup, egg, and the butter until well-combined.
• In another bowl, whisk the almond flour, all purpose flour, salt, cinnamon and baking soda together.
• Sift the dry ingredients into the wet mixture. Combine well.
• Fold in the oats, walnuts, raisins, and coconut. Incorporate well.
• Preheat oven to 350 degrees Fahrenheit
• Scoop your batter into 2 tbsp-sized balls onto a parchment paper lined baking tray. Make sure to leave 1 inch space between.
• Bake for 10-12 minutes. Cool for 5-10 minutes before enjoying!

Steps:

• Preheat oven to 350°. Grease baking sheets; set aside.
• In medium bowl, combine oats, flour, cinnamon, baking soda, and nutmeg; set aside.
• In large bowl, with electric mixer, beat brown sugar, Hellmann's® or Best Foods® Real Mayonnaise, egg and vanilla 2 minutes. Gradually beat in oat mixture until blended. Stir in raisins. On prepared baking sheets, drop dough by level tablespoonfuls, 3-inches apart.
• Bake 10 minutes or until golden. On wire rack, cool 2 minutes; remove from sheets and cool completely.

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.