Cinnamon Chip And Cherry Oatmeal Cookies Recipes

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine the oats, flour, baking soda, cinnamon and salt; gradually add to creamed mixture and mix well. Stir in chips and walnuts. , Drop by tablespoonfuls 3 in. apart onto ungreased baking sheets. Bake at 350° for 11-13 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks.

Steps:

• Preheat oven to 350 degrees. Line 2 baking sheets with nonstick baking mats or parchment paper.
• In a small bowl, whisk together the flour, cinnamon, baking soda, nutmeg, and salt; set aside. Place butter, sugar, and honey in the bowl of an electric mixer fitted with the paddle attachment; beat on medium-high speed until light and fluffy, about 4 minutes. Add the eggs and vanilla, and beat to combine. With the mixer on low, gradually add reserved flour mixture and beat until incorporated. Stir in oats and cherries.
• Drop 1 tablespoon of dough at a time about 2 inches apart on prepared baking sheets. Bake until lightly golden brown, 10 to 12 minutes. Let cool on sheets for 5 minutes, then transfer cookies to a wire rack to cool completely. Cookies can be kept in an airtight container at room temperature for up to 3 days.

Steps:

• Preheat oven to 375 degrees. In small bowl combine flour, baking soda & salt; set aside. In large bowl, beat butter, sugar, brown sugar, eggs and vanilla until creamy. Gradually beat in flour mixture. Stir in oats and cinnamon chips. Drop by measuring tablespoonfuls onto ungreased cookie sheets. Bake 7-8 minutes for chewier cookies; 9-10 minutes for crisper cookies. Makes about 4 dozen cookies.
• I find my cookies turn out best when I put the dough in refrigerator overnight. Baking time must be extended a bit, but the cookies hold their shape better.

Steps:

• Heat oven to 350 degrees.
• Beat butter, brown sugar and granulated sugar until creamy. Add eggs and vanilla; beat well. Combine flour and baking soda; add to butter mixture, beating well. Stir in oats, cinnamon chips and raisins (batter will be stiff).
• Drop by heaping teaspoons onto ungreased cookie sheet. Bake 10-12 minutes or until lightly browned. Cool 1 minute; remove from cookie sheet to wire rack.
• BAR VARIATION: Spread batter into lightly greased 13x9x2-inch baking pan. Bake at 350°F for 25 to 30 minutes or until golden brown. Cool; cut into bars. About 3 dozen bars.

Steps:

• Cream butter or margarine, cinnamon, cardamom, baking soda, and brown sugar. Mix in applesauce. Gradually blend in flour, and then oats. Stir in dried. Let dough sit for one hour.
• Drop by teaspoonful onto ungreased baking sheet.
• Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes, or until edges are slightly browned. Cool on wire rack.

Steps:

• Preheat oven to 350°.
• In large mixing bowl cream butter, granulated sugar and brown sugar.
• Beat in eggs and vanilla.
• Add flour and baking soda, mixing well.
• Mix in oatmeal, cinnamon chips and raisins (batter will be heavy).
• Drop by heaping teaspoonful onto ungreased cookie sheet and bake for 10-12 minutes or until they look golden around edges.
• Let cool for about 1 minute and then remove to wire rack to finish cooling.

Steps:

• Position 1 rack in bottom third and 1 rack in top third of oven; preheat to 375°F. Line 2 large baking sheets with parchment paper. Blend first 4 ingredients in processor 30 seconds. Add eggs; process to blend.
• Add next 4 ingredients. Using on/off turns, process until oats are coarsely chopped and mixture is blended. Transfer to large bowl. Mix in cherries and chocolate chips.
• Spoon batter by rounded tablespoonfuls onto prepared baking sheets, spacing 2 inches apart (cookies will spread). Bake until tops of cookies are golden brown, rotating baking sheets after 7 minutes, about 14 minutes total. Transfer cookies to rack; let cool. Repeat with remaining batter.

Steps:

• In a small bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, oats, baking soda and salt; gradually add to creamed mixture and mix well. Stir in cherries and chocolate chips., Drop by scant 1/4 cupfuls 3 in. apart onto ungreased baking sheets. Bake at 350° for 14-16 minutes or until golden brown. Cool for 1 minute before removing from baking sheets to wire racks. Store in an airtight container.