CRISPY OATMEAL COOKIES
Steps:
- Preheat the oven to 350 degrees F.
- In a mixer, cream the butter until fluffy. Add the sugars, and cream together until light and fluffy. Add the egg and vanilla and mix well.
- In a bowl, stir together the oats, flour, salt, and baking soda. Mixing, slowly add the oat mixture to the butter mixture and mix just until combined. Add raisins and mix just until combined.
- Drop by tablespoonfuls onto the baking sheets, leaving at least 2-inches between cookies. Bake until browned and crispy around the edges, about 8 to 10 minutes. Let cool on wire racks and store in an airtight container.
THIN AND CRISPY OATMEAL RAISIN COOKIES
I tried to combine recipes to come up with a cookie that tastes like Tate's Bake Shop cookies. The published Tate's recipe on YouTube does not taste like the cookies you buy in the store in the green bag. This is the closest I've come to simulating the oatmeal raisin flavor. This is not a thick cakey cookie but a thin, crisp, lighter version.
Provided by Abracadabra
Categories Desserts Cookies Oatmeal Cookie Recipes Oatmeal Raisin Cookie Recipes
Time 30m
Yield 30
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Mix 1 cup plus 1 tablespoon flour, baking soda, baking powder, and salt in a bowl.
- Place cold butter in a microwave-safe bowl and heat until soft, but not melted, 20 to 30 seconds. Add brown sugar and white sugar; mix with a metal whisk or spoon for 45 seconds. Add egg, vanilla extract, cinnamon, and nutmeg. Mix for 20 seconds. Pour in dry ingredients and mix for 10 to 20 seconds. Fold in oats and raisins for 30 seconds.
- Roll cookie dough into small balls, about 1 1/2 inches in diameter. Space cookie balls 3 inches apart on the prepared baking sheets.
- Bake in the preheated oven until tops are golden brown and edges are crisp, 13 to 15 minutes.
Nutrition Facts : Calories 128.6 calories, Carbohydrate 17.9 g, Cholesterol 20.4 mg, Fat 6 g, Fiber 0.9 g, Protein 1.6 g, SaturatedFat 3.5 g, Sodium 135.4 mg, Sugar 9.9 g
SPICE COOKIES
This recipe was my mother's grandmother's recipe. Spicy soft cookies with currants. Originally from England. Enjoy, they won't last long.
Provided by Angie Kitcher
Categories Desserts Cookies Spice Cookie Recipes
Time 26m
Yield 48
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease 2 baking sheets.
- Combine sugar, butter, eggs, cinnamon, nutmeg, and cloves in a bowl; beat with an electric mixer until creamy. Combine flour, currants, and baking soda in a separate bowl. Stir into the butter mixture alternately with tablespoons of milk until the flour is fully incorporated.
- Drop spoonfuls of batter onto the prepared baking sheets. Press down lightly with a fork. Dip fork in sugar or water if it sticks.
- Bake in the preheated oven until golden brown, 10 to 15 minutes. Let stand on the baking sheets for 1 minute before removing to a wire rack to cool completely.
Nutrition Facts : Calories 110.4 calories, Carbohydrate 16.8 g, Cholesterol 18.3 mg, Fat 4.3 g, Fiber 0.5 g, Protein 1.7 g, SaturatedFat 2.6 g, Sodium 72.1 mg, Sugar 8.6 g
CRISP SPICE COOKIES (DIABETIC)
Although I am not diabetic, when looking for desserts or baked goods, I frequently find myself reading Diabetic Living. I love the emphasis on complex carbohydrates and higher fiber ingredients well suited to my own approach to eating. Preparation does not include 1 hour chilling time. 2 cookies is 1 WW point; .5 carb exchange, .5 carb choices.
Provided by justcallmetoni
Categories Dessert
Time 35m
Yield 2 cookies, 33 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees.
- Combine flours with the spices in a medium bowl or on a sheet of waxed paper. Set aside.
- In a separate bowl beat the butter for a minute. Add molasses and sugar and blend until fully combined. Using a low setting on your mixer beat in flour mixture. Divide dough into halves and shape into diskes. Cover and chill for an hour.
- Revove one disk from the icebox. On a floured surface roll out the dough into a wafer thin sheet about 1/16 inch thick (really, really thin). Use a floured 2 inch cookie cutter to cut out the crisps and place on a cookie sheet.
- Alternate rolling method: Getting the thin dough to retain its shape while tranfering to the baking sheet is laborous. My solution is to roll the dough between two sheets of parchment. Peel the top layer of paper off and make the cookie cutouts on the dough. Leave some space, about 3/8 inch between cookies to make the next step easier. Now peel off the excess dough, leaving the cookies on the parchment. Transfer parchment filled with cookies to baking sheet and bake. Perfectly shapped cookies.
- Bake cookies for 5-6 minutes or until the cookie edges are just lightly browned.
- Transfer cookies to a baking rack and allow o cool before serving.
- Makes 66 cookies or 33 servings.
CRISPY BUTTER COOKIES
These cookies are easy to make and taste so good. They're very crisp and light, perfect with milk or coffee.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 4 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in egg whites and vanilla. Combine the flour, baking powder and baking soda; gradually add to the creamed mixture and mix well. , Roll into 1-1/2-in. balls, then roll in sugar. Place 2 in. apart on greased baking sheets. Flatten with a fork. Bake at 350° for 12-14 minutes or until edges are lightly browned. Remove to wire racks to cool.
Nutrition Facts : Calories 145 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 117mg sodium, Carbohydrate 17g carbohydrate (7g sugars, Fiber 0 fiber), Protein 2g protein.
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CRISPY GINGER COOKIES - ONCE UPON A CHEF
From onceuponachef.com
Cuisine AmericanTotal Time 30 minsCategory DessertsCalories 119 per serving
- In a medium bowl, whisk together the flour, ginger, allspice, cinnamon, cloves, baking soda, salt, and pepper. Set aside.
- Using an electric mixer, beat ½ cup of the granulated sugar, brown sugar and butter until light and fluffy, 3-5 minutes, scraping down the sides of the bowl as necessary. Add the egg and beat for about 20 seconds, then scrape down the sides of the bowl; add the molasses, mix well and scrape down the sides of the bowl again.
- Add the dry ingredients, then mix on low speed until just incorporated. Do not over mix. The dough will be very soft; refrigerate it for about one hour, or until firm enough to roll.
- Set rack in the middle of the oven and preheat the oven to 350°F. Line a baking sheet with parchment paper.
THIN, CRISPY AND SPICY MOLASSES COOKIES - SEASONS AND SUPPERS
From seasonsandsuppers.ca
5/5 (2)Total Time 30 minsCategory SnackCalories 180 per serving
- Heat the oven to 325° F. (not fan assisted) with rack in centre of oven and prepare a baking sheet with parchment or a Silpat.
- In the bowl of a stand mixer or in a large bowl using a hand mixer, cream together the butter and sugar until light and fluffy, 3 to 5 minutes. Add the eggs, one at a time, mixing until thoroughly incorporated. Beat in the molasses.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, ground ginger, salt and ground cloves. With the mixer running, slowly add the dry ingredients to the mixture until completely incorporated.
- Spoon the batter into mounds (about 2 Tablespoons each) and place on prepared cookie sheet. Space the cookies at least 3 to 4 inches apart, as they will spread! I bake only 6 at a time on a half sheet pan.
CRISP MOLASSES COOKIES - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
4.9/5 (14)Category Cookies
- Using a hand mixer or a stand mixer fitted with paddle attachment, beat the butter on high speed until completely smooth, about 1 minute. Add the granulated sugar and beat the two together until smooth and creamy, about 1 minute. Add the molasses, egg, and vanilla and beat on high until completely combined, about 2 minutes. Scrape down the sides and bottom of the bowl as needed.
- Add the dry ingredients to the wet ingredients and mix on low until combined. Cover and chill the dough for 1 hour in the refrigerator (and up to 2-3 days). If chilling for longer than a few hours, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard and the cookies may not spread.
- Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
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