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.
EXCELLENT OATMEAL COOKIES
This is a chewy oatmeal cookie.
Provided by Beatrice
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 56m
Yield 42
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- In a large bowl, cream together butter, brown sugar, and white sugar until fluffy. Beat in eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats and nuts until just blended. Drop by heaping teaspoonfuls onto ungreased cookie sheets. Cookies should be at least 2 inches apart.
- Bake for about 12 minutes in the preheated oven. Cool cookies on a wire rack.
Nutrition Facts : Calories 126.3 calories, Carbohydrate 14.8 g, Cholesterol 20.5 mg, Fat 6.9 g, Fiber 0.9 g, Protein 1.9 g, SaturatedFat 3.1 g, Sodium 106.8 mg, Sugar 7.7 g
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.
OATMEAL COOKIES
Add your choice of chocolate chunks, golden raisins, or toffee pieces to the basic oatmeal-cookie recipe.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 13 large or 3 dozen small cookies
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees. Combine the brown sugar, granulated sugar, and butter in an electric mixer fitted with the paddle attachment. Starting with the mixer on low speed and increasing until it is on medium, beat until the mixture is creamy and fluffy, about 5 minutes. Add the eggs and the vanilla extract, then scrape the sides of the bowl with a rubber spatula, and mix to combine.
- Combine the rolled oats, flour, baking soda, baking powder, and wheat germ in a large bowl, and stir to combine. Add the dry mixture to the butter mixture, then mix on low speed just to combine, 10 to 15 seconds. Remove the bowl from mixer stand, and stir in your choice of chocolate chunks, golden raisins, or toffee pieces.
- Line the baking pans with parchment paper. Use a large (2 1/2 ounce) or small (1 1/4 ounce) ice-cream scoop to form balls of dough. Place the balls of dough about 4 inches apart on baking pans. Bake until golden and just set, about 18 minutes for large cookies and 14 minutes for small cookies. Remove from oven; let cool on pan 4 to 5 minutes before transferring to a cooling rack.
OLD FASHIONED OATMEAL COOKIES
This is the best oatmeal cookie recipe I've found yet! People are always asking me for the recipe! They are yummy... especially with a tall glass of milk.
Provided by Kim D.
Categories Drop Cookies
Time 35m
Yield 2 dozen
Number Of Ingredients 14
Steps:
- In a large bowl, combine butter, shortening and sugars.
- Add eggs and vanilla and beat until fluffy.
- Combine flour, salt, baking soda, cinnamon, cloves and allspice.
- Add to creamed mixture; mix to blend.
- Stir in oatmeal and raisins.
- Drop a tablespoon of dough onto cookie sheet about 2-inches apart. Cookies will spread!
- Bake at 350°F for 12-15 minutes.
- Cool for about 5 minutes on cookie sheet, then remove to a cooling rack.
Nutrition Facts : Calories 9510.7, Fat 879.8, SaturatedFat 237.2, Cholesterol 308, Sodium 2319.1, Carbohydrate 409.8, Fiber 18.1, Sugar 251.6, Protein 33.3
OATMEAL COOKIES
This crisp and chewy cookie is loaded with oats, dried fruit, and chopped nuts.
Provided by madge01
Time 35m
Yield Makes Cookies
Number Of Ingredients 0
Steps:
- Preheat oven to 350 degrees F (177 degrees C) and line two baking sheets with parchment paper.
- Place the nuts on a baking sheet and bake for 8-10 minutes or until lightly browned and fragrant. Let cool and then chop into pieces.
- In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until creamy and smooth (about 2 - 3 minutes). Add the egg and vanilla extract and beat to combine.
- In a separate bowl, whisk together the flour, baking soda, salt, and ground cinnamon. Add the flour mixture to the creamed mixture and beat until incorporated. Stir in the nuts, oats, and dried cranberries or chocolate chips.
- For large cookies, use 1/4 cup of batter (I like to use an ice cream scoop) and space the cookies about 2 inches (5 cm) apart on the baking sheet. Then wet your hand and flatten the cookies slightly with your fingers so they are about 1/2 inch (1.25 cm) thick.
- Bake the cookies for about 12 - 15 minutes or until light golden brown around the edges but still soft and a little wet in the centers.
- Remove from oven and let the cookies cool a few minutes on the baking sheet before transferring them to a wire rack to cool.
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.
OATMEAL COOKIES
This is a no-nonsense oatmeal cookie recipe-no raisins, chocolate chips, nuts, or anything else that might divert attention from the comforting classic.
Provided by The Gourmet Test Kitchen
Time 35m
Yield Makes 24 cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F. Grease and line 2 baking sheets with parchment.
- Stir together oats, flour, cinnamon, baking soda, and salt in a medium bowl. Beat together butter, brown sugar, and granulated sugar in a stand mixer or in large bowl with a hand mixer until light and fluffy. Add egg and vanilla and beat until combined well. Add flour mixture and beat until just combined.
- Drop dough by heaping tablespoons 2 inches apart onto prepared baking sheets and flatten mounds slightly with moistened fingers. Bake cookies in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden, about 12 minutes total. Transfer to wire racks to cool.
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.
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