Old Fashioned Oatmeal Cookies King Arthur Flour Recipes

Steps:

• HEAT oven to 350 degrees F. Coat baking sheets lightly with no-stick cooking spray.
• COMBINE shortening, brown sugar, egg, milk and vanilla in bowl of electric mixer; beat at medium speed until well blended.
• COMBINE oats, flour, baking soda, salt and cinnamon. Mix into shortening mixture at low speed just until blended. Stir in raisins and walnuts. Drop by rounded measuring tablespoonfuls of dough 2 inches apart onto prepared baking sheets.
• BAKE 8 to 10 minutes or until lightly browned. Cool 2 minutes on baking sheets. Place on cooling racks to cool completely.

Steps:

• Preheat the oven to 325. Line cookie sheets with parchment.
• In a large bowl, cream together the butter, shortening, brown sugar, molasses, egg and vanilla. Beat until light-colored and smooth.
• In a food processor or blender, process the oats, flour, raisins, salt and baking powder for about 30 seconds, or until both the oats and raisins are chopped, yet still in recognizable pieces.
• Beat the oat mixture into the butter mixture until smooth.
• Using a 1/4 cup measure or large cookie scoop, drop the dough on the cookie sheets, leaving 3 inches between cookies.
• Moisten your fingers and gently flatten each cookie to a 2 1/2 inch round or 1/2 inch thick.
• Bake the cookies for 18 minutes or until they're a medium golden brown.
• Remove them from the oven and let rest on the cookie sheet for 1 minute, then transfer to a rack to cool completely.
• The cookies will be soft and delicate when they come out of the oven, but will get firmer as they cool.

Steps:

• In a saucepan, cook raisins in water over medium heat until plump, about 15 minutes. Drain, reserving liquid. Add enough water to liquid to measure 1/2 cup. In a bowl, cream shortening, sugar, eggs and vanilla. Stir in raisin liquid. Blend in dry ingredients. Stir in raisins and oats. Add nuts if desired. , Drop by teaspoonfuls about 2 in. apart onto ungreased baking sheets. Bake at 375° for 10 to 12 minutes or until light brown.

Steps:

• Preheat oven to 350. Line cookie sheets with parchment.
• In a large bowl, cream together the butter, oil and sugar.
• Add the egg, beating until fluffy, then beat in the sour cream and vanilla.
• Stir in the raisins and oats.
• In a separate bowl, mix together the bkaing soda, cinnamon, salt and flour. Add this mixture, a cup at at ime, to the oat mixture, beating well after each addition. Stir in the nuts. Let the dough rest for 15 to 30 minutes.
• Using a tablespoon cookie scoop, drop the dough onto the cookie sheets.
• Bake the cookies for 12 minutes, or until they're golden brown.
• Remove them from the oven and transfer to a rack to cool.

Steps:

• Preheat the oven to 350 degrees. Lightly grease (or line with parchment) two baking sheets.
• In a large mixing bowl, beat together the butter, shortening, sugars, vanilla, salt and vinegar. Beat in the egg, then the baking soda, flour and oats. Stir in the chips/nuts/fruit.
• Drop the dough, by tablespoonfuls, onto the prepared baking sheets. Bake the cookies for 12 to 14 minutes, until they're golden brown; the shorter amount of time for softer cookies, the longer amount for crunchier cookies. Remove the cookies from the oven and cool on a rack.

Steps:

• Preheat the oven to 325. Line cookie sheets with parchment.
• In a large mixing bowl, cream together the sugars, butter, shortening, salt, baking powder, spices and vanilla, beating until smooth.
• Beat in the egg.
• Stir in the oats and flour, then the raisins and nuts.
• Drop the dough by the tablespoonful onto the prepared cookie sheets. Using the flat bottom of a drinking glass dipped in sugar, flatten each ball of dough to about 1/4 inch.
• Bake the cookes for about 20 minutes, until they're golden brown; these are supposed to be crunchy, so don't underbake them.
• Remove them from the oven and transfer to a rack to cool.