VERY SOFT ROLLED OAT COOKIES
I got this recipe from my mother, who got it from her mother. This is a really soft and delicious cookie. I have shared this recipe many times!
Provided by Ellen Brody
Categories Drop Cookies
Time 35m
Yield 48 cookies
Number Of Ingredients 12
Steps:
- Sift flour, salt, soda, baking powder and spices together.
- Cream margarine with brown sugar until fluffy.
- Add beaten eggs and mix well.
- Add sifted ingredients alternately with milk and in small amounts.
- Add rolled oats, raisins and nuts.
- Heat oven at 350° and bake for 12-15 minutes.
Nutrition Facts : Calories 102.4, Fat 4.3, SaturatedFat 0.8, Cholesterol 9.2, Sodium 104.2, Carbohydrate 15, Fiber 0.5, Sugar 8.5, Protein 1.4
ROLLED OATMEAL COOKIES
I got this recipe off a bag of store-brand Old Fashion Rolled Oats and made these once and thought they were so delicious I thought I should share the recipe!
Provided by ReadyForThe80s
Categories < 30 Mins
Time 20m
Yield 42 Cookies
Number Of Ingredients 10
Steps:
- preheat oven to 360°F.
- In a medium bowl, combine rolled oats, flour, baking soda, and baking powder and set aside.
- In a large bowl, cream together butter and the two sugars until fluffy. Beat in egg until blended and add vanilla and coconut and mix well.
- Add to dry ingredients just until blended.
- Shape into 5cm (2") balls.
- Arrange on ungreased cookie sheet and space about 5cm apart and flatten with floured fork tines.
- Bake for 10-12 minutes or until golden brown.
Nutrition Facts : Calories 103.7, Fat 5, SaturatedFat 3.1, Cholesterol 16.1, Sodium 82.8, Carbohydrate 13.8, Fiber 0.5, Sugar 7.7, Protein 1.1
ROLLED OAT COOKIES
I like to keep some of this dough in the freezer at all times since it's so handy to slice, bake and serve at a moment's notice. These wholesome cookies are super with a cup of coffee - in fact, we occasionally grab a few for breakfast when we're in a hurry. -Kathi Peters, Chilliwack, British Columbia
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 3-1/2 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in water and vanilla. Combine dry ingredients; add to creamed mixture and mix well. Chill for 30 minutes. , Shape into two 1-1/2 in. rolls; wrap tightly in waxed paper. Chill for 2 hours or until firm. , Cut into 1/2-in. slices and place 2 in. apart on greased baking sheets. Bake at 375° for 12 minutes or until lightly browned. Remove to wire racks to cool.
Nutrition Facts : Calories 188 calories, Fat 10g fat (6g saturated fat), Cholesterol 23mg cholesterol, Sodium 220mg sodium, Carbohydrate 23g carbohydrate (10g sugars, Fiber 1g fiber), Protein 3g protein.
OATMEAL ROLLOUT COOKIES
For special events, my mother would bring these cookies to the rural school I attended. She decorated each cookie with a student's name written in frosting.-Sally Gores, Almena, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 3-1/2 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour, oats, baking soda and salt; gradually beat into creamed mixture., Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or until firm enough to roll., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 2-3/4-in. cookie cutter. Place 1 in. apart on greased baking sheets., Bake 9-11 minutes or until edges are light brown. Remove from pans to wire racks to cool completely., For frosting, in a small bowl, beat butter, cream cheese and vanilla until blended. Gradually beat in confectioners' sugar until smooth. Spread over cookies. Decorate with colored sugar. Store in airtight containers in the refrigerator.
Nutrition Facts :
ROLLED OATMEAL COOKIES
Make and share this Rolled Oatmeal Cookies recipe from Food.com.
Provided by amd du
Categories Dessert
Time 20m
Yield 48 cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 375.
- In a medium bowl combine rolled oats, flour, baking powder and baking soda.
- Set aside.
- In a large bowl, cream butter and sugars until fluffy; beat in egg until blended.
- Add Vanilla and coconut, mix well.
- Add dry ingredients and mix until just blended.
- Shape into 2-inch balls and arrange on a baking sheet about 2 inches apart flatten with a fork.
- Bake for 10 to 12 minutes.
Nutrition Facts : Calories 90.5, Fat 4.4, SaturatedFat 2.7, Cholesterol 14.6, Sodium 65.5, Carbohydrate 12, Fiber 0.4, Sugar 6.8, Protein 1.1
ROLL AND CUT COOKIES
Provided by Food Network
Categories dessert
Time 35m
Yield 4 dozen cookies (standard size)
Number Of Ingredients 8
Steps:
- Combine butter and sugar. Do not take this mixture to a "light cream." Think "incorporate" ? not "cream." Just make sure the mixture is smooth ? no butter lumps.
- In a small bowl mix egg, milk/cream, and extracts. Add this mixture all at once to the butter and sugar. Mix just until the egg is broken. The mixture will "curdle" but that's not a problem.
- In another small bowl, mix the flour and baking powder. Add these dry ingredients to the liquid ingredients in the mixing bowl. Process to form dough.
- Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper. It's just that simple! The beauty of this dough is that it does not need to chill before using it. Simply flour a work surface. Knead the dough a few times to smooth it out and with a rolling pin, roll dough. Cut into desired shapes. The dough scraps can be used several times. Bake for 8 to 10 minutes, or until golden brown. Cool on a wire rack.
OLD FASHIONED OATMEAL COOKIES
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.
OATMEAL MOLASSES COOKIES
Provided by Damaris Phillips
Categories dessert
Time 50m
Yield about 2 dozen cookies
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
- In a large bowl, whisk together the oats, flour, baking powder, baking soda, cinnamon and salt.
- In a stand mixer, mix the sugar and coconut oil until combined. Add the molasses and eggs and mix until combined. Add the dry ingredients and mix until just combined. Fold in the raisins and walnuts.
- Using a 2-tablespoon or 1-ounce scoop, portion the dough onto the baking sheets, 1/2 to 1 inch apart. If you like chewier cookies, leave the dough as is. If you like crispier cookies, press down with a spoon to flatten. Bake until the edges are brown, about 15 minutes. Cool before serving.
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.
THE BEST ROLLED SUGAR COOKIES
Whenever you make these cookies for someone, be sure to bring along several copies of the recipe! You will be asked for it, I promise! NOTE: I make icing with confectioners' sugar and milk. I make it fairly thin, as I 'paint' the icing on the cookies with a pastry brush. Thin enough to spread easily but not so thin that it just makes your cookies wet and runs off.
Provided by J. Saunders
Categories Desserts Cookies Sugar Cookies
Yield 60
Number Of Ingredients 7
Steps:
- In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
- Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
- Bake 6 to 8 minutes in preheated oven. Cool completely.
Nutrition Facts : Calories 109.5 calories, Carbohydrate 14.7 g, Cholesterol 24.6 mg, Fat 5 g, Fiber 0.3 g, Protein 1.5 g, SaturatedFat 3 g, Sodium 92.6 mg, Sugar 6.7 g
DATE FILLED OATMEAL COOKIES
This makes a huge batch, cut the recipe in half if desired. These cookies are best if they sit for a couple of days to soften. They freeze well also. From Company's Coming Cookie cookbook.
Provided by Martina
Categories Dessert
Time 50m
Yield 84 cookies
Number Of Ingredients 10
Steps:
- Cream butter and sugar together well.
- Slowly mix in milk.
- Add remaining ingredients.
- Mix well.
- Chill for 1 hour.
- Roll out fairly thin on lightly floured board.
- Cut into 2 1/2-inch rounds.
- Place on ungreased baking sheets.
- Bake in 350°F oven for 8-10 minutes.
- Cool.
- Fill with Date Filling, to form a sandwich.
- For date filling: combine dates, sugar and water in saucepan.
- Bring to a boil.
- Simmer, stirring often, until mushy and thickened.
- Add more water if too dry, or simmer longer if too runny.
- Cool and spread between cookies.
CHOCOLATE OATMEAL COOKIES
Energy packed cookies that please even a finicky teenager! Raisins can be substituted for chocolate chips.
Provided by Norcal
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 30m
Yield 36
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Stir together the flour, cocoa, baking powder, baking soda, salt and cinnamon; set aside.
- In a large bowl, cream together the margarine, brown sugar and white sugar. Beat in the egg and vanilla. Stir in the dry ingredients using a wooden spoon. Mix in the oats and chocolate chips. Drop by tablespoonfuls onto cookie sheets, leaving 2 inches between cookies.
- Bake for 8 to 10 minutes in the preheated oven, or until lightly browned. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 78.6 calories, Carbohydrate 11.1 g, Cholesterol 5.2 mg, Fat 3.6 g, Fiber 0.7 g, Protein 1.1 g, SaturatedFat 1 g, Sodium 92.1 mg, Sugar 6.1 g
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.
THE BEST OATMEAL COOKIES
Chewy oatmeal raisin cookies with lots of flavor. You can also substitute 1/2 cup of wheat germ in place of some of the oatmeal, for a different flavor.
Provided by Melanie
Categories Desserts Cookies Spice Cookie Recipes
Time 1h30m
Yield 36
Number Of Ingredients 12
Steps:
- In a small bowl, combine the eggs, raisins, and vanilla. Cover and chill for 1 hour.
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, cream together the butter, brown sugar, and white sugar. In a separate bowl, combine the flour, salt, cinnamon and baking soda; add to the creamed mixture and stir until all of the dry ingredients are absorbed. Next, stir in the egg and raisin mixture, then stir in the rolled oats and pecans. Dough will be stiff. Drop by teaspoonfuls onto an unprepared cookie sheet.
- Bake for 10 to 12 minutes in the preheated oven, until the edges are golden. Allow cookies to cool 5 minutes on the baking sheet before removing to a wire rack to cool completely.
Nutrition Facts : Calories 172.8 calories, Carbohydrate 24.8 g, Cholesterol 29.1 mg, Fat 7.6 g, Fiber 1.1 g, Protein 2.4 g, SaturatedFat 3.6 g, Sodium 179.3 mg, Sugar 14.1 g
ROLLED, DATE-FILLED COOKIES
These are a tradition with my DH's family and really are delicious. They aren't difficult to make and look impressive on the holiday cookie platter.
Provided by CaliforniaJan
Categories Dessert
Time 45m
Yield 36 serving(s)
Number Of Ingredients 14
Steps:
- Make the date filling by heating the ingredients in a saucepan until thick, stirring the entire time to prevent scorching.
- Mix the dough ingredients in the order given and divide into two balls. Roll out each ball to 1/2 inch thick. Spread with the date filling and roll up like a jelly roll. Put the rolls in the refrigerator overnight or for at least several hours.
- Heat oven to 350 degrees. Working with one roll at a time, slice 1/4" to 1/2" slices and place on a greased baking sheet.
- Bake 12 - 15 minutes until cookies are a light golden brown. Cool on cookie sheets for several minutes, then move to racks to cool completely.
Nutrition Facts : Calories 197.9, Fat 6.1, SaturatedFat 2, Cholesterol 21, Sodium 127.6, Carbohydrate 34.6, Fiber 1.4, Sugar 22.3, Protein 2.3
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