Schraffts Of Boston Chewy Oatmeal Cookies Recipes

Steps:

• Preheat the oven to 350 degrees. Lightly grease 2 cookie sheets.
• Whisk together the rolled oats, flour, baking powder, baking soda, salt, cinnamon, and allspice in a large bowl.
• Using an electric mixer, cream the butter with the two sugars in a large bowl until smooth. Add the eggs and vanilla and beat until light and well blended. With the mixer on low speed, add the oat mixture and the milk, beating until well combined and a stiff dough forms. Stir in the raisins and nuts. (If not using immediately, refrigerate the dough for up to 12 hours.) Drop the dough by tablespoonfuls onto the prepared cookie sheets, spacing about 2 inches apart. Press the tops gently to flatten very slightly.
• Bake until the edges are brown and the centers are still soft and puffy, about 11 to 14 minutes. Cool on wire racks. Store in a covered container for up to 3 days or freeze.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
• In a large bowl, cream together the butter flavored shortening and brown sugar until smooth. Beat in the egg then stir in the milk and vanilla. Mix in the flour, oats, baking soda and cinnamon until well blended. Fold in the walnuts and if desired, raisins. Drop by rounded spoonfuls onto the prepared cookie sheet.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Steps:

• Beat the butter and sugar together in a mixing bowl. Add the egg, vanilla, and milk, and beat until light and fluffy. Stir in the oatmeal. Mix the flour, baking powder and soda, salt, and spices on a piece of wax paper, then pick that up and dump the dry ingredients into your mixing bowl. Beat until well blended. Fold in the raisins and walnuts.
• Drop the cookie batter by the tablespoonful onto Silpat-lined baking sheets (or just butter the baking sheets), leaving about 1 1/2 inches between mounds. Bake in a preheated 350° oven for 12 minutes. Remove the cookies, and cool on racks.

Steps:

• Melt your butter in a microwave-safe bowl.
• In a medium bowl, whisk together the sugar, maple syrup, egg, and the butter until well-combined.
• In another bowl, whisk the almond flour, all purpose flour, salt, cinnamon and baking soda together.
• Sift the dry ingredients into the wet mixture. Combine well.
• Fold in the oats, walnuts, raisins, and coconut. Incorporate well.
• Preheat oven to 350 degrees Fahrenheit
• Scoop your batter into 2 tbsp-sized balls onto a parchment paper lined baking tray. Make sure to leave 1 inch space between.
• Bake for 10-12 minutes. Cool for 5-10 minutes before enjoying!

Steps:

• Preheat oven to 375 degrees. Line two baking sheets with parchment paper or a nonstick baking mat; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar. Beat in egg, dry milk, and vanilla.
• In a medium bowl, sift together flour, baking soda, and salt. With the mixer running, slowly add flour mixture to butter mixture. Fold in pecans.
• Drop heaping tablespoons of batter onto prepared baking sheets about 2 inches apart. Lightly flour your fingers and press each piece of batter into a 3-inch circle.
• Transfer to oven and bake until lightly browned, 8 to 10 minutes. Transfer cookies to a wire rack to cool completely.

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.

Steps:

• Set oven to 350 degrees F.
• Generoulsy grease cookie sheet/s.
• In a large bowl mix together the butter with brown sugar, maple extract and eggs; beat using an electric mixer on medium speed until fluffy and no sugar granules remain (about 3 minutes).
• In a bowl combine the flour with baking soda and salt; add to the creamed mixture and beat until just combined.
• Stir in the oats until combined (the batter will be thick).
• Mix in nuts or baking chips (if using).
• Drop by heaping teaspoonfuls onto greased cooking sheet spacing about 2-inches apart.
• Bake for 8-10 minutes or until lightly golden (do not overbake).
• Cool for 2-3 minutes then remove to rack to cool completely.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C), with racks in the upper and lower thirds. Line two baking sheets with parchment paper.
• In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl, using a hand mixer), cream the butter and sugars on medium-low speed until light and fluffy, 4 to 5 minutes.
• Add the eggs one at a time, mixing on medium speed until each one is fully incorporated. Add the vanilla and mix to combine. Scrape the bowl well.
• In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Add to the butter mixture and mix on low speed just until incorporated, 1 to 2 minutes. Add the oats and mix on low speed to combine, 30 seconds to 1 minute. Scrape the bowl well.
• Use a No. 16 (1/4-cup) scoop to portion the cookie dough onto the prepared baking sheets --stagger the cookies, leaving 1 1/2 inches between them to allow for spreading.
• Bake the cookies, rotating the sheets from front to back and top to bottom at the halfway mark, until evenly golden brown, 14 to 16 minutes. Transfer the cookies to wire racks to cool.

Steps:

• Preheat oven to 375 degrees. Grease cookie sheets.
• In the bowl of an electric mixer fitted with the paddle attachment, combine butter and shortening for a few seconds. Add sugar and beat until creamy. Beat in egg, dry milk, and vanilla until light.
• In a medium bowl, sift together flour, baking soda, and salt. With the mixer running, slowly add flour mixture to butter mixture. Fold in pecans.
• Drop heaping tablespoons of batter onto prepared baking sheets about 2 inches apart. Lightly flour your fingers and press each piece of batter into a 3-inch circle.
• Transfer to oven and bake until lightly browned, 8 to 10 minutes. Transfer cookies to a wire rack to cool completely.

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.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Beat brown sugar, shortening, milk, egg, and vanilla extract in a bowl until mixture is creamy. Stir oats, flour, baking soda, and salt into moist ingredients. Drop dough by spoonful onto ungreased baking sheets.
• Bake in the preheated oven until cookies are lightly golden brown, 8 to 10 minutes.