Special Oatmeal Cookies Recipes

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.

Steps:

• Heat oven to 375 degrees.
• Beat together butter or margarine and sugars until fluffy.
• Beat in egg and vanila.
• Combine dry ingredients and add to margarine mixture.
• Mix well.
• Stir in oatmeal.
• Roll into balls and then in colored sugar sprinkles.
• Bake for 10-11 minutes for crispy cookies or 8-9 minutes for chewy cookies.
• Cool and store in covered container.

Steps:

• Heat oven to 350 degrees. Grease 2 large cookie sheets. Cream butter and sugars in mixer until light and fluffy. Add eggs, beat together. Add vanilla, baking powder and baking soda. Then add the flour. Mix until well combined. Stir in coconut and nuts. Mix in oatmeal.
• Drop on greased cookie sheets by the tsp., spacing about 1/2 inch apart. Bake 12 to 15 minutes, just until the edges begin to brown. Transfer to a wire rack to cool.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
• Stir together the oatmeal and margarine. Blend in the egg whites and sweetener. Stir together the flour, salt and baking powder; add to the mixture alternately with the milk and vanilla; stirring between additions. Finally, stir in the raisins and walnuts.
• Drop by teaspoonfuls 1 to 2 inches apart onto the prepared cookie sheets. Bake for 10 to 15 minutes in the preheated oven.

Steps:

• In a large bowl, cream the butter, peanut butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the oats, flour, cinnamon, baking soda and nutmeg; gradually add to the creamed mixture and mix well. Stir in chocolate chips. , Roll into 1-in. balls. Place 2 in. apart on greased baking sheets; flatten to 1/2-in. thickness. Bake at 350° for 10-12 minutes or until golden brown. Remove to wire racks to cool. , Drizzle with white coating in one direction, then with dark coating in the opposite direction to form a crisscross pattern.

Steps:

• Mix canola oil, cornstarch mixture, Sucanat, vanilla, and coconut well in a good-sized bowl.
• In a separate bowl, sift flour, cinnamon, salt, and baking powder together.
• Add oats to this mixture.
• Add the dry mixture to the wet one and mix well.
• Mix in chocolate chips.
• Form the dough into small balls or patties on a greased cookie sheet.
• Slightly flatten out mounds, because they do not seem to flatten during the baking process.
• Bake at 350°F for about 10 minutes, or until they are done when tested with a toothpick.