AUNT BETTY'S OATMEAL COOKIES
Can add 1 cup semi sweet chocolate chips and 1 cup milk chocolate chips along with other ingredients.
Provided by Meg Doster
Categories Cookies
Number Of Ingredients 12
Steps:
- 1. Cream crisco, sugars together. Add eggs. Sift flour with salt, soda and baking powder. Add sifted items to creamed mixture. Add. . .water, vanilla, oatmeal, nuts, and optional chocolate chips. Mix together. Cover and put in refrigerator for 8 to 10 hours. Use ice cream scoop to make medium large cookies (mixture should be cold as the cold keeps cookie from spreading thin during cooking)and place on parchment paper. Bake at 350 degrees for about 15 minutes (depending on size of cookie). Allow to rest on cookie sheet until set and then transfer to cookie rack to stay until completely cooled.
- 2. Batter can be kept covered in refrigerated and use as much as you need at different times. Also, good to bake all of recipe and put into freezer bags and freeze cooked cookies. But I like to keep batter in fridge and use as I need them - makes house smell wonderful and you have as many freshly baked cookies needed at that time.
SOFT OATMEAL COOKIES
These oatmeal cookies are very moist with a good flavor. Add a cup of raisins or nuts if you desire.
Provided by BITTERSWEET1
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 2h
Yield 24
Number Of Ingredients 10
Steps:
- In a medium bowl, cream together butter, white sugar, and brown sugar. Beat in eggs one at a time, then stir in vanilla. Combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats. Cover, and chill dough for at least one hour.
- Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets. Flatten each cookie with a large fork dipped in sugar.
- Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 218 calories, Carbohydrate 32.3 g, Cholesterol 35.8 mg, Fat 8.8 g, Fiber 1.4 g, Protein 3 g, SaturatedFat 5.1 g, Sodium 213.1 mg, Sugar 17.4 g
BETTY'S OATMEAL CHOCOLATE CHUNK COOKIES
Chewy and more-ish - a lunch box staple! My family loves these. I like dark and white chocolate, but any combination would work. Allow to cool before storing.
Provided by Betty Bramanis
Categories Cookies
Time 25m
Number Of Ingredients 10
Steps:
- 1. Pre-heat oven to 355oF/180oC and line baking trays with baking paper.
- 2. Beat the butter and sugars until thick and creamy, add the eggs and vanilla and beat until well mixed.
- 3. Add in remaining ingredients and beat through (I use my mixer for the whole process). Drop dessert-spoonfuls of dough on the trays and gently press with your fingers, allowing some spreading room (I get about 10 per tray)
- 4. Bake in the prepared oven to 10 - 11 minutes. Cool on the trays.
OATMEAL-CHOCOLATE CHIP COOKIES
What could be better than a recipe for oatmeal cookies? An oatmeal cookie recipe that includes chocolate chips, of course. This clever twist on the classic drop cookie includes just enough semisweet chocolate chips to elevate this treat to next-level goodness.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h5m
Yield 42
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. In large bowl, stir brown sugar and butter until blended. Stir in vanilla and egg until light and fluffy. Stir in oats, flour, baking soda and salt; stir in chocolate chips and nuts.
- Onto ungreased cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart.
- Bake 10 to 12 minutes or until golden brown. Cool slightly; remove from cookie sheet to wire rack.
Nutrition Facts : Calories 120, Carbohydrate 16 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 80 mg, Sugar 10 g, TransFat 0 g
AUNT MYRTLE'S COCONUT OAT COOKIES
These oatmeal coconut cookies are the stuff of happy memories. They have such a rich flavor and texture. Store them in your best cookie jar. -Catherine Cassidy, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 5 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 375°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, salt, baking soda and baking powder; gradually beat into creamed mixture. Stir in coconut, oats and walnuts., Drop dough by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 8-10 minutes or until light brown. Remove from pans to wire racks to cool.
Nutrition Facts :
ULTIMATE OATMEAL COOKIES
Looking for a treat made using oats? Then check out these delicious oatmeal cookies, baked with a hint of cinnamon and packed with raisins - ready to eat in an hour.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 36
Number Of Ingredients 10
Steps:
- Heat the oven to 350°F. In a large bowl, stir the brown sugar, butter, baking soda, cinnamon, vanilla, salt and eggs with a wooden spoon until well mixed. Stir in the oats, flour and raisins until mixed.
- For each cookie, scoop a rounded tablespoonful of dough, using a tableware spoon, and push it onto an ungreased cookie sheet with another spoon or rubber spatula, placing cookies 2 inches apart.
- Bake 9 to 11 minutes or until light brown. Remove cookies from cookie sheets to a cooling rack, using a turner. Cool cookie sheets 10 minutes between batches.
Nutrition Facts : Calories 120, Carbohydrate 16 g, Cholesterol 25 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 110 mg, Sugar 8 g, TransFat 0 g
BETH'S OATMEAL COOKIES
This recipe came from a mystery novel, "Aunt Dimity's Death" by Nancy Atherton. She includes a recipe at the end of every novel!! These are the best oatmeal cookies I have had in years!
Provided by Graymare47 252632
Categories Drop Cookies
Time 45m
Yield 6 dozen
Number Of Ingredients 13
Steps:
- Bring the raisins to a boil in a saucepan with the 2 cups water. Simmer for 5 minutes. Let cool. Reserve 5 tablespoons of water from the raisins. Drain the rest of the water from the raisins.
- Cream the butter and sugar. Add the eggs and beat again. Stir in the raisin water.
- Sift the flour and spices together; mix into the creamed butter/sugar/egg mixture. Fold in the raisins, rolled oats and walnuts.
- Drop by tablespoonsful onto greased cookie sheets and bake at 350° for 10-15 minutes until top springs back when pressed lightly.
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