Aunt Judies Oatmeal Cookies Aka The Best Oatmeal Cookie Ever Food

THE OATIEST OATMEAL COOKIES EVER

Steps:

• Preheat the oven to 375 degrees F. Spread the oats into a single layer on a baking sheet. Bake until lightly toasted, about 20 minutes. Cool the oats for 2 to 3 minutes on the sheet. Grind 8 ounces of the toasted oats in a food processor until they have the consistency of whole-wheat flour, about 3 minutes. Add the baking powder, cinnamon and salt to the food processor and pulse 2 to 3 times to combine. Set aside.
• Line baking sheets with parchment paper. Combine the butter and sugars in the bowl of a stand mixer and mix on medium speed using the paddle attachment until light in color, about 3 minutes. Stop once to scrape down the sides of the bowl. Reduce the mixer speed to the lowest speed and add the vanilla extract and egg. Mix to combine. Slowly add the flour mixture until just combined. Stop once to scrape down the sides of the bowl. Add the remaining toasted oats and the raisins, if using, and mix to combine.
• Scoop the dough with a 1 1/2-tablespoon disher onto the baking sheets, leaving 2 inches between each mound. Bake until the cookies begin to brown around the edges, 12 to 14 minutes, rotating the baking sheets halfway through. Cool on the sheets for 2 minutes, and then move to a cooling rack to cool completely.

BEST OATMEAL COOKIES

Steps:

• In a large bowl cream the butter and add sugars, beating until fluffy.
• Blend egg into creamed mixture.
• Sift together into the creamed mixture the flour, soda, and cinnamon.
• Blend in the oats, nuts and vanilla.
• Chill dough 1 hour or more.
• Preheat oven to 350. Grease cookie sheets.
• Place small pieces of dough (about 1 teaspoonful) on a greased cookie sheet.
• Grease the bottom of a small glass, dip in sugar, and press gently on each uncooked cookie, flattening it to a thickness of about 1/4 inch, resugaring glass for each cookie.
• Bake for 10-12 minutes, until lightly browned.
• Cool 2-3 minutes on the sheet, remove cookies, and cool completely on racks. Store them in an airtight container.

GRANDMA HELEN'S OATMEAL COOKIES

Steps:

• 1. Cream together butter, white sugar, and brown sugar in a large bowl.
• 2. Add beaten eggs and vanilla.
• 3. In a separate bowl mix together salt, baking soda, flour, oatmeal, and coconut.
• 4. Add the dry ingredients to the butter mixture and mix until combined.
• 5. At this time you can fold in the optional nuts, chocolate chips, raisins, or dates.
• 6. Use a cookie scoop, drop dough onto a baking sheet (making sure not to overcrowd the pan) and bake immediately. Or, form the dough into 2" rolls in plastic and refrigerate until chilled then slice.
• 7. Bake at 375 for 10-12 minutes.

BEST OATMEAL COOKIES

Steps:

• Mix and set aside: flour, baking soda, cinnamon, salt.
• In a separate bowl, stir together: eggs, sugar, butter, Crisco, molasses and milk.
• By hand, stir dry ingredients into wet and add: oatmeal, raisins, and walnuts.
• Spoon cookie dough by tablespoons onto parchment-lined baking sheets and bake at 350° for 14-16 minutes (7-8 minutes on the bottom rack of the oven and 7-8 minutes on the top).

BETH'S OATMEAL COOKIES

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.