OATMEAL COOKIES
Big, soft, classic oatmeal cookies that taste like they came fresh from a bakery!Be sure to check out the how-to VIDEO below the recipe (and don't judge me too harshly because it was my first ever time in front of the camera!).
Provided by Sam Merritt
Categories Dessert
Time 1h
Number Of Ingredients 12
Steps:
- Beat butter in the bowl of a stand mixer (or using an electric beater) for about 30 seconds. Add sugars and beat until light and fluffy (pause to scrape down sides and bottom of bowl, if needed).
- Add eggs, one at a time, beating until combined.
- Stir in vanilla extract.
- In a separate bowl, whisk together flour, cornstarch, baking soda, salt, and cinnamon.
- Gradually add flour mixture to butter mixture until completely combined. Be sure to scrape the sides and bottom of the bowl so ingredients are well-mixed.
- Gradually stir in oats until completely combined. If using raisins or chocolate chips, stir them in at this point.
- Chill dough in refrigerator for 30 minutes.
- Preheat oven to 375F (190C) and prepare cookie sheets by lining with parchment paper.
- Drop cookie by rounded 2-3 Tablespoon-sized ball onto parchment paper, spacing at least 2" apart.
- Bake on 375F (190C) for 10-12 (edges should be slightly browned, centers may still be slightly underbaked but shouldn't be raw, they'll bake completely as they cool).
- Allow cookies to cool completely on cookie sheet before serving and enjoying.
Nutrition Facts : Calories 200 kcal, ServingSize 1 cookie, Carbohydrate 27 g, Protein 3 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 37 mg, Sodium 138 mg, Fiber 1 g, Sugar 13 g, UnsaturatedFat 4 g
GREAT BIG OATMEAL COOKIES ( THAT ARE BOTH GREAT AND BIG )
There are tons of oatmeal cookie recipes and everyone has their favorite, but this one is different than any I've seen so far: It contains toasted coconut and oats. It also has a high oat and coconut to flour ratio, which I like. This is such a soft and chewy cookie! I like it as written, but you could certainly add in raisins, spices, or chocolate chips if you wanted. Oatmeal cookies are my favorite and I've found some great recipes for them, but this one is honestly the best oatmeal cookie I've eaten. I hope someone out there agrees with me! :)
Provided by Vino Girl
Categories Drop Cookies
Time 42m
Yield 2 dozen, 24 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Spread the coconut and oats out on a large baking sheet - two sheets work better.
- Bake for 10 minutes or until lightly browned and toasted, stirring often.
- While the coconut and oats cool, mix the flour, baking soda and salt.
- Cream the butter and sugar together in a separate, large, bowl at medium speed for one minute.
- Add the eggs and vanilla to the butter mixture and beat until mixed; beat in the milk.
- Stir in the flour, then stir in the coconut and oats.
- I thought the dough looked pretty sticky, so at this point I put it in the refrigerator for an hour. It's not something that's called for in the original recipe, but I recommend it since it worked very well for me.
- Drop dough in 1/4 cup amounts, 3 inches apart, onto greased baking sheets. I used an ice cream scoop for this (filled so the scoop was rounded, but not heaping), and it worked perfectly.
- Bake for 12 minutes, or until they are set and lightly browned.
- Let the cookies cool on the cookie sheets for one minute before transfering to a rack to finish cooling.
Nutrition Facts : Calories 232.6, Fat 10.4, SaturatedFat 6.6, Cholesterol 36.2, Sodium 129.5, Carbohydrate 32.5, Fiber 1.8, Sugar 17.7, Protein 3.1
BIG BATCH OATMEAL CHOCOLATE CHIP COOKIES
These have been my favorite cookie ever since I was a little girl. My Mom passed the recipe on to me. This produces a thin chewy cookie that you just can't resist. It also makes a huge batch, if your gonna bake you might as well really BAKE! Right? These taste the best FRESH, I keep only about 1-2 days worth out and freeze the rest. My husband will eat them frozen right out of the freezer and frequently I will too. The dough freezes well, as do the finished product. You can also keep the dough in the refrigerator if you are planning to finsh in a day or two. You need to use a large sturdy stand mixer or be prepared to roll your sleeves up and use your hands to mix! I do not recomend cutting the recipe in half, it just doesn't turn out the same. (the cooking time is how long it takes me to do the whole batch in one day)
Provided by Darling76
Categories Dessert
Time 2h15m
Yield 8-10 dozen
Number Of Ingredients 10
Steps:
- Pre heat oven to 350.
- Beat butter, sugars, vanill and eggs until they are very, creamy and fluffy.
- Add remaining ingredients slowly, mixing well after each addition.
- Bake on ungreased cooky sheets for 8-10 minutes. Depending on how you like them, I take them out before they look done, they will puff in the oven but as they cool they flatten and will be more done. Cool slightly on the pan before moving to a wire rack. (2-3 minutes usually does it, too soon and they fall apart too long they cet stuck to the pan).
- Don't put them too close together, as thick as the batter is, they still spread out alot.
Nutrition Facts : Calories 1625, Fat 65.3, SaturatedFat 38.2, Cholesterol 254.2, Sodium 1013, Carbohydrate 249.6, Fiber 8.8, Sugar 161.4, Protein 20.7
BIG BLAST OATMEAL COOKIES
I LOVE baking, but my problem is I make a big recipe & then I get sick of it before it is all eaten. So I bought a small-batch baking book! THe recipes are great & they make just enough for one or two to enjoy. THat way you can try lots more recipes! this is one of these great small batch recipes. Enjoy!
Provided by Kennybabe
Categories Drop Cookies
Time 30m
Yield 2 cookies, 2 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F Line a baking sheet with parchment paper & set aside.
- Combine flour, oats, sugar, baking soda, salt and cinnamon in a medium bowl and stir with a fork to blend.
- Add butter and vanilla. Blend with fork until moist crumbs form. Add the egg white and beat with fork until stiff dough forms.
- Use your hands to mix in the raisins.
- Divide dough in half and place halves four inches apart on baking sheet. Bake until lightly browned (about 20 minutes).
- Remove sheet from oven & transfer the parchment to a cooling rack to cool for 15 minutes.
- Transfer cookies to wire rack and cool completely.
Nutrition Facts : Calories 270.9, Fat 9.3, SaturatedFat 5.6, Cholesterol 22.9, Sodium 244.1, Carbohydrate 44.5, Fiber 1.6, Sugar 28, Protein 4
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