Bobbies Oatmeal Cookies Food

BOBBIE'S OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream together butter, brown sugar and white sugar until smooth. Beat in eggs and vanilla. Combine flour, baking soda, and salt; stir into the creamed mixture. Mix in the oats, chocolate chips, raisins, and pecans, one ingredient at a time. Drop by rounded spoonfuls onto the prepared cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

SUGARLESS OATMEAL BANANA COOKIES- GREAT FOR BABIES!

Steps:

• preheat oven to 350.
• combine oats, milk, and vanilla. puree in a food mill or processor. *The oats will look really dry even with the liquid, but once they are pureed it is fine.
• add the mashed banana to the oats, puree.
• Add the melted butter and flour, puree. It look likes more pancake batter than cookie dough.
• Spoon onto a greased cookie sheet. bake for 20 minutes until the bottoms are golden brown.
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PUMPKIN OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees F. Line your baking sheet with a silicone mat or parchment paper.
• Combine flour, oats, baking soda, cinnamon, pumpkin pie spice and salt in medium bowl.
• Beat butter, brown sugar and granulated sugar in large mixer bowl until light and fluffy.
• Add pumpkin, egg and vanilla extract; mix well. Add flour mixture; combine until all ingredients are incorporated.
• Fold in white chocolate chips and dried cherries.
• Drop by rounded tablespoons onto prepared baking sheets.
• Bake for 12-14 minutes or until cookies are lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
• Storage: Cookies store well in an airtight container for up to three days.
• Notes: Get creative! Add in whatever strikes your fancy, I can imagine a variety of chocolates, nuts, and dried fruits will really make the flavors and textures of this cook truly amazing.

CHEWY OATMEAL COOKIES

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.

OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees F (177 degrees C) and line two baking sheets with parchment paper.
• Place the nuts on a baking sheet and bake for 8-10 minutes or until lightly browned and fragrant. Let cool and then chop into pieces.
• In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until creamy and smooth (about 2 - 3 minutes). Add the egg and vanilla extract and beat to combine.
• In a separate bowl, whisk together the flour, baking soda, salt, and ground cinnamon. Add the flour mixture to the creamed mixture and beat until incorporated. Stir in the nuts, oats, and dried cranberries or chocolate chips.
• For large cookies, use 1/4 cup of batter (I like to use an ice cream scoop) and space the cookies about 2 inches (5 cm) apart on the baking sheet. Then wet your hand and flatten the cookies slightly with your fingers so they are about 1/2 inch (1.25 cm) thick.
• Bake the cookies for about 12 - 15 minutes or until light golden brown around the edges but still soft and a little wet in the centers.
• Remove from oven and let the cookies cool a few minutes on the baking sheet before transferring them to a wire rack to cool.

OATMEAL COOKIES

Steps:

• Preheat the oven to 375 degrees. Lightly grease some baking sheets. In a large bowl, cream the butter with the granulated and brown sugars until light and fluffy. Add the eggs, one at a time, beating well. Stir in the vanilla. In another bowl, mix the flour, baking soda, baking powder, salt, and nutmeg, if using. Beat the flour mixture into the creamed mixture. Stir in the oats, nuts, and raisins. Drop the dough by heaping tablespoons 2 inches apart on the prepared baking sheets. Bake for 10 to 12 minutes, or until golden brown.