Chewy Oatmeal Cookies Ii Food

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MAMA'S CHEWY OATMEAL COOKIES



Mama's Chewy Oatmeal Cookies image

Chewy and delicious. Everyone that tries my oatmeal cookies gets hooked! I recreated this recipe from memory from my childhood. They are so good, they have a place in every woman's cookbook in my family.

Provided by rocksoutforcheese

Categories     Desserts     Cookies     Oatmeal Cookie Recipes

Time 25m

Yield 48

Number Of Ingredients 9

2 cups packed brown sugar
1 cup shortening
⅓ cup milk
1 egg
1 teaspoon vanilla extract
4 cups quick cooking oats
1 ¾ cups all-purpose flour, or more if needed
1 teaspoon baking soda
1 teaspoon salt

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Beat brown sugar, shortening, milk, egg, and vanilla extract in a bowl until mixture is creamy. Stir oats, flour, baking soda, and salt into moist ingredients. Drop dough by spoonful onto ungreased baking sheets.
  • Bake in the preheated oven until cookies are lightly golden brown, 8 to 10 minutes.

Nutrition Facts : Calories 117.4 calories, Carbohydrate 17.1 g, Cholesterol 4 mg, Fat 4.9 g, Fiber 0.8 g, Protein 1.6 g, SaturatedFat 1.2 g, Sodium 79.9 mg, Sugar 9.1 g

CHEWY OATMEAL COOKIES II



Chewy Oatmeal Cookies II image

These are very tasty and have an excellent flavor.

Provided by Carol Bradley

Categories     Desserts     Cookies     Oatmeal Cookie Recipes     Oatmeal Raisin Cookie Recipes

Time 30m

Yield 30

Number Of Ingredients 11

¾ cup butter flavored shortening
1 ¼ cups brown sugar
1 egg
⅓ cup milk
1 ½ teaspoons vanilla extract
3 cups rolled oats
1 cup all-purpose flour
½ teaspoon baking soda
¼ teaspoon ground cinnamon
1 cup chopped walnuts
1 cup raisins

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
  • In a large bowl, cream together the butter flavored shortening and brown sugar until smooth. Beat in the egg then stir in the milk and vanilla. Mix in the flour, oats, baking soda and cinnamon until well blended. Fold in the walnuts and if desired, raisins. Drop by rounded spoonfuls onto the prepared cookie sheet.
  • Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 160.5 calories, Carbohydrate 19.1 g, Cholesterol 6.4 mg, Fat 8.7 g, Fiber 1.4 g, Protein 2.5 g, SaturatedFat 1.8 g, Sodium 27.3 mg, Sugar 9.1 g

CHEWY OATMEAL COOKIES



Chewy Oatmeal Cookies image

I packed chocolate chips, raisins, nuts and cinnamon into my oatmeal cookie recipe. These soft

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield about 5 dozen.

Number Of Ingredients 13

1 cup butter, softened
1 cup sugar
1 cup packed brown sugar
2 large eggs
1 tablespoon molasses
2 teaspoons vanilla extract
2 cups all-purpose flour
2 cups quick-cooking oats
1-1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup each raisins and chopped pecans
1 cup semisweet chocolate chips

Steps:

  • In a large bowl, cream butter and sugars until light and fluffy. Add the eggs, molasses and vanilla; beat well. , Combine the flour, oats, baking soda, cinnamon and salt; gradually add to creamed mixture and mix well. Stir in the raisins, pecans and chocolate chips. Drop by tablespoonfuls 2 in. apart onto greased baking sheets. , Bake at 350° for 9-10 minutes or until lightly browned. Cool on pans for 2 minutes before removing to wire racks.

Nutrition Facts : Calories 103 calories, Fat 4g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 77mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein.

CHEWY OATMEAL COOKIES



Chewy Oatmeal Cookies image

One of my favorite oatmeal cookie recipes, I sometimes like to use a mixture of butterscotch and chocolate baking chips --- these cookies are very good!

Provided by Kittencalrecipezazz

Categories     Drop Cookies

Time 23m

Yield 48 cookies (approx)

Number Of Ingredients 9

1 cup butter, softened
1 1/2 cups brown sugar, packed
2 teaspoons maple extract (or use vanilla)
2 large eggs
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
3/4 teaspoon salt
3 cups quick-cooking oats
1 1/2 cups butterscotch chips or 1 1/2 cups chocolate chips

Steps:

  • Set oven to 350 degrees F.
  • Generoulsy grease cookie sheet/s.
  • In a large bowl mix together the butter with brown sugar, maple extract and eggs; beat using an electric mixer on medium speed until fluffy and no sugar granules remain (about 3 minutes).
  • In a bowl combine the flour with baking soda and salt; add to the creamed mixture and beat until just combined.
  • Stir in the oats until combined (the batter will be thick).
  • Mix in nuts or baking chips (if using).
  • Drop by heaping teaspoonfuls onto greased cooking sheet spacing about 2-inches apart.
  • Bake for 8-10 minutes or until lightly golden (do not overbake).
  • Cool for 2-3 minutes then remove to rack to cool completely.

Nutrition Facts : Calories 123.3, Fat 5.9, SaturatedFat 3.8, Cholesterol 19, Sodium 87.3, Carbohydrate 16.3, Fiber 0.6, Sugar 10.4, Protein 1.6

CHEWY OATMEAL COOKIES



Chewy Oatmeal Cookies image

These cookies will remedy whatever kind of bad day you have had. They're the cookies you eat when you forgot a homework assignment, when your coworkers call in sick on a snow day, or when you're exhausted after moving all your stuff to a new apartment. They're craveable as well as comforting. They also make a great blank canvas: You can add up to 1 1/2 cups of inclusions -- some of my favorites are chocolate chunks, dried fruit, coarsely chopped nuts, and/or candied ginger.

Provided by Erin Jeanne McDowell

Categories     dessert

Time 50m

Yield Makes 18 cookies

Number Of Ingredients 11

227 grams (8 ounces) unsalted butter, at room temperature
213 grams (1 cup) packed brown sugar
66 grams (1/3 cup) granulated sugar
113 grams (2 large) eggs
5 grams (1 teaspoon) vanilla extract
210 grams (1 3/4 cups) all-purpose flour
6 grams (1 teaspoon) baking soda
2 grams (1/2 teaspoon) baking powder
4 grams (1 teaspoon) fine sea salt
2 grams (1 teaspoon) ground cinnamon
199 grams (2 cups) old-fashioned oats

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.

CHEWY OATMEAL-RAISIN COOKIES



Chewy Oatmeal-Raisin Cookies image

Provided by Food Network Kitchen

Time 40m

Yield 1 dozen cookies

Number Of Ingredients 11

1 1/4 cups rolled oats
3/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon salt
1 stick unsalted butter, softened
3/4 cup sugar
2 tablespoons molasses
1 large egg
1 teaspoon vanilla extract
1 cup raisins

Steps:

  • Combine the oats, flour, cinnamon, baking powder and salt in a large bowl. Beat the butter, sugar and molasses in a large bowl with a mixer on medium-high speed until fluffy, about 5 minutes. Beat in the egg and vanilla until smooth, about 2 more minutes. Reduce the mixer speed to low, add the flour mixture and beat until combined. Stir in the raisins by hand. For the best flavor and texture, cover the dough and chill at least 4 hours, or overnight.
  • Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Form the dough into 12 balls, about 2 tablespoonfuls each, and arrange 3 inches apart on the prepared baking sheets. Flatten with the back of a fork. Bake until the cookies are golden, 15 to 17 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.

CHEWY OATMEAL RAISIN COOKIES



Chewy Oatmeal Raisin Cookies image

A little bit of apple butter adds moisture, flavor and sweetness to these cakey cookies and acts as a butter substitute.

Provided by Food Network Kitchen

Categories     dessert

Time 1h40m

Yield 2 dozen

Number Of Ingredients 13

Boiling water
1/2 cup raisins
1 cup whole-wheat pastry flour, spooned and leveled
1/2 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1/4 cup apple butter
3 tablespoons unsalted butter, softened
1/2 cup light brown sugar
1 large egg
1 teaspoon pure vanilla extract
3/4 cup rolled oats (not quick-cooking)

Steps:

  • 1. In a small bowl, add the raisins and cover with boiling water. Let stand 5 minutes. Once plumped, drain the raisins and set aside to cool completely.
  • 2. Preheat the oven to 350 degrees F, and arrange racks in the lower and upper thirds.
  • 3. Whisk together the flour, cinnamon, baking powder, baking soda and salt in a medium bowl.
  • 4. In the bowl of an electric mixer, beat the apple butter, butter and sugar until light and fluffy. Beat in the egg and vanilla until combined. With the mixer on low speed, gradually add the flour mixture until just combined; stir in the oats and raisins.
  • 5. Using a rounded tablespoon, drop the cookies onto parchment-lined baking sheets about 2 inches apart (12 per sheet). Bake until the cookies are no longer wet-looking in the center, 14 to 16 minutes, rotating pans halfway through. Transfer to a wire rack to cool completely.

Nutrition Facts : Calories 232 calorie, Fat 9 grams, SaturatedFat 5 grams, Cholesterol 38 milligrams, Sodium 127 milligrams, Carbohydrate 37 grams, Fiber 1.5 grams, Protein 3 grams, Sugar 22 grams

OATMEAL RAISIN COOKIES



Oatmeal Raisin Cookies image

You've made oatmeal-raisin cookies before, so why try these? Because they're moist, chewy and loi aded with raisins - and they're better than any you've tried before! From Cuisine Magazine i don't remrmber been to long

Provided by Bev I Am

Categories     Drop Cookies

Time 26m

Yield 36 cookies, 36 serving(s)

Number Of Ingredients 11

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup unsalted butter, softened
1 cup sugar
1 cup dark brown sugar, firmly packed
2 large eggs
2 teaspoons vanilla
3 cups oats (not instant)
1 1/2 cups raisins

Steps:

  • Preheat oven to 350°.
  • Whisk dry ingredients; set aside.
  • Combine wet ingredients with a hand mixer on low.
  • To cream, increase speed to high and beat until fluffy and the color lightens.
  • Stir the flour mixture into the creamed mixture until no flour is visible.
  • (Over mixing develops the gluten, making a tough cookie.) Now add the oats and raisins; stir to incorporate.
  • Fill a #40 cookie scoop and press against side of bowl, pulling up to level dough (to measure 2 tablespoons of dough).
  • Drop 2-inches apart onto baking sheet sprayed with nonstick spray.
  • Bake 11-13 minutes (on center rack), until golden, but still moist beneath cracks on top.
  • Remove from oven; let cookies sit on baking sheet for 2 minutes before transferring to a wire rack to cool.

Nutrition Facts : Calories 188.6, Fat 6.4, SaturatedFat 3.5, Cholesterol 23.9, Sodium 117.1, Carbohydrate 30.3, Fiber 1.8, Sugar 15.1, Protein 3.5

CHEWY GOOD OATMEAL COOKIES



Chewy Good Oatmeal Cookies image

These are the best oatmeal cookies with all my favorite extras: dried cherries, white chocolate chips and macadamia nuts. -Sandy Harz, Spring Lake, Michigan

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 3-1/2 dozen.

Number Of Ingredients 14

1 cup butter, softened
1 cup packed brown sugar
1/2 cup sugar
2 large eggs, room temperature
1 tablespoon honey
2 teaspoons vanilla extract
2-1/2 cups quick-cooking oats
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1-1/3 cups dried cherries
1 cup white baking chips
1 cup chopped macadamia nuts

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in the eggs, honey and vanilla. In another bowl, mix the oats, flour, baking soda, salt and cinnamon; gradually beat into creamed mixture. Stir in the remaining ingredients., Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake 10-12 minutes or until golden brown. Cool on pan 2 minutes; remove to wire racks to cool.

Nutrition Facts : Calories 161 calories, Fat 8g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 105mg sodium, Carbohydrate 20g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.

OATMEAL COOKIES



Oatmeal Cookies image

This crisp and chewy cookie is loaded with oats, dried fruit, and chopped nuts.

Provided by madge01

Time 35m

Yield Makes Cookies

Number Of Ingredients 0

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.

CHEWY OATMEAL RAISIN COOKIES



Chewy Oatmeal Raisin Cookies image

Sometimes there's nothing better than a good old-fashioned oatmeal-raisin cookie.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 30m

Yield Makes 24

Number Of Ingredients 10

1 1/2 cups old-fashioned rolled oats (not quick-cooking)
1/2 cup all-purpose flour, (spooned and leveled)
1/2 cup raisins
1/2 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons unsalted butter, room temperature
1/2 cup packed dark-brown sugar
1/4 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract

Steps:

  • Preheat oven to 350 degrees. In a medium bowl, whisk together oats, flour, raisins, baking soda, and salt; set aside. Using an electric mixer, beat butter and sugars until light and fluffy, scraping down bowl as necessary. Add egg and vanilla; beat until combined. Gradually add oat mixture; beat just until combined.
  • Drop dough by rounded tablespoonfuls, 2 inches apart, onto two baking sheets. Bake until cookies are golden brown but still soft, 12 to 16 minutes, rotating sheets halfway through. Cool 5 minutes on sheets; transfer cookies to a wire rack to cool completely.

Nutrition Facts : Calories 94 g, Fat 3 g, Protein 2 g

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1/2 cup butter room temperature. 1/2 cup Golden Barrel Organic Brown Sugar. 1/4 cup white sugar. 1 egg. 1 tbsp Golden Barrel Blackstrap Molasses. 3/4 cup flour. 1 1/2 cup rolled oats. 1 tsp cinnamon. 1/2 tsp baking soda.
From realfoodwithjessica.com


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