CRISP OATMEAL COOKIES
Crispy, delicious oatmeal cookies.
Provided by S. Hynek
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 27m
Yield 24
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a large bowl, cream together the shortening, white sugar and brown sugar. Mix in the egg and vanilla until well blended. Combine the flour, baking powder, baking soda and salt; stir into the batter until well blended. Mix in the oats, coconut and chocolate chips until evenly distributed. Roll dough into walnut sized balls and place 2 inches apart onto prepared cookie sheets.
- Bake for 12 minutes in the preheated oven, or until edges are lightly browned.
Nutrition Facts : Calories 127.4 calories, Carbohydrate 17.5 g, Cholesterol 7.8 mg, Fat 6.2 g, Fiber 0.8 g, Protein 1.3 g, SaturatedFat 2.2 g, Sodium 94.1 mg, Sugar 11.2 g
LACY OATMEAL CRISP COOKIES
Make and share this Lacy Oatmeal Crisp Cookies recipe from Food.com.
Provided by anme7039
Categories Drop Cookies
Time 18m
Yield 1 batch
Number Of Ingredients 5
Steps:
- Pre heat oven to 350 degrees.
- Cream together butter, sugar, vanilla and salt.
- Fold in the oatmeal, one cup at a time until combinded.
- Drop in ice cream scoop sized sized balls onto a very lighty greased baking sheet spaced pretty far about because these spread flat when baked.
- Bake 10 to 12 minutes, or until lightly browned then let cool for a few minutes on baking sheets then remove.
CRISPY OATMEAL COOKIES
This recipe courtesy of Gale Gand. It is a recipe for the most delicious Crispy Oatmeal Cookies. These thin crispy cookies just melt in your mouth. This recipe is well worth having in your recipe file.
Provided by BarbAmen
Categories Dessert
Time 25m
Yield 48 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- In mixer cream butter until fluffy.
- Add the sugars and cream together until light and fluffy.
- Add the egg and vanilla and mix well.
- In another bowl, stir together the oats, flour, salt and baking soda.
- With mixer on low begin adding the oat mixture to the butter mixture.
- Mix only to combine.
- Add raisins and again mix only to combine.
- Drop by tablespoonfuls onto the baking sheets leaving at least 2 inches between cookies.
- MY HINT; PRESS EACH COOKIE DOWN SLIGHTLY WITH YOUR FINGERS BEFORE BAKING.
- Bake until browned and crispy around the edges about 8-10 minutes.
- Let cool on wire racks and store in airtight container.
Nutrition Facts : Calories 133.4, Fat 6.2, SaturatedFat 3.7, Cholesterol 19.7, Sodium 106.7, Carbohydrate 18.6, Fiber 0.8, Sugar 11.4, Protein 1.5
CRISP OATMEAL COOKIES
I have not tried this recipe. I got this recipe from Ossg Recipes. I plan to use Splenda brown sugar.
Provided by internetnut
Categories Drop Cookies
Time 25m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven 350 degrees.
- Grease cookie sheets.
- Combine shortening and sweetener, beat until blended. Add the eggs, vanilla and water and beat till light and fluffy. Stir together flour, baking soda and cinnamon. Add to the first mixture and beat until completely mixed. Add oatmeal and rasins, stir until blended.
- Arrange by rounded teaspoonfuls on greased cookie sheets. Place them about 2 inches apart. Flatten cookies slightly with your wet finger tips into rounds about 1 1/2 inches across and 1/3 inch thick. Bake for 10-12 minutes, or until the cookies have spread a little and are lightly browned all over.
Nutrition Facts : Calories 369.3, Fat 19.4, SaturatedFat 5.4, Cholesterol 35.2, Sodium 123.8, Carbohydrate 43.9, Fiber 2.7, Sugar 17.2, Protein 6.1
CRISPY OATMEAL COOKIES
Steps:
- Preheat the oven to 350 degrees F.
- In a mixer, cream the butter until fluffy. Add the sugars, and cream together until light and fluffy. Add the egg and vanilla and mix well.
- In a bowl, stir together the oats, flour, salt, and baking soda. Mixing, slowly add the oat mixture to the butter mixture and mix just until combined. Add raisins and mix just until combined.
- Drop by tablespoonfuls onto the baking sheets, leaving at least 2-inches between cookies. Bake until browned and crispy around the edges, about 8 to 10 minutes. Let cool on wire racks and store in an airtight container.
APPLE OATMEAL CRISP COOKIES
Steps:
- Line a baking sheet with parchment paper. Break or chop the apples in the filling into bite-size pieces. Scoop heaping tablespoons of the filling onto the lined baking sheet. Place in the freezer until completely frozen, about 1 hour.
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
- Prepare the cookie mix according to package instructions and chill in the fridge about 10 minutes.
- Remove the pie filling from the freezer. Slightly dampen hands with cool water and wrap each mound of frozen filling in 2 tablespoons of cookie dough, making sure to completely enclose the filling. Place the cookies on the lined baking sheet spaced about 2 1/2 inches apart, and freeze 15 minutes.
- Bake the cookies until the edges are golden brown and crispy and the centers still look soft, about 18 minutes. Allow the cookies to cool on the baking sheet for 2 minutes before moving to a plate, then serve immediately.
OATMEAL CRISPS
Bake these delicate cookies during the weekend, and enjoy them throughout the week.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 25m
Yield Makes 24
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees; line two baking sheets with parchment paper. In a medium bowl, mix butter, sugar, flour, vanilla extract, and salt until smooth; mix in rolled oats.
- Drop firmly packed teaspoons of dough, 2 inches apart, onto baking sheets. Bake until golden,rotating sheets halfway through, 12 to 15 minutes. Cool on sheet 1 minute; with a very thin metal spatula, transfer to paper towels to cool completely.
OATMEAL CRISPIES II
A beautiful, crisp buttery nibble.
Provided by Sunshine
Categories Desserts Cookies Oatmeal Cookie Recipes
Yield 18
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (180 degrees C). Line cookie sheets with parchment paper.
- Melt butter over low heat. Pour into bowl and stir in the rest of the ingredients. Mix well.
- Drop on one inch apart by the teaspoonful onto parchment paper. Bake 10 to 12 minutes until light golden brown. Let cool on rack.
Nutrition Facts : Calories 93.1 calories, Carbohydrate 9.6 g, Cholesterol 23.9 mg, Fat 5.7 g, Fiber 0.5 g, Protein 1.1 g, SaturatedFat 3.4 g, Sodium 21.5 mg, Sugar 5.7 g
THIN AND CRISPY OATMEAL COOKIES
These are delicious. Hard to stop eating. Terrific flavor. Recipe courtesy of The Best of America's Test Kitchen.
Provided by AmyZoe
Categories Dessert
Time 28m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- Adjust an oven rack to the middle position and heat the oven to 350.
- Line 3 large baking sheets with parchment paper (I skipped this step, and the cookies didn't stick to the pans).
- Whisk the flour, baking powder, baking soda, and salt in a medium bowl.
- In a stand mixer fitted with the paddle attachment, beat the butter and sugars at medium-low speed until just combined, about 20 seconds.
- Increase the speed to medium and continue to beat until light and fluffy, about 1 minute longer.
- Scrape down the bowl with a rubber spatula.
- Add the egg and vanilla and beat on medium-low until fully incorporated, about 30 seconds.
- Scrape down the bowl again. With the mixer running at low speed, add the flour mixture and mix until just incorporated, and smooth, about 10 seconds.
- With the mixer still running at low speed, gradually add the oats and mix until well incorporated, about 20 seconds.
- Give the dough a final stir with the rubber spatula to ensure that no packets remain and the ingredients are evenly distributed.
- Divide the dough into 24 equal portions, each about 2 tablespoons, then roll between the palms of your hands into balls.
- Place the cookies on the prepared baking sheet, spacing them about 2 1/2 inches apart, 8 dough balls per sheet. Using your fingertips, gently press each dough ball into 3/4 inch thickness.
- Bake one sheet at a time until the cookies are deep golden brown, the edges are crisp, and the centers yield to slight pressure when pressed, 13 to 16 minutes, rotating the baking sheet halfway through baking.
- Transfer the baking sheet to a wire rack and let the cookies cool completely before serving.
Nutrition Facts : Calories 154.8, Fat 7.5, SaturatedFat 4.4, Cholesterol 25.6, Sodium 91.2, Carbohydrate 20.3, Fiber 1, Sugar 10.7, Protein 2
CRISPY OATMEAL COCONUT COOKIES
Anything is possible when you're baking with Betty, so take your favorite oatmeal and crisp rice cereal and give a breakfast staple a sweet cookie change up. These oatmeal coconut pecan cookies are packed with flavor and a delightfully light and crispy crunch! They are thin but not too thin, slightly soft in the center with crispy edges and their texture is perfect for dipping into a glass of cold milk. This recipe is simple to make with no rolling or shaping required, just make sure to measure each of your ingredients carefully. We suggest doubling the recipe since we haven't met anyone that only eats one of these light and flavor-filled oatmeal coconut cookies.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 45m
Yield 36
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Spray cookie sheets with cooking spray.
- In large bowl, beat butter, brown sugar and granulated sugar with electric mixer on medium speed until fluffy. Beat in egg.
- Add flour, baking soda, baking powder and salt; beat until blended. Stir in oats, cereal, coconut and pecans. Onto cookie sheets, drop dough by tablespoonfuls 2 inches apart.
- Bake 10 minutes or until lightly browned. Remove from cookie sheets to cooling racks.
Nutrition Facts : Calories 80, Carbohydrate 10 g, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 70 mg
THIN AND CRISPY OATMEAL RAISIN COOKIES
I tried to combine recipes to come up with a cookie that tastes like Tate's Bake Shop cookies. The published Tate's recipe on YouTube does not taste like the cookies you buy in the store in the green bag. This is the closest I've come to simulating the oatmeal raisin flavor. This is not a thick cakey cookie but a thin, crisp, lighter version.
Provided by Abracadabra
Categories Desserts Cookies Oatmeal Cookie Recipes Oatmeal Raisin Cookie Recipes
Time 30m
Yield 30
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Mix 1 cup plus 1 tablespoon flour, baking soda, baking powder, and salt in a bowl.
- Place cold butter in a microwave-safe bowl and heat until soft, but not melted, 20 to 30 seconds. Add brown sugar and white sugar; mix with a metal whisk or spoon for 45 seconds. Add egg, vanilla extract, cinnamon, and nutmeg. Mix for 20 seconds. Pour in dry ingredients and mix for 10 to 20 seconds. Fold in oats and raisins for 30 seconds.
- Roll cookie dough into small balls, about 1 1/2 inches in diameter. Space cookie balls 3 inches apart on the prepared baking sheets.
- Bake in the preheated oven until tops are golden brown and edges are crisp, 13 to 15 minutes.
Nutrition Facts : Calories 128.6 calories, Carbohydrate 17.9 g, Cholesterol 20.4 mg, Fat 6 g, Fiber 0.9 g, Protein 1.6 g, SaturatedFat 3.5 g, Sodium 135.4 mg, Sugar 9.9 g
CRISPY-CHEWY OATMEAL RAISIN COOKIES
Keep these crisp-yet-chewy cookies on hand for an after-school treat.
Provided by SPLENDA® Sweeteners
Categories Trusted Brands: Recipes and Tips SPLENDA®
Time 25m
Yield 36
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- Stir together flour, soda, and cinnamon. Set aside.
- Beat butter and SPLENDA® Sugar Blend at medium speed with an electric mixer until fluffy. Add eggs, molasses and vanilla, beating until blended. Gradually add flour mixture, beating at low speed until blended.
- Stir in oats and raisins.
- Drop dough by rounded tablespoons onto lightly greased baking sheets.
- Bake 10 to 12 minutes or until lightly browned. Cool slightly on baking sheets. Remove to wire racks; cool completely.
Nutrition Facts : Calories 136.4 calories, Carbohydrate 18 g, Cholesterol 23.9 mg, Fat 5.9 g, Fiber 1 g, Protein 2 g, SaturatedFat 3.4 g, Sodium 76.4 mg, Sugar 8.5 g
OATMEAL COOKIE APPLE CRISP
This is by far the best apple dessert I've ever tasted! The topping tastes just like an oatmeal cookie. It's the perfect combination of crunchy, chewy cookie and buttery soft apples. Great dessert for a party or family gathering (double the recipe in a 9x13-inch baking dish) or to make just for yourself on a chilly evening. Simply delicious.
Provided by Flixer
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 45m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix apples, white sugar, 1 tablespoon flour, cinnamon, and salt together in a bowl; spread into an 8-inch square baking dish.
- Combine oats, 3/4 cup flour, brown sugar, baking soda, and baking powder together in a separate bowl; add butter and mix until crumbly. Crumble topping evenly over apple filling using your hands.
- Bake in the preheated oven until topping is lightly browned, 30 to 40 minutes.
Nutrition Facts : Calories 326.3 calories, Carbohydrate 53.9 g, Cholesterol 30.5 mg, Fat 12.3 g, Fiber 3.5 g, Protein 2.7 g, SaturatedFat 7.4 g, Sodium 253.8 mg, Sugar 35.5 g
CRISPY OATMEAL CHOCOLATE CHIP COOKIES (MICHAEL SMITH)
Another recipe from one of my favourite Canadian chefs, Michael Smith. He likes to rely on the senses and intuition instead of following a recipe. BUT this recipe the way it is written, is terrific! I'm sure that these would be less crispy if cooked for less time, but they are perfect the way they are. The molasses and vanilla add the best flavour! These have a nice light crunch, perfect for dipping in a glass of cold milk. Enjoy!
Provided by Nif_H
Categories Chocolate Chip Cookies
Time 25m
Yield 36 cookies
Number Of Ingredients 10
Steps:
- Preheat your oven to 375°F.
- Cream the butter, sugar and molasses together in a stand mixer. Beat until well combined and 'creamy'. If you don't have a stand mixer beat vigorously by hand in a large mixing bowl. Add the egg and vanilla to the butter mixture and continue beating until well combined.
- Meanwhile whisk the flour, oats, salt, baking powder and salt together in a separate bowl.
- Gradually add the flour mix to the wet mixture, beating just until combined. Stir in the chocolate chips by hand.
- Using a tablespoon scoop out a ball of the dough and drop onto a lightly greased cookie tray. Flatten slightly. Repeat, leaving lots of room in between the balls for the cookies to expand. Bake for 12-15 minutes. Cool for ten minutes then remove from the tray and try to eat only one!
OATMEAL CRISPIES
My husband, who normally isn't fond of oatmeal, thinks these old-fashioned cookies are great. With a hint of nutmeg, their aroma is wonderful as they bake...and they taste even better! -Karen Henson, St. Louis, Missouri
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 5-1/2 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the oats, flour, baking soda, salt nutmeg and cinnamon and mix well; gradually add to creamed mixture. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Flatten with a fork. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.
Nutrition Facts : Calories 156 calories, Fat 7g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 116mg sodium, Carbohydrate 22g carbohydrate (12g sugars, Fiber 1g fiber), Protein 2g protein.
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