Family Favorite Soft Oatmeal Cookies Food

SOFT OATMEAL COOKIES

Steps:

• In a medium bowl, cream together butter, white sugar, and brown sugar. Beat in eggs one at a time, then stir in vanilla. Combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats. Cover, and chill dough for at least one hour.
• Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets. Flatten each cookie with a large fork dipped in sugar.
• Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

FAMILY-FAVORITE OATMEAL COOKIES

Steps:

• In a large bowl, cream sugar and shortening until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, salt, baking powder, soda and cinnamon; add alternately to the creamed mixture with buttermilk. Fold in the oats, raisins and nuts. , Drop dough by heaping tablespoonfuls onto greased baking sheets. Bake at 350° for 12 minutes or until lightly browned. Remove to wire racks.

FAMILY-FAVORITE SOFT OATMEAL COOKIES

Steps:

• In a large bowl, cream sugar and shortening until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, salt, baking powder, soda and cinnamon; add alternately with milk to the creamed mixture. Stir in the oats, raisins and nuts. , Drop by heaping tablespoonfuls onto greased baking sheets. Bake at 350° for about 12 minutes or until lightly browned. Remove to wire racks to cool.

OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees. Line rimmed 18 by 13-inch baking sheets with parchment paper or silicone baking mats.
• In a mixing bowl whisk together flour, cinnamon, baking soda, baking powder and salt for 20 seconds, set aside.
• In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter, brown sugar, and granulated sugar until combined.
• Mix in one egg, then blend in second egg and vanilla.
• Add flour mixture and mix just until combined then mix in oats, raisins and walnuts.
• Scoop dough out and shape into 1 1/2-inch balls (or 40 grams each), transfer to prepared baking sheet fitting 12 per sheet and spacing 2-inches apart.
• Bake in preheated oven until golden brown on edges and nearly set (center should look under-baked), about 12 - 14 minutes.
• Let cool on baking sheet for a few minutes then transfer to a wire rack to cool completely. Repeat with remaining dough.
• Store in an airtight container at room temperature.

FAMILY FAVORITE CHEWY APRICOT PECAN OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees.
• Line baking sheets with parchment paper.
• Mix the flour, baking powder, slat, cinnamon, and oatmeal.
• Beat the butter, shortening, water and sugars together until light and fluffy.
• Add the eggs and beat well, scraping down the sides of bowl when needed. Beat in the honey and vanilla until fully blended.
• Add the flour mixture in two additions, beating each until well combined.
• Stir in the chopped apricots and pecans.
• Drop by tablespoonfuls about 2 inches apart on cookie sheets.
• Bake until the centers of the cookies are soft and no longer look wet; about 9-11 minutes.
• Let cool on the pan for 5 minutes, then transfer to a cooling rack.

SOFT CHOCOLATE-ALMOND OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees, line three cookie sheets with parchment or nonstick baking liners.
• In a medium bowl, combine the oats, flour, baking soda, and salt. Whisk until well blended.
• In another large bowl combine the brown sugar and butter, beat with an electric mixer on medium speed until well combined. Add the eggs and vanilla and almond extracts and beat until well combined.
• Pour in half of the dry ingredients and mix on low speed just until blended. Add the milk and mix until just blended. Pour in the remaining flour mixture and mix until just blended. Add the nuts and mix briefly to combine.
• Shape the dough unto 1.5 in balls. Arrange the mounds on the cookie sheets, about 2 inches apart. Lightly dampen your fingertips and slightly flatten each mound, so they're about .5 inches thick.
• Bake one sheet at a time on the middle rack until the cookies are puffed and still moist-looking on top, about 11 minutes.

QUAKER OATS OATMEAL COOKIES RECIPE

Steps:

• Preheat the oven to 375°F. Line a baking sheet with parchment and set aside.
• In a large bowl or stand mixer, add the butter, brown sugar and granulated sugar. Beat until creamy and fluffy.
• Add the egg and vanilla extract. Beat until incorporated and smooth with a hand mixer.
• Add the flour, baking soda, salt and cinnamon. Mix until incorporated.
• Add the oats and optional raisins/walnuts, mixing until incorporated.
• Add tablespoonfuls or use a 1 ½-inch cookie scoop to drop batter onto the prepared baking sheet, spaced 2 inches apart to allow for expansion.
• Chill the uncooked cookie balls for 30 minutes in the refridgerator.
• Bake for 7-10 minutes or until the edges start to turn golden brown and the centers still look under-baked.
• Remove the baking sheet from the oven. Using a rigid spatula, transfer the cookies to a wire cooling rack.
• Cool slightly before serving. To store for later, cool completely and place in airtight containers.

WHITE CHOCOLATE CRANBERRY OATMEAL COOKIES

Steps:

• Preheat the oven to 350°.
• Mix the flour, cinnamon, baking soda and salt together in a small bowl and set aside.
• In a larger bowl, cream the butter and sugars together for at least 2-3 minutes, until light and creamy.
• Add the eggs and vanilla and mix for another 2-3 minutes.
• Add the dry mixture and mix just until combined.
• Stir in the oats, mixing just until they are fully incorporated in the dough.
• Fold in the dried cranberries and the white chocolate chips, mixing just until barely combined. Do not overmix the dough after you have added the flour mixture!
• Use a cookie scoop to scoop the dough onto prepared cookie sheets. I prefer to use silicone baking mats, but parchment paper or lightly greased cookie sheets work fine as well.
• Bake the cookies for about 10-12 minutes, or until the edges just barely start to brown. Let the cookies cool for a few minutes on the baking sheets before transferring to a wire rack to cool completely.