Gourmet Oatmeal Cookies Food
GOURMET OATMEAL COOKIES
I've searched high and low for the ultimate oatmeal cookie recipe and finally, I've found the one that does it for me. These are chock full of goodies, have great flavour, are substantial without being a paperweight, moist and chewy on the inside, a bit firm on the edges. Cookie heaven.
Provided by country girl kim
Categories Drop Cookies
Time 25m
Yield 30 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees, and line cookie sheet with parchment paper.
- Mix all the chunky stuff up in a medium bowl. (That's the oats, chocolate, cherries, and pecans.).
- Whisk together the flour, baking soda, baking powder, and salt in another medium bowl.
- In a large bowl, cream butter and sugar, till there aren't too many lumps. Then add the eggs and the vanilla and blend. Add the flour mixture bit by bit, blending as you go.
- Then, fold in the chunky stuff. Don't worry, it'll look like there's more chunky stuff that cookie dough, but it will work.
- Drop dough onto parchment lined cookie sheets, I like to portion out a bit less than 1/4 cup per cookie.
- Bake for 10 minutes, but if you like them chewy, take them out when the edges look done, but the middles don't. They'll firm up as they cool.
OATMEAL COOKIES
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.
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