Mookie Oatmeal Cookies Food

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OATMEAL COOKIES



Oatmeal Cookies image

Make and share this Oatmeal Cookies recipe from Food.com.

Provided by Kim19068

Categories     Drop Cookies

Time 27m

Yield 24 cookies

Number Of Ingredients 5

1 cup margarine, softened
2 cups oats
1 cup sugar
1 cup self rising flour
1 teaspoon vanilla

Steps:

  • Combine the margarine, oats and sugar, flour and vanilla in a bowl and mix well.
  • Drop by spoonfulls onto an ungreased cookie sheet.
  • Bake at 350.

Nutrition Facts : Calories 101.8, Fat 0.9, SaturatedFat 0.2, Sodium 66.5, Carbohydrate 20.8, Fiber 1.5, Sugar 8.3, Protein 2.7

SPICY OATMEAL COOKIES



Spicy Oatmeal Cookies image

A friend of mine brought these cookies to a square dance several years ago and was nice enough to write out the recipe for me. I have no idea where she got it, but, I've made them for years and they are just so tasty.

Provided by Laudee

Categories     Drop Cookies

Time 27m

Yield 60 cookies

Number Of Ingredients 12

2 cups sugar
1 cup shortening
4 eggs
3 cups oatmeal
1 cup chocolate chips
2 teaspoons baking soda
1 cup milk
1 teaspoon salt
1 teaspoon clove
2 teaspoons cinnamon
2 teaspoons vanilla
5 cups flour

Steps:

  • Mix ALL ingredients together, thoroughly.
  • I like to mix this in my Kitchen Aide Mixer.
  • Drop by rounded Tbsp onto greased cookie sheets.
  • These cookies rise as opposed to spreading out.
  • Bake in a pre-heated 400 degree oven, 12-15 minutes.
  • Remove to wire rack to cool.
  • Enjoy!

Nutrition Facts : Calories 130.8, Fat 5.1, SaturatedFat 1.6, Cholesterol 13, Sodium 88.4, Carbohydrate 19.5, Fiber 0.9, Sugar 8.3, Protein 2.3

MOOKIES



Mookies image

Make and share this Mookies recipe from Food.com.

Provided by cjspu.edu

Categories     Drop Cookies

Time 35m

Yield 16 serving(s)

Number Of Ingredients 11

1 cup butter
1 1/2 cups firmly packed brown sugar
2 large eggs
1 teaspoon vanilla extract
3 cups regular rolled oats
1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon baking powder
1 cup chopped walnuts
1/2 cup sweetened dried shredded coconut
1/2 cup raisins

Steps:

  • Mix butter and brown sugar until thoroughly blended. Add eggs and vanilla, beat well. In another bowl, combine oats, flour, salt, and baking powder. Blend oat mixture with butter mixture. Stir in walnuts, coconut, and raisins.
  • Pack cookie dough into an ice cream scoop (4 oz size) or 1/2 cup measuring cup. Scrape dough level with rim and empty onto lightly oiled baking sheets, spacing dough about 3 inches apart. Back at 350 degrees until cookie edges are golden brown, about 20 minutes. If using one oven, switch pans halfway through baking. Cool cookies on rack, serve or store airtight up to two days.

MOOKIE (OATMEAL COOKIES)



Mookie (Oatmeal Cookies) image

I have to say, this is the BEST Oatmeal cookie that I have ever made! I found this recipe in a Sunset Magazine years ago. I cannot remember the name of the person who created this recipe, but they will forever have my love! I believe the story was that this person loved muffins and oatmeal cookies, but the muffins were too big and the cookies were too small. I LOVE these cookies...wait, did I say that already? ;-)

Provided by justmeterri

Categories     Drop Cookies

Time 25m

Yield 20 cookies, 20 serving(s)

Number Of Ingredients 11

1 cup butter, at room temperature
1 1/2 cups brown sugar, firmly packed
2 large eggs
1 teaspoon vanilla
3 cups regular rolled oats
1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon baking powder
1 cup walnuts, chopped
1/2 cup sweetened dried shredded coconut
1/2 cup raisins

Steps:

  • Mix butter and brown sugar until thoroughly blended. Add eggs and vanilla; beat well. Combine oats, flour, salt, and baking powder. Blend oat mixture with butter mixture.
  • Stir in walnuts, coconut and raisins.*.
  • Pack cookie dough into an ice cream scoop (4 oz size) or 1/2 cup measuring cup, scrape dough level with rim, and empty onto lightly oiled baking sheets, spacing dough about 3 inches apart.
  • Bake in 350 oven until cookie edges are golden brown about 20 minutes. Cool cookies on a rack, serve or store airtight for up to 2 days.
  • *TIPS: I have never added the walnuts, coconut or raisins to this recipe, so I do not know how they will turn out with them. BUT -- They are AWESOME without them!
  • Also, I have made this using the 1/2 cup measuring cup, and by the teaspoon, I believe they taste waaay better when measuring the dough by 1/2 cup!

Nutrition Facts : Calories 284.1, Fat 15.7, SaturatedFat 7.7, Cholesterol 45.5, Sodium 206.1, Carbohydrate 33.2, Fiber 2.2, Sugar 18.6, Protein 4.5

OATMEAL COOKIES



Oatmeal Cookies image

Provided by Food Network Kitchen

Categories     dessert

Time 1h30m

Yield about 20 cookies

Number Of Ingredients 14

1 cup all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon fine salt
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/8 teaspoon ground mace
3/4 cup unsalted butter, at room temperature
1/2 cup sugar
3/4 cup packed light brown sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract, at room temperature
2 3/4 cups rolled oats
3/4 cup raisins
3/4 cup chopped pecans

Steps:

  • Position the racks in the top and lower third of the oven and preheat to 350 degrees F.
  • In a large bowl, whisk together the flour, baking soda, salt, allspice, cinnamon, and mace.
  • In another large bowl, combine the butter and sugar and, with a hand-held electric mixer, mix on low speed until just incorporated. Raise the speed to high and mix until light and fluffy. (Occasionally turn the mixer off, and scrape the sides of the bowl down with a rubber spatula.)
  • Add the brown sugar and mix until incorporated. Add the eggs to the butter mixture, one at time, waiting for the first one to be fully incorporated before adding the last. Mix in the vanilla.
  • Reduce the mixer's speed to low. Add the flour mixture, little by little, until a smooth dough is formed (scrape the bowl down occasionally). Turn off the machine, stir in the oats, raisins, and pecans with a rubber spatula.
  • Line 2 baking sheets with parchment paper. Using a spoon, drop heaping tablespoons of the dough onto the sheets, spaced about 2 inches apart.
  • Bake the cookies in batches, turning the pans once, until golden brown, but still soft and spongy, about 15 minutes per batch. Let the cookies cool slightly on the baking sheets, and then transfer to racks to cool completely. Store in a sealed container.

OATMEAL COOKIES



Oatmeal Cookies image

A healthier alternative to traditional oatmeal cookies adapted from Bon Appetit, Dec. 1986 is a favorite among children and adults.

Provided by ellie_

Categories     Dessert

Time 30m

Yield 24-36 cookies

Number Of Ingredients 14

1 cup butter or 1 cup margarine, room temperature
1 cup brown sugar, firmly packed
1/2 cup white sugar
2 large eggs, beaten
1 teaspoon vanilla
1 cup flour
1 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon salt, to taste (optional)
1 cup old fashioned oats
1/4 cup wheat germ
1 (12 ounce) package semi-sweet chocolate chips (optional)
1/2 cup raisins (optional)
1/2 cup chopped pecans (optional)

Steps:

  • Preheat oven to 350°F.
  • Cream butter or margarine with sugars in large mixing bowl.
  • Stir in eggs and vanilla.
  • Stir in dry ingredients (flours-salt) until blended.
  • Add oats and wheat germ, stirring until combined.
  • Stir in chocolate chips, raisins and pecans (if using).
  • Form dough into 3-inch balls and place on cookie sheets.
  • Bake 8-10 minutes or until golden brown.

Nutrition Facts : Calories 178.3, Fat 8.6, SaturatedFat 5.1, Cholesterol 38, Sodium 117, Carbohydrate 23.6, Fiber 1.2, Sugar 13.1, Protein 2.6

CRISPY COCONUT-OATMEAL COOKIES



Crispy Coconut-Oatmeal Cookies image

This recipe has oatmeal, Rice Krispies and coconut. Very crispy and yummy. I clipped it from a Southern Living magazine years ago. It's requested time and again at my house. The key to this recipe is definitely the rice krispies. Kellogs (a Michigan based co) introduced these in 1904. This recipe represents the Midwestern U.S.

Provided by PanNan

Categories     Dessert

Time 32m

Yield 84 cookies

Number Of Ingredients 11

1 cup shortening
1 cup sugar
1 cup firmly packed brown sugar
2 large eggs
1 teaspoon vanilla extract
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups rolled oats, uncooked
2 cups crisp rice cereal (Rice Krispies)
1 cup flaked coconut

Steps:

  • Beat shortening and sugars at medium speed with an electric mixer until blended; add eggs and vanilla, beating well.
  • Combine flour and next 2 ingredients; add to shortening mixture, mixing well.
  • Stir in oats and remaining ingredients.
  • Shape into 1-inch balls, and place 2 inches apart on lightly greased cookie sheets; flatten slightly with fork.
  • Bake at 350° for 12 minutes.
  • Transfer to wire racks to cool.

Nutrition Facts : Calories 67.8, Fat 3, SaturatedFat 0.9, Cholesterol 4.4, Sodium 39.4, Carbohydrate 9.6, Fiber 0.4, Sugar 5.4, Protein 0.8

RASPBERRY ALMOND OATMEAL COOKIES



Raspberry Almond Oatmeal Cookies image

Make and share this Raspberry Almond Oatmeal Cookies recipe from Food.com.

Provided by Wildflour

Categories     Drop Cookies

Time 39m

Yield 4 dozen

Number Of Ingredients 14

1 cup dark brown sugar
3/4 cup white sugar
1 cup butter
1/2 cup water
1 teaspoon almond extract
1 teaspoon vanilla
2 eggs
3 cups flour
2 cups oats
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 cup coconut
2/3 cup raspberry preserves

Steps:

  • Cream butter, beat in sugars.
  • Beat in water, extracts and eggs.
  • (Will look curdled.)
  • Stir in rest of ingredients well.
  • Drop by Tbls. onto ungreased cookie sheet. Make a small well in centers, fill with a teaspoons of raspberry preserves or jam.
  • Take a tiny piece of dough and kindof half cover the jam down the center over just the jam.
  • Bake for about 9-11 minutes at 400º.
  • Let set on cookie sheet for 1 minute, remove to wire racks to cool.
  • Seems like I got about 3 1/2 dozen -- I didn't get to count them, they were being eaten too fast!

Nutrition Facts : Calories 1631, Fat 58.3, SaturatedFat 34.1, Cholesterol 227.8, Sodium 1012, Carbohydrate 253, Fiber 12.4, Sugar 117.4, Protein 27.1

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