Oatmeal Cookie Dough Food

OATMEAL RAISIN COOKIE DOUGH

Steps:

• Soak the raisins in hot water for 5 minutes and then drain.
• Microwave the flour in a small microwave-safe bowl for 1 minute. Remove and stir well. Microwave for an additional minute or until the temperature reaches 180 degrees F. Sift into a medium bowl, then whisk in the oats, cinnamon, baking powder and salt (see Cook's Note).
• Beat the light brown sugar, granulated sugar, butter, yogurt and vanilla with an electric mixer on medium-high speed in a large bowl until well combined, about 2 minutes. Add the flour-oat mixture and mix on low speed until well incorporated. Turn off the beaters and use your hands to help combine if needed. Fold in the raisins with a rubber spatula or mix them in with your hands.
• Refrigerate in an airtight container for up to 5 days.

OATMEAL COOKIE DOUGH

Steps:

• Mix ingredients in cereal bowl in the order given.
• If desired, chill or stick in freezer for a few minutes.
• Enjoy with a spoon!

OATMEAL REFRIGERATOR COOKIES

Steps:

• Sift together flour, soda, and salt.
• Cream shortening; add sugars gradually; beat until light; add eggs and vanilla.
• Blend together dry ingredients and shortening mixture.
• Add oats.
• Sharpe dought into rolls 2 inches in diameter. Wrap tightly in waxed paper and chill thoroughly.
• May be frozen at this point.
• Cut into 1/8 inch slices; bake 1 1/2 inch apart on ungreased baking sheet in hot oven (400 degrees) 6-8 minutes.
• Cool on racks.

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.

CLASSIC OATMEAL COOKIES

Steps:

• Preheat oven to 375°.
• Combine butter and shortening; beat on medium to high speed for 30 seconds.
• Add brown sugar, sugar, baking soda, cinnamon (if using) and salt until blended.
• Beat in eggs and vanilla until well blended. Add flour until blended. Add in oats.
• Drop dough by rounded teaspoons 2-inches apart onto an ungreased cookie sheet.
• Bake in preheated oven for 7-9 minutes or until tops are golden. Let cookies stand on cookie sheet for 1 minute. Transfer to a wire rack;let cool.
• To store: layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

OATMEAL FREEZER COOKIES

Steps:

• Mix dry ingredients except sugar.
• Mix fat and sugar until creamy.
• Add eggs and vanilla.
• Mix well.
• Stir in dry ingredients.
• Add rolled oats and raisins.
• Divide dough into four parts.
• Shape each part into a roll, about 6 inches long and 1-1/2 inches in diameter.
• Wrap in waxed paper.
• Freeze.
• To bake: Preheat oven to 350 (moderate).
• Grease baking sheets.
• Remove a roll of dough from freezer.
• Remove wrapping.
• Slice about 1/4-inch thick.
• Place on baking sheet.
• Bake about 15 minutes or until lightly browned.