THE VERY BEST OATMEAL COOKIES
One of the best oatmeal cookies I've ever tasted. A definite family favorite. They are fantastic without the optional nuts, raisins or chocolate. Photo by KC Cooker is how these cookies look when I bake them--fairly flat, chewy in the middle with crispy edges. Yum.....
Provided by SharleneW
Categories Drop Cookies
Time 20m
Yield 36 cookies
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Cream together shortening and sugars.
- Add eggs and vanilla, beat well.
- Sift together flour, salt and soda.
- Add to creamed mixture.
- Stir in oats slowly.
- Mix well. Add nuts, chips or raisins, if desired. Dough will be fairly stiff.
- Drop by heaping tablespoon on lightly greased cookie sheet. (I use a 4 teaspoon cookie scoop and press them down slightly before baking).
- Bake for 8-10 minutes.
OATMEAL COOKIE KINGS
The first time I made these awesome oatmeal cookies was May of 1982 and I've been making them regularly ever since. Credit goes to Donna Riesenberg of West Allis, Wisconsin. Her remarks state that this was her Grandmother's favorite recipe and claimed it won her grandfather.
Provided by Happy Hippie
Categories Drop Cookies
Time 25m
Yield 72 cookies, 36 serving(s)
Number Of Ingredients 10
Steps:
- Sift first 3 ingredients together.
- Cream butter and sugars;
- add eggs and vanilla.
- Add flour mixture, oatmeal and nuts; mix well.
- Drop from teaspoon 2 inches apart onto greased cookie sheet.
- Bake at 375 degrees for 10-12 minutes.
Nutrition Facts : Calories 139.1, Fat 5.9, SaturatedFat 3.4, Cholesterol 25.3, Sodium 142.5, Carbohydrate 20, Fiber 0.8, Sugar 11.6, Protein 2
MOOKIE (OATMEAL COOKIES)
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
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
THE ESSENTIAL CRUNCHY OATMEAL COOKIES (KING ARTHUR FLOUR)
Make and share this The Essential Crunchy Oatmeal Cookies (King Arthur Flour) recipe from Food.com.
Provided by Pardeemom
Categories Drop Cookies
Time 20m
Yield 4 dozen, 48 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 325. Line cookie sheets with parchment.
- In a large mixing bowl, cream together the sugars, butter, shortening, salt, baking powder, spices and vanilla, beating until smooth.
- Beat in the egg.
- Stir in the oats and flour, then the raisins and nuts.
- Drop the dough by the tablespoonful onto the prepared cookie sheets. Using the flat bottom of a drinking glass dipped in sugar, flatten each ball of dough to about 1/4 inch.
- Bake the cookes for about 20 minutes, until they're golden brown; these are supposed to be crunchy, so don't underbake them.
- Remove them from the oven and transfer to a rack to cool.
Nutrition Facts : Calories 116.8, Fat 6.2, SaturatedFat 2.1, Cholesterol 9.5, Sodium 59.7, Carbohydrate 14.6, Fiber 0.9, Sugar 8.4, Protein 1.5
OLD-FASHIONED OATMEAL COOKIES (KING ARTHUR FLOUR)
This big, dark brown, lusty rounds bear little resemblance to the light tan, chunky-looking cookies anyone would immediately identify as oatmeal. Grinding the oats makes these cookies smoother in appearance; grinding the raisins also evens out their texture and adds wonderful moistness and flavor. And molasses lends that old-fashioned taste.
Provided by Pardeemom
Categories Drop Cookies
Time 18m
Yield 16 cookies, 16 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 325. Line cookie sheets with parchment.
- In a large bowl, cream together the butter, shortening, brown sugar, molasses, egg and vanilla. Beat until light-colored and smooth.
- In a food processor or blender, process the oats, flour, raisins, salt and baking powder for about 30 seconds, or until both the oats and raisins are chopped, yet still in recognizable pieces.
- Beat the oat mixture into the butter mixture until smooth.
- Using a 1/4 cup measure or large cookie scoop, drop the dough on the cookie sheets, leaving 3 inches between cookies.
- Moisten your fingers and gently flatten each cookie to a 2 1/2 inch round or 1/2 inch thick.
- Bake the cookies for 18 minutes or until they're a medium golden brown.
- Remove them from the oven and let rest on the cookie sheet for 1 minute, then transfer to a rack to cool completely.
- The cookies will be soft and delicate when they come out of the oven, but will get firmer as they cool.
Nutrition Facts : Calories 292.8, Fat 10.4, SaturatedFat 4.8, Cholesterol 28.5, Sodium 209.1, Carbohydrate 47.7, Fiber 2.2, Sugar 27.8, Protein 4.1
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OATMEAL COOKIES RECIPE | KING ARTHUR BAKING
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4.7/5 (207)Total Time 24 minsServings 22Calories 110 per serving
- Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets, light-colored preferred., Beat together the butter, shortening, sugars, vanilla, cinnamon, nutmeg, salt, and vinegar until fairly smooth; a few tiny bits of butter may still show., Beat in the egg, again beating until smooth., Add the baking soda and flour, beating until well incorporated., Add the oats (and raisins), stirring to combine., Drop the dough in 1 1/4" balls onto the prepared baking sheets; a tablespoon cookie scoop works well here.
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- For round, symmetrical cookies, be sure to leave 2" between them on all sides; otherwise, they'll spread into each other., Bake the cookies for 12 to 14 minutes, reversing the pans halfway through (top rack to bottom, bottom to top).
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