SUPER-LOADED OATMEAL COOKIES
Provided by Food Network Kitchen
Categories dessert
Time 4h30m
Yield about 36 cookies
Number Of Ingredients 19
Steps:
- Whisk the all-purpose flour, whole-wheat flour, baking powder, baking soda, cinnamon and salt in a medium bowl. Beat the butter and coconut oil in a large bowl with a mixer on medium-high speed until smooth, about 2 minutes. Add the granulated sugar and brown sugar and beat until smooth and fluffy, about 3 minutes. Beat in the eggs one at a time, then beat in the vanilla. Reduce the mixer speed to low and beat in the flour mixture until just combined. Beat in the oats, coconut, pepitas, sunflower seeds, flax seeds, walnuts and cranberries. Cover the dough with plastic wrap and refrigerate until firm, at least 2 hours.
- Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Roll the dough into balls (about 2 tablespoons each) and arrange 2 inches apart on the prepared baking sheets. Bake, switching the pans halfway through, until the cookies are golden and dry around the edges, 18 to 20 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
INSTANT OATMEAL MIX (OAMC)
I love making my own oatmeal mixture because I know exactly what's in it (many store-bought packets have additives), it's cheaper (every penny counts!), and I think it just tastes better. I keep a large Tupperware of this mixture in my desk at work, along with a 1/4-cup measuring cup; I give the Tupperware a quick shake before measuring out my serving. Alternatively, you could prepackage servings in sandwich-sized Ziplocs. 1/4 cup is about the same amount as the store-bought packets, so that's the serving size the recipe is based on, but I often measure out 1/2 cup portions.
Provided by Robyns Cookin
Categories Breakfast
Time 6m
Yield 8 1/4-cup servings, 8 serving(s)
Number Of Ingredients 4
Steps:
- Combine all ingredients in a Tupperware. Store in a cool, dark place.
- When ready to serve, mix a rounded 1/4 cup of the mixture with 1/2 cup of water (or 1/2 cup mixture plus 1 cup water).
- Microwave for 1 1/2 minute (slightly longer for 1/2 cup).
OATMEAL COOKIE MIX
Gift a delicious treat to friends and family by layering the ingredients for this Oatmeal Cookie Mix in a jar and finishing it with a ribbon. They just have to add butter, eggs and vanilla to the dry Oatmeal Cookie Mix for easy, homemade cookies!
Provided by My Food and Family
Categories Grains
Time 23m
Yield Makes 1 gift jar or 2-1/2 doz. cookies (30 servings, 1 cookie each).
Number Of Ingredients 12
Steps:
- Cookie MIX:
- Layer all Cookie Mix ingredients in glass jar; cover with lid. Store at room temperature until ready to use to prepare cookies or give as a gift.
- To BAKE COOKIES:
- Heat oven to 375°F. Beat butter, egg and vanilla in large bowl with mixer until well blended. Add Cookie Mix; beat or stir until well blended.
- Drop heaping tablespoonfuls of dough, 2 inches apart, onto baking sheets.
- Bake 12 to 13 min. or until golden brown. Cool on baking sheets 1 min.; remove to wire racks. Cool completely.
Nutrition Facts : Calories 130, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 75 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
OATMEAL COOKIE MIX-OAMC
This is a very easy mix that you make and then can store in your freezer for later. This recipe makes enouch for 4 batches of cookies. Adapted from 30daygourmet
Provided by RdhdA8
Categories Drop Cookies
Time 32m
Yield 3 dozen, 8 serving(s)
Number Of Ingredients 8
Steps:
- In very large bowl mix together everything but the shortening and oats.
- Cut in shortening with pastry blender.
- Stir in oats, I like to use old fashioned rolled oats, and stir until throughally mixed together.
- Measure out 4 cups of mix and place in a labeled 1 quart freezer bag.
- Freeze at this point.
- To bake cookies: Remove bag of mix from freezer and allow to thaw a bit before using.
- In bowl, mix 2 eggs, 2 teaspoons vanilla and 1 cup of any extra add in's you may want (chocolate chips, raisins, dried cherries, nuts) and 1 teaspoons of cinnamon if desired. Add cookie mix and stir together. It will be thick and sticky at this point.
- Use spoons to place rounded scoops of batter on cookie sheet.
- Bake at 350 for 10-12 minutes.
Nutrition Facts : Calories 1157.3, Fat 55.5, SaturatedFat 13.5, Sodium 960.9, Carbohydrate 154.2, Fiber 7.2, Sugar 78.2, Protein 14.6
OATMEAL COOKIE MIX
Steps:
- Sift together flour, sugar, soda, baking powder and salt.
- Cut in shortening until mixture resembles cornmeal.
- Add rolled oats and mix well.
- Store in tightly covered container at room temperature.
- To make the cookies, place 2 cups mix in bowl, and add 1 egg,1 tablespoon milk and 1 teaspoon vanilla. Mix well. Drop from teaspoon onto greased baking sheets. Bake at 375 degrees for 12 to 15 minutes, until golden. Remove from sheet and store. Keeps eight months.
Nutrition Facts : @context http, Calories 63, UnsaturatedFat 2 grams, Carbohydrate 10 grams, Fat 2 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 32 milligrams, Sugar 5 grams, TransFat 0 grams
OATMEAL COOKIE MIX II
Great gift for co-workers, etc. Layer in a 1 quart jar. Makes good cookies, too!
Provided by Sally
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 1h
Yield 36
Number Of Ingredients 6
Steps:
- In a 1 quart jar, layer the ingredients in the following order: half of the oats, half of the brown sugar, flour. Mix together the sugar, baking soda and cinnamon, put on top of flour, then remaining brown sugar and remaining oats. Screw on the lid and attach a tag with the following instructions:
- Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. In a large bowl, beat 1 1/4 cups of butter with 1 egg and 1 teaspoon of vanilla until fluffy. Stir in the contents of the jar. Drop cookies by rounded tablespoons 2 inches apart onto the prepared cookie sheets. Bake for 8 to 10 minutes in the preheated oven. Cool on cookie sheets for 1 minute before removing to wire racks to cool completely.
Nutrition Facts : Calories 60.9 calories, Carbohydrate 13.1 g, Fat 0.5 g, Fiber 0.8 g, Protein 1.3 g, SaturatedFat 0.1 g, Sodium 36.6 mg, Sugar 5.8 g
SPICED MICROWAVE OATMEAL MIX (OAMC)
Make and share this Spiced Microwave Oatmeal Mix (Oamc) recipe from Food.com.
Provided by HeatherFeather
Categories Breakfast
Time 7m
Yield 18 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients for the dry mix and store in an airtight container for up to 1 month.
- If you like, you can store individual portions in small ziptop plastic baggies, 1/2 cup mix per baggie).
- To prepare oatmeal to eat, simply measure out 1/2 cup of the dry mix and comine with 1 cup cold water in a deep microwave safe bowl.
- Microwave uncovered on HIGH for about 1-2 minutes or until bubbling, stirring every 30 seconds (after the first time you will get a better idea of what time your microwave requires based on wattage).
- Let stand 1-2 minutes before serving.
Nutrition Facts : Calories 225.7, Fat 2.5, SaturatedFat 0.4, Sodium 136.8, Carbohydrate 47.7, Fiber 5.2, Sugar 11.9, Protein 5.2
OATMEAL COOKIE MIX
"This easy cookie mix was a faithful standby when we needed something quick for harvest lunches on the Nebraska farm where I grew up," recalls Mary Jane Cantrell of Turlock, California.
Provided by Taste of Home
Categories Desserts
Time 10m
Yield about 2-1/2 dozen per batch.
Number Of Ingredients 13
Steps:
- Combine the first five ingredients; cut in shortening until crumbly. Add oats and mix well. Store in an airtight container in a cool, dry place for up to 6 months. Yield: 5 batches (10 cups total). , To prepare cookies: In a bowl, combine 2 cups cookie mix, egg, milk and vanilla; mix well. Fold in chocolate chips and pecans if desired. Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Remove to wire racks to cool.
Nutrition Facts :
DRY OATMEAL MIX
This recipe came from the February/March 2003 issue of Taste of Home's Light and Tasty. I really have enjoyed this recipe and the ease of preparation. Also, very economical to have on hand. Those small packets of pre-flavored oatmeal do get pricey. 3 points per serving.
Provided by Amber of AZ
Categories Breakfast
Time 8m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, combine the first eight ingredients.
- Store in an airtight container in a cool dry place for up to 6 months.
- Yield 8 cups total.
- To prepare oatmeal: Shake mix well and measure out oatmeal into bowl, add water, and microwave for 3 minutes.
- Or on a stove top, in a saucepan, bring water to a boil; slowly stir in 1/2 cup mix.
- Cook and stir over medium heat for 1 minute.
- Remove from the heat.
- Cover and let stand for 1 minute or until oatmeal reaches desired consistency.
Nutrition Facts : Calories 190.8, Fat 2.1, SaturatedFat 0.4, Cholesterol 2, Sodium 210, Carbohydrate 36.2, Fiber 3.8, Sugar 15, Protein 7.7
BASIC COOKIE MIX
Mix up this basic mix and you will be able to have cookies whenever you want. I gave a couple examples following the mix recipe to give ideas what can be done!
Provided by TishT
Categories Dessert
Time 22m
Yield 72 cookies
Number Of Ingredients 13
Steps:
- In a large bowl, combine all the ingredients.
- Sift the mixture twice.
- Store in a tightly covered, labeled container for up to 3 months in a cool, dry place.
- For Sugar Cookies use: Preheat the oven to 350°F.
- In a large bowl, combine all ingredients.
- With lightly floured hands, shape the dough into 1" balls; arrange them about 2" apart on 2 lightly greased 13" X 9" baking sheets Bake for 12-15 minutes or until golden.
- Let cool for 1-2 minutes on the baking sheets; using a spatula, transfer to wire racks to cool completely.
- The cookies can be stored in a tightly covered container at room temperature for up to 1 wk.
- For Chocolate Chip Cookies use: Preheat the oven to 350°F.
- In a large bowl, combine the Basic Cookie Mix, butter, egg, and vanilla.
- Stir in chocolate chips and nuts, distributing them well.
- With lightly floured hands, shape the dough into 1" balls; arrange them about 2" apart on 2 lightly greased 13" X 9" baking sheets Bake for 12-15 minutes or until golden.
- Let cool for 1-2 minutes on the baking sheets; using a spatula, transfer to wire racks to cool completely.
- The cookies can be stored in a tightly covered container at room temperature for up to 1 wk.
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