OATMEAL TOFFEE COOKIES
This oatmeal-cookie dough can be baked immediately, refrigerated for one to two days, or frozen for up to a month.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 2 dozen 3-inch cookies
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees. Sift together flour and baking soda, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugars on medium-high speed until light and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl once or twice during mixing. Add egg, and mix on high speed to combine. Add vanilla extract; mix to combine. Scrape down the sides of the bowl.
- Add the sifted flour a bit at a time on a low speed until well combined. Add oatmeal, cherries, chocolate, and toffee pieces; mix to combine.
- Divide dough into three equal portions, and roll into logs using plastic wrap, approximately 1 1/2 inches in diameter. To bake, cut logs into 3/4-inch pieces. Bake on parchment-lined baking sheets, until golden brown, 8 to 10 minutes. Remove from oven, and transfer to a baking rack to cool.
ANYTIME OATMEAL COOKIES
Wrap our customizable label around an 18-ounce oat container. Print our label from marthastewart.com/cookies-clip-art
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 50m
Yield Makes about 4 dozen
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Sift flour,baking powder, baking soda,cinnamon, and 1/2 teaspoon saltinto a bowl. Beat butter andsugars until pale and fluffy. Mixin egg and vanilla, then flourmixture. Mix in oats, then raisins.
- Using a 1 1/4-inch ice creamscoop (or 1 tablespoon), dropdough onto parchment-linedbaking sheets, spacing eachscoop about 2 inches apart. Bakeuntil edges are golden, about14 minutes. Let cookies cool ona wire rack.
EXCELLENT OATMEAL COOKIES
This is a chewy oatmeal cookie.
Provided by Beatrice
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 56m
Yield 42
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- In a large bowl, cream together butter, brown sugar, and white sugar until fluffy. Beat in eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats and nuts until just blended. Drop by heaping teaspoonfuls onto ungreased cookie sheets. Cookies should be at least 2 inches apart.
- Bake for about 12 minutes in the preheated oven. Cool cookies on a wire rack.
Nutrition Facts : Calories 126.3 calories, Carbohydrate 14.8 g, Cholesterol 20.5 mg, Fat 6.9 g, Fiber 0.9 g, Protein 1.9 g, SaturatedFat 3.1 g, Sodium 106.8 mg, Sugar 7.7 g
EXTRA EASY OATMEAL COOKIES
With this easy oatmeal cookies recipe, you will have less dishes to clean, there's no time required for softening butter, chilling the cookie dough is optional, and the batter can be frozen for cookies another day. These just might be the best oatmeal cookies ever! If you have an extra five minutes to spare when making these cookies, try browning your butter before adding it to the cookie batter. Browned butter adds a nutty richness to the cookies. (Here's our tutorial for browning butter and we provide instructions below.)
Provided by Adam and Joanne Gallagher
Categories Cookie, Dessert
Time 30m
Yield Makes 18 cookies
Number Of Ingredients 14
Steps:
- You can use regular melted butter or browned butter for this cookie recipe.
- For regular melted butter, melt the butter in the microwave or on the stove, and then cool. When cool to the touch, use the melted butter in the recipe below.
- For browned butter (our favorite), melt the butter in a light-colored skillet over medium heat. Swirl the pan occasionally to be sure the butter is melting evenly. As it melts, the butter will begin to foam and the color will change from light yellow to golden, and finally to brown. This only takes a minute or two.
- When the browned butter smells nutty and the butter is a light golden brown, transfer the browned butter to a heatproof bowl to cool. When cool to the touch, use the browned butter in the recipe below.
- In a medium bowl, whisk the flour, baking soda, salt, cinnamon, and cardamom together. Set aside.
- In a large bowl, whisk the sugars, whole egg, egg yolk, vanilla, and the melted butter or browned butter together.
- Switch to a large rubber spatula, and then add the flour mixture in 3 parts, stirring gently until they disappear. Fold in the oats, dried fruit, and nuts.
- Heat oven to 325 degrees Fahrenheit (160C) and line a cookie sheet with parchment paper or a silicone baking mat.
- Roll cookie dough into balls (about 1 1/2 tablespoons of dough) and place onto baking sheets. Leave 2 inches between the cookies to allow for spreading. (For larger cookies, use 3 to 4 tablespoons of dough and space them apart by 3 inches.) Gently press the tops of the cookies down a little to help them spread more evenly in the oven.
- Bake the cookies, one sheet at a time and rotate once during cooking, for 9 to 15 minutes. The cookies should be light golden brown around the edges but look almost wet in the middles. Let the cookies cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely.
- Store the baked cookies in an airtight container for up to 3 days at room temperature or up to a week in the refrigerator.
Nutrition Facts : ServingSize 1 cookie, Calories 184, Fat 9.1g, SaturatedFat 4.5g, Cholesterol 37.9mg, Sodium 107.3mg, Carbohydrate 22.9g, Fiber 1.3g, Sugar 11.6g, Protein 2.8g
GREAT BIG OATMEAL COOKIES ( THAT ARE BOTH GREAT AND BIG )
There are tons of oatmeal cookie recipes and everyone has their favorite, but this one is different than any I've seen so far: It contains toasted coconut and oats. It also has a high oat and coconut to flour ratio, which I like. This is such a soft and chewy cookie! I like it as written, but you could certainly add in raisins, spices, or chocolate chips if you wanted. Oatmeal cookies are my favorite and I've found some great recipes for them, but this one is honestly the best oatmeal cookie I've eaten. I hope someone out there agrees with me! :)
Provided by Vino Girl
Categories Drop Cookies
Time 42m
Yield 2 dozen, 24 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Spread the coconut and oats out on a large baking sheet - two sheets work better.
- Bake for 10 minutes or until lightly browned and toasted, stirring often.
- While the coconut and oats cool, mix the flour, baking soda and salt.
- Cream the butter and sugar together in a separate, large, bowl at medium speed for one minute.
- Add the eggs and vanilla to the butter mixture and beat until mixed; beat in the milk.
- Stir in the flour, then stir in the coconut and oats.
- I thought the dough looked pretty sticky, so at this point I put it in the refrigerator for an hour. It's not something that's called for in the original recipe, but I recommend it since it worked very well for me.
- Drop dough in 1/4 cup amounts, 3 inches apart, onto greased baking sheets. I used an ice cream scoop for this (filled so the scoop was rounded, but not heaping), and it worked perfectly.
- Bake for 12 minutes, or until they are set and lightly browned.
- Let the cookies cool on the cookie sheets for one minute before transfering to a rack to finish cooling.
Nutrition Facts : Calories 232.6, Fat 10.4, SaturatedFat 6.6, Cholesterol 36.2, Sodium 129.5, Carbohydrate 32.5, Fiber 1.8, Sugar 17.7, Protein 3.1
OATMEAL COOKIES FOR ONE OR TWO
I created this out of a desire to have a healthier cookie, but not have a huge batch of cookies sitting around staring at me or calling my name!
Provided by MakeMineCadburys
Categories Drop Cookies
Time 15m
Yield 12 mini cookies, 2 serving(s)
Number Of Ingredients 8
Steps:
- With a fork, whip together egg, butter, brown sugar, and vanilla. It will look lumpy. Don't worry about it! Just get the major lumps out. Stir in baking soda and flour. Stir in oats.
- Drop by scant tablespoonful onto lightly greased cookie sheet. Press to desired thickness. Bake at 350° for approximately 10 - 11 minutes. (Time depends on thickness).
- OPTIONAL ADD-IN IDEAS: 2 T mini chocolate chips; 2 T raisins; 2 T dried cranberries; 2 T finely chopped nuts.
3 INGREDIENT HEALTHY APPLESAUCE OATMEAL COOKIES
Steps:
- Preheat oven to 350°F. Line a baking sheet with silicone baking mat or parchment paper.
- In a large bowl, add applesauce and oats. Mix with a spoon until evenly combined and all oats are moistened. Stir in mix-ins (you can add them onto the cookies right before baking instead for a prettier presentation. See notes for more details).
- Use a 1.5 tbsp cookie scoop and scoop dough balls, placing them onto prepared baking sheet, spaced 2 inches apart. Using the back of your spoon or the palm of your hand, press down on dough balls to form thick round disks (about 3/8 inch thick). The cookies will not spread or change shape during baking so shape them as needed until they are how you want them to be.
- Bake cookies about 13-15 minutes or until they are set. If you are unsure if the cookies are set, use a cookie spatula and try to lift a cookie off of the baking sheet. You should be able to lift the cookie off of the sheet in one piece when they are done. Let cookies cool before removing and eating. Store cookies in airtight container at room temperature for 1-2 days or in the fridge or freezer for longer.
Nutrition Facts : ServingSize 1 cookie, Calories 38 kcal, Carbohydrate 8 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1 mg, Fiber 1 g, Sugar 1 g
OATMEAL COOKIES
My favorite oatmeal cookie recipe! Soft and chewy, perfectly spiced, dotted with juicy raisins and crunchy walnuts and always sure to satisfy those cookie cravings.
Provided by Jaclyn
Categories Dessert
Time 55m
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Line rimmed 18 by 13-inch baking sheets with parchment paper or silicone baking mats.
- In a mixing bowl whisk together flour, cinnamon, baking soda, baking powder and salt for 20 seconds, set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter, brown sugar, and granulated sugar until combined.
- Mix in one egg, then blend in second egg and vanilla.
- Add flour mixture and mix just until combined then mix in oats, raisins and walnuts.
- Scoop dough out and shape into 1 1/2-inch balls (or 40 grams each), transfer to prepared baking sheet fitting 12 per sheet and spacing 2-inches apart.
- Bake in preheated oven until golden brown on edges and nearly set (center should look under-baked), about 12 - 14 minutes.
- Let cool on baking sheet for a few minutes then transfer to a wire rack to cool completely. Repeat with remaining dough.
- Store in an airtight container at room temperature.
Nutrition Facts : Calories 184 kcal, Carbohydrate 24 g, Protein 2 g, Fat 9 g, SaturatedFat 4 g, Cholesterol 25 mg, Sodium 64 mg, Fiber 1 g, Sugar 9 g, ServingSize 1 serving
OATMEAL COOKIES
Steps:
- Preheat oven to 325 degrees. Line two light-colored baking sheets with parchment paper and set aside.
- In a large bowl, cream butter and sugars together until light and fluffy, about 3-4 minutes. Stir in eggs and vanilla until well combined.
- Slowly incorporate remaining ingredients until the dough has just come together. Scoop into cookies and place on prepared sheets. Bake 9-12 minutes or until edges are golden brown and the centers are soft but not gooey.
- Cool 5 minutes on the hot baking sheet before transferring to cooling racks. Store in airtight containers for up to 3 days.
Nutrition Facts : Calories 120 kcal, Carbohydrate 15 g, Protein 2 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 25 mg, Sodium 99 mg, Fiber 1 g, Sugar 7 g, ServingSize 1 serving
WHOLE WHEAT OATMEAL COOKIES
Whole Wheat Oatmeal Cookies that taste great and are friendly to the Mediterranean diet as well as low fat diets.
Categories Dessert
Time 26m
Number Of Ingredients 8
Steps:
- Preheat your oven to 350 and prep your cookie sheets for nonstick. I like to use parchment paper.
- In a mixing bowl, combine together the oats, flour, baking soda, and cinnamon.
- Next, in a large mixing bowl, beat together the oil and the sugar until creamy.
- Stir in the dry ingredients from the first bowl to the ingredients in the second bowl. I like to do this by adding half of the ingredients, stirring gently, and then add the remaining. Lastly, stir in the egg and the vanilla extract.
- For a flatter cookie you can flatten the cookies on the baking sheet before baking. Otherwise, use a scoop or spoon and place the cookies far enough apart for spreading.
- Bake the cookies for 14-16 minutes or until they begin to brown (longer for a more crisp cookie). Allow the cookies to cool for a few minutes before transferring to a cooling rack.
Nutrition Facts : ServingSize 1 g, Calories 193 kcal, Carbohydrate 28 g, Protein 4 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 13 mg, Sodium 91 mg, Fiber 2 g, Sugar 9 g, UnsaturatedFat 6 g
EASY OATMEAL COOKIES
FAST and EASY oatmeal cookies that are perfectly thick with chewy edges and soft centers! One bowl to wash, no mixer to drag out, and no waiting around!
Provided by Averie Sunshine
Categories Cookies
Time 20m
Number Of Ingredients 10
Steps:
- Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray; set aside.
- To a large bowl, add the egg, butter, sugars, vanilla, and mix with a spoon aggressively for about 90 seconds, or until smooth and slightly fluffed, i.e. your bicep and shoulder should be burning if you've mixed well enough.
- Add the oats, flour, baking soda, salt, and stir to combine.
- Add the chocolate chips and stir to combine.
- Using a 2-tablespoon cookie scoop, form mounds and place on prepared baking sheet spaced about 2 inches apart (I baked 12 cookies on the first sheet)
- Bake for about 10 to 13 minutes (short for super soft cookies, longer for more well-done cookies), or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don't overbake. Cookies firm up as they cool.
- Immediately upon taking the baking sheet out of the oven, add about 5 additional chocolate chips per cookie. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don't use a rack.
Nutrition Facts : Calories 224 calories, Carbohydrate 24 grams carbohydrates, Cholesterol 27 milligrams cholesterol, Fat 10 grams fat, Fiber 1 grams fiber, Protein 2 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 114 grams sodium, Sugar 17 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
PEANUT BUTTER BANANA OATMEAL COOKIES
Soft, chewy peanut butter banana oatmeal cookies with chocolate chunks.
Provided by www.DessertForTwo.com
Categories Healthy Recipes
Time 27m
Number Of Ingredients 9
Steps:
- Preheat the oven to 350.
- Line a cookie sheet with parchment paper or spray with cooking spray.
- In a large bowl, stir together the mashed banana, melted coconut oil, vanilla, peanut butter, honey, salt, and cinnamon. Stir very well until homogenous.
- Finally, stir in the oats and chopped chocolate.
- Scoop out 2 tablespoons of batter for each cookie, and space evenly on a cookie sheet. These cookies don't spread much, so you can place them fairly close together. Then, press to flatten and shape each cookie exactly how you want them. Place a few extra pieces of chopped chocolate on top of each cookie before baking, if desired.
- Bake the cookies for 12-13 minutes. If you're using a dark cookie sheet, reduce the baking time by a few minutes because they cook faster on dark metal.
- Let the cookies cool on the baking sheet, and then move to a rack. These cookies are very soft and chewy. They last for 3 days in the fridge, covered.
Nutrition Facts : Calories 154 calories, Carbohydrate 15 grams carbohydrates, Cholesterol 1 milligrams cholesterol, Fat 9 grams fat, Fiber 2 grams fiber, Protein 4 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 100 grams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
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