OATMEAL CRANBERRY COOKIES
Steps:
- Preheat oven to 350 degrees. Cream butter and sugars until fluffy. Add eggs and vanilla. Combine dry ingredients. Add to butter mixture and stir until well blended. Add dried cranberries. Drop by teaspoonful onto parchment covered baking sheet. Bake about 10 to 12 minutes, or until lightly golden. Cool.
OATMEAL COOKIES
Add your choice of chocolate chunks, golden raisins, or toffee pieces to the basic oatmeal-cookie recipe.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 13 large or 3 dozen small cookies
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees. Combine the brown sugar, granulated sugar, and butter in an electric mixer fitted with the paddle attachment. Starting with the mixer on low speed and increasing until it is on medium, beat until the mixture is creamy and fluffy, about 5 minutes. Add the eggs and the vanilla extract, then scrape the sides of the bowl with a rubber spatula, and mix to combine.
- Combine the rolled oats, flour, baking soda, baking powder, and wheat germ in a large bowl, and stir to combine. Add the dry mixture to the butter mixture, then mix on low speed just to combine, 10 to 15 seconds. Remove the bowl from mixer stand, and stir in your choice of chocolate chunks, golden raisins, or toffee pieces.
- Line the baking pans with parchment paper. Use a large (2 1/2 ounce) or small (1 1/4 ounce) ice-cream scoop to form balls of dough. Place the balls of dough about 4 inches apart on baking pans. Bake until golden and just set, about 18 minutes for large cookies and 14 minutes for small cookies. Remove from oven; let cool on pan 4 to 5 minutes before transferring to a cooling rack.
OATMEAL CRAISIN COOKIES
Oatmeal cookies with raisins and craisins.
Provided by Liane McKellar
Categories Desserts Cookies Oatmeal Cookie Recipes Oatmeal Raisin Cookie Recipes
Yield 24
Number Of Ingredients 12
Steps:
- Beat butter, sugars, eggs and vanilla for 5 minutes. In another bowl, combine oats, flour, baking soda, baking powder, and salt. Add to butter mixture 1 cup at a time.
- Mix in raisins and craisins.
- Drop by spoonfuls onto greased cookie sheets and bake for 12-14 minutes at 350 degrees F (175 degrees C). These freeze very well. Enjoy!!
Nutrition Facts : Calories 238 calories, Carbohydrate 38.9 g, Cholesterol 35.8 mg, Fat 8.7 g, Fiber 1.4 g, Protein 2.8 g, SaturatedFat 5.1 g, Sodium 233.8 mg, Sugar 24.2 g
OATMEAL CURRANT COOKIES
I'm not a big fan of the oatmeal raisin cookie, but I love this cookie!!! Even if you like oatmeal raisin cookies this is a nice change!
Provided by E.A.4957
Categories Drop Cookies
Time 30m
Yield 4 1/2 dozen
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees.
- Lightly grease baking sheets.
- Toss the oats, flour cinnamon, and baking soda together in a bowl.
- Cream the butter and both sugars together in a mixing bowl until light.
- Beat in the egg and vanilla.
- Then slowly beat in the dry ingredients, then the currants and walnuts.
- Drop the batter by rounded teaspoonfuls, 2 inches apart, onto the prepared baking sheets.
- Bake until golden, about 10 minutes.
- Leave the cookies on the baking sheets for 2 minutes, then transfer them to wire racks to cool.
Nutrition Facts : Calories 603.6, Fat 23.5, SaturatedFat 13.7, Cholesterol 101.3, Sodium 170.6, Carbohydrate 92.3, Fiber 4.4, Sugar 57.2, Protein 8.8
CURRANT AND SPICE OATMEAL COOKIES
Provided by Sally Siegel
Categories Cookies Mixer Dessert Bake Currant Dried Fruit Oat Spice Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 45 cookies
Number Of Ingredients 12
Steps:
- Whisk eggs and vanilla in small bowl to blend. Mix in dried currants; cover and let stand at room temperature 1 hour.
- Preheat oven to 350°F. Butter and flour 3 large baking sheets. Sift flour, baking soda, salt, and spices into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Add sugar and beat until smooth. Add currant mixture and beat to blend. Stir in flour mixture. Mix in oats. Drop batter by level tablespoonfuls onto prepared sheets, spacing 1 1/2 inches apart. Using moistened fingertips, flatten cookies slightly. Bake 1 sheet at a time until cookies are golden brown, about 12 minutes. Cool on sheets.
OATMEAL-RUM COOKIES
Steps:
- Preheat oven to 375 degrees F.
- In a large mixing bowl, combine oatmeal cookie mix, canola oil, egg, and rum. Stir until dough forms.
- Drop by rounded tablespoons onto ungreased cookie sheet (only make as many as you need - keep dough in sealed container in refrigerator and enjoy later). Bake in oven for 9 to 11 minutes.
VEGAN CRANNBERRY CURRANT OATMEAL COOKIES
This is one of the only desserts that i eat as a vegan. They taste really good, aren't that hard to make, and are actually pretty good for you. This recipe is one that has been adapted from Vegan Planet.
Provided by faervfillia
Categories Dessert
Time 22m
Yield 30 cookies, 15 serving(s)
Number Of Ingredients 12
Steps:
- preheat oven to 350 degrees.
- oil baking sheets.
- mix together flour, baking powder, cinnamon and salt in a bowl.
- set this bowl aside for the moment.
- mix together margarine (softened), sugar, soy milk, and egg replacement in another, larger, bowl.
- add the first bowl to the second along with the oats, crannberries, and currants.
- Drop cookies by the spoonful onto baking sheets about 2 inches apart.
- Bake for about 12-15 minutes.
- note: You can use any number of things for the egg replacement but i used:.
- 1/4 cup applesauce (cinnamon or plain) plus 1/2 teaspoon baking powder to replace one egg.
- If you prefer to use Ener-G or something else, just use egg replacement for 2 eggs.
- Also, you can use any kind of applesauce but i think cinnamon tastes best.
OATMEAL-CURRANT SCONES
These scones are a bit lighter than most because they contain milk and not cream. They also contain nutritious, fiber-rich oatmeal. If you want to add a touch of sophistication to these scones, replace the orange juice with orange flavored liqueur. Serve warm with butter and jam.
Provided by Alison
Categories Bread Quick Bread Recipes Scone Recipes
Yield 16
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Heat the orange juice and the water in a small pan, add the currants. Simmer the mixture for 1 minute, then let it sit until it cools slightly.
- In a food processor, grind the oats with the flour, salt, baking powder, baking soda, and sugar. Add the butter. Run the machine in short spurts until the mixture has the consistency of sand. Transfer the mixture to a large mixing bowl.
- Add milk and orange/currant mixture to the large mixing bowl. Stir until the mixture begins to hold together.
- Form the dough into a large ball with your hands, adding a bit of milk if necessary. Press or roll out the ball of dough until it is 1 inch thick. Cut the dough into 16 squares or triangles.
- Bake the scones on an ungreased baking sheet for 15 minutes or until they are lightly browned on the edges.
Nutrition Facts : Calories 271.9 calories, Carbohydrate 35.2 g, Cholesterol 32.1 mg, Fat 12.8 g, Fiber 2.3 g, Protein 4.9 g, SaturatedFat 7.7 g, Sodium 296.5 mg, Sugar 9.8 g
LEMON-CURRANT COOKIES
Chopped raisins can replace the currants, which are actually very small raisins.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 40m
Yield Makes 5 dozen
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Generously butter two baking sheets, or line them with parchment paper. Combine the butter and sugar in a mixing bowl; beat until light and fluffy. Beat in sour cream and egg.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually beat the dry ingredients into the butter mixture until they are well combined. Stir in currants and lemon zest.
- Drop heaping teaspoonfuls of dough about 1 1/2 inches apart onto prepared baking sheets. Bake until cookies are puffed and golden around the edges, about 20 minutes. Let cool 5 minutes on baking sheets before transferring cookies to wire racks to cool completely.
Nutrition Facts : Calories 46 g, Fat 2 g
OATMEAL-CURRANT SCONES
Categories Bread Breakfast Brunch Bake Quick & Easy Currant Dried Fruit Oat Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 30
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F. Flour large baking sheet. Blend first 6 ingredients in processor until oats are coarsely ground. Add butter; cut in using on/off turns until coarse meal forms. Transfer to bowl. Add beaten whole egg and buttermilk. Using fork, stir to incorporate. Mix in currants (dough will be sticky). Turn dough out onto floured surface. Using floured hands, shape dough into 8-inch round. Using floured 1 3/4-inch-diameter cookie cutter, cut out scones. Gather scraps, reshape, and cut out more scones. Transfer to sheet. Brush tops with yolk. Sprinkle with additional sugar.
- Bake scones until golden, about 18 minutes. Cool slightly. Serve warm or at room temperature. (Can be made 8 hours ahead. Let stand at room temperature.)
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