Oatmeal Jumble Cookies Food

OLD FASHIONED OATMEAL COOKIES

Steps:

• HEAT oven to 350 degrees F. Coat baking sheets lightly with no-stick cooking spray.
• COMBINE shortening, brown sugar, egg, milk and vanilla in bowl of electric mixer; beat at medium speed until well blended.
• COMBINE oats, flour, baking soda, salt and cinnamon. Mix into shortening mixture at low speed just until blended. Stir in raisins and walnuts. Drop by rounded measuring tablespoonfuls of dough 2 inches apart onto prepared baking sheets.
• BAKE 8 to 10 minutes or until lightly browned. Cool 2 minutes on baking sheets. Place on cooling racks to cool completely.

OATMEAL JUMBLE COOKIES

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in molasses and vanilla. Combine the oats, flour, baking powder, salt and cinnamon; gradually add to creamed mixture and mix well. Stir in walnuts, chips and cranberries., Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until edges are lightly browned. Remove to wire racks to cool.

JUMBO OATMEAL COOKIES

Steps:

• Preheat oven to 350°F; in a medium bowl, mix together flour, baking soda and salt; set aside.
• With an electric mixer, cream butter and sugars until light and fluffy. Beat in eggs and vanilla, scraping down sides of bowl as needed. Add flour mixture; beat just until combined. Stir in oats,raisins and coconut, beat just until combined.
• Drop level 1/4 cup measures of dough 1 1/2 inches apart onto baking sheets. (I use parchment paper).
• Bake until cookies have spread and are golden brown and soft to the touch, 18 to 20 minutes, rotating sheets halfway through. Cool 5 minutes on sheets; transfer to wire rack to cool completely. Makes 20 large cookies.

LOADED OATMEAL CHOCOLATE CHIP COOKIES

Steps:

• To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the egg, butter, sugars, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes.
• Stop, scrape down the sides of the bowl, and add the oats, flour, coconut, walnuts, baking soda, salt to taste, and beat on low speed until just combined, about 1 minute.
• Stop, scrape down the sides of the bowl, and add the chocolate chips, and beat on low speed until just combined, about 30 seconds.
• Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 12 equal-sized mounds of dough, roll into balls, and flatten slightly. Tip - Strategically place a few chocolate chips on top of each mound of dough by taking chips from the underside and adding them on top.
• Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 2 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
• Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 11 t0 13 minutes (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.
• 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.

COPYCAT WHOLE FOODS JUMBLE NUT COOKIES

Steps:

• In the bowl of an electric stand mixer fitted with the paddle attachment, cream together the sugars and butter. Scrape down the sides.
• Add egg and vanilla. Mix on medium until combined. Scrape down sides.
• In a medium mixing bowl, whisk together the salt, cinnamon, nutmeg, baking powder, baking soda, flour, and oats.
• With the mixer on low, add the flour mixture all at once. Mix on low until almost combined. Add in the chocolate chips, white chocolate chips, raisins, cranberries, almonds, and walnuts. Mix on low or with a spatula until combined and no more flour is visible.
• Chill the bowl with the dough in the refrigerator for at least two hours.
• Preheat the oven to 350 degrees F. Line two large baking sheets with parchment paper.
• Scoop 5 tablespoon portions of chilled dough on to the parchment paper lined baking sheets. Press each ball of dough gently with the palm of your hand to flatten into a cookie disc.
• Bake the cookies for 14-15 minutes until golden around the edges. Let cookies cool on sheet.

OATMEAL CRISPIES I

Steps:

• Cream together shortening, margarine, and sugars.
• Beat in eggs and vanilla.
• Mix in flour, salt, and baking soda. Add oats and walnuts. Mix well.
• Shape into long rolls and roll in wax paper. Chill until firm.
• Preheat oven to 350 degrees F (180 degrees C).
• Slice 1/4 inch slices and place on ungreased cookie sheet. Press with fork dipped in milk.
• Bake for 10 minutes.

OATMEAL NUT CHOCOLATE COOKIES

Steps:

• Preheat oven to 350 degrees. In a large bowl, combine butter and shortening. Beat with electric mixer on medium to high speed for 30 seconds. Add sugars, baking powder, baking soda, and salt; beat until combined.
• Beat in eggs and vanilla. Add flour and cocoa powder; beat on low speed until combined. Stir in oats, semisweet chips, white baking chips, and nuts.
• Using 1/4 cup dry measuring cup, drop dough 3 inches apart onto greased cookie sheet. Press dough into 3 inch circles. Bake for 12 to 14 minutes or just untiln edges are firm and centers are set. Cool on cookie sheet for 1 minute. Transfer cookies to wire rack; cool.