Oatmeal Sadies Cookies Food

THE BEST OATMEAL COOKIES

Steps:

• In a small bowl, combine the eggs, raisins, and vanilla. Cover and chill for 1 hour.
• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, cream together the butter, brown sugar, and white sugar. In a separate bowl, combine the flour, salt, cinnamon and baking soda; add to the creamed mixture and stir until all of the dry ingredients are absorbed. Next, stir in the egg and raisin mixture, then stir in the rolled oats and pecans. Dough will be stiff. Drop by teaspoonfuls onto an unprepared cookie sheet.
• Bake for 10 to 12 minutes in the preheated oven, until the edges are golden. Allow cookies to cool 5 minutes on the baking sheet before removing to a wire rack to cool completely.

THE BEST OATMEAL RAISIN COOKIES

Steps:

• Arrange an oven rack in the center of the oven and preheat to 350 degrees F. Line a rimmed baking sheet with parchment paper.
• Whisk together the flour, salt, baking soda and cinnamon in a small bowl until combined. Beat the brown sugar and butter in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the honey, vanilla, egg and 1 tablespoon warm water and beat on high speed until creamy, scraping the sides and bottom of the bowl, about 3 minutes more. Add the dry ingredients and mix on low speed, scraping the bowl as needed, until completely combined. Add the oats and beat on low speed until combined. Fold in the raisins until evenly distributed. Arrange twelve 1-ounce scoops (2-tablespoon portions) of cookie dough on the prepared baking sheet, leaving about 2 inches between each. Bake until the cookies are lightly golden around the edges, 15 to 20 minutes. Cool on the sheet for 10 minutes, and then transfer to a wire rack to cool completely. Let the baking sheet cool, and then repeat with the remaining cookie dough.

THE OATIEST OATMEAL COOKIES EVER

Steps:

• Preheat the oven to 375 degrees F. Spread the oats into a single layer on a baking sheet. Bake until lightly toasted, about 20 minutes. Cool the oats for 2 to 3 minutes on the sheet. Grind 8 ounces of the toasted oats in a food processor until they have the consistency of whole-wheat flour, about 3 minutes. Add the baking powder, cinnamon and salt to the food processor and pulse 2 to 3 times to combine. Set aside.
• Line baking sheets with parchment paper. Combine the butter and sugars in the bowl of a stand mixer and mix on medium speed using the paddle attachment until light in color, about 3 minutes. Stop once to scrape down the sides of the bowl. Reduce the mixer speed to the lowest speed and add the vanilla extract and egg. Mix to combine. Slowly add the flour mixture until just combined. Stop once to scrape down the sides of the bowl. Add the remaining toasted oats and the raisins, if using, and mix to combine.
• Scoop the dough with a 1 1/2-tablespoon disher onto the baking sheets, leaving 2 inches between each mound. Bake until the cookies begin to brown around the edges, 12 to 14 minutes, rotating the baking sheets halfway through. Cool on the sheets for 2 minutes, and then move to a cooling rack to cool completely.

MARI'S HOMEMADE OATMEAL COOKIES

Steps:

• Preheat the oven to 375 degrees F.
• Using an electric mixer, cream the butter and both the brown and granulated sugar. Add the eggs and vanilla and beat well. In another bowl, sift together the flour, baking soda, baking powder and salt. Stir in the dry mixture to the butter mixture. Then add the oatmeal, pecans and coconut.
• Using an ice cream scooper, drop some of the dough on an ungreased baking sheet 2 inches apart. Bake until the cookies turn a light brown, about 10 minutes. Remove from the oven and cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely. Repeat with the remaining dough.

OATMEAL SANDWICH COOKIES

Steps:

• Preheat oven to 350°. Cream together shortening and brown sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk the next 5 ingredients; gradually beat into creamed mixture. Stir in oats. , Drop by rounded teaspoonfuls 2 in. apart onto lightly greased baking sheets. Bake until golden brown, 10-12 minutes. Remove to wire racks to cool., For filling, cream shortening, confectioners' sugar and marshmallow creme. Add enough milk to achieve spreading consistency. Spread filling on the bottoms of half of the cookies; cover with remaining cookies.

LACY OATMEAL COOKIES

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Cover baking sheets with foil, then coat the foil with a non-stick cooking spray.
• In a medium bowl, combine oats, flour, salt, and baking powder. In a large bowl, cream sugar and butter until fluffy. Beat in egg and vanilla. Mix in the flour and oat mixture until just combined. Drop dough by teaspoonfuls onto the prepared baking sheets, 2 1/2 inches apart.
• Bake at 325 degrees F (165 degrees C) for 10 to 12 minutes, or until edges turn golden. Cool, then peel cookies off with your fingers. Be sure to re-spray baking sheets with non-stick cooking spray between batches.

OATMEAL BUTTERSCOTCH COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large bowl beat the butter or margarine, white sugar and brown sugar together. Add the eggs and vanilla, beating well.
• Stir together the flour, baking soda, cinnamon and salt. Gradually add the flour mixture to the butter mixture and stir until blended. Stir in the oats and the butterscotch chips. Drop by teaspoonfuls onto an ungreased cookie sheet.
• Bake for 8 to 10 minutes in the preheated oven, until the edges begin to brown.

HEALTHIER OATMEAL COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Sift whole wheat flour, baking soda, baking powder, and salt together in a bowl. Set aside.
• Combine coconut oil, sugars, and molasses in a medium bowl. Beat with an electric mixer until smooth and creamy. Beat in eggs one at a time. Gradually stir in the sifted flour mixture until well blended. Mix in oats, chocolate chips, and cranberries.
• Drop teaspoonfuls of dough onto ungreased cookie sheets.
• Bake in the preheated oven until edges are golden, 8 to 9 minutes. Let stand on the cookie sheets for a few minutes before transferring to wire racks to cool completely.

ULTIMATE OATMEAL COOKIES

Steps:

• Preheat oven to 350°F.
• In a small bowl, sift flour, salt, baking soda, cinnamon, cloves, nutmeg, and ginger; set aside.
• In a large mixing bowl, cream butter, granulated sugar, brown sugar, egg, water and vanilla extract.
• Add dry ingredients to the creamed mixture; mix well.
• Stir in quick oats and raisins.
• Drop by well rounded teaspoonfuls onto a lightly greased baking sheet.
• Bake for 10 - 12 minutes.
• Cool on tray for 1 minute and move to wire rack to complete cooling.

OATMEAL MOVIE COOKIE ICE CREAM SANDWICHES

Steps:

• Place an oven rack in the middle position. Preheat the oven to 350 degrees F.
• Line 2 baking sheets with parchment paper or a silicone mat and set aside.
• Place another baking sheet, plate or airtight container in the freezer.
• In a large bowl, whisk together the almond butter, brown sugar, coconut oil, granulated sugar vanilla, cinnamon and salt in until creamy, about 30 seconds. Add the eggs one at a time, whisking well after each addition. Add the oats and baking soda and mix to combine. Add the popcorn, chocolate-covered raisins, nonpareils and candy-coated chocolates. Using a rubber spatula, gently fold in until evenly incorporated.
• Scoop 1/4-cup-sized balls of dough (about the size of a plum) onto the baking sheets 2 inches apart (see Cook's Note). Dot each cookie with a few pieces of popcorn and candy. Sprinkle each with a pinch of flaky salt, if desired. Bake until lightly browned and just set in the center, begin checking for doneness at 14 minutes. These cookies have a tendency to spread into uneven blob shapes in the oven, so I like to shape them back into circles as soon as they come out of the oven using an inverted bowl on top of the cookies to gently curve the edges back into alignment. Let cool on the pan completely (well, enjoy one or two while they're still warm but then let the rest cool on the pan).
• While the cookies cool, remove the ice cream from the freezer to slightly soften. Scoop 1/3 cup of ice cream onto the flat, bottom side of half the cookies. Top with another cookie and gently press down to flatten. Place the ice cream sandwich in the freezer on the cold baking sheet, plate or container. Repeat with the remaining cookies and ice cream.
• Keep frozen until ready to enjoy!

OATMEAL COOKIES

Steps:

• Preheat oven to 350°F.
• Cream butter or margarine with sugars in large mixing bowl.
• Stir in eggs and vanilla.
• Stir in dry ingredients (flours-salt) until blended.
• Add oats and wheat germ, stirring until combined.
• Stir in chocolate chips, raisins and pecans (if using).
• Form dough into 3-inch balls and place on cookie sheets.
• Bake 8-10 minutes or until golden brown.

LACY OATMEAL SANDWICH COOKIES

Steps:

• Preheat oven to 375°F.
• Line cookie sheet with buttered foil.
• Mix flour and oats together in a medium bowl.
• In a large bowl, mix together butter, sugar and corn syrup.
• Add milk to the butter mixture and mix well.
• Stir in the flour mixture and mix well.
• Drop batter by level teaspoonfuls 3 inches apart onto prepared cookie sheet.
• Press each cookie slightly with the back of a fork or spoon.
• Bake for 8 to 10 minutes or until cookies have spread and are browned around the edges.
• Immediately transfer the foil and cookies to a wire rack.
• Peel cookies off foil after they've cooled.
• Now spread a thin layer of semi-sweet chocolate on the bottom of 1/4 of the cookies and white chocolate on 1/4 of the cookies.
• Top each with the bottom side of the remaining cookies.

OATMEAL SANDWICH COOKIES FROM TASTE OF HOME

Steps:

• Preheat oven to 350°F.
• In a mixing bowl, cream shortening and brown sugar. Add eggs, one at a time, beating well after each addition. Beat in the vanilla. Combine the flour, cinnamon, baking soda, salt and nutmeg; add to creamed mixture. Stir in oats.
• Drop by rounded teaspoonfuls 2 inches apart onto lightly greased baking sheets. Bake for 10-12 minutes or until golden brown. Remove to wire racks to cool.
• For filling: in a mixing bowl, cream the first three ingredients. Add enough milk to achieve spreading consistency. Spread filling on the bottom half of the cookies; top with remaining cookies.

OATMEAL SADIES (COOKIES)

Steps:

• Dissolve baking soda in hot water.
• Combine all ingredients, including baking soda/water mixture, mix well.
• Using your hands (or some other creative way), form balls of dough.
• Roll balls in powdered sugar.
• Bake at 350 degrees for about 10 minutes on a lightly greased cookie sheet.