LOADED OATMEAL COOKIES (PAULA DEEN)
I love this yummy little oatmeal cookie packed with nuts and raisins and a wonderful combination of spices and then topped with a drizzle of brown butter glaze. It is another of my favorite Paula Deen (FoodTV) recipes. If you can keep yourself from eating them all the day you make them, they are even better the next day (stored tightly wrapped).
Provided by SharleneW
Categories Drop Cookies
Time 22m
Yield 5 dozen small cookies, 60 serving(s)
Number Of Ingredients 22
Steps:
- Preheat oven to 350°F Lightly grease cookie sheets. With electric mixer cream together butter, shortening and sugar in a bowl until fluffy. Add eggs and beat until mixture is light in color. Add buttermilk (it will appear a little curdled at this stage, don't worry).
- Sift together flour, baking soda, salt, baking powder, ginger, nutmeg,cinnamon, cloves and allspice; stir into creamed mixture. Stir in oatmeal, raisins, walnuts and vanilla, blending well. (Dough will be soft and sticky).
- Drop by rounded teaspoons onto cookie sheet. (I use a small cookie dough scoop that looks like an ice cream scoop--makes this job easy and ensures uniformly rounded cookies).
- Bake for 12 to 15 minutes. Oven temperatures and size of cookies you make vary, so check your first batch at least by 9 to 10 minutes.
- For Brown Butter Glaze: In a small saucepan, melt butter over medium heat, then continue to cook, stirring occasionally until butter is a golden brown.
- Remove pan from heat and stir in the powdered sugar and vanilla. Stir in enough water to make the icing of drizzling consistency. Drizzle over warm cookies.
- *Cook's Note: Paula Deen's original recipe calls for 3 cups of sifted powdered sugar. I found that to be too much. I also found it easier to bake all of the cookies and line them up closely on cooling rack, then make glaze and drizzle cookies all at one time. You get a more consistent glaze this way as it tends to harden as it cools.
Nutrition Facts : Calories 135.2, Fat 7.2, SaturatedFat 2.7, Cholesterol 14.4, Sodium 80.2, Carbohydrate 17, Fiber 0.8, Sugar 10.9, Protein 1.7
ULTIMATE OATMEAL COOKIES
These are definitely the ULTIMATE in oatmeal cookies. I've been using craisins instead of dried cherrirs and they're WONDERFUL! Recipe comes from Cook's Illustrated.
Provided by Galley Wench
Categories Drop Cookies
Time 27m
Yield 16 large cookies
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees.
- Line large baking sheets with parchment paper.
- Whisk flour, baking powder, baking soda, and salt in medium bowl.
- In second medium bowl, stir together oats, pecans, cherries, and chocolate.
- In standing mixer fitted with flat beater, beat butter and sugar at medium speed until no sugar lumps remain, about 1 minute.
- Scrape down sides of bowl with rubber spatula; add egg and vanilla and beat on medium-low speed until fully incorporated, about 30 seconds.
- Scrape down bowl; with mixer running at low speed, add flour mixture; mix until just combined, about 30 seconds.
- With mixer still running on low, gradually add oat/nut mixture; mix until just incorporated.
- Give dough final stir with rubber spatula to ensure that no flour pockets remain and ingredients are evenly distributed.
- Divide dough evenly into 16 portions, each about 1/4 cup, then roll between palms into balls about 2 inches in diameter; stagger 8 balls on each baking sheet, spacing them about 2 1/2 inches apart.
- Using hands, gently press each dough ball to 1 inch thickness.
- Bake both baking sheets 12 minutes, rotate them front to back and top to bottom, then continue to bake until cookies are medium brown and edges have begun to set but centers are still soft (cookies will seem underdone and will appear raw, wet, and shiny in cracks), 8 to 10 minutes longer.
- Do not overbake.
- Cool cookies on baking sheets on wire rack 5 minutes; using wide metal spatula, transfer cookies to wire rack and cool to room temperature.
Nutrition Facts : Calories 271.3, Fat 14.4, SaturatedFat 6.1, Cholesterol 36.1, Sodium 143.4, Carbohydrate 34, Fiber 1.7, Sugar 21.1, Protein 3.2
PAULA'S LOADED OATMEAL COOKIES
Steps:
- Preheat oven to 350 degrees F. Grease 1 or more cookie sheets. Using an electric mixer, cream together butter, shortening and sugar in a bowl until fluffy. Add eggs and beat until mixture is light in color. Add buttermilk. Stir in flour, baking soda, salt, baking powder, ginger, nutmeg, cinnamon, cloves, and all spice, stir into creamed mixture. Fold in oatmeal, raisins, walnuts and vanilla, blending well.
- Drop by rounded teaspoon onto cookie sheet.
- Bake for 12 to 15 minutes.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
PAULA'S ULTIMATE OATMEAL COOKIES RECIPE - (2.7/5)
Provided by learen
Number Of Ingredients 20
Steps:
- PREHEAT the oven to 350. Line cookie sheets with parchment paper. USING a mixer, cream together the butter, shortening, and sugar at low speed until fluffy. Add the eggs and beat until the mixture is light in color. Add the buttermilk and mix to combine. SIFT together the flour, baking soda, salt, baking powder, ginger, nutmeg, cinnamon, cloves, and allspice. At low speed, gradually add the dry ingredients. Using a spatula, fold in the oatmeal, raising, walnuts, and vanilla, blending well. Drop by rounded teaspoonfuls 1 1/2 inches apart onto the cookie sheets. Bake for 12-15 minutes. WHILE the cookies are baking, make the icing. In a small saucepan, heat the butter over medium heat until golden brown, stirring occasionally. Remove the saucepan from the heat; stir in sugar and vanilla. Stir in enough water 3-4 tablespoons to make and icing of drizzling consistency. REMOVE the cookies to wire racks to cool. Drizzle with icing while cookies are still warm.
ULTIMATE OATMEAL COOKIES
Tasty oatmeal cookie that has been made in our family since I was little. A little bit different oatmeal cookie in that it has cinnamon, cloves, nutmeg and ginger.
Provided by Caryn
Categories Drop Cookies
Time 27m
Yield 5 dozen cookies
Number Of Ingredients 15
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.
Nutrition Facts : Calories 965.6, Fat 32.7, SaturatedFat 18.7, Cholesterol 115.5, Sodium 829, Carbohydrate 162.3, Fiber 8.5, Sugar 97.9, Protein 13.8
PAULA'S LOADED OATMEAL COOKIES
I like to collect cooking magazines, I found this in one of them. Awesome cookies,bursting with flavor
Provided by Teena Martinez
Categories Chocolate
Number Of Ingredients 21
Steps:
- 1. Preheat oven to 350,spray cookie sheet with cooking spray.
- 2. Using a mixer,cream together butter,shortening and sugar until fluffy. Add eggs, beat until mixture is light in color,add buttermilk.sift together flour and spices, stir into cream mixture. fold in oatmeal, raisins,nuts,chips and vanilla stir until well blended.
- 3. Drop by rounded teaspoons onto prepared cookie sheet. Bake 12-15 minutes. Prepare icing,drizzle over warm cookies.
- 4. Icing..... In a small saucepan, heat butter over med. heat until golden brown.Stir in sugar and vanilla,stir in enough water to make icing of drizzle consistency.
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