Secret Ingredient Oatmeal Cookies Food

OATMEAL RAISIN COOKIES

Steps:

• Preheat oven to 375°F. Beat sugars and dressing in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, mixing well after each addiiton.
• Add dry ingredients; mix well. Stir in raisins. Drop rounded tablespoonfuls of dough, 2 inches apart, onto lightly greased baking sheets.
• Bake 9 to 12 minutes or until lightly browned. Remove to wire racks to cool.

SECRET INGREDIENT OATMEAL COOKIES

Steps:

• 1. Heat oven to 325*.
• 2. Combine flour, baking powder, soda, and salt; set aside.
• 3. Cream butter and shortening on low speed of a mixer until light and fluffy.
• 4. Gradually add sugar and brown sugar, beating well at medium speed.
• 5. Beat in eggs and vanilla.
• 6. Add flour mixture, mixing well.
• 7. Stir in oats and flakes.
• 8. Drop dough with a cookie scoop onto a greased pan. (I use foil and cooking spray for this.)
• 9. Bake for 12 minutes or until golden.
• 10. Allow to fully cool on wire racks.

OATMEAL COOKIES

Steps:

• Make sure your butter is at room temperature before starting.
• Using hand mixers, cream together the butter, brown sugar, and white sugar until light and creamy, at least 3 minutes. Beat in the egg and vanilla extract until smooth.
• To make oat flour, blend up regular oats in a blender or food processor until they resemble flour. Measure to get a leveled 1/4 cup. Add to the same bowl on top of the wet ingredients: oat flour, baking soda, sea salt, cornstarch, cinnamon, and old fashioned oats. Beat until ingredients are well combined.
• Add the flour (measure by spooning the flour in the measuring cups and then leveling). Mix until JUST combined. Cover dough tightly and chill for 1 hour. These cookies will spread without being chilled.
• Preheat the oven to 350 degrees F. Scoop out balls of dough (if you have a food scale, do cookie balls about 1.7 ounces in size; this will yield exactly 15 cookies)
• Line a cookie sheet with parchment paper or a baking liner. Place balls of dough (no more than 9 cookies at a time) on the cookie sheet. Return the tray of cookies to the fridge for 10 minutes.
• Bake for 7-9 minutes or until lightly browned at the edges (even if the center looks a little under-done -- they cook a bit more after being pulled out of the oven). These cookies set up and become extremely delicious and chewy if they're slightly underbaked.
• Err on the side of slightly under-baking these cookies for soft, chewy, and tender cookies! Add a sprinkle of sea salt if desired to the cookies. Cookies best enjoyed within 2-3 days.

SECRET INGREDIENT CHOCOLATE CHIP COOKIES

Steps:

• preheat oven to 350.
• cover 2 cookie sheets with parchment paper.
• place rolled oats in food processor.
• or blender and process till finely ground( if using quick oats you can skip this part).
• combine the 1st 5 ingredients in mixing bowl.
• in another bowl cream the butter sugars vanilla and lemon juice with your mixer.
• add the eggs and beat till fluffy.
• stir the flour into the "fluffy" mixture.
• with wooden spoon blending well.
• add the chocolate chips and nuts mix well.
• using a 1/4th cup dough for each cookie.
• ( I use a ice cream scoop) place 2 1/2 inches apart on your prepare baking sheets.
• bake 16 to 18 minutes or until lightly browned.
• cool on wire rack.
• store in a tightly covered container.
• to keep them soft and chewy.

WHITE BEAN (YES!) OATMEAL CHOCOLATE-CHIP COOKIES

Steps:

• Preheat oven to 350°F.
• Lightly grease 2 baking sheets.
• In a food processor or grinder, grind 1 1/2 cups old-fashion oats until ground but not powdery (this is NOT your flour). Combine with oat flour, baking powder, baking soda, and salt in a bowl. In a clean blender or food processor, puree beans and 2 Tbsp of water. Combine bean puree, butter, sugar, eggs, and vanilla in a separate bowl and beat well. With the mixer on low speed, beat in oat and flour mixture. Stir in chocolate chips by hand. Drop batter (by the tablespoon) onto baking sheets. Bake 15 to 17 minutes until centers are firm and edges are lightly browned. Transfer to wire rack to cool.

AMAZING OATMEAL COOKIES

Steps:

• Preheat oven to 350.
• Combine first five ingredients in a bowl.
• In a separate bowl cream butter together with two sugars. Beat the egg into the sugar and butter mixture.
• Slowly combine the wet and dry ingredients.
• Fold the Walnuts, Coconut, and Chocolate chips into the batter with a rubber spatula.
• Drop by the spoonful onto a cookie sheet.
• Bake for 10-12 minutes until edges of the cookies are golden brown.

SECRET INGREDIENT MOIST AND CHEWY OATMEAL COOKIES

Steps:

• Preheat oven to 350°. Grease baking sheets; set aside.
• In medium bowl, combine oats, flour, cinnamon, baking soda, and nutmeg; set aside.
• In large bowl, with electric mixer, beat brown sugar, Hellmann's® or Best Foods® Real Mayonnaise, egg and vanilla 2 minutes. Gradually beat in oat mixture until blended. Stir in raisins. On prepared baking sheets, drop dough by level tablespoonfuls, 3-inches apart.
• Bake 10 minutes or until golden. On wire rack, cool 2 minutes; remove from sheets and cool completely.

SECRET-INGREDIENT CHOCOLATE CHUNK COOKIES

Steps:

• In a large mixing bowl, cream together butter and sugars until smooth (I do this by hand, with a wooden spoon).
• Stir in vanilla and then blend in egg.
• Add the flour, cornstarch, baking soda and salt (I sift these four ingredients through a sieve first) and combine; stir in chocolate chunks and stir to incorporate chunks throughout the dough.
• Chill dough in fridge for one hour, two if you can spare the time.
• Preheat oven to 350°F; line your cookie sheets with parchment paper.
• Drop dough by tablespoons onto cookie sheets and bake in preheated oven for about 8-10 minutes, or until cookies are golden brown around the edges.
• Remove cookies to wire racks and let cool.