MAMA'S CHEWY OATMEAL COOKIES
Chewy and delicious. Everyone that tries my oatmeal cookies gets hooked! I recreated this recipe from memory from my childhood. They are so good, they have a place in every woman's cookbook in my family.
Provided by rocksoutforcheese
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 25m
Yield 48
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Beat brown sugar, shortening, milk, egg, and vanilla extract in a bowl until mixture is creamy. Stir oats, flour, baking soda, and salt into moist ingredients. Drop dough by spoonful onto ungreased baking sheets.
- Bake in the preheated oven until cookies are lightly golden brown, 8 to 10 minutes.
Nutrition Facts : Calories 117.4 calories, Carbohydrate 17.1 g, Cholesterol 4 mg, Fat 4.9 g, Fiber 0.8 g, Protein 1.6 g, SaturatedFat 1.2 g, Sodium 79.9 mg, Sugar 9.1 g
OATMEAL COOKIE RECIPE
Provided by Shiran
Time 27m
Number Of Ingredients 12
Steps:
- In a large bowl, sift together flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
- In a standing mixer fitted with the paddle attachment, beat butter and sugars for 2-3 minutes, until fluffy. Beat in the egg until combined, then beat in vanilla extract. Add flour mixture and beat on low speed just until combined. Don't over mix. Add in oatmeal and all other add-ins, and keep mixing on low just until combined. The less you mix, the softer the cookies will be. Dough will be sticky and soft at this point, so I highly recommend chilling it for at least 30-60 minutes. Cover and place in the fridge.
- Preheat oven to 350°F/180°C. Line pan with parchment paper and set aside.
- Drop rounded balls of dough onto prepared baking sheet, the size of 2 tablespoons each, and spacing 2 inches apart. Bake for 10-12 minutes, until cookies just begin to brown at the edges and center is still soft. Cookies will appear undone and moist in the center, but will continue to bake on the warm baking sheet. Leave to cool for 10 minutes, then transfer to a wire rack to cool completely.
- Store cookies in an airtight container at room temperature for up to 4 days, or freeze for up to 2 months. To thaw, leave on counter, still covered, or overnight in the fridge.
CHEWY OATMEAL-RAISIN COOKIES
Provided by Food Network Kitchen
Time 40m
Yield 1 dozen cookies
Number Of Ingredients 11
Steps:
- Combine the oats, flour, cinnamon, baking powder and salt in a large bowl. Beat the butter, sugar and molasses in a large bowl with a mixer on medium-high speed until fluffy, about 5 minutes. Beat in the egg and vanilla until smooth, about 2 more minutes. Reduce the mixer speed to low, add the flour mixture and beat until combined. Stir in the raisins by hand. For the best flavor and texture, cover the dough and chill at least 4 hours, or overnight.
- Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Form the dough into 12 balls, about 2 tablespoonfuls each, and arrange 3 inches apart on the prepared baking sheets. Flatten with the back of a fork. Bake until the cookies are golden, 15 to 17 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
CHEWY CRANBERRY OATMEAL COOKIES
These cookies are absolutely delicious and absolutely addictive! I keep rolls of it on hand in the freezer and just slice off as many as I want to bake at one time. They never last long. My 2 year old LOVES them. Another winner from FC...
Provided by P48422
Categories Drop Cookies
Time 31m
Yield 48 cookies
Number Of Ingredients 13
Steps:
- Oven to 350 degrees F.
- (if baking right away).
- Line sheet pans with parchment.
- Mix the dry ingredients together (not including sugars), then stir in the oats.
- Set aside.
- Beat the butter and both sugars together until light and fluffy.
- Add the eggs, then scrape down the bowl; add the honey and vanilla and beat until blended.
- Add the flour mixture in two additions, beating each until well combined.
- Stir in the cranberries and pecans.
- At this point, you can either bake, or freeze.
- To freeze, just scrape the dough onto plastic wrap, roll into a log, wrap tightly, and freeze until ready to bake.
- Then just take them out of the freezer, let sit for about 15 minutes, then slice into 3/16" thick slices and bake as directed.
- To bake immediately: drop by tablespoonfuls about 2 inches apart on parchment lined sheet pans.
- Bake until the centers of the cookies are soft and no longer look wet; about 9-11 minutes.
- Let cool on the pan for 5 minutes, then transfer to a rack to cool.
Nutrition Facts : Calories 116.9, Fat 6.5, SaturatedFat 2.7, Cholesterol 17.9, Sodium 55.7, Carbohydrate 13.8, Fiber 1, Sugar 7.2, Protein 1.6
CHEWY OATMEAL AND M&M COOKIES
Make and share this Chewy Oatmeal and M&M cookies recipe from Food.com.
Provided by Miss Diggy
Categories Drop Cookies
Time 19m
Yield 4 dozen
Number Of Ingredients 10
Steps:
- Cream together butter and both sugars until light and fluffy.
- Add in egg and vanilla and mix well.
- Then add oats, flour, baking soda and salt, mixing well.
- Stir in M&M'S Baking Bits.
- Drop by rounded tbsp 2 inches apart onto ungreased cookie sheet.
- Bake 8 to 9 minutes at 375, or until cookies are set.
- Do not overbake.
- Cool 1 minute on cookie sheets then transfer to wire racks and cool completely.
Nutrition Facts : Calories 1185.4, Fat 63.1, SaturatedFat 37.6, Cholesterol 199, Sodium 1436.8, Carbohydrate 142.7, Fiber 7.4, Sugar 66, Protein 15.1
SOFT OATMEAL COOKIES
These oatmeal cookies are very moist with a good flavor. Add a cup of raisins or nuts if you desire.
Provided by BITTERSWEET1
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 2h
Yield 24
Number Of Ingredients 10
Steps:
- In a medium bowl, cream together butter, white sugar, and brown sugar. Beat in eggs one at a time, then stir in vanilla. Combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats. Cover, and chill dough for at least one hour.
- Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets. Flatten each cookie with a large fork dipped in sugar.
- Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 218 calories, Carbohydrate 32.3 g, Cholesterol 35.8 mg, Fat 8.8 g, Fiber 1.4 g, Protein 3 g, SaturatedFat 5.1 g, Sodium 213.1 mg, Sugar 17.4 g
CHEWY GOOD OATMEAL COOKIES
These are the best oatmeal cookies with all my favorite extras: dried cherries, white chocolate chips and macadamia nuts. -Sandy Harz, Spring Lake, Michigan
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 3-1/2 dozen.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in the eggs, honey and vanilla. In another bowl, mix the oats, flour, baking soda, salt and cinnamon; gradually beat into creamed mixture. Stir in the remaining ingredients., Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake 10-12 minutes or until golden brown. Cool on pan 2 minutes; remove to wire racks to cool.
Nutrition Facts : Calories 161 calories, Fat 8g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 105mg sodium, Carbohydrate 20g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.
CHEWY OATMEAL COOKIES
These cookies will remedy whatever kind of bad day you have had. They're the cookies you eat when you forgot a homework assignment, when your coworkers call in sick on a snow day, or when you're exhausted after moving all your stuff to a new apartment. They're craveable as well as comforting. They also make a great blank canvas: You can add up to 1 1/2 cups of inclusions -- some of my favorites are chocolate chunks, dried fruit, coarsely chopped nuts, and/or candied ginger.
Provided by Erin Jeanne McDowell
Categories dessert
Time 50m
Yield Makes 18 cookies
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C), with racks in the upper and lower thirds. Line two baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl, using a hand mixer), cream the butter and sugars on medium-low speed until light and fluffy, 4 to 5 minutes.
- Add the eggs one at a time, mixing on medium speed until each one is fully incorporated. Add the vanilla and mix to combine. Scrape the bowl well.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Add to the butter mixture and mix on low speed just until incorporated, 1 to 2 minutes. Add the oats and mix on low speed to combine, 30 seconds to 1 minute. Scrape the bowl well.
- Use a No. 16 (1/4-cup) scoop to portion the cookie dough onto the prepared baking sheets --stagger the cookies, leaving 1 1/2 inches between them to allow for spreading.
- Bake the cookies, rotating the sheets from front to back and top to bottom at the halfway mark, until evenly golden brown, 14 to 16 minutes. Transfer the cookies to wire racks to cool.
CHEWY OATMEAL COOKIES
One of my favorite oatmeal cookie recipes, I sometimes like to use a mixture of butterscotch and chocolate baking chips --- these cookies are very good!
Provided by Kittencalrecipezazz
Categories Drop Cookies
Time 23m
Yield 48 cookies (approx)
Number Of Ingredients 9
Steps:
- Set oven to 350 degrees F.
- Generoulsy grease cookie sheet/s.
- In a large bowl mix together the butter with brown sugar, maple extract and eggs; beat using an electric mixer on medium speed until fluffy and no sugar granules remain (about 3 minutes).
- In a bowl combine the flour with baking soda and salt; add to the creamed mixture and beat until just combined.
- Stir in the oats until combined (the batter will be thick).
- Mix in nuts or baking chips (if using).
- Drop by heaping teaspoonfuls onto greased cooking sheet spacing about 2-inches apart.
- Bake for 8-10 minutes or until lightly golden (do not overbake).
- Cool for 2-3 minutes then remove to rack to cool completely.
Nutrition Facts : Calories 123.3, Fat 5.9, SaturatedFat 3.8, Cholesterol 19, Sodium 87.3, Carbohydrate 16.3, Fiber 0.6, Sugar 10.4, Protein 1.6
CHEWY OATMEAL COOKIES
I packed chocolate chips, raisins, nuts and cinnamon into my oatmeal cookie recipe. These soft
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 5 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, cream butter and sugars until light and fluffy. Add the eggs, molasses and vanilla; beat well. , Combine the flour, oats, baking soda, cinnamon and salt; gradually add to creamed mixture and mix well. Stir in the raisins, pecans and chocolate chips. Drop by tablespoonfuls 2 in. apart onto greased baking sheets. , Bake at 350° for 9-10 minutes or until lightly browned. Cool on pans for 2 minutes before removing to wire racks.
Nutrition Facts : Calories 103 calories, Fat 4g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 77mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein.
CHEWY OATMEAL COOKIES
We can't keep these in stock at my house! These cookies ship well and don't stick together in the cookie jar, yet are always soft and moist. I took the liberty of doubling the original recipe becasue that way I can use an entire box of brown sugar and not have to measure it. Special note: I make mine with Smart Balance shortening, and it changes the baking characteristics slightly. They spread less and cook faster. If you use Smart Balance shortening, take them out after 9 minutes. They might look a little raw, but they'll actually be done. I've also found that cookies baked on thin cookies sheets don't spread as much, and you can pack more of them on a sheet without trouble.
Provided by Kelly Vaughn
Categories Drop Cookies
Time 30m
Yield 60 cookies
Number Of Ingredients 11
Steps:
- Heat oven to 375.
- Line baking sheets with foil (That way you don't have to clean them!).
- Combine shortening, brown sugar, eggs, milk, and vanilla in a large bowl.
- Beat until well blended.
- In a separate bowl, combine oats, flour, baking soda, salt, cinnamon, and raisins.
- Mix into creamed mixture at low speed just til blended.
- Drop by rounded scoops 2" apart on baking sheet.
- Bake one sheet at a time for 10-12 minutes, or until lightly browned.
- Cool 2 minutes on baking sheets.
- Remove and put on rack to finish cooling.
Nutrition Facts : Calories 139.4, Fat 6, SaturatedFat 1.5, Cholesterol 7.4, Sodium 67.3, Carbohydrate 20, Fiber 1.1, Sugar 10.3, Protein 2.2
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