The Best Oatmeal Cookies Ever 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 VERY BEST OATMEAL COOKIES

Steps:

• Preheat oven to 350°F.
• Cream together shortening and sugars.
• Add eggs and vanilla, beat well.
• Sift together flour, salt and soda.
• Add to creamed mixture.
• Stir in oats slowly.
• Mix well. Add nuts, chips or raisins, if desired. Dough will be fairly stiff.
• Drop by heaping tablespoon on lightly greased cookie sheet. (I use a 4 teaspoon cookie scoop and press them down slightly before baking).
• Bake for 8-10 minutes.

THE VERY BEST OATMEAL RAISIN COOKIES EVER!

Steps:

• Preheat oven to 350°.
• Whisk eggs in a small bowl, add 1/4 cup water, 1 tsp vanilla and raisins; mix well. VERY IMPORTANT let set on counter for at least 1 hour.
• In another bowl, combine crisco, and sugars, mix well.
• Gradually add dry ingredients.
• Blend in raisin mixture -- mix well.
• I use a cookie scoop, slightly less than 1/4 cup and place them on a greased cookie sheet. I slightly flatten them with the back of the scoop.
• Bake at 350° for 10-12 minutes. Do not flatten cookies a lot -- just a gentle tap.other wise they will flatten out too much.
• Baking note: please remember to reverse position of cookie sheets halfway through baking. DO NOT OVER BAKE. Cookies should be slightly golden brown around edges. Centers will look set-- let cool 1 minute on cookie sheet and then remove to wire rack to complete cool.
• I have used this recipe for over 30 years-- always outstanding-- most important thing to remove cookies from oven before they are finished-- residual heat in cookies will complete cooking-- and result in a cookie that is not dried out.
• I also add more walnuts, as I like lots of big nuts in my oatmeal cookies-- I have often left the egg, raisin mixture on counter, for a couple of hours while cleaning house and came back and baked marvelous cookies.

BEST EVER OATMEAL COOKIES

Steps:

• Heat oven to 375°F.
• Combine all ingredients except flour in bowl. Beat at low speed, scraping bowl often, until well mixed. Stir in flour until well mixed.
• Drop dough by rounded tablespoonfuls, 2 inches apart, onto lightly greased cookie sheets. Bake 8-12 minutes or until edges are lightly browned. Let stand 1 minute; remove from cookie sheet.

THE VERY BEST OATMEAL RAISIN COOKIES (SOFT AND CHEWY)

Steps:

• Start by preparing your raisins and walnuts, if you plan to add nuts. Bring a small pot of water to a boil. Add 1 and 1/2 cup raisins to a small bowl. Pour the boiling water over the raisins. Set aside to plump (at least 10-15 minutes.)
• In a small pan, add 1/2 cup walnuts and set over medium heat. Stir frequently for 3-5 minutes, until the walnuts are light brown and fragrant. Don't burn them! Nuts are so easy to burn. Set side to cool.
• In a large bowl or stand mixer, beat the butter until is is soft and creamy.
• Add the brown sugar and granulated sugar and beat together. Scrape the bottom and sides of the bowl and beat for another 2-3 minutes, until fluffy.
• Add 2 eggs, 2 teaspoons vanilla, and 1 tablespoon molasses. Beat well until incorporated, scraping the sides and bottom.
• Add 2 and 1/2 cups flour (spooned and leveled!) but don't mix it in yet.
• On top of the flour in the bowl, add 1 and 1/2 teaspoons baking soda, 1 teaspoon kosher salt, 1 and 1/2 teaspoons cinnamon, and 1/4 teaspoon nutmeg. Add in a dash of cardamom, but only if you already know you like cardamom. Stir it into the flour with a small spoon.
• Use the beaters to stir the flour into the dough, but not all the way. Stop when the dough is still pretty white from the flour. Scrape down the edges.
• Add 1 cup quick oats, 1 cup old fashioned oats, and the 1/2 cup of toasted walnuts, if you're using them.
• Beat just until the flour streaks are gone. Make sure to scrape the sides and bottom of the bowl to make sure it has all been mixed properly, but do not over mix (or you will get tough cookies).
• Drain the raisins through a strainer. Lay out a paper towel on the counter and pour the raisins on top to dry them out a bit. Set aside 1/4 or 1/2 cup raisins to press into the top of the baked cookies, if you want.
• Use a wooden spoon to stir the raisins into the dough. If they are still a little wet, they may not mix in very well. Just do your best to get them incorporated.
• Cover the dough and refrigerate for 2 hours or up to 48 hours. If you are in a big hurry, you can shape the dough into balls right away, set them on a plate, cover with plastic wrap, and refrigerate for 30 minutes before baking (they will chill faster if they are already shaped into balls).
• When you are ready to bake, preheat your oven to 350 degrees F.
• Line a few baking sheets with silicone baking mats or parchment paper.
• Use a 2 inch cookie scoop (< this is the one I have) to shape the cookie dough, or just use your hands. Your cookie dough balls should be about 2 inches across, or a little bigger than a golf ball.
• Place the cookie dough on the prepared baking sheets with about 2 inches in between each cookie. I was able to fit 12 on a half sheet baking pan.
• Bake at 350 for 11-12 minutes. The cookies should be firm on the edges and slightly golden. They should not be too shiny. A little bit of shine is okay right in the center, but not much. If the whole top of the cookie is still shiny, leave it in for 2-3 more minutes.
• Remove the pan from the oven.
• For an extra thick cookie: Immediately after you take them out of the oven (seriously, don't wait) use two spoons to gently push each cookie together. I just used two regular spoons, the kind you eat cereal with. Push the cookie together so that it comes up a bit in the middle. That's how you're going to get a soft, thick center. If you wait even just a minute after taking them out of the oven, the brown edges will start to crisp up, and you won't be able to shape the cookies. Work your spoons all the way around the edges so that your cookie is a nice circle shape. Work quickly to shape all the cookies before they crisp on the edges. (See photos of this process on my recipe for 30 minute Chewy Chocolate Chip Cookies.)
• Press extra raisins into the top of each cookie, if desired. (You can use ones that you plumped or ones straight from the bag.)
• Remove to a wire rack and let cool completely. But not before eating at least one!
• Store covered on the counter.

THE BEST OATMEAL COOKIES EVER!

Steps:

• 1. -Cream together white sugar, brown sugar, butter, vanilla and eggs. -Combine flour, cinnamon, baking soda, salt and oatmeal. You can add nuts, raisins or chocolate chips with the dry ingredients. -Mix dry ingredients with the wet ingredients. -Cover and refrigerate for at least an hour. -Heat oven to 375 F. -Shape the cookie dough into balls (the size you prefer) and put them on a greased pan or pan covered with parchment paper or silpat. -Keep the cookies 2 inches apart as they will expand in the oven. -bake the oatmeal cookies for 8-10 minutes. (You should take them out of the oven while they are still soft or else they will dry out) -Leave them in the baking pan for 5 minutes and then transfer them to a wire rack to cool.

BEST OATMEAL RAISIN COOKIES EVER

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Mix the flour, baking soda, salt, and cinnamon together in a large bowl.
• Beat the butter and sugar with an electric mixer in a large bowl until smooth. Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Mix in the flour mixture until just incorporated. Fold in the oats and raisins; mixing just enough to evenly combine. Drop spoonfuls of the dough 2 inches apart onto ungreased baking sheets.
• Bake in the preheated oven until golden brown, 10 to 12 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

THE BEST 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, cinnamon, baking soda, optional salt, and beat on low speed until just combined, about 1 minute.
• Stop, scrape down the sides of the bowl, and add the chocolate chips, optional raisins or nuts, 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 11 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).
• Bake for about 11 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.

HOW TO MAKE THE BEST OATMEAL

Steps:

• Melt the butter in a medium-to-large saucepan over medium heat. Once melted, add the oats and stir to coat. Cook, stirring occasionally, until the oats smell toasty and some are starting to turn lightly golden, about 4 to 6 minutes.
• Pour the water and milk into the pot, being careful to avoid splatters. Add the salt and cinnamon, if desired. Stir to evenly incorporate the oats, then watch the pot until the mixture is bubbling rapidly around the edges. Continue cooking until the bubbles expand a couple of inches toward the center of the pot, about 3 minutes in total.
• Cover the pot and turn off the heat. If using an electric cooktop, move the pot to a cool burner. If using a gas cooktop, leave it be. Either way, let the covered pot rest for 7 minutes.
• When the timer's up, remove the lid to check on the oats. The oats are done when they appear slightly dry and separated on top, with very little moisture remaining at the bottom of the pot. If it's still too wet, recover the pot and let it rest for 1 to 2 minutes more. Serve as desired.
• Leftover oatmeal will keep for about 4 days. Let the oats cool to room temperature, then cover and refrigerate.

OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees. Line rimmed 18 by 13-inch baking sheets with parchment paper or silicone baking mats.
• In a mixing bowl whisk together flour, cinnamon, baking soda, baking powder and salt for 20 seconds, set aside.
• In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter, brown sugar, and granulated sugar until combined.
• Mix in one egg, then blend in second egg and vanilla.
• Add flour mixture and mix just until combined then mix in oats, raisins and walnuts.
• Scoop dough out and shape into 1 1/2-inch balls (or 40 grams each), transfer to prepared baking sheet fitting 12 per sheet and spacing 2-inches apart.
• Bake in preheated oven until golden brown on edges and nearly set (center should look under-baked), about 12 - 14 minutes.
• Let cool on baking sheet for a few minutes then transfer to a wire rack to cool completely. Repeat with remaining dough.
• Store in an airtight container at room temperature.

OATMEAL RAISIN COOKIES

Steps:

• In stand mixer cream the butter and sugar together about 2 minutes until fluffy.
• Add eggs and vanilla and beat until combined.
• In separate bowl whisk flour, baking soda, sea salt, and cinnamon together.
• Turn mixer to low and slowly add flour mixture into butter mixture until combined.
• Slowly add in oats and mix until evenly incorporated.
• Finally add in raisins and white chips and stir until mixed in.
• Let dough chill for at least 2 hours (overnight is best).
• When ready to bake preheat oven to 350°. Line baking sheets with parchment paper.
• Using a medium cookie scoop, portion out the dough and place 2 inches apart on baking sheet.
• Bake for 9-11 minutes until golden around edges, but still soft in center. Do not over-bake!!
• Let cool on baking sheet for 3 minutes and transfer to cooling rack.

BEST-EVER OATMEAL COOKIES RECIPE

Steps:

• Preheat your oven to 375°F (190°C). Then line to large cookie sheets with parchment paper and set aside.
• In a medium bowl combine the dry ingredients, apart from the sugars. Set aside.
• In a large bowl cream together the butter, white and brown sugar. Once light and fluffy add the egg and the vanilla and whip until combined
• Add the dry ingredients into the wet and mix with a spatula until the flour has just absorbed, do not over mix.
• Lastly, fold in the oats and the raisins.
• using a tablespoon measure scoop heaped tablespoons of the cookie dough onto your lined cookie sheet, leaving about 1 1/2 to 2 inches between the cookies.
• Bake for about 9-10 minutes or until the cookies are golden brown and slightly risen. Don't be tempted to bake for longer or you will lose the gooey center.
• Allow the cookies to cool slightly before transferring onto a wire rack to cool fully. Enjoy!
• Store in an airtight container for up to 3 days at room temperature.

BEST OATMEAL RAISIN COOKIES

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, cream together the butter, shortening, brown sugar, white sugar, eggs, and vanilla until smooth. Add in pudding mix and stir again. Combine the flour, baking soda, cinnamon, allspice, and salt; stir into the sugar mixture.
• Stir in the oats and raisins just until incorporated.
• Drop by rounded teaspoonfuls onto cookie sheets lined with parchment paper.
• Bake 9-11 minutes until light and golden. Do not over bake!
• Enjoy!

THE BEST OATMEAL COOKIES - CHEWY + CRISPY

Steps:

• Preheat oven to 350°F.
• In a large bowl with an electric mixer, blend granulated sugar, brown sugar and butter until light and fluffy. You can also use an electric stand mixer if you have one.
• Next, add in the vanilla, eggs and milk and blend until fully incorporated.
• Add in the baking soda, baking powder, salt and cinnamon and mix until fully incorporated.
• Next, add in the flour and mix until fully incorporated.
• Add in your oatmeal and mix until combined.
• At this point, you can either add in optional ingredients like raisins or chocolate chips if you'd like. 1 - 1 1/2 cups of either is perfect, if using both, split the amount added between them. If you just like plain oatmeal cookies like me, you can go to next step!
• On cookie sheets lined with parchment paper, drop dough by rounded tablespoonfuls - (see notes). Bake for 10-11 minutes or until light golden brown.
• Cool for 1-2 minutes before removing from cookie sheets to cooling racks.

THE BEST EVER PEPPERMINT PECAN COCONUT OATMEAL COOKIES

Steps:

• Preheat oven to 300 degrees.
• Cream butter and sugars at room temperature with mixer until fluffy, about 3 minutes.
• Beat in egg and vanilla.
• Add baking soda, salt, then flour, mixing completely.
• Stir in oats, coconut, pecans, and peppermint chips.
• Make small or large balls depending on which size cookies you want.
• Press lightly on greased cookie sheet or silicone baking mat. Press more peppermint chips on top, or use Pecans, or both.
• Bake for 12-20 minutes depending on the size of the cookies.
• Don't overbake.

THE BEST OATMEAL COOKIES EVER

Steps:

• Preheat oven to 350 degrees. Cream together butter and sugar. Add eggs and vanilla, continue to mix. Stir in flour, baking powder, cinnamon, and salt, mix well. Fold in the oatmeal until well blended. Drop by the tablespoon onto cookie sheet and bake until golden on bottom, about 15 minutes. Allow to cool, and consume!

THE BEST OATMEAL RAISIN COOKIES EVER

Steps:

• 1. 1-2 hours before -- The key is to soak the raisins. This makes all the difference in the world. Beat eggs and vanilla together and then add the raisins, stir. Soak for an hour or two. Stir periodically.
• 2. Preheat oven to 350.
• 3. Cream butter and sugars with mixer.
• 4. In a separate bowl combine flour, salt, baking soda, cinammon, ginger & nutmeg. Stir the dry ingredients until well blended.
• 5. Add dry ingredients to creamed mixture and mix well.
• 6. Add in the egg & raisin mixture (I used my hands).
• 7. Add in the oatmeal and chocolate chips/nuts and combine well. *Note* whenever I use craisins instead, I don't add the optional chips or nuts, but feel free to experiment!
• 8. Form into balls on a lightly greased cookie sheet (I just lined mine with parchment paper). Bake 10-13 minutes until JUST turning golden brown on the edges. (Mine took 10 min on regular pans, 12 min on air bake pans)
• 9. Let cool on cookie sheet for 2-5 minutes or until firm enough to transfer to wire rack. Makes 2 1/2 dozen large cookies. I used a cookie scoop for smaller cookies, and it made exactly 56 cookies (just over 4 1/2 dozen)

OATMEAL CRANBERRY COOKIES

Steps:

• Preheat oven to 350 degrees. Cream butter and sugars until fluffy. Add eggs and vanilla. Combine dry ingredients. Add to butter mixture and stir until well blended. Add dried cranberries. Drop by teaspoonful onto parchment covered baking sheet. Bake about 10 to 12 minutes, or until lightly golden. Cool.

BEST-EVER OATMEAL COOKIES RECIPE

Steps:

• Pre-heat your oven to 375oF (190oC). Then line to large cookie sheets with parchment paper and set aside.
• In a medium bowl combine all of the dry ingredients. Set aside.
• In a large bowl cream together the butter, white and brown sugar and butter. Once light and fluffy add the egg and the vanilla and while until combined
• Add the dry ingredients into the wet and mix with a spatula until the flour has just absorbed, do not over mix.
• Lastly, fold in the oats and the raisins.
• using a tablespoon measure scoop heaped tablespoons of the cookie dough onto your lined cookie sheet, leaving about 1 1/2 to 2 inches between the cookies.
• Bake for about 9-10 minutes or until the cookies are golden brown and slightly risen. Don't be tempted to bake for longer or you will loose the gooey center.
• Allow the cookies to cool slightly before transferring on to a wire rack to cool fully. Enjoy!
• Store in an airtight container for up to 3 days at room temperature.