The Essential Soft Oatmeal Cookies King Arthur Flour Food

THE ESSENTIAL SOFT OATMEAL COOKIES (KING ARTHUR FLOUR)

Steps:

• Preheat oven to 350. Line cookie sheets with parchment.
• In a large bowl, cream together the butter, oil and sugar.
• Add the egg, beating until fluffy, then beat in the sour cream and vanilla.
• Stir in the raisins and oats.
• In a separate bowl, mix together the bkaing soda, cinnamon, salt and flour. Add this mixture, a cup at at ime, to the oat mixture, beating well after each addition. Stir in the nuts. Let the dough rest for 15 to 30 minutes.
• Using a tablespoon cookie scoop, drop the dough onto the cookie sheets.
• Bake the cookies for 12 minutes, or until they're golden brown.
• Remove them from the oven and transfer to a rack to cool.

FAMILY-FAVORITE SOFT OATMEAL COOKIES

Steps:

• In a large bowl, cream sugar and shortening until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, salt, baking powder, soda and cinnamon; add alternately with milk to the creamed mixture. Stir in the oats, raisins and nuts. , Drop by heaping tablespoonfuls onto greased baking sheets. Bake at 350° for about 12 minutes or until lightly browned. Remove to wire racks to cool.

THE ESSENTIAL CRISP OATMEAL COOKIES (KING ARTHUR FLOUR)

Steps:

• Prehead the oven to 350. Line cookie sheets with parchment.
• In a large bowl, cream together the shortening, butter, sugar, egg, water, extracts, spices, salt and baking soda.
• Stir in the oats, then the flour.
• Add the raisins and nuts last, and stir to combine.
• Drop the dough by tablespoonful onto the cookie sheets.
• Bake the cookies for 14 minutes, or until they're a light golden brown.
• Remove them from the oven and transfer to a rack to cool.

THE ESSENTIAL CRISP SUGAR COOKIES (KING ARTHUR FLOUR)

Steps:

• In a large bowl, cream the butter and sugar together; beating until fluffy. Beat in the egg until smooth, then add the vanilla and almond extracts.
• In a separate bowl, whisk together the dry ingredients, then add the butter mixture, mixing until the dough is smooth. Refrigerate the dough for 2 to 3 hours or overnight.
• Preheat the oven to 375. Line cookie sheets with parchment paper.
• Transfer the dough to a floured work surface and roll to 1/4 inch thick. This dough is fairly soft, so put a piece of plastic wrap over it while you roll it out. Cut out shapes with your favorite cutters and put on cookie sheets.
• Bake the cookies for 8 minutes, until set and just slightly colored around the edges. Remove from the oven, let them cool on sheet for 2 minutes to firm up, then transfer to a rack to cool.

OLD-FASHIONED OATMEAL COOKIES (KING ARTHUR FLOUR)

Steps:

• Preheat the oven to 325. Line cookie sheets with parchment.
• In a large bowl, cream together the butter, shortening, brown sugar, molasses, egg and vanilla. Beat until light-colored and smooth.
• In a food processor or blender, process the oats, flour, raisins, salt and baking powder for about 30 seconds, or until both the oats and raisins are chopped, yet still in recognizable pieces.
• Beat the oat mixture into the butter mixture until smooth.
• Using a 1/4 cup measure or large cookie scoop, drop the dough on the cookie sheets, leaving 3 inches between cookies.
• Moisten your fingers and gently flatten each cookie to a 2 1/2 inch round or 1/2 inch thick.
• Bake the cookies for 18 minutes or until they're a medium golden brown.
• Remove them from the oven and let rest on the cookie sheet for 1 minute, then transfer to a rack to cool completely.
• The cookies will be soft and delicate when they come out of the oven, but will get firmer as they cool.

THE ESSENTIAL CRUNCHY OATMEAL COOKIES (KING ARTHUR FLOUR)

Steps:

• Preheat the oven to 325. Line cookie sheets with parchment.
• In a large mixing bowl, cream together the sugars, butter, shortening, salt, baking powder, spices and vanilla, beating until smooth.
• Beat in the egg.
• Stir in the oats and flour, then the raisins and nuts.
• Drop the dough by the tablespoonful onto the prepared cookie sheets. Using the flat bottom of a drinking glass dipped in sugar, flatten each ball of dough to about 1/4 inch.
• Bake the cookes for about 20 minutes, until they're golden brown; these are supposed to be crunchy, so don't underbake them.
• Remove them from the oven and transfer to a rack to cool.