CRISPY OATMEAL COOKIES
Steps:
- Preheat the oven to 350 degrees F.
- In a mixer, cream the butter until fluffy. Add the sugars, and cream together until light and fluffy. Add the egg and vanilla and mix well.
- In a bowl, stir together the oats, flour, salt, and baking soda. Mixing, slowly add the oat mixture to the butter mixture and mix just until combined. Add raisins and mix just until combined.
- Drop by tablespoonfuls onto the baking sheets, leaving at least 2-inches between cookies. Bake until browned and crispy around the edges, about 8 to 10 minutes. Let cool on wire racks and store in an airtight container.
THIN AND CRISPY OATMEAL RAISIN COOKIES
I tried to combine recipes to come up with a cookie that tastes like Tate's Bake Shop cookies. The published Tate's recipe on YouTube does not taste like the cookies you buy in the store in the green bag. This is the closest I've come to simulating the oatmeal raisin flavor. This is not a thick cakey cookie but a thin, crisp, lighter version.
Provided by Abracadabra
Categories Desserts Cookies Oatmeal Cookie Recipes Oatmeal Raisin Cookie Recipes
Time 30m
Yield 30
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Mix 1 cup plus 1 tablespoon flour, baking soda, baking powder, and salt in a bowl.
- Place cold butter in a microwave-safe bowl and heat until soft, but not melted, 20 to 30 seconds. Add brown sugar and white sugar; mix with a metal whisk or spoon for 45 seconds. Add egg, vanilla extract, cinnamon, and nutmeg. Mix for 20 seconds. Pour in dry ingredients and mix for 10 to 20 seconds. Fold in oats and raisins for 30 seconds.
- Roll cookie dough into small balls, about 1 1/2 inches in diameter. Space cookie balls 3 inches apart on the prepared baking sheets.
- Bake in the preheated oven until tops are golden brown and edges are crisp, 13 to 15 minutes.
Nutrition Facts : Calories 128.6 calories, Carbohydrate 17.9 g, Cholesterol 20.4 mg, Fat 6 g, Fiber 0.9 g, Protein 1.6 g, SaturatedFat 3.5 g, Sodium 135.4 mg, Sugar 9.9 g
THIN AND CRISP POWDERED OATMEAL COOKIES
If you're into soft, chewy, raisin-filled oatmeal cookies, these are not for you. These cookies are melt-in your-mouth good, wafer thin and addictive.
Provided by sugarpea
Categories Drop Cookies
Time 1h30m
Yield 8 dozen cookies, 96 serving(s)
Number Of Ingredients 9
Steps:
- Cream butter or margarine and sugar.
- Add egg and vanilla; beat well.
- Add combined flour, soda and salt; mix thoroughly.
- Stir in oatmeal.
- Drop by teaspoon on cookie sheet.
- Dip fork in water, press cookie down; or use the bottom of a glass.
- Bake at 350° for 10-15 minutes or until lightly browned.
- While still warm, sprinkle top of cookie with confectioners' sugar.
OATMEAL LACE COOKIES
Steps:
- Preheat the oven to 350F: Line a baking sheet with parchment paper.
Nutrition Facts : Calories 102 kcal, Carbohydrate 14 g, Cholesterol 18 mg, Fiber 1 g, Protein 1 g, SaturatedFat 3 g, Sodium 33 mg, Sugar 9 g, Fat 4 g, ServingSize 24 cookies, UnsaturatedFat 0 g
SALTY THIN AND CRISPY OATMEAL COOKIES
This is straight from America's Test Kitchen -- wonderful caramel-y, crispy-chewy, salty cookies. Use a nice sea salt if you've got it.
Provided by Sass Smith
Categories Dessert
Time 1h
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 11
Steps:
- Adjust oven rack to middle position and heat oven to 350 degrees. Line 3 large (18- by 12-inch) baking sheets with parchment paper.
- Whisk flour, baking powder, baking soda, and salt in medium bowl.
- In standing mixer fitted with paddle attachment, beat butter and sugars at medium-low speed until just combined, about 20 seconds. Increase speed to medium and continue to beat until light and fluffy, about 1 minute longer. Scrape down bowl with rubber spatula.
- Add egg and vanilla and beat on medium-low until fully incorporated, about 30 seconds. Scrape down bowl again.
- With mixer running at low speed, add flour mixture and mix until just incorporated and smooth, 10 seconds.
- With mixer still running on low, gradually add oats and mix until well incorporated, 20 seconds. Give dough final stir with rubber spatula to ensure that no flour pockets remain and ingredients are evenly distributed.
- Divide dough into 24 equal portions, each about 2 tablespoons (or use #30 cookie scoop), then roll between palms into balls.
- Place cookies on prepared baking sheets, spacing them about 2 1/2 inches apart, 8 dough balls per sheet (see note above). Using fingertips, gently press each dough ball to 3/4-inch thickness. Lightly sprinkle sea salt evenly over flattened dough balls before baking.
- Bake 1 sheet at a time until cookies are deep golden brown, edges are crisp, and centers yield to slight pressure when pressed, 13 to 16 minutes, rotating baking sheet halfway through.
- Transfer baking sheet to wire rack; cool cookies completely on sheet.
Nutrition Facts : Calories 155.3, Fat 7.5, SaturatedFat 4.4, Cholesterol 26.6, Sodium 115.4, Carbohydrate 20.3, Fiber 1, Sugar 10.7, Protein 2.2
THIN AND CRISPY OATMEAL COOKIES
These are delicious. Hard to stop eating. Terrific flavor. Recipe courtesy of The Best of America's Test Kitchen.
Provided by AmyZoe
Categories Dessert
Time 28m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- Adjust an oven rack to the middle position and heat the oven to 350.
- Line 3 large baking sheets with parchment paper (I skipped this step, and the cookies didn't stick to the pans).
- Whisk the flour, baking powder, baking soda, and salt in a medium bowl.
- In a stand mixer fitted with the paddle attachment, beat the butter and sugars at medium-low speed until just combined, about 20 seconds.
- Increase the speed to medium and continue to beat until light and fluffy, about 1 minute longer.
- Scrape down the bowl with a rubber spatula.
- Add the egg and vanilla and beat on medium-low until fully incorporated, about 30 seconds.
- Scrape down the bowl again. With the mixer running at low speed, add the flour mixture and mix until just incorporated, and smooth, about 10 seconds.
- With the mixer still running at low speed, gradually add the oats and mix until well incorporated, about 20 seconds.
- Give the dough a final stir with the rubber spatula to ensure that no packets remain and the ingredients are evenly distributed.
- Divide the dough into 24 equal portions, each about 2 tablespoons, then roll between the palms of your hands into balls.
- Place the cookies on the prepared baking sheet, spacing them about 2 1/2 inches apart, 8 dough balls per sheet. Using your fingertips, gently press each dough ball into 3/4 inch thickness.
- Bake one sheet at a time until the cookies are deep golden brown, the edges are crisp, and the centers yield to slight pressure when pressed, 13 to 16 minutes, rotating the baking sheet halfway through baking.
- Transfer the baking sheet to a wire rack and let the cookies cool completely before serving.
Nutrition Facts : Calories 154.8, Fat 7.5, SaturatedFat 4.4, Cholesterol 25.6, Sodium 91.2, Carbohydrate 20.3, Fiber 1, Sugar 10.7, Protein 2
LACY OATMEAL COOKIES
This dough spreads to make thin, lacy, oatmeal cookies that you peel off the cookie sheet. Great served with ice cream, or rolled into tubes while still warm and dipped in chocolate.
Provided by Pookie
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 55m
Yield 48
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Cover baking sheets with foil, then coat the foil with a non-stick cooking spray.
- In a medium bowl, combine oats, flour, salt, and baking powder. In a large bowl, cream sugar and butter until fluffy. Beat in egg and vanilla. Mix in the flour and oat mixture until just combined. Drop dough by teaspoonfuls onto the prepared baking sheets, 2 1/2 inches apart.
- Bake at 325 degrees F (165 degrees C) for 10 to 12 minutes, or until edges turn golden. Cool, then peel cookies off with your fingers. Be sure to re-spray baking sheets with non-stick cooking spray between batches.
Nutrition Facts : Calories 43.7 calories, Carbohydrate 5.9 g, Cholesterol 9 mg, Fat 2.1 g, Fiber 0.2 g, Protein 0.4 g, SaturatedFat 1.3 g, Sodium 54.7 mg, Sugar 4.2 g
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