Ultimate Oatmeal Cookies Food

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 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 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.

SOFT OATMEAL COOKIES

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.

ULTIMATE OATMEAL COOKIES

Steps:

• Heat the oven to 350°F. In a large bowl, stir the brown sugar, butter, baking soda, cinnamon, vanilla, salt and eggs with a wooden spoon until well mixed. Stir in the oats, flour and raisins until mixed.
• For each cookie, scoop a rounded tablespoonful of dough, using a tableware spoon, and push it onto an ungreased cookie sheet with another spoon or rubber spatula, placing cookies 2 inches apart.
• Bake 9 to 11 minutes or until light brown. Remove cookies from cookie sheets to a cooling rack, using a turner. Cool cookie sheets 10 minutes between batches.

CHOCOLATE CHIP OATMEAL COOKIES

Steps:

• Set 2 racks in the middle and upper thirds of the oven and preheat to 350 degrees F.
• In a medium bowl, stir the flour, baking powder, baking soda, salt, oats, and pecans together with a whisk or fork.
• In a large bowl, beat the butter, brown sugar, and granulated sugar together for 30 seconds until blended. Beat in the egg until smooth and barely fluffy. With mixer running on medium high, drizzle in the maple syrup, and vanilla until incorporated. Turn the mixer down to its lowest setting and gradually add the flour-oatmeal mixture. Blend just to combine, then mix in the chocolate chips.
• Drop walnut-sized balls of dough onto a nonstick or parchment-lined cookie sheet at 3-inch intervals. With moistened fingers, flatten and round out the cookies a little. Bake for 9 minutes, turning the pan once for even baking. The cookies are done when they are lightly browned on top. Set the cookie sheets on a rack to cool.

THE ULTIMATE HEALTHY SOFT & CHEWY OATMEAL RAISIN COOKIES

Steps:

• Whisk together the oats, flour, baking powder, cinnamon, and salt in a medium bowl. In a separate bowl, whisk together the coconut oil, egg, and vanilla. Stir in the honey or agave. Add in the flour mixture, stirring just until incorporated. Fold in the raisins. Chill the cookie dough for 30 minutes.
• Preheat the oven to 325°F, and line a baking sheet with parchment paper or a silicone baking mat.
• Drop the cookie dough into 15 rounded scoops onto the prepared sheet, and flatten slightly. Bake at 325°F for 11-14 minutes (see Notes!). Cool on the pan for 10 minutes before transferring to a wire rack.

THE BEST OATMEAL RAISIN COOKIES

Steps:

• Arrange an oven rack in the center of the oven and preheat to 350 degrees F. Line a rimmed baking sheet with parchment paper.
• Whisk together the flour, salt, baking soda and cinnamon in a small bowl until combined. Beat the brown sugar and butter in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the honey, vanilla, egg and 1 tablespoon warm water and beat on high speed until creamy, scraping the sides and bottom of the bowl, about 3 minutes more. Add the dry ingredients and mix on low speed, scraping the bowl as needed, until completely combined. Add the oats and beat on low speed until combined. Fold in the raisins until evenly distributed. Arrange twelve 1-ounce scoops (2-tablespoon portions) of cookie dough on the prepared baking sheet, leaving about 2 inches between each. Bake until the cookies are lightly golden around the edges, 15 to 20 minutes. Cool on the sheet for 10 minutes, and then transfer to a wire rack to cool completely. Let the baking sheet cool, and then repeat with the remaining cookie dough.

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.

ULTIMATE OATMEAL RAISIN COOKIES

Steps:

• Preheat oven to 350F.
• Mix together brown sugar and butter until smooth.
• Stir in baking soda, cinnamon, vanilla, and salt.
• Add eggs and stir until blended.
• Stir in oats, flour and raisins.
• Drop by rounded tablespoonfuls onto ungreased cookie sheet, about 2-inches apart.
• Bake 9-11 minutes or until lightly browned.
• Remove from cookie sheet at once and cool on wire rack.

ULTIMATE OATMEAL CHOCOLATE CHIP COOKIES

Steps:

• Line baking sheets with parchment paper; set aside.
• In large bowl, beat butter with sugar until fluffy; beat in egg and vanilla. In separate bowl, whisk together rolled oats, flour, baking powder, baking soda and salt - stir into butter mixture until combined. Stir in chocolate chips.
• Drop by heaping 1 tbsp, about 2 inches apart, onto prepared pans. Bake in top and bottom thirds of 375°F oven, rotating and switching pans halfway through, until golden, about 12 - 15 minutes. Transfer to rack; let cool.

THE BEST OATMEAL RAISIN COOKIES RECIPE

Steps:

• Preheat oven to 350F, grease two large baking sheets.
• Soak raisins in cold water (10-15 min ideally)
• If you are using a mixer, add the butter to the mixer and beat until creamy. Otherwise, use a large mixing bowl to beat the butter.
• Add brown and white sugar to the mix, beat for a few minutes, until fluffy.
• Add eggs, and mix well. Add vanilla extract, mix well.
• In a separate medium bowl mix the dry ingredients: flour, salt, baking soda.
• Stir the dry ingredients into the mixer with the sugar and eggs mixture.
• Drain the raisins and stir in.
• Add the walnuts and mix well.
• Stir in the oats and mix well.
• Use a spoon to scoop the cookie dough onto the greased baking sheets. Leave some space between each of the cookies.
• Put in the oven and bake for 18-20 minutes depending on cookie size. They will come out looking soft but they will firm up as they cool down.
• Once they are out of the oven, let them cool for a minute and transfer them to a wire rack to cool completely.
• ENJOY

ULTIMATE OATMEAL COOKIES

Steps:

• Heat oven to 350 degrees.
• Line large baking sheets with parchment paper.
• Whisk flour, baking powder, baking soda, and salt in medium bowl.
• In second medium bowl, stir together oats, pecans, cherries, and chocolate.
• In standing mixer fitted with flat beater, beat butter and sugar at medium speed until no sugar lumps remain, about 1 minute.
• Scrape down sides of bowl with rubber spatula; add egg and vanilla and beat on medium-low speed until fully incorporated, about 30 seconds.
• Scrape down bowl; with mixer running at low speed, add flour mixture; mix until just combined, about 30 seconds.
• With mixer still running on low, gradually add oat/nut mixture; mix until just incorporated.
• Give dough final stir with rubber spatula to ensure that no flour pockets remain and ingredients are evenly distributed.
• Divide dough evenly into 16 portions, each about 1/4 cup, then roll between palms into balls about 2 inches in diameter; stagger 8 balls on each baking sheet, spacing them about 2 1/2 inches apart.
• Using hands, gently press each dough ball to 1 inch thickness.
• Bake both baking sheets 12 minutes, rotate them front to back and top to bottom, then continue to bake until cookies are medium brown and edges have begun to set but centers are still soft (cookies will seem underdone and will appear raw, wet, and shiny in cracks), 8 to 10 minutes longer.
• Do not overbake.
• Cool cookies on baking sheets on wire rack 5 minutes; using wide metal spatula, transfer cookies to wire rack and cool to room temperature.

BEST OATMEAL COOKIES

Steps:

• In a large mixing bowl, beat margarine and sugars until light and fluffy. Add egg whites.
• In a medium size bowl, combine flour, baking soda, cinnamon and nutmeg; add to sugar mixture.
• Stir in oats, raisins and vanilla. Chill 1 hour.
• Preheat oven 350°F.
• Roll a teaspoon of dough into a ball and place on an ungreased cookie sheet.
• Grease the bottom of a glass with margarine, dip glass in sugar and use to flatten ball of dough. continue, leaving adequate space between cookies.
• Bake 10 minutes.
• Cool on racks.

WORLD'S BEST OATMEAL COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large bowl, mix together the shortening, white sugar and brown sugar until smooth. Stir in the egg and vanilla. Combine the flour, baking soda and salt; stir into the batter until blended. Mix in oats and walnuts. Drop by teaspoonfuls, 1 inch apart, onto greased cookie sheet.
• Bake for 12 minutes or until lightly browned. Immediately remove cookies to wire racks and allow to cool.

ULTIMATE OATMEAL COOKIES

Steps:

• Preheat oven to 350°F.
• In a small bowl, sift flour, salt, baking soda, cinnamon, cloves, nutmeg, and ginger; set aside.
• In a large mixing bowl, cream butter, granulated sugar, brown sugar, egg, water and vanilla extract.
• Add dry ingredients to the creamed mixture; mix well.
• Stir in quick oats and raisins.
• Drop by well rounded teaspoonfuls onto a lightly greased baking sheet.
• Bake for 10 - 12 minutes.
• Cool on tray for 1 minute and move to wire rack to complete cooling.

OAT FLOUR COOKIES

Steps:

• Preheat the oven to 180C/350F. Line a large baking tray with parchment paper and set aside.
• In a mixing bowl, combine your dry ingredients and mix well. In a separate bowl or a bowl with a mixer attached, add your butter and brown sugar. Cream together, until smooth, before adding the vanilla extract and milk.
• Slowly add the dry ingredients into the wet and mix until just combined. Fold through the chocolate chips.
• Using a spoon, scoop out 12 heaped tablespoons of cookie dough and place them on the lined baking tray. Bake the cookies for 10 minutes, or until they begin to go golden around the edges.
• Let the cookies cool on the baking tray for 10 minutes, before transferring to a wire rack to cool completely.

CHEWY GOOD OATMEAL COOKIES

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.

OUTRAGEOUS OATMEAL (FLOUR) CHOCOLATE CHIP COOKIES

Steps:

• Before starting, grind enough oatmeal in the food processor to make the necessary 1 3/4 cups you will need to make these cookies! Or, if you're lucky enough to find Oat Flour, use that!
• With electric mixer, blend butter with both sugars, egg and vanilla extract.
• Add dry ingredients to mixture- blend well.
• Stir in chocolate chips.
• Spoon golf ball-size balls of mixture onto prepared cookie sheets (either use cooking spray or parchment paper).
• Bake at 265 degrees for 23 minutes (yes, I know this sounds strange, but trust me, it works!).
• Enjoy!

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.

OLD FASHIONED OATMEAL COOKIES

Steps:

• HEAT oven to 350 degrees F. Coat baking sheets lightly with no-stick cooking spray.
• COMBINE shortening, brown sugar, egg, milk and vanilla in bowl of electric mixer; beat at medium speed until well blended.
• COMBINE oats, flour, baking soda, salt and cinnamon. Mix into shortening mixture at low speed just until blended. Stir in raisins and walnuts. Drop by rounded measuring tablespoonfuls of dough 2 inches apart onto prepared baking sheets.
• BAKE 8 to 10 minutes or until lightly browned. Cool 2 minutes on baking sheets. Place on cooling racks to cool completely.

PAULA'S ULTIMATE OATMEAL COOKIES RECIPE - (2.7/5)

Steps:

• PREHEAT the oven to 350. Line cookie sheets with parchment paper. USING a mixer, cream together the butter, shortening, and sugar at low speed until fluffy. Add the eggs and beat until the mixture is light in color. Add the buttermilk and mix to combine. SIFT together the flour, baking soda, salt, baking powder, ginger, nutmeg, cinnamon, cloves, and allspice. At low speed, gradually add the dry ingredients. Using a spatula, fold in the oatmeal, raising, walnuts, and vanilla, blending well. Drop by rounded teaspoonfuls 1 1/2 inches apart onto the cookie sheets. Bake for 12-15 minutes. WHILE the cookies are baking, make the icing. In a small saucepan, heat the butter over medium heat until golden brown, stirring occasionally. Remove the saucepan from the heat; stir in sugar and vanilla. Stir in enough water 3-4 tablespoons to make and icing of drizzling consistency. REMOVE the cookies to wire racks to cool. Drizzle with icing while cookies are still warm.