Vanilla Oat Cookies Food
VANILLA OATMEAL NO BAKE COOKIES RECIPE - (4/5)
Provided by mnhenselen
Number Of Ingredients 6
Steps:
- In a large pan, mix together the sugar, butter and the milk. Bring to a boil for two minutes. Turn off the heat. Add in the pudding mix, oats and vanilla. Let stand five minutes. Drop by tablespoon onto wax paper and let cool. Store in an airtight container.
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
VANILLA OAT COOKIES
I came up with this recipe based on another recipe I found in an old cookbook. They are really delicious. The strong toasted oat/vanilla taste combination is a real winner in my book. The salt is there to bring out the flavor. It doesn't make the cookies salty, but if you leave it out, the cookies taste flat and rather dull. A good quality vanilla is essential to this recipe. Toasting the oatmeal is a very important step. It makes the oat flavor stand out and gives them a nice texture. You need to use the old fashioned rolled oats, not the quick-cooking kind. These cookies are very flat and chewy with a crisp (lacy) edge. The edge stays crisp even after storing them for a couple days.
Provided by valchemist
Categories Drop Cookies
Time 22m
Yield 18 serving(s)
Number Of Ingredients 7
Steps:
- Spread oats on a baking sheet.
- Toast in a 350 oven 5 minutes or until fragrant.
- Watch closely so they don't burn.
- Cool.
- Meanwhile, melt butter and let cool.
- Beat cooled butter, vanilla paste or vanilla, and egg until light and fluffy on medium speed.
- Add toasted oats, sugars, and salt.
- Mix well.
- Chill dough at least 30 minutes, or until firm.
- Form chilled dough into 1 1/4 inch balls.
- Place balls 2 inches apart on baking sheet lined with parchment paper.
- Flatten each ball into a disk shape, about 1 1/2 inches in diameter.
- Bake at 350 for 12- 14 minutes or until edges are browned.
- Let cookies cool completely on the baking sheet.
- Makes 18 cookies.
Nutrition Facts : Calories 94.1, Fat 4.2, SaturatedFat 2.4, Cholesterol 21.1, Sodium 62.6, Carbohydrate 13.1, Fiber 0.7, Sugar 8.6, Protein 1.5
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