OATMEAL COOKIES
Big, soft, classic oatmeal cookies that taste like they came fresh from a bakery!Be sure to check out the how-to VIDEO below the recipe (and don't judge me too harshly because it was my first ever time in front of the camera!).
Provided by Sam Merritt
Categories Dessert
Time 1h
Number Of Ingredients 12
Steps:
- Beat butter in the bowl of a stand mixer (or using an electric beater) for about 30 seconds. Add sugars and beat until light and fluffy (pause to scrape down sides and bottom of bowl, if needed).
- Add eggs, one at a time, beating until combined.
- Stir in vanilla extract.
- In a separate bowl, whisk together flour, cornstarch, baking soda, salt, and cinnamon.
- Gradually add flour mixture to butter mixture until completely combined. Be sure to scrape the sides and bottom of the bowl so ingredients are well-mixed.
- Gradually stir in oats until completely combined. If using raisins or chocolate chips, stir them in at this point.
- Chill dough in refrigerator for 30 minutes.
- Preheat oven to 375F (190C) and prepare cookie sheets by lining with parchment paper.
- Drop cookie by rounded 2-3 Tablespoon-sized ball onto parchment paper, spacing at least 2" apart.
- Bake on 375F (190C) for 10-12 (edges should be slightly browned, centers may still be slightly underbaked but shouldn't be raw, they'll bake completely as they cool).
- Allow cookies to cool completely on cookie sheet before serving and enjoying.
Nutrition Facts : Calories 200 kcal, ServingSize 1 cookie, Carbohydrate 27 g, Protein 3 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 37 mg, Sodium 138 mg, Fiber 1 g, Sugar 13 g, UnsaturatedFat 4 g
BIG GIANT OATMEAL COOKIE
Makes a perfect, single GIANT Oatmeal cookie! As written, this is an Oatmeal Chocolate Chip Cookie, but if you want a Giant Oatmeal Raisin Cookie, see the notes below!
Provided by Sara Wells
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees. Line a cookie sheet with parchment.
- Melt your butter in a heat-safe mixing bowl. Note: It doesn't need to be ALL the way. See photos for an example- I've found the best stage is when about half the butter is liquid, but the rest is super soft. Like the texture of pudding. You want it to easily stir completely smooth when you touch it.
- truction-step-3″>2. Mix in brown sugar, white sugar, egg yolk and vanilla.
- truction-step-4″>3. Measure your flour by spooning lightly into your measuring cup and then leveling with a knife. Sprinkle flour, baking soda, baking powder, and salt on top and then mix together. Stir in oats and chocolate chips. (Or raisins, if you are using those, instead)
- uction-step-5″>4. Form dough into one large ball and place on prepared baking sheet. Gently press down to about 3/4 inch thick. I like to press a few additional chocolate chips into the top of the dough before baking.
- tion-step-6″>5. Note: All ovens cook differently and baking time will vary depending on how much you press your cookie down. Set a timer for 10 minutes so you can keep a close watch for the remainder of the baking time. Bake for 11-14 minutes, until edges are set and center looks set, but still soft. Let cool for 10-15 minutes before using an extra large spatula to transfer to a cooling rack.
THE BEST OATMEAL COOKIES
Chewy oatmeal raisin cookies with lots of flavor. You can also substitute 1/2 cup of wheat germ in place of some of the oatmeal, for a different flavor.
Provided by Melanie
Categories Desserts Cookies Spice Cookie Recipes
Time 1h30m
Yield 36
Number Of Ingredients 12
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.
Nutrition Facts : Calories 172.8 calories, Carbohydrate 24.8 g, Cholesterol 29.1 mg, Fat 7.6 g, Fiber 1.1 g, Protein 2.4 g, SaturatedFat 3.6 g, Sodium 179.3 mg, Sugar 14.1 g
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
BIG BATCH CHOCOLATE CHIP OATMEAL COOKIES
This has chocolate chips and a grated chocolate bar. It makes a huge batch of cookies. You could make some now and save some batter for later by rolling it into a log, wrapping it well and freezing it.
Provided by Margie99
Categories Drop Cookies
Time 1h5m
Yield 60 cookies, 60 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees. Beat butter, brown sugar and sugar in a large mixing bowl until light and fluffy. Add eggs and vanilla and beat until smooth.
- Sift flour, baking soda, baking powder salt and oatmeal into a small bowl. Add to creamed mixture and mix until well combined. Sti r in chocolates chips, grated chocolate and nuts.
- Drop by the Tablespoon onto baking sheets about 2 inches apart. Bake 8-10 minutes until golden brown around the edges. I like to make smaller cookies using my small scoop so I am not really sure how many cookies it makes as written.
Nutrition Facts : Calories 213.9, Fat 10.3, SaturatedFat 5, Cholesterol 29.4, Sodium 187.4, Carbohydrate 28, Fiber 1.4, Sugar 15.8, Protein 3.3
BIG BLAST OATMEAL COOKIES
I LOVE baking, but my problem is I make a big recipe & then I get sick of it before it is all eaten. So I bought a small-batch baking book! THe recipes are great & they make just enough for one or two to enjoy. THat way you can try lots more recipes! this is one of these great small batch recipes. Enjoy!
Provided by Kennybabe
Categories Drop Cookies
Time 30m
Yield 2 cookies, 2 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F Line a baking sheet with parchment paper & set aside.
- Combine flour, oats, sugar, baking soda, salt and cinnamon in a medium bowl and stir with a fork to blend.
- Add butter and vanilla. Blend with fork until moist crumbs form. Add the egg white and beat with fork until stiff dough forms.
- Use your hands to mix in the raisins.
- Divide dough in half and place halves four inches apart on baking sheet. Bake until lightly browned (about 20 minutes).
- Remove sheet from oven & transfer the parchment to a cooling rack to cool for 15 minutes.
- Transfer cookies to wire rack and cool completely.
Nutrition Facts : Calories 270.9, Fat 9.3, SaturatedFat 5.6, Cholesterol 22.9, Sodium 244.1, Carbohydrate 44.5, Fiber 1.6, Sugar 28, Protein 4
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