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
CRISPY BAKED OATMEAL
A very versatile recipe use any fruits or flavoring you like. Stir in your favorite flavorings (chocolate, blueberries, or apples) before baking. Serve warm with milk, if desired.
Provided by Marsha
Categories Breakfast and Brunch Cereals Oatmeal Recipes
Time 35m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
- Whisk eggs, oil, and brown sugar together in a bowl until brown sugar is dissolved. Combine oats, baking powder, cinnamon, and salt in a separate bowl; stir into egg mixture just until moistened. Spoon oat mixture into prepared baking dish.
- Bake in the preheated oven until edges are golden brown, 20 to 25 minutes.
Nutrition Facts : Calories 386.3 calories, Carbohydrate 40.4 g, Cholesterol 62 mg, Fat 22.5 g, Fiber 4.2 g, Protein 7.4 g, SaturatedFat 3.8 g, Sodium 466.8 mg, Sugar 12.4 g
OATMEAL DATE COOKIES
Dates contribute a satisfying chew and rich butterscotch flavor to these oatmeal cookies. You'd be hard pressed to find a better oatmeal cookie recipe.
Provided by Roxana Jullapat
Categories Dessert snack Cookies Bake Oat Date Cinnamon Butter Egg Mixer Vegetarian Soy Free Peanut Free Tree Nut Free Kid-Friendly
Yield Makes 16 cookies
Number Of Ingredients 10
Steps:
- In a stand mixer fitted with a paddle attachment, cream the butter and both sugars at medium speed until smooth, about 3 minutes. Add the salt, baking soda, and cinnamon and mix until well combined, 1 minute. Add the egg and mix for another minute. Add the flour and oats and mix on low speed until combined. Finally, add the dates in two additions to make sure they're distributed evenly throughout. The dough will be very soft at this point.
- Transfer the dough to a sheet of parchment paper or plastic wrap. Flatten into a disk with your hands, then wrap tightly and refrigerate for at least 30 minutes (and up to 2 days)-chilled dough will be much easier to handle.
- Place two racks in the middle positions and preheat the oven to 350ºF. Line two baking sheets with parchment paper.
- Divide the dough into 16 equal portions, about 1½ ounces (45 g) each. Working quickly so that the dough doesn't warm up, shape each portion into a ball with your hands. You can freeze the cookie dough balls for up to 2 weeks in a freezer bag to be baked from frozen at a later time. Place cookies on the prepared baking sheets, at least 3 inches apart to prevent the cookies from touching as they spread when they bake. Bake for 10 minutes, rotate the baking sheets and switch their positions in the oven, and bake for another 6 to 8 minutes, until the edges are brown and the middle is golden. Rotating and switching the sheets halfway through the baking process will ensure that the cookies bake evenly. Let the cookies cool completely on the baking sheets. The cookies keep well for a couple of days stored in an airtight container.
OATMEAL CRISPS
Bake these delicate cookies during the weekend, and enjoy them throughout the week.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 25m
Yield Makes 24
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees; line two baking sheets with parchment paper. In a medium bowl, mix butter, sugar, flour, vanilla extract, and salt until smooth; mix in rolled oats.
- Drop firmly packed teaspoons of dough, 2 inches apart, onto baking sheets. Bake until golden,rotating sheets halfway through, 12 to 15 minutes. Cool on sheet 1 minute; with a very thin metal spatula, transfer to paper towels to cool completely.
CRISPY OAT HERMITS
Make and share this Crispy Oat Hermits recipe from Food.com.
Provided by Dancer
Categories Drop Cookies
Yield 96 cookies
Number Of Ingredients 14
Steps:
- In bowl, cream shortening and sugar until fluffy.
- Beat in eggs; one at a time, and vanilla.
- Stir together flour, baking soda, cinnamon, salt, cloves and nutmeg; stir into creamed mixture. Stir in oats, raisins, apricots and nuts.
- Using 2 teaspoons, drop dough onto greased baking sheets.
- Bake in 350F (180C) oven for 10 to 12 minutes or until golden.
- (Store in airtight container for up to 3 days or freeze for up to 1 month.)
Nutrition Facts : Calories 65.8, Fat 3.8, SaturatedFat 0.8, Cholesterol 4.4, Sodium 28.3, Carbohydrate 7.7, Fiber 0.5, Sugar 4.5, Protein 0.8
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- Preheat oven to 350 degrees and line two rimmed baking sheets with parchment paper. Set aside.
- Place butter in a medium skillet (preferably not nonstick or cast iron so that you can more easily see the color change) and heat over medium low heat, swirling the pan frequently. Once the butter has melted, continue to cook, swirling the pan frequently, until the butter has a nutty aroma and is golden brown in color. Don’t walk away from the stove! Brown butter can go from perfect to burnt in a matter of seconds. Immediately transfer brown butter to a bowl to cool.
- Combine egg, sugar and vanilla in a large bowl and whisk until sugar is dissoved and mixture is frothy. Add brown butter and whisk until everything has just come together. Add dry mixture and stir to combine.
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