Not Your Mothers Oatmeal Cookies Recipes

NOT YOUR MOTHERS OATMEAL COOKIES

Steps:

• Heat the oven to 350 deg.
• Line a large cookie sheet with parchment paper (do not use foil or greased cookie sheet as these will stick).
• Combine your flour, baking soda and oatmeal in a separate bowl and set aside.
• In a large bowl place your butter and applesauce give it a bit of a mix.
• Next add your sugar, salt, vanilla eggs and molasses and stir together with a spoon till well combined.
• Add in the Flour mixture and mix by hand till it appears creamy.
• fold in the raisins, heath bits and the chocolate chips till they are worked throughout the dough.
• Using an ice cream scoop or a large spoon drop cookies onto the parchment covered baking sheet. Flatten the tops just a bit to make cooking even (they spread but not a lot).
• Bake at 350 deg for approx 15 -20 minutes, Actually I've never timed this I just watch the cookies and when they no longer have a 'gooey' look to the centers I remove them.
• Gently remove them while still warm from the cookie sheet with a spatula, the cookies will firm up as they sit but need a gentle handling when warm.

NOT YOUR MOTHERS OATMEAL COOKIES!

Steps:

• 1. Preheat oven to 350 degrees. Line large cookie sheets with parchment paper.
• 2. In a large bowl (or a mixer with a paddle attachment) cream the butter and brown sugar together. Add eggs vanilla, baking soda, baking powder, and salt. Beat until mix is light in color and fluffy
• 3. Add flour and oatmeal-combine. Then add chocolate chips cocoanut, and nuts--just to combine
• 4. Drop by spoonful .( I used a scoop and made larger ones.) onto the parchment lined cookie sheets. Bake 11-15 minutes or until lightly brown--I need the 15 minutes probably because I made them big. Cool on racks

MOTHER'S OATMEAL CRISPIES

Steps:

• Cream butter.
• Add sugars; mix well.
• Add eggs and vanilla and beat well.
• Add flour, soda, salt, oatmeal and nuts and mix well.
• Shape into rolls on waxed paper.
• Chill in refrigerator or freezer.
• Slice 1/4-inch thick.
• Bake 10 minutes at 350°F.
• Yield: 5 dozen cookies.

ICED OATMEAL COOKIES

Steps:

• Heat the oven to 350 degrees and line a large cookie sheet with parchment.
• In a bowl, combine the oats, flour and salt. In the bowl of a stand mixer fitted with the whisk attachment, beat both sugars with the egg, cinnamon, vanilla and baking soda on high speed, scraping the bowl as needed, until glossy, pale and thick, a full 2 minutes. Reduce the speed to medium. Very slowly drizzle in the melted butter and whisk until thoroughly incorporated. Add the oat mixture and gently fold by hand using a wooden spoon or rubber spatula just until incorporated, being careful not to overmix.
• Using a small cookie scoop or two spoons, drop 15 golf ball-size mounds of dough onto the sheet pan, spacing them at least 2 inches apart. Bake until the edges and surface are set and lightly golden brown, but the center is still gooey, 12 to 14 minutes. Remove from the oven and immediately rap the cookie sheet on the counter or stovetop a couple of times to help the cookies flatten a little more, and cool on the sheet for 5 minutes.
• In a small bowl, mix the confectioners' sugar and milk using a fork until the icing is completely smooth and very thick but still moves if you tilt the bowl. Add more milk in small increments as needed. Dip only the very tops of the cookies into the bowl of icing, leaving the deeper cracks in the cookies uncoated and allowing any excess icing to drip back into the bowl. Flip the cookies over and return them to the cookie sheet to allow the icing to harden, 10 to 15 minutes. The iced cookies will keep in an airtight container at room temperature for up to 1 week.