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.
MOLASSES CRISPS
Steps:
- In a mixer, cream together the butter and the sugar until light and fluffy. Scrape down the sides of the bowl with a rubber spatula, then beat the egg. Cream until the mixture is light and lemon-colored. Add the molasses and mix until combined. Scrape down the side of the bowl.
- In a separate bowl, stir together the salt, ginger, cinnamon, and baking soda. Add this to the butter mixture and mix until combined. A third at a time, add the flour to the butter mixture and mix just until combined. Wrap in plastic and chill at least 2 hours or overnight.
- Preheat the oven to 350 degrees F and lightly grease two baking sheets. Roll the dough into balls 1/2 to 2 inches in diameter (depending on what size you like them) and arrange them in well-spaced rows on the cookie sheets. Bake about 10-12 minutes, just until crisp. The cookies will be thin and flat. Let cool on the baking sheet 2 minutes, then transfer to wire racks. When cool, store in an airtight container.
OATMEAL MOLASSES COOKIES
Provided by Damaris Phillips
Categories dessert
Time 50m
Yield about 2 dozen cookies
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
- In a large bowl, whisk together the oats, flour, baking powder, baking soda, cinnamon and salt.
- In a stand mixer, mix the sugar and coconut oil until combined. Add the molasses and eggs and mix until combined. Add the dry ingredients and mix until just combined. Fold in the raisins and walnuts.
- Using a 2-tablespoon or 1-ounce scoop, portion the dough onto the baking sheets, 1/2 to 1 inch apart. If you like chewier cookies, leave the dough as is. If you like crispier cookies, press down with a spoon to flatten. Bake until the edges are brown, about 15 minutes. Cool before serving.
MOLASSES OATMEAL WHITE CHOCOLATE CHIP COOKIES
Soft molasses spice cookies with a touch of oats and white chocolate chips to put a twist on a classic cookie.
Provided by Grandma's Molasses
Categories Desserts Cookies Spice Cookie Recipes
Time 4h25m
Yield 42
Number Of Ingredients 14
Steps:
- Mix flour, oats, ginger, cinnamon, baking soda, nutmeg, and salt in large bowl.
- Using a stand mixer with the paddle attachment (or a large bowl with electric mixer), cream together the butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy, about 3 minutes.
- Add molasses, egg, and vanilla and beat on medium speed until fully incorporated. Using a spatula, scrape down the sides to release some of the dough.
- Gradually add flour mixture, one cup at a time, on low speed until well mixed.
- Fold in the white chocolate chips and evenly distribute as best you can.
- Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.
- Preheat oven to 350 degrees F. Shape dough into 1-inch balls. Roll in granulated sugar. Place 2 inches apart on baking sheets lined with parchment paper.
- Bake 8 to 10 minutes or until edges of cookies just begin to brown. Remove to wire racks; cool completely.
Nutrition Facts : Calories 119.6 calories, Carbohydrate 17.7 g, Cholesterol 14 mg, Fat 5.1 g, Fiber 0.3 g, Protein 1.4 g, SaturatedFat 3 g, Sodium 57.5 mg, Sugar 11.1 g
OATMEAL CRISPIES
My husband, who normally isn't fond of oatmeal, thinks these old-fashioned cookies are great. With a hint of nutmeg, their aroma is wonderful as they bake...and they taste even better! -Karen Henson, St. Louis, Missouri
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 5-1/2 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the oats, flour, baking soda, salt nutmeg and cinnamon and mix well; gradually add to creamed mixture. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Flatten with a fork. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.
Nutrition Facts : Calories 156 calories, Fat 7g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 116mg sodium, Carbohydrate 22g carbohydrate (12g sugars, Fiber 1g fiber), Protein 2g protein.
WWII OATMEAL MOLASSES COOKIES
This was my Grandmother's recipe from the 1940's. These cookies use molasses in place of brown sugar, which was one of the items rationed during the war (and harder to get than white sugar, they tell me). To me they're better than regular oatmeal cookies!
Provided by Diana S.
Categories Desserts Cookies Oatmeal Cookie Recipes Oatmeal Raisin Cookie Recipes
Time 45m
Yield 48
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, stir together the flour, oatmeal, baking soda, baking powder, and salt.
- In another large bowl, beat the sugar with the shortening until smooth and creamy; mix in beaten eggs, molasses, and vanilla. Gradually mix in the dry ingredients. Stir in walnuts and raisins. Drop by teaspoonfuls onto ungreased baking sheets.
- Bake for 10 to 12 minutes, or until slightly browned. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 97.4 calories, Carbohydrate 13.5 g, Cholesterol 7.8 mg, Fat 4.4 g, Fiber 0.6 g, Protein 1.4 g, SaturatedFat 1 g, Sodium 94.8 mg, Sugar 6.5 g
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