CHEWY OATMEAL WALNUT COOKIES
Steps:
- Gather the ingredients.
- Preheat the oven to 375 F. Lightly grease the cookie sheets or line them with parchment paper or a silicone baking mat.
- Combine the flour, baking soda, cinnamon and the salt in a large bowl with a wire whisk. Set the bowl aside.
- In a separate bowl, cream the butter and the sugar. Add the egg and vanilla. Combine completely. Slowly add flour mixture until it was well combined. Hand-stir the oats and the walnuts.
- Drop 2 tablespoons of dough for on the prepared cookie sheets.
- Bake the cookies for 12 to 14 minutes or until they are browned around the edges.
- Take the sheets from the oven, and allow the cookies to cool on the sheets for 1 to 2 minutes.
- Remove the Oatmeal Walnut Cookies to a wire rack to cool completely before storing them in a cookie jar with a loose lid. Notes: Most cookie recipes call for "ungreased cookie sheets." For those recipes, we recommend spraying your cookie sheet with cookie spray and wipe away any excess oil with a paper towel. This way you don't have to worry about scraping off your cookies.
Nutrition Facts : Calories 205 kcal, Carbohydrate 17 g, Cholesterol 22 mg, Fiber 2 g, Protein 3 g, SaturatedFat 5 g, Sodium 148 mg, Sugar 7 g, Fat 15 g, ServingSize 3 dozen (36 servings), UnsaturatedFat 0 g
RAISIN PECAN OATMEAL COOKIES
Steps:
- Preheat the oven to 350 degrees F.
- Place the pecans on a sheet pan and bake for 5 minutes, until crisp. Set aside to cool. Chop very coarsely.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed until light and fluffy. With the mixer on low, add the eggs, one at a time, and the vanilla.
- Sift the flour, baking powder, cinnamon, and salt together into a medium bowl. With the mixer on low, slowly add the dry ingredients to the butter mixture. Add the oats, raisins, and pecans and mix just until combined.
- Using a small ice-cream scoop or a tablespoon, drop 2-inch mounds of dough onto sheet pans lined with parchment paper. Flatten slightly with a damp hand. Bake for 12 to 15 minutes, until lightly browned. Transfer the cookies to a baking rack and cool completely.
OATMEAL BANANA NUT COOKIES
An easy, oatmeal-based, drop cookie with the addictive taste of banana nut bread.
Provided by Shay Shih
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Yield 18
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Cream butter or margarine with mixer. Blend in whole eggs, sugar, and extract. Add flour, baking soda, and salt. When the ingredients are thoroughly mixed, add oats and pecans. Mix on lower speed until consistent.
- Drop pieces of the dough using an ice cream scoop onto an ungreased cookie tray roughly 3 to 4 inches apart.
- Bake 8 to 10 minutes. Eight minutes would yield crispy cookies with a chewy, slightly doughy center. For harder, crispier cookies, bake longer. Cool on wire rack.
Nutrition Facts : Calories 360.7 calories, Carbohydrate 41.9 g, Cholesterol 47.8 mg, Fat 20.5 g, Fiber 2.8 g, Protein 4.8 g, SaturatedFat 7.6 g, Sodium 219.4 mg, Sugar 23.7 g
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
OATMEAL NUT COOKIES
A friend gave me this recipe many years ago, and it's since become a family favorite. I love the aroma of these cookies as they're baking.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 5 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream shortening and sugars until light and fluffy. Beat in eggs and vanilla. Combine the oats, flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in walnuts and raisins., Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Remove to wire racks to cool.
Nutrition Facts : Calories 95 calories, Fat 4g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 64mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 1g fiber), Protein 1g protein.
CAKE MIX OATMEAL-RAISIN COOKIES
Get a jump start on delicious homemade oatmeal cookies with Betty Crocker™ Super Moist™ cake mix.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 66
Number Of Ingredients 10
Steps:
- Heat oven to 375°F (350°F for dark or nonstick pans). In large bowl, beat cake mix, brown sugar, butter, shortening, water, cinnamon and egg with electric mixer on medium speed about 1 minute or until smooth. With spoon, stir in oats, raisins and nuts.
- Drop dough by teaspoonfuls about 2 inches apart onto ungreased cookie sheets; flatten dough slightly with fingers.
- Bake 9 to 12 minutes (centers will be soft). Cool 1 minute; remove from cookie sheets. Store covered.
Nutrition Facts : Calories 80, Carbohydrate 11 g, Cholesterol 5 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 1/2 g, ServingSize 1 Cookie, Sodium 60 mg, Sugar 6 g, TransFat 0 g
OATMEAL NUT CHOCOLATE COOKIES
Make and share this Oatmeal Nut Chocolate Cookies recipe from Food.com.
Provided by RecipeNut
Categories Drop Cookies
Time 24m
Yield 24 large cookies, 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees. In a large bowl, combine butter and shortening. Beat with electric mixer on medium to high speed for 30 seconds. Add sugars, baking powder, baking soda, and salt; beat until combined.
- Beat in eggs and vanilla. Add flour and cocoa powder; beat on low speed until combined. Stir in oats, semisweet chips, white baking chips, and nuts.
- Using 1/4 cup dry measuring cup, drop dough 3 inches apart onto greased cookie sheet. Press dough into 3 inch circles. Bake for 12 to 14 minutes or just untiln edges are firm and centers are set. Cool on cookie sheet for 1 minute. Transfer cookies to wire rack; cool.
Nutrition Facts : Calories 601.2, Fat 35.8, SaturatedFat 14.2, Cholesterol 57.6, Sodium 177.6, Carbohydrate 68, Fiber 4.6, Sugar 42.7, Protein 8
OATMEAL RAISIN WALNUT COOKIES
Make and share this Oatmeal Raisin Walnut Cookies recipe from Food.com.
Provided by BrutusK
Categories Drop Cookies
Time 55m
Yield 46-48 Cookies
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degree Fahrenheit.
- In small bowl mix flour, baking soda, cinnamon and salt.
- Cream butter and sugars in electric mixer.
- Add eggs and vanilla beating well.
- Add flour mix, mixing well.
- Add oats, raisins, and nuts, mixing well.
- Drop tablespoon size dough on lightly greased baking sheet.
- Bake 10-12 minutes.
- Cookies will be slightly browned around the edges. They will continue baking after removing from oven. Cool one minute in pan then transfer to cooling rack.
CHEWY OATMEAL COOKIES
I packed chocolate chips, raisins, nuts and cinnamon into my oatmeal cookie recipe. These soft
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 5 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, cream butter and sugars until light and fluffy. Add the eggs, molasses and vanilla; beat well. , Combine the flour, oats, baking soda, cinnamon and salt; gradually add to creamed mixture and mix well. Stir in the raisins, pecans and chocolate chips. Drop by tablespoonfuls 2 in. apart onto greased baking sheets. , Bake at 350° for 9-10 minutes or until lightly browned. Cool on pans for 2 minutes before removing to wire racks.
Nutrition Facts : Calories 103 calories, Fat 4g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 77mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein.
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