SPICY OATMEAL COOKIES
Very soft, moist oatmeal cookies with bananas. Very yummy!
Provided by Sue
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 30m
Yield 36
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- In a large bowl, stir together the flour, sugar, baking soda, salt, nutmeg and cinnamon. Cut in the shortening, until the mixture appears mealy. Stir in the egg, mashed banana and oatmeal until well blended. Drop by rounded spoonfuls onto an unprepared cookie sheet.
- Bake for 8 to 10 minutes in the preheated oven. Remove from baking sheet to cool on wire racks.
Nutrition Facts : Calories 99 calories, Carbohydrate 13 g, Cholesterol 7.6 mg, Fat 4.7 g, Fiber 0.7 g, Protein 1.3 g, SaturatedFat 1.8 g, Sodium 84.4 mg, Sugar 6 g
FROSTED RAINBOW SPRINKLE COOKIES
I can't think of a bigger crowd pleaser than a buttercream-frosted sprinkle cookie; everyone loves them! Sour cream adds flavor and lightness to these cookies, while a touch of white chocolate adds sweetness and body to the buttercream.
Provided by Dan Langan
Categories dessert
Time 1h35m
Yield About 20 cookies
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F. Line 2 sheet pans with parchment paper.
- For the cookies: Combine the butter, granulated sugar, confectioners' sugar, baking powder, salt and vanilla in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until a uniform, grainy paste forms, 2 to 3 minutes. Scrape the bowl clean, add the egg yolk and beat on medium speed until combined, about 30 seconds. Add the sour cream and beat until fluffy, about 30 seconds.
- Whisk together the flour and cornstarch if using in a separate medium bowl. Add to the butter mixture all at once and mix on low speed until most of the flour is incorporated. Add the sprinkles and mix just until combined.
- Scoop 10 rounded 1-tablespoon portions of dough onto each sheet pan and roll into smooth balls. Flatten the dough balls so they're about 3/4-inch thick. Bake one sheet at a time until the cookies are light golden on the edges and set in the center, 15 to 17 minutes. Place the pans on wire racks and allow the cookies to cool completely on the pan.
- For the frosting: Place the chopped white chocolate in a small microwave-safe bowl and microwave in 12-second increments, stirring after each, until completely melted, about 36 seconds. Set aside.
- Beat the butter in the bowl of a stand mixer with the paddle attachment until smooth and shiny, 2 to 3 minutes. Scrape the bowl and paddle clean then add the confectioners' sugar, vanilla, salt and water. Mix on low to combine, then raise to high speed and beat 1 minute. Scrape the bowl and paddle clean and add the warm melted chocolate to the bowl, mixing on low until combined. Raise the mixing speed to medium and beat until smooth, about 1 minute.
- Place the buttercream in a pastry bag fitted with a star tip and pipe a star or rosette onto the center of each cookie. Alternately, use a small spatula to spread a heaping tablespoon of buttercream onto each. Finish the cookies by sprinkling rainbow sprinkles over the buttercream. Store the cookies in an airtight container for up to 3 days.
SPECIAL SPRINKLE OATMEAL COOKIES
This came from my sunday school teacher, Diana Graham, way back in 1991. I don't know where she is now, but I still make her cookies! This recipe is 3 WW Pts.
Provided by Amber Dawn
Categories Dessert
Time 25m
Yield 48 cookies
Number Of Ingredients 11
Steps:
- Heat oven to 375 degrees.
- Beat together butter or margarine and sugars until fluffy.
- Beat in egg and vanila.
- Combine dry ingredients and add to margarine mixture.
- Mix well.
- Stir in oatmeal.
- Roll into balls and then in colored sugar sprinkles.
- Bake for 10-11 minutes for crispy cookies or 8-9 minutes for chewy cookies.
- Cool and store in covered container.
Nutrition Facts : Calories 99, Fat 5.3, SaturatedFat 3.1, Cholesterol 17.1, Sodium 111.8, Carbohydrate 11.9, Fiber 0.6, Sugar 5.5, Protein 1.4
SPICED OATMEAL COOKIES
I'm the fourth generation of cooks in my family to bake these cookies. When my grandmother sent me a batch for my birthday one year, I asked her for the recipe. That's when I learned it was originally my great-grandmother's recipe. It's one that I will definitely make sure gets passed on! -Loretta Pakulski, Indian River, Michigan
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 4 dozen.
Number Of Ingredients 9
Steps:
- In a bowl, cream shortening and brown sugar. Add eggs and milk; mix well. Combine flour, oats, baking soda, salt and cinnamon; add to the creamed mixture. Drop by rounded teaspoonfuls 2 in. apart onto lightly greased baking sheets. Bake at 350° for 12-15 minutes or until done.
Nutrition Facts : Calories 222 calories, Fat 9g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 164mg sodium, Carbohydrate 32g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein.
OATMEAL SPICE COOKIES
These are great cookies for that back to school lunch or snack.
Provided by Patricia Duran
Categories Desserts Cookies Oatmeal Cookie Recipes Oatmeal Raisin Cookie Recipes
Time 55m
Yield 42
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Beat brown sugar, margarine, and white sugar with an electric mixer in a large bowl until creamy. Beat in eggs until well blended; add milk and vanilla.
- Sift flour, baking soda, cloves, salt, and nutmeg together in a bowl. Add flour mixture to sugar mixture and beat until combined.
- Stir oats, raisins, and walnuts into sugar mixture; chill dough for at least 30 minutes. Drop dough 2 to 3 inches apart by rounded tablespoons onto baking sheets.
- Bake in preheated oven until golden, about 10 minutes.
Nutrition Facts : Calories 116.5 calories, Carbohydrate 17.5 g, Cholesterol 9 mg, Fat 4.7 g, Fiber 0.7 g, Protein 1.8 g, SaturatedFat 0.8 g, Sodium 101.7 mg, Sugar 10 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
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OATMEAL COOKIES RECIPE | KING ARTHUR BAKING
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4.7/5 (207)Total Time 24 minsServings 22Calories 110 per serving
- Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets, light-colored preferred., Beat together the butter, shortening, sugars, vanilla, cinnamon, nutmeg, salt, and vinegar until fairly smooth; a few tiny bits of butter may still show., Beat in the egg, again beating until smooth., Add the baking soda and flour, beating until well incorporated., Add the oats (and raisins), stirring to combine., Drop the dough in 1 1/4" balls onto the prepared baking sheets; a tablespoon cookie scoop works well here.
- If you're measuring, this is about 2 level tablespoons (using a tablespoon measure, not a dinner spoon).
- For round, symmetrical cookies, be sure to leave 2" between them on all sides; otherwise, they'll spread into each other., Bake the cookies for 12 to 14 minutes, reversing the pans halfway through (top rack to bottom, bottom to top).
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