Time 1h30m Yield 12 cookies Number Of Ingredients 8 Steps:
Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Melt the butter with the sugar in a saucepan over low heat, stirring, until the mixture thickens and the sugar is almost dissolved, about 5 minutes. Transfer to a large bowl and stir in the oats, flour, vanilla and salt. Let cool 10 minutes, then stir in the egg white. Drop 6 rounded tablespoonfuls of batter onto each prepared baking sheet, about 3 1/2 inches apart. Spread each mound into a 3-inch circle. Bake, switching the position of the pans halfway through, until golden brown, 12 to 15 minutes. Let cool on the baking sheets until firm, about 3 minutes, then carefully remove using a thin metal spatula and transfer to a rack to cool completely. Put the chocolate in a small microwave-safe bowl and microwave in 30-second intervals, stirring, until melted. Drizzle on the cookies and let set, about 30 minutes.
Time 55m Yield 48 Number Of Ingredients 8 Steps:
Preheat oven to 325 degrees F (165 degrees C). Cover baking sheets with foil, then coat the foil with a non-stick cooking spray. In a medium bowl, combine oats, flour, salt, and baking powder. In a large bowl, cream sugar and butter until fluffy. Beat in egg and vanilla. Mix in the flour and oat mixture until just combined. Drop dough by teaspoonfuls onto the prepared baking sheets, 2 1/2 inches apart. Bake at 325 degrees F (165 degrees C) for 10 to 12 minutes, or until edges turn golden. Cool, then peel cookies off with your fingers. Be sure to re-spray baking sheets with non-stick cooking spray between batches.
Yield 12 Number Of Ingredients 8 Steps:
Sift together flour, baking powder and sugar. Add oatmeal, light corn syrup, melted butter, cream and vanilla. Blend well. Drop on ungreased cookie sheet 4 inches apart, using 1/4 teaspoon as a measure. Bake in 375 degree F (190 degrees C) oven for 5-7 minutes. Let stand a few seconds before removing from pan.
Time 23m Yield 3 dozen Number Of Ingredients 8 Steps:
In a mixer with a paddle combine dry ingredients. In a separate bowl stir together wet ingredients then blend them into dry ingredients. Drop spoonfuls of batter, spaced far apart, onto nonstick sheet pans and bake at 350 degrees for 5 to 8 minutes or until golden brown.
Yield Makes about 24 cookies Number Of Ingredients 6 Steps:
Using electric mixer, beat sugar and butter until well blended. Beat in flour, vanilla extract, and salt. Stir in oats. Cover and refrigerate cookie dough 1 hour. Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Roll dough by tablespoonfuls between palms into balls. Place dough balls on baking sheets, spacing 3 1/2 inches apart (cookies will spread during baking). Using bottom of drinking glass as aid, flatten cookies to 1 1/2-inch rounds. Bake until cookies are golden brown, about 11 minutes. Let cookies remain on sheets 1 minute. Using spatula, transfer cookies to racks and cool completely. (Can be made 3 days ahead. Store cookies between sheets of waxed paper in airtight container at room temperature.)
Time 16m Yield 1 batch Number Of Ingredients 8 Steps:
Preheat oven to 350 degrees. In a large saucepan, melt the butter. Remove from heat and stir in oats, sugar, egg, and vanilla. Add flour, salt, and baking powder. Drop 3" apart by rounded teaspoonful on cookie sheet lined with parchment paper. Spread each dollop slightly to distribute the oats. Bake at 350 degrees for 9-11 minutes or until golden. Remove from oven and let cool completely on cookie sheet. Carefully remove from the parchment with a spatula to a wire rack. Store in an airtight container - if you have any left to save.
Yield Makes about 25 3-inch cookies Number Of Ingredients 7 Steps:
Heat oven to 325 degrees. Cover a baking sheet with parchment paper. In a large saucepan over low heat, melt the butter. Let cool a bit and add all remaining ingredients except the eggs. Stir well to combine, then add the eggs. Mix thoroughly. Place 1 1/2 tablespoons of batter at a time on the parchment, leaving at least 3 inches between cookies. Flatten batter into a circle with the back of a spoon. Bake for 13 to 15 minutes, or until just golden brown. Cool on wire racks.
Time 20m Number Of Ingredients 12 Steps:
Preheat oven to 350*F In a mixing bowl blend together brown sugar, white sugar, and butter until mixture is airy and fluffy. Add in egg, vanilla, lemon juice and milk. Blend well, scraping sides of bowl as needed. Add baking soda, baking powder and salt. Mix again. Add flour and blend. Add oatmeal and blend, scraping sides as needed. Scoop cookies onto a greased cookie sheet, no more than 3 in a row as these will spread a lot. Bake for 12 minutes. Allow to cool on sheet for 5 minutes before transferring to a cooling rack.
Time 1h28m Yield 24 cookies Number Of Ingredients 6 Steps:
Preheat oven to 375. Beat sugar and butter until well blended. Beat in flour, vanilla and salt. Stir in oats. Form into a ball. (See photo). Cover and refrigerate cookie dough 1 hour. Line 2 baking sheets with parchment paper. Roll dough by tbsp full between palms into one inch balls. (I cut the dough ball into 24 equal portions, and then roll each portion into a ball.). Place dough balls on baking sheets, spacing 1 1/2 inches apart (cookies will spread during baking). Using bottom of drinking glass as aid, flatten cookies to 1 1/2-inch rounds. (See photo). Bake until cookies are golden brown, about 12 - 13 minutes, turning the cookie sheet once mid-way through baking. Let cookies rest on sheets 1 minute. Using spatula, transfer cookies to a rack and cool completely.
Time 2h30m Yield 30 Number Of Ingredients 9 Steps:
Heat oven to 350°F. Line cookie sheets with cooking parchment paper. In 1-quart saucepan, heat butter and brown sugar over medium-low heat 3 to 5 minutes, stirring constantly, until butter is melted and mixture is stirred smooth. Transfer mixture to medium bowl. Stir in oats, almonds, flour, salt and vanilla. Cool 5 minutes; stir in egg white until well mixed. Drop mixture by level tablespoonsful onto cookie sheet, spacing about 2 1/2 inches apart. Spray back of clean spoon with cooking spray, and press back of spoon to spread each mound into 2 1/2-inch circle, respraying as necessary to prevent sticking. Bake 9 to 11 minutes or until deep golden brown and crisp around edges. Cool on cookie sheet until firm, about 3 minutes. Carefully remove with thin metal spatula; transfer to cooling rack to cool completely. Repeat for remaining cookies. In small microwavable bowl, microwave chocolate chips 45 to 60 seconds, stirring every 15 seconds, until melted and stirred smooth. Transfer to small resealable food-storage plastic bag; cut off small corner of bag. Drizzle lightly on top of cookies; cool about 1 hour or until chocolate is set. Store in sealed container at room temperature.
