Time 1h30m Yield About 3 dozen cookies Number Of Ingredients 10 Steps:
Preheat the oven to 375 degrees F. Spread the oats into a single layer on a baking sheet. Bake until lightly toasted, about 20 minutes. Cool the oats for 2 to 3 minutes on the sheet. Grind 8 ounces of the toasted oats in a food processor until they have the consistency of whole-wheat flour, about 3 minutes. Add the baking powder, cinnamon and salt to the food processor and pulse 2 to 3 times to combine. Set aside. Line baking sheets with parchment paper. Combine the butter and sugars in the bowl of a stand mixer and mix on medium speed using the paddle attachment until light in color, about 3 minutes. Stop once to scrape down the sides of the bowl. Reduce the mixer speed to the lowest speed and add the vanilla extract and egg. Mix to combine. Slowly add the flour mixture until just combined. Stop once to scrape down the sides of the bowl. Add the remaining toasted oats and the raisins, if using, and mix to combine. Scoop the dough with a 1 1/2-tablespoon disher onto the baking sheets, leaving 2 inches between each mound. Bake until the cookies begin to brown around the edges, 12 to 14 minutes, rotating the baking sheets halfway through. Cool on the sheets for 2 minutes, and then move to a cooling rack to cool completely.
Yield 18 Number Of Ingredients 11 Steps:
Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets. Stir together the oatmeal and margarine. Blend in the egg whites and sweetener. Stir together the flour, salt and baking powder; add to the mixture alternately with the milk and vanilla; stirring between additions. Finally, stir in the raisins and walnuts. Drop by teaspoonfuls 1 to 2 inches apart onto the prepared cookie sheets. Bake for 10 to 15 minutes in the preheated oven.
Time 35m Yield about 5-1/2 dozen. Number Of Ingredients 15 Steps:
In a large bowl, cream the butter, peanut butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the oats, flour, cinnamon, baking soda and nutmeg; gradually add to the creamed mixture and mix well. Stir in chocolate chips. , Roll into 1-in. balls. Place 2 in. apart on greased baking sheets; flatten to 1/2-in. thickness. Bake at 350° for 10-12 minutes or until golden brown. Remove to wire racks to cool. , Drizzle with white coating in one direction, then with dark coating in the opposite direction to form a crisscross pattern.
Time 47m Yield 48 cookies, 1 serving(s) Number Of Ingredients 11 Steps:
Preheat oven to 375°. Combine butter and shortening; beat on medium to high speed for 30 seconds. Add brown sugar, sugar, baking soda, cinnamon (if using) and salt until blended. Beat in eggs and vanilla until well blended. Add flour until blended. Add in oats. Drop dough by rounded teaspoons 2-inches apart onto an ungreased cookie sheet. Bake in preheated oven for 7-9 minutes or until tops are golden. Let cookies stand on cookie sheet for 1 minute. Transfer to a wire rack;let cool. To store: layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
Time 20m Yield 24-36 cookies Number Of Ingredients 10 Steps:
Mix shortening and sugar. Mix eggs, salt, vanilla, and beat until fluffy. Dissolve soda in boiling water, then mix into egg mixture (this might have a curdled look and thats normal). Add flour and oats. Mix in raisins. Drop onto greased cookie sheet. Bake at 350° 10 minutes, do not over bake.
Time 29m Yield 12 cookies Number Of Ingredients 13 Steps:
Preheat oven to 375*. In a large bowl, using electric mixer at high speed, beat butter until soft and smooth. Add brown sugar and sugar, beating until fluffy. stir in egg and vanilla. Stir in flour, cinnamon, cloves, baking soda and salt. Beat on low speed until combined. Stir in oats, then raisins and 1/2 cup chocolate chips. Drop 1/4 cup portions of batter, 3 inches apart, onto two ungreased baking sheets. Flatten cookies slightly. Bake until centers are puffy and edges start to brown, about 13 minutes. Cool cookies on baking sheets 2 minutes, then remove to wire rack to cool completely. Meanwhile, in microwave safe dish, place remaining 1/4 cup chocolate chips. Cook on HIGH 30 seconds or until melted when stirred. Spoon melted chocolate into a zippered bag, cut a small hole in a corner, and squeeze over cookies in a zigzag pattern.
Time 18m Yield 5 dozen Number Of Ingredients 10 Steps:
Heat oven to 350°F. Cream together brown sugar, shortening, and granulated sugar; add water, eggs, and vanilla: beat well. Add combined oats, flour, salt, and baking soda: mix well. Drop dough by rounded teaspoonfuls onto ungreased cookie sheets. Bake 11-13 minutes until edges are golden brown. Remove to wire rack; cool completely. Store tightly covered.
Number Of Ingredients 13 Steps:
Mix together oil, brown sugar, white sugar, egg, vanilla and milk. In a separate bowl, stir together flour, oats, baking soda, salt, and dried milk powder. Mix dry ingredients with sugar mixture. Stir in bran cereal and chocolate chips. Drop by spoonfuls onto nonstick cookie sheets bake at 350°F for 12 minutes or until browned.
More about “special oatmeal cookies recipes”
Yield Makes about 3 dozen Number Of Ingredients 11 Steps:
Heat oven to 350 degrees. Line baking sheets with Silpats; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter, brown sugar, and granulated sugar on medium speed until light and fluffy, about 3 minutes. Add eggs; mix on high speed to combine. Mix in vanilla; set aside. Combine oats, flour, wheat germ, baking soda, and baking powder in a large bowl. Stir to combine. Add the flour mixture to the butter mixture, and beat on low speed to combine, 10 to 15 seconds. Remove bowl from mixer, and stir in dried fruits and nuts. Using a large metal scoop, drop dough onto prepared sheets, about 2 inches apart. Bake until golden and just set, about 18 minutes. Transfer sheets to wire rack to cool.
