I love my recipe for oatmeal cookies (everyone else does too).
Crispy on the edges and soft and chewy in the middle, they melt in your mouth with a perfect blend of spices.
Recipe for Oatmeal Cookies
These oatmeal cookies keep beautifully in an airtight container.
Crispy on the edges and soft and chewy in the middle, they melt in your mouth with a perfect blend of spices.
Try them with raisins and various flavors of chips (chocolate, butterscotch, and cinnamon). Why not bake a batch of warm cookies now.
OLD FASHIONED OATMEAL COOKIES
1 cup homemade unsalted butter, softened
1 cup white sugar
1 cup homemade brown sugar, packed
2 eggs
2 tsp homemade pure vanilla extract
2 cups flour
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
2 cups oats
Mix the flour, baking soda, salt and cinnamon together in a bowl and set aside.
Cream the butter and sugars together until light and fluffy. Add the eggs, one at a time, and mix well after each addition. Stir the dry ingredients into the creamed mixture. DO NOT OVERMIX. Fold in the oats.
PREHEAT oven to 375 degrees.
Drop of spoonfuls onto a baking sheet and bake for 8-10 minutes. Let cool for a good 5 minutes before transferring them on wire racks to cool completely.
Try adding some of these ingredients to the dough:
1/3 cup of chopped walnuts
1/3 cup raisins
1/3 cup chocolate chips
1/4 cup dried cranberries
1/4 cup shredded coconut
Here’s another recipe for oatmeal cookies that will impress the gang.
OATMEAL JUMBO COOKIES
3 cups flour
2 cups oats
3 TBS unsweetened cocoa powder
2 tsp baking powder
1 tsp salt
2 cups butter, softened
1 cup homemade peanut butter
1-1/2 cups white sugar
1-1/2 cups homemade brown sugar, packed
3 eggs
2 tsp homemade pure vanilla extract
3 cups semi-sweet chocolate morsels
PREHEAT oven to 350 degrees.
Mix the first five ingredients together in a bowl and set aside. Beat the butter and sugars together until light and fluffy in a large mixing bowl. Add peanut butter and vanilla; combine well.
Add eggs, one at a time, and beat well after each addition. Slowly add 1/2 of the dry ingredients and beat in as much of this mixture as you can; hand mixing at the end. Fold in the chocolate chips.
Drop dough by teaspoonfuls onto a cookie sheet and bake for 12-14 minutes or until cookie edges are light brown and set. Cool on cookie sheet for 5 minutes and transfer to a wire rack.
NOTE: To store dough, place in an airtight container; cover and chill up to 1 week. Or, place in a freezer container; freeze up to 6 months. To use, thaw in refrigerator.
This recipe for oatmeal cookies, make a wonderful crispy cookie that kids love.
OATMEAL COCONUT COOKIES
1 cup shortening
1 cup white sugar
1 cup homemade brown sugar, packed
2 large eggs
1 tsp homemade pure vanilla extract
2 cups all purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 cup regular oats
2 cups Rice Krispies cereal
1 cup flaked coconut
PREHEAT oven to 350 degrees and lightly grease a cookie sheet.
Beat shortening and sugars together. Add eggs one at a time, mix well after each egg addition. Add vanilla and mix. Combine the flour, baking soda, baking powder and salt; stir into mixture. Add oats, Rice Krispies and coconut.
Shape into 1 inch balls and place 2 inches apart on the cookie sheet. Slightly flatten with a fork. Bake for 10 to 12 minutes and cool on rack. Recipe from Catherine Murray at Cook’s Exchange.
Here’s another great recipe for oatmeal cookies with a little twist…
OATMEAL SHORTBREAD COOKIES
2 sticks (1/2 lb) homemade unsalted butter, softened
1/2 lb margarine
3 cups old fashioned oatmeal
1-1/4 cups white sugar
3 cups flour
1 tsp homemade pure vanilla extract
1/2 tsp salt
PREHEAT oven to 350 degrees and you will need a cookie sheet.
Cream together butter and margarine and add remaining ingredients; mix well.
Form into 2 inch diameter rolls and wrap in waxed paper. Refrigerate for a few hours (dough can also be frozen to use at a different date).
Slice thin, about 1/4 inch, and place on the ungreased cookie sheet. Flatten with glass bottom of a glass dipped in flour. Bake for 12 minutes. Makes about 5 dozen cookies.
NOTE
Dough sliced thin will cook faster and make crispier cookies. Dough sliced thicker will be more like shortbread.