OATMEAL COOKIES WITH CINNAMON RECIPES
CINNAMON OATMEAL COOKIES RECIPE: HOW TO MAKE IT
My family loves these big old-fashioned cinnamon oatmeal cookies. They’re crisp, yet still chewy in the center, and the cinnamon makes them a little different from typical oatmeal cookies.
Provided by Taste of Home
Categories Desserts
Total Time 25 minutes
Prep Time 15 minutes
Cook Time 10 minutes
Yield 4 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. Combine the flour, baking soda, cinnamon, baking powder and salt; gradually add to creamed mixture and mix well. Stir in oats. , Shape into 1-1/2-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until golden brown. Cool for 1 minute before removing to wire racks.
Nutrition Facts : Calories 109 calories, FatContent 4g fat (3g saturated fat), CholesterolContent 18mg cholesterol, SodiumContent 91mg sodium, CarbohydrateContent 16g carbohydrate (9g sugars, FiberContent 1g fiber), ProteinContent 2g protein.
CINNAMON OATMEAL RAISIN COOKIES | MCCORMICK
Chock full of oats, pecans and raisins, these cookies are perfect for a lunchbox treat or an afternoon snack.
Provided by McCormick
Prep Time 15 minutes
Cook Time 10 minutes
Yield 36
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Mix flour, cinnamon, baking soda and salt in medium bowl. Set aside. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Stir in oats and raisins.
- Drop by rounded tablespoons onto ungreased baking sheets. Stir in oats and raisins.
- Bake 10 to 12 minutes or until lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.
Nutrition Facts : Calories 154 Calories
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I packed chocolate chips, raisins, nuts and cinnamon into my oatmeal cookie recipe. These soft
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- 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.
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These extra craggy oatmeal cookies start by beating sugar with eggs, instead of mixing the typical way: creaming butter and sugar first. This method gives the cookies a crusty exterior, which eventually cracks, creating deep fissures along the surface over centers that are still gooey and chewy. With a couple of teaspoons of cinnamon (or pumpkin pie spice) and vanilla for flavor, they make a wonderful and simple pantry cookie to bake over and over again. Don’t skip the final step: These cookies are visually and texturally incomplete without their classic coat of glossy white icing.
From cooking.nytimes.com
Reviews 4
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- In a small bowl, mix the confectioners’ sugar and milk using a fork until the icing is completely smooth and very thick but still moves if you tilt the bowl. Add more milk in small increments as needed. Dip only the very tops of the cookies into the bowl of icing, leaving the deeper cracks in the cookies uncoated and allowing any excess icing to drip back into the bowl. Flip the cookies over and return them to the cookie sheet to allow the icing to harden, 10 to 15 minutes. The iced cookies will keep in an airtight container at room temperature for up to 1 week.
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Fill the biscuit tin with these rustic cookies. Soaking the raisins gives a boost to the texture and stops them from burning during cooking
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Total Time 30 minutes
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From bbcgoodfood.com
Total Time 30 minutes
Category Treat
Cuisine American
Calories 166 calories per serving
- Drop heaped tbsps of the cookie dough onto the baking trays, well spaced apart as they will spread when cooking. Bake for 12-15 mins until golden. Leave to cool on the trays for 10 mins before tucking in, or transfer to a cooling rack to cool completely. Will keep in an airtight container for up to 3 days.
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These extra craggy oatmeal cookies start by beating sugar with eggs, instead of mixing the typical way: creaming butter and sugar first. This method gives the cookies a crusty exterior, which eventually cracks, creating deep fissures along the surface over centers that are still gooey and chewy. With a couple of teaspoons of cinnamon (or pumpkin pie spice) and vanilla for flavor, they make a wonderful and simple pantry cookie to bake over and over again. Don’t skip the final step: These cookies are visually and texturally incomplete without their classic coat of glossy white icing.
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Reviews 4
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Reviews 4
Total Time 35 minutes
- In a small bowl, mix the confectioners’ sugar and milk using a fork until the icing is completely smooth and very thick but still moves if you tilt the bowl. Add more milk in small increments as needed. Dip only the very tops of the cookies into the bowl of icing, leaving the deeper cracks in the cookies uncoated and allowing any excess icing to drip back into the bowl. Flip the cookies over and return them to the cookie sheet to allow the icing to harden, 10 to 15 minutes. The iced cookies will keep in an airtight container at room temperature for up to 1 week.
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OATMEAL RAISIN COOKIES RECIPE | BBC GOOD FOOD
Fill the biscuit tin with these rustic cookies. Soaking the raisins gives a boost to the texture and stops them from burning during cooking
From bbcgoodfood.com
Total Time 30 minutes
Category Treat
Cuisine American
Calories 166 calories per serving
From bbcgoodfood.com
Total Time 30 minutes
Category Treat
Cuisine American
Calories 166 calories per serving
- Drop heaped tbsps of the cookie dough onto the baking trays, well spaced apart as they will spread when cooking. Bake for 12-15 mins until golden. Leave to cool on the trays for 10 mins before tucking in, or transfer to a cooling rack to cool completely. Will keep in an airtight container for up to 3 days.
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