CHEWY OATMEAL CUT-OUT COOKIES RECIPE - FOOD.COM
From King Arthur's Whole Grain Cookbook, a fiber-rich not-too-sweet cookie to cut out and decorate for any occasion - and you don't have to feel guilty about it! These are sturdy, but not too crisp, wholesome, and not too sweet (all the better for topping with lots of frosting!). They were easy to roll out and bake and held their shape perfectly. The tops and edges tend to be a bit bumpy (due to the oats) but a sharp cookie-cutter helps.
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 24-36 cookies
Number Of Ingredients 12
Steps:
- Cream butter and sugar well, then beat in egg.
- Add the vanilla, salt, spices, and baking powder.
- Stir in oats and flours. (It will look dry at first, but it will come together.)
- Divide into two balls, flatten into disks and wrap each in plastic.
- Refrigerate for 1/2 an hour.
- Heat oven to 350 F
- Roll out each dough disk to 1/4 inch or so thickness, and cut as desired with sharp cookie cutters.
- Place on greased cookie sheet. (They don't spread so they can be close together.)
- Bake 12-15 minutes (less time for chewy, more time for crisp).
- Sprinkle with cinnamon sugar while still warm for easy decorating.
- Or frost and decorate as desired.
- I did some with a left- over coconut icing on my bunnies, and sprinkled with additional coconut. On others, I used some left over cream cheese pineapple icing.
Nutrition Facts : Calories 157.6, FatContent 8.2, SaturatedFatContent 5, CholesterolContent 29.1, SodiumContent 140.8, CarbohydrateContent 18.9, FiberContent 1, SugarContent 6.8, ProteinContent 2.3
OATMEAL ROLLOUT COOKIES RECIPE: HOW TO MAKE IT
For special events, my mother would bring these cookies to the rural school I attended. She decorated each cookie with a student's name written in frosting.—Sally Gores, Almena, Wisconsin
Provided by Taste of Home
Categories Desserts
Total Time 40 minutes
Prep Time 30 minutes
Cook Time 10 minutes
Yield 3-1/2 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour, oats, baking soda and salt; gradually beat into creamed mixture., Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or until firm enough to roll., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 2-3/4-in. cookie cutter. Place 1 in. apart on greased baking sheets., Bake 9-11 minutes or until edges are light brown. Remove from pans to wire racks to cool completely., For frosting, in a small bowl, beat butter, cream cheese and vanilla until blended. Gradually beat in confectioners’ sugar until smooth. Spread over cookies. Decorate with colored sugar. Store in airtight containers in the refrigerator.
Nutrition Facts : Calories 173 calories, FatContent 8g fat (5g saturated fat), CholesterolContent 24mg cholesterol, SodiumContent 122mg sodium, CarbohydrateContent 25g carbohydrate (18g sugars, FiberContent 0 fiber), ProteinContent 2g protein.
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