OATMEAL FROSTED COOKIES RECIPES

Name: Chewy Oatmeal Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: about 5 dozen.
Ingredients: 1 cup butter, softened; 1 cup sugar; 1 cup packed brown sugar; 2 large eggs; 1 tablespoon molasses; 2 teaspoons vanilla extract; 2 cups all-purpose flour; 2 cups quick-cooking oats; 1-1/2 teaspoons baking soda; 1 teaspoon ground cinnamon; 1/2 teaspoon salt; 1 cup each raisins and chopped pecans; 1 cup semisweet chocolate chips

CHEWY OATMEAL COOKIES RECIPE: HOW TO MAKE IT

Chewy Oatmeal Cookies Recipe: How to Make It image

I packed chocolate chips, raisins, nuts and cinnamon into my oatmeal cookie recipe. These soft

Provided by Taste of Home

Categories Desserts

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield about 5 dozen.

Number Of Ingredients 13

Ingredients

1 cup butter, softened
1 cup sugar
1 cup packed brown sugar
2 large eggs
1 tablespoon molasses
2 teaspoons vanilla extract
2 cups all-purpose flour
2 cups quick-cooking oats
1-1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup each raisins and chopped pecans
1 cup semisweet chocolate chips

Steps:

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.

Nutrition Facts : Calories 103 calories, FatContent 4g fat (3g saturated fat), CholesterolContent 15mg cholesterol, SodiumContent 77mg sodium, CarbohydrateContent 16g carbohydrate (10g sugars, FiberContent 1g fiber), ProteinContent 1g protein.

BANANA OATMEAL COOKIES RECIPE: HOW TO MAKE IT

Banana Oatmeal Cookies Recipe: How to Make It image

My mom made these oatmeal banana cookies when I was young. Now my children like making them just as much as I did, and we quadruple the recipe to serve our large family. You can't eat just one of these goodies packed with chocolate morsels. —Jaqueline Wilson, Armstrong Creek, Wisconsin

Provided by Taste of Home

Categories Desserts

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 4 dozen.

Number Of Ingredients 12

Ingredients

1-1/2 cups all-purpose flour
1 cup sugar
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3/4 cup butter, softened
1 large egg, room temperature
1 cup mashed ripe bananas (about 2)
1-3/4 cups quick-cooking oats
1 cup semisweet chocolate chips
1/2 cup chopped walnuts

Steps:

Preheat oven to 375°. In a bowl, combine the first 6 ingredients; beat in butter until mixture resembles coarse crumbs. Add egg, bananas and oats; mix well. Stir in chips and nuts. , Drop by tablespoonfuls onto greased baking sheets. Bake until golden brown, 13-15 minutes. Cool on wire racks.

Nutrition Facts : Calories 97 calories, FatContent 5g fat (3g saturated fat), CholesterolContent 12mg cholesterol, SodiumContent 87mg sodium, CarbohydrateContent 13g carbohydrate (7g sugars, FiberContent 1g fiber), ProteinContent 1g protein.

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Preheat oven to 325 degrees F, 350 degrees F if you don’t want your cookies to spread as much. Line two heavyweight, light to medium colored baking sheets with parchment paper.In a mixing bowl or the bowl of a stand mixer, cream butter until fluffy. Add sugar, brown sugar, baking soda and salt and beat on medium-high speed until light and fluffy, about 2-3 minutes.Add eggs, one at a time, mixing until each egg is incorporated and emulsified, scraping down the side of the bowl between as necessary.Add flour and cinnamon and mix on low speed until flour is almost fully incorporated; add oats and mix until just combined. Mix in apples and toffee bits.Scoop balls of dough onto prepared cookie sheet, using a medium (#40) cookie scoop (or a scant 2 tablespoons of dough), leaving 2-3 inches of space between cookies as they will spread quite a bit.The shape in which the cookies bake depends on a lot of factors, primarily the dough temperature and shape. If you want flatter cookies like mine, use room temperature dough and press down the balls slightly into puck shapes (it’s pretty sticky, but should be doable). For thicker cookies, chill the dough for 20-30 minutes and leave the balls fully formed. I recommend baking off a test cookie or two to make sure you like the shape first.Bake for 13 to 15 minutes at 325 degrees, or 9 to 11 minutes at 350 degrees, until edges are golden brown and centers are no longer raw looking.Remove from oven and immediately swirl a large round cookie cutter around each cookie to tuck in the edges and shape the cookies into perfect circles (you can also use the concave side of two spoons to achieve something similar). Let cool for 10 minutes on cookie sheets, then transfer to a wire rack to cool. Repeat with remaining dough, being sure to let the cookie sheet cool completely before scooping more dough onto it. You can reuse parchment, wipe off any greasy bits with a paper towel and you can use the same sheets to bake this entire batch.Store cookies in an airtight container for up to 5 days.

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CHEWY OATMEAL COOKIES RECIPE: HOW TO MAKE IT

I packed chocolate chips, raisins, nuts and cinnamon into my oatmeal cookie recipe. These soft
From tasteofhome.com
Reviews 4.6
Total Time 25 minutes
Category Desserts
Calories 103 calories per serving

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.

See details

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My mom made these oatmeal banana cookies when I was young. Now my children like making them just as much as I did, and we quadruple the recipe to serve our large family. You can't eat just one of these goodies packed with chocolate morsels. —Jaqueline Wilson, Armstrong Creek, Wisconsin
From tasteofhome.com
Reviews 4.6
Total Time 25 minutes
Category Desserts
Calories 97 calories per serving

Preheat oven to 375°. In a bowl, combine the first 6 ingredients; beat in butter until mixture resembles coarse crumbs. Add egg, bananas and oats; mix well. Stir in chips and nuts. , Drop by tablespoonfuls onto greased baking sheets. Bake until golden brown, 13-15 minutes. Cool on wire racks.

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Preheat oven to 325 degrees F, 350 degrees F if you don’t want your cookies to spread as much. Line two heavyweight, light to medium colored baking sheets with parchment paper.In a mixing bowl or the bowl of a stand mixer, cream butter until fluffy. Add sugar, brown sugar, baking soda and salt and beat on medium-high speed until light and fluffy, about 2-3 minutes.Add eggs, one at a time, mixing until each egg is incorporated and emulsified, scraping down the side of the bowl between as necessary.Add flour and cinnamon and mix on low speed until flour is almost fully incorporated; add oats and mix until just combined. Mix in apples and toffee bits.Scoop balls of dough onto prepared cookie sheet, using a medium (#40) cookie scoop (or a scant 2 tablespoons of dough), leaving 2-3 inches of space between cookies as they will spread quite a bit.The shape in which the cookies bake depends on a lot of factors, primarily the dough temperature and shape. If you want flatter cookies like mine, use room temperature dough and press down the balls slightly into puck shapes (it’s pretty sticky, but should be doable). For thicker cookies, chill the dough for 20-30 minutes and leave the balls fully formed. I recommend baking off a test cookie or two to make sure you like the shape first.Bake for 13 to 15 minutes at 325 degrees, or 9 to 11 minutes at 350 degrees, until edges are golden brown and centers are no longer raw looking.Remove from oven and immediately swirl a large round cookie cutter around each cookie to tuck in the edges and shape the cookies into perfect circles (you can also use the concave side of two spoons to achieve something similar). Let cool for 10 minutes on cookie sheets, then transfer to a wire rack to cool. Repeat with remaining dough, being sure to let the cookie sheet cool completely before scooping more dough onto it. You can reuse parchment, wipe off any greasy bits with a paper towel and you can use the same sheets to bake this entire batch.Store cookies in an airtight container for up to 5 days.

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