SALTED OATMEAL COOKIES RECIPE RECIPES

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VANISHING OATMEAL COOKIES RECIPE | ALLRECIPES



Vanishing Oatmeal Cookies Recipe | Allrecipes image

I give these as Christmas gifts and take them to showers. They are a hit every time. Pecans will work, too, if black walnuts aren't available.

Provided by Sherry Lewis

Categories     Oatmeal Raisin Cookies

Yield 4 dozen

Number Of Ingredients 12

1 cup margarine, softened
1 cup packed brown sugar
½ cup white sugar
2 eggs
1 teaspoon vanilla extract
1 cup raisins
1 cup black walnuts, coarsely ground
1 ½ cups all-purpose flour
½ teaspoon salt
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
3 cups rolled oats

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Beat margarine and sugars, until creamy. Add eggs and vanilla; beat well. Combine flour, baking soda, salt, and spices. Sift and add to the egg mixture. Stir well.
  • Grind the raisins up with 1 teaspoon of sugar until they are in small pieces--not mush! Stir in oats, nuts, raisins and mix well, drop by tablespoonful onto ungreased cookie sheet. Bake 10 to 12 minutes or until light brown. Cool 1 minute and remove to wire rack. When cool store in airtight container. NOTE: You can add butterscotch or chocolate pieces in place of the raisins.

Nutrition Facts : Calories 241.5 calories, CarbohydrateContent 31.5 g, CholesterolContent 15.5 mg, FatContent 11.7 g, FiberContent 1.8 g, ProteinContent 4.2 g, SaturatedFatContent 1.7 g, SodiumContent 198.5 mg, SugarContent 17 g

CRANBERRY-NUT OATMEAL COOKIES RECIPE | ALLRECIPES



Cranberry-Nut Oatmeal Cookies Recipe | Allrecipes image

I made a few changes to a recipe on the back of a canister of oats. Now this is the only one I use. I often use hazelnuts in place of the pecans, and they are just as good. I hope you enjoy them as much as we do. You can make these larger or smaller; simply adjust the baking time. Keep loosely covered, and they will maintain their chewiness for several days, if they last that long.

Provided by KATSINTHEKITCHEN

Categories     Oatmeal Cookies

Total Time 1 hours 0 minutes

Prep Time 15 minutes

Cook Time 45 minutes

Yield 3 dozen cookies

Number Of Ingredients 12

1 cup unsalted butter at room temperature
1 ½ cups light brown sugar
2 teaspoons vanilla extract
2 large eggs
2 cups old-fashioned rolled oats
1 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 ½ teaspoons coarse kosher salt
½ teaspoon ground nutmeg
½ cup dried cranberries
½ cup chopped toasted pecans

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Place an oven rack in the upper third of the oven. Line baking sheets with parchment paper.
  • Place unsalted butter and light brown sugar into the work bowl of a stand mixer and mix on medium-slow speed until very fluffy, 3 to 4 minutes. Beat in the vanilla extract, followed by eggs, one at a time. Reduce mixer speed to lowest speed and leave running.
  • In a separate bowl, whisk together the rolled oats, flour, baking powder, cinnamon, kosher salt, and nutmeg. Pour the dry ingredients into the slowly running mixer in thirds; mix in dried cranberries and nuts until just incorporated. Using a large cookie scoop, place dough on prepared baking sheet about 2 inches apart.
  • Bake one batch at a time in the preheated oven just until the edges are brown, 17 to 18 minutes. Allow to cool on baking sheets for about 5 minutes before removing to finish cooling on wire racks.

Nutrition Facts : Calories 136.8 calories, CarbohydrateContent 17.8 g, CholesterolContent 23.9 mg, FatContent 6.9 g, FiberContent 0.9 g, ProteinContent 1.7 g, SaturatedFatContent 3.5 g, SodiumContent 101.1 mg, SugarContent 10.2 g

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