Recipes for "oatmeal cookies"

Preheat the oven to 350 degrees F (175 degrees C).

Sift together flour, baking soda, baking powder, and salt in a medium bowl; set aside.

Beat brown sugar, white sugar, margarine, and oil with an electric mixer in a large bowl until smooth. Add eggs one at a time, beating well after each addition. Add flour mixture and stir until dough is just combined. Mix in oats and butterscotch chips. Drop spoonfuls of dough 2 inches apart onto ungreased baking sheets.

Bake in the preheated oven until edges are golden, 10 to 12 minutes. Allow cookies to cool for a few minutes before transferring to wire racks to cool completely.

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone baking mat (such as Silpat™) or parchment paper.

Combine flour, salt, baking powder, and baking soda in a bowl and whisk for 30 seconds until dry ingredients are well combined.

Combine butter, light brown sugar, and granulated sugar in a second bowl. Cream with an electric beater until mixture is light and fluffy. Add egg and mix on high speed until well combined. Add vanilla extract and cinnamon and beat in.

Add egg and mix on high speed until well combined. Add vanilla extract and cinnamon and beat in.

Fold in dry ingredients with a spatula just until flour disappears.

Fold in granola and oats until well combined.

Scoop out tablespoonfuls of dough onto the prepared baking sheet, leaving ample space between the dough balls as they will spread out, about 8 per baking sheet.

Bake on the center rack in the preheated oven until cookies are golden brown, 13 to 15 minutes. Remove from oven and allow to cool on the baking sheet for 10 minutes. Transfer to a wire rack and cool completely. Repeat with remaining dough.

Transfer to a wire rack and cool completely. Repeat with remaining dough.

Serve and enjoy!

Preheat the oven to 325 degrees F (165 degrees C). Cover baking sheets with foil, then coat the foil with a nonstick cooking spray.

Combine oats, flour, salt, and baking powder in a medium bowl. Beat sugar and butter in a large bowl until fluffy. Beat in egg and vanilla. Mix in flour and oat mixture until just combined. Drop dough by teaspoonfuls onto the prepared baking sheets, 2 ½ inches apart.

Bake cookies in the preheated oven until edges turn golden, about 10 to 12 minutes. Cool cookies on baking sheet, about 10 to 15 minutes, then peel them off with your fingers. Repeat with remaining dough, re-spraying baking sheets with nonstick cooking spray between batches.

Preheat oven to 350 degrees F (175 degrees C).

In a medium bowl, cream butter and sugar until fluffy. Stir in the egg and vanilla, mix well, then stir in the shredded zucchini. Sift together the flour, baking soda and cinnamon, stir into the zucchini mixture. Finally, stir in the oats, granola and chocolate chips.

Drop dough from a teaspoon onto an unprepared cookie sheet. Leave at least 2 inches between cookies. Bake for 10 to 12 minutes in the preheated oven. The cookies will stay soft and moist because of the zucchini.

Preheat the oven to 375 degrees F (190 degrees C).

Cream margarine and sugar together in a medium bowl until smooth. Stir in eggs and vanilla.

Sift flour, baking soda, cloves, and cinnamon together into a bowl. Stir dry ingredients into the wet ingredients. Add bananas, oats, and chocolate chips; mix until well blended.

Drop dough by rounded spoonfuls onto ungreased cookie sheets.

Bake in the preheated oven until the edges are golden, 10 to 12 minutes.

Remove from the oven and transfer cookies to a wire rack to cool.

Gather the ingredients.

Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

Stir oats, bananas, raisins, applesauce, almond milk, vanilla, and cinnamon together in a bowl until well combined.

Drop spoonfuls of dough 2 inches apart onto the prepared baking sheet.

Bake in the preheated oven until the edges are golden, 15 to 20 minutes.

Preheat the oven to 350 degrees F (175 degrees C).

Combine flour, baking powder, cinnamon, nutmeg, and salt in a medium bowl. Set aside.

Beat together sugar and shortening in a large bowl with an electric mixer until light and fluffy. Beat in eggs one at a time, mixing well after each addition. Stir in flour mixture until well blended. Fold in walnuts, oats, and apple until combined. Drop spoonfuls of dough 2 inches apart onto ungreased baking sheets.

Bake cookies in the preheated oven until edges are golden, 12 to 15 minutes. Cool on the baking sheets briefly before removing to a wire rack to cool completely.

Preheat oven to 350 degrees F (175 degrees C).

Beat together shortening, honey, egg, water, and vanilla until creamy. Add combined remaining ingredients; mix well.

Drop by rounded teaspoonfuls onto greased cookie sheet. Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes.

Preheat the oven to 350 degrees F ( 175 degrees C ). Lightly grease cookie sheets.

Stir applesauce, brown sugar, and white sugar together in a bowl. Sift flour, baking powder, salt, and cinnamon into a separate bowl; stir into applesauce mixture. Add rolled oats, raisins, and chopped nuts, if desired. Stir until combined. Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets.

Bake in the preheated oven until edges are golden, about 10 minutes. Allow cookies to cool slightly before removing from the baking sheet.

Preheat the oven to 350 degrees F (180 degrees C).

In a mixing bowl, cream shortening and peanut butter. Add brown sugar, eggs, and vanilla; mix well.

Combine oats, flour, baking soda, and salt in a separate bowl; add to the creamed mixture and mix well. Drop by rounded teaspoonfuls onto ungreased baking sheets. Flatten with a fork.

Bake in the preheated oven until golden brown, about 12 minutes.

Preheat oven to 375 degrees F (190 degrees C).

Beat together margarine and sugars until creamy. Add eggs, milk, and vanilla; beat well. Add combined flour, baking soda, and salt; mix well. Stir in oats, chocolate chips, and nuts; mix well.

Drop rounded tablespoonfuls onto ungreased cookie sheet. Bake 9 to 10 minutes. Cool for 1 minute on cookie sheet; remove to wire rack.

1. Preheat the oven to 350° F. Line a baking sheet with parchment paper.

2. Add the butter to a skillet set over medium heat. Cook until the butter begins to brown, about 3-4 minutes. Remove from the heat and transfer to a heatproof bowl. Let cool 5 minutes or so.

3. To the brown butter, mix in the brown sugar, granulated sugar, eggs, and vanilla, mixing until smooth. Add the flour, oats, baking soda, and salt. Gently fold in the chocolate chips.

4. Roll the dough into 1/4 cup balls and place 2 inches apart on the prepared baking sheet. Cut each dough ball in half, then flatten the dough down to make room for the Nutella. Add 1 rounded teaspoon to the center of each cookie, then cover with the top cookie half, enclosing the Nutella. Gently flatten each dough ball down. Bake 8 minutes. Remove from the oven, rotate, and tap the baking sheet on the counter 1-2 times to flatten. Bake another 4-6 minutes or until the cookies are just beginning to set on the edges.

5. Let the cookies cool on the baking sheet. They will continue to cook slightly as they sit on the baking sheet. Sprinkle with sea salt, eat warm or store in an airtight container for up to 4 days.

1. Preheat the oven to 350° F. Line a baking sheet with parchment paper.

2. Add the butter to a skillet set over medium heat. Cook until the butter begins to brown, about 3-4 minutes. Remove from the heat and transfer to a heatproof bowl. Let cool 5 minutes or so.

3. To the brown butter, mix in the brown sugar, eggs, vanilla, and espresso powder mixing until smooth. Add the flour, oats, baking soda, and salt. Gently fold in the chocolate.

4. Roll the dough into rounded tablespoon size balls and place 2 inches apart on the prepared baking sheet. Gently flatten the dough down. Bake 8 minutes. Remove from the oven, rotate, and tap the baking sheet on the counter 1-2 times to flatten. Bake another 2-3 minutes or until the cookies are just beginning to set on the edges.

5. Let the cookies cool on the baking sheet. They will continue to cook slightly as they sit on the baking sheet.

6. Meanwhile, if desired, make the glaze. Melt together the butter and maple syrup in a small pot over medium heat. Remove from the heat and whisk in the powdered sugar, vanilla, and a pinch of salt. Drizzle over the cookies! Store in an airtight container for up to 4 days.

Preheat the oven to 350°F.

Beat together the shortening, brown sugar, and white sugar. Add the eggs and vanilla extract, and beat well.

Whisk together the flour, salt, baking soda, and cinnamon. Add to sugar and egg mixture and mix well. Add a tablespoon of water. Add raisins (if using) and nuts. Add oats last.

Simply Recipes / Eliezer Martinez

Simply Recipes / Eliezer Martinez

Simply Recipes / Eliezer Martinez

Spoon out by heaping tablespoonfuls on to greased cookie sheets. Bake at 350°F. Bake for 10 minutes. Remove to a wire rack.

Simply Recipes / Eliezer Martinez

Cookies will keep for several days in an airtight container on the counter.

Simply Recipes / Eliezer Martinez

Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.

In a large bowl, cream together the shortening, white sugar and brown sugar. Mix in the egg and vanilla until well blended. Combine the flour, baking powder, baking soda and salt; stir into the batter until well blended. Mix in the oats, coconut and chocolate chips until evenly distributed. Roll dough into walnut sized balls and place 2 inches apart onto prepared cookie sheets.

Bake for 12 minutes in the preheated oven, or until edges are lightly browned.

Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.

In a large bowl, cream together butter, brown sugar and white sugar until smooth. Beat in eggs and vanilla. Combine flour, baking soda, and salt; stir into the creamed mixture. Mix in the oats, chocolate chips, raisins, and pecans, one ingredient at a time. Drop by rounded spoonfuls onto the prepared cookie sheets.

Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

2. In a large mixing bowl, or the bowl of a stand mixer, mix the canola oil, peanut butter, eggs, and vanilla until combined. Add the oatmeal, flour, brown sugar, granulated sugar, baking soda, and salt. Beat until the dough is moist and all the ingredients are combined. The dough will be crumbly. Mix in the chocolate chunks.

3. Using your hands, clump together about a tablespoon of dough at a time and squeeze into a ball. Place on the prepared baking sheet 2 inches apart and very gently flatten with the palm of your hand just slightly. The dough will be crumbly, this is OK.

4. Bake for 8 to 10 minutes, or until set and golden. These are crumbly cookies, so let them cool 5 minutes on the pan, then enjoy!

In a small bowl, combine the eggs, raisins, and vanilla. Cover and chill for 1 hour.

Preheat oven to 350 degrees F (175 degrees C).

In a medium bowl, cream together the butter, brown sugar, and white sugar. In a separate bowl, combine the flour, salt, cinnamon and baking soda; add to the creamed mixture and stir until all of the dry ingredients are absorbed. Next, stir in the egg and raisin mixture, then stir in the rolled oats and pecans. Dough will be stiff. Drop by teaspoonfuls onto an unprepared cookie sheet.

Bake for 10 to 12 minutes in the preheated oven, until the edges are golden. Allow cookies to cool 5 minutes on the baking sheet before removing to a wire rack to cool completely.

Preheat the oven to 350 degrees F (175 degrees C).

Beat butter or margarine and sugars until creamy. Add eggs and vanilla; beat well. Add combined flour, cocoa powder, baking soda, and salt; mix well. Stir in oats and raisins, mix well.

Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake 10 to 12 minutes, until cookies are almost set. Do not overbake. Cool 1 minute on cookies sheets, then move to wire racks. Cool; store tightly covered.

Beat eggs, and stir in raisins and vanilla. Refrigerate for at least an hour.

Preheat oven to 350 degrees F (175 degrees C).

Cream together shortening, brown sugar, and white sugar until light and fluffy. Combine flour, baking soda, salt, and cinnamon; stir into the sugar mixture. Mix in raisins and eggs, then stir in oats and walnuts. Roll dough into walnut sized balls, and place 2 inches apart on ungreased cookie sheets.

Bake for 10 to 12 minutes in preheated oven, or until edges are golden. Cool on wire racks.

Line a baking sheet with parchment paper.

Place the butter and brown sugar in a medium saucepan over medium heat. Warm, stirring frequently, until the butter and brown sugar melt into a thick brown paste. It's fine if you see some streaks or puddles of separated butter; the butter and sugar don't need to fully combine.

Remove the pan from heat and stir in the flour, vanilla, and salt. The batter will be very thin. Set aside for 10 minutes to cool.

Once the liquid has cooled (it’s OK if it is still warm, just not piping hot), add the egg and mix with a fork until incorporated. Add the oats and stir until well distributed.

Spoon 1 tablespoon of the batter onto the baking sheet, leaving about 2 inches or more of space between each one. Use the back of a spoon to spread each cookie into a very thin circle, so the oats are in a single layer. If you don't have enough room on one baking sheet, bake the cookies in batches.

Bake in the oven for 8 minutes or until the edges of the cookies start to turn dark golden brown. Remove from the oven and let the cookies cool completely on the parchment paper. The cookies should peel easily from the parchment, but use an offset spatula if any are sticking.

Store in an airtight container for up to 3 days between sheets of parchment paper.

Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C). Line two cookie sheets with parchment paper or silicone liners.

Beat butter, white sugar, and brown sugar in a large bowl until smooth and creamy. Beat in eggs and vanilla until fluffy.

Stir together flour, baking soda, cinnamon, and salt. Gradually beat into the butter mixture. Stir in oats and raisins. Drop teaspoonfuls of batter 2 inches apart onto the prepared cookie sheets.

Bake in the preheated oven until golden brown, 8 to 10 minutes, switching racks halfway through. Remove from the oven and let sit on the cookie sheets for 1 to 2 minutes before transferring cookies to a wire rack to cool completely.

Beat the butter and sugar together at medium speed with an electric mixer for three minutes or until light and fluffy.

Add the vanilla extract and egg and mix until well incorporated. Add the maple syrup and mix until well incorporated.

In a separate bowl vigorously whisk together the flour, baking soda and salt. Slowly add the flour mixture to the butter mixture and mix until just incorporated. Fold in the walnuts.

Fold in the walnuts until mixed through.

Cover with plastic wrap and chill for thirty minutes.

Drop spoonfuls of the cookie, about 1 inch balls, onto cookies sheets lined with parchment paper.

Bake at 350°F for 10 to 12 minutes or until lightly browned around the edges.

Allow to cool on the cookie sheet for a minute or two before transferring to a wire rack to cool completely.

1. Melt the butter in a medium saucepan. Once melted, whisk in the brown sugar. Bring to a boil over high heat and cook 1 minute. Remove from the heat and transfer to a bowl. Whisk in the vanilla. Add the oats, flour, and salt mixing until combined. Let cool 5 minutes, then stir in the egg white. Let the dough sit 10 minutes to thicken.

2. Position racks in the upper and lower thirds of the oven. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.

3. Drop 1 teaspoons size amounts of dough on prepared baking sheet, placing each 3 inches apart. Bake for 7-9 minutes until golden brown around the edges. The butter will be bubbling up around the cookies, this is OK. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cook completely.

4. Sandwich each cookie with nutella or melted milk chocolate. Store cookies in an airtight container for up to 4 days.

Preheat the oven to 350°F. Butter two large cookie sheets, or line them with silicone mats or parchment paper.

Place sticks of butter in a thick-bottomed medium sized stainless steel saucepan or other pan with a light, reflective interior. Otherwise you won't be able to see the butter browning.

Heat on medium. Melt the butter, whisking so that the butter melts evenly.

Continue to cook the butter. As it cooks, the butter will foam up, and then the foam will subside. Whisk frequently to check underneath the bubbly surface.

At some point, browned bits will form at the bottom of the pan and the butter will begin to smell nutty. Watch carefully—it's easy for the butter to go from browned to burnt.

When the browned bits begin to form, remove the pan from the heat. Pour the melted butter, with the browned bits, into a glass or metal bowl. Allow to cool a bit while you prepare the other ingredients.

Vigorously whisk together the flour, salt, baking soda, nutmeg, and cinnamon together in a large bowl.

Place the browned butter (along with the browned bits) in the bowl of a stand mixer. Add the brown and white sugar. Beat on medium-high until smooth, about 3 minutes.

Add the eggs and vanilla. Beat for 3 more minutes on medium speed until smooth and light.

Using a wooden spoon, stir the flour mixture into the batter.

Stir in 2 tablespoons of water (note that if you are using jumbo eggs, and not large eggs as the recipe calls for, you will probably not need this much extra liquid.)

Stir in the chocolate chips, and the pecans and shredded coconut (if using). Stir in the rolled oats.

Up to this point you can make the dough up to a day and a half ahead and store in the refrigerator.

Spoon out heaping tablespoons of cookie dough and lay them on lined cookie sheets. Make sure you have about 2" of space between each cookie, as they will flatten a little and spread on the cookie sheet as they bake.

Bake at 350°F for 10 minutes, or until they are just brown around the edges, but still soft in the center. They will firm up as they cool. (If you want them crispier, you can bake them from 12 to 14 minutes, but 10 minutes will yield a more chewy cookie.)

Take the cookies out of the oven and let them cool for two or three minutes on the hot baking sheet. Then, using a metal spatula, carefully transfer the still-hot cookies to a wire rack to cool.

They will continue to be soft until completely cooled. Once completely cooled, store in an airtight container for 3 to 5 days.

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