Classic Oatmeal Cookies Recipes

QUAKER OATMEAL COOKIES • STRAIGHT FROM THE QUAKER OATS BOX!

Steps:

• Heat oven to 350 F. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy.
• Add eggs and vanilla; beat well.
• Add combined flour, baking soda, cinnamon, and salt; mix well.
• Add oats and raisins; mix well.
• Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
• Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered. Makes about 4 dozen cookies.

OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees. Line rimmed 18 by 13-inch baking sheets with parchment paper or silicone baking mats.
• In a mixing bowl whisk together flour, cinnamon, baking soda, baking powder and salt for 20 seconds, set aside.
• In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter, brown sugar, and granulated sugar until combined.
• Mix in one egg, then blend in second egg and vanilla.
• Add flour mixture and mix just until combined then mix in oats, raisins and walnuts.
• Scoop dough out and shape into 1 1/2-inch balls (or 40 grams each), transfer to prepared baking sheet fitting 12 per sheet and spacing 2-inches apart.
• Bake in preheated oven until golden brown on edges and nearly set (center should look under-baked), about 12 - 14 minutes.
• Let cool on baking sheet for a few minutes then transfer to a wire rack to cool completely. Repeat with remaining dough.
• Store in an airtight container at room temperature.

CLASSIC OATMEAL-RAISIN COOKIES

Steps:

• Heat oven to 350 degrees. Butter two large cookie sheets, or line them with parchment paper or reusable silicone liners.
• Using an electric mixer, beat butter in a large bowl until creamy. Add brown and granulated sugars, then beat until fluffy, about 2 minutes. Beat in eggs, one at a time, until fully incorporated. Then, beat in vanilla extract.
• In a separate bowl, use a wooden spoon or spatula to mix together the flour, salt, baking soda, cinnamon, nutmeg and cardamom. Set mixer on low speed, and beat flour mixture into the butter mixture. Stir in oats and raisins.
• Spoon out dough by large tablespoonfuls onto prepared cookie sheets, leaving at least 2 inches between each cookie.
• Bake until cookie edges turn golden brown, about 9 to 13 minutes. Centers will still be quite soft, but they will firm up as the cookies cool. Cool completely on a wire rack. Store in an airtight container at room temperature.

CLASSIC OATMEAL COOKIES

Steps:

• Preheat oven to 375°.
• Combine butter and shortening; beat on medium to high speed for 30 seconds.
• Add brown sugar, sugar, baking soda, cinnamon (if using) and salt until blended.
• Beat in eggs and vanilla until well blended. Add flour until blended. Add in oats.
• Drop dough by rounded teaspoons 2-inches apart onto an ungreased cookie sheet.
• Bake in preheated oven for 7-9 minutes or until tops are golden. Let cookies stand on cookie sheet for 1 minute. Transfer to a wire rack;let cool.
• To store: layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

CLASSIC OATMEAL COOKIES

Steps:

• Heat oven to 350 degrees. Line baking sheets with Silpats; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream butter, brown sugar, and granulated sugar on medium speed until light and fluffy, about 3 minutes. Add eggs; mix on high speed to combine. Mix in vanilla; set aside.
• Combine oats, flour, wheat germ, baking soda, and baking powder in a large bowl. Stir to combine. Add the flour mixture to the butter mixture, and beat on low speed to combine, 10 to 15 seconds. Remove bowl from mixer, and stir in dried fruits and nuts.
• Using a large metal scoop, drop dough onto prepared sheets, about 2 inches apart. Bake until golden and just set, about 18 minutes. Transfer sheets to wire rack to cool.