German Oatmeal Cookies Recipes

GERMAN OATMEAL DATE COOKIES

Steps:

• Melt 9 tablespoons butter in a small saucepan over low heat; mix in oats. Remove from heat and let cool, about 20 minutes.
• Mix eggs, sugar, vanilla sugar, and baking powder together in a large bowl; stir in dates-oat mixture.
• Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet with remaining 1 tablespoon butter.
• Use 2 teaspoons to place little mounds of oat-date mixture 2 inches apart onto the baking sheets.
• Bake in the preheated oven until lightly browned on the top and bottom, about 20 minutes.

GRANDMA'S OLD FASHIONED OATMEAL COOKIES

Steps:

• Heat oven to 350°F - you will need 3 baking sheets lined with parchment paper (again the parchment keeps the cookie from burning and makes clean up faster).
• Whisk together flour, baking powder, soda and salt.
• Beat together with mixer at low speed - butter and sugar until the sugar granules are not visible. Increase speed and beat 1 minute longer, scrape sides as needed and add egg, beat another 30 seconds. Add flour mixture 1/3 at a time and incorporate well over med speed until mixture is smooth. Add oatmeal and stir into the dough using your rubber spatula.
• Divide into 24 equal portions and bake for 13 to 16 minutes placing only one cookie sheet in the oven at a time and rotating the cookie sheet half way through your cooking time -- these are the best and the thinnest cookies and very crispy.

MA B'S HAFERFLOCKENKEKSE (GERMAN OATMEAL COOKIE) RECIPE - (4.3/5)

Steps:

• Preheat oven to 375° F. Put oats into large mixing bowl. Add melted butter and stir. Add sugar and mix. Mix baking powder and flour together and blend into oat mixture. Mix flavoring and eggs together and blend into oat mixture. Add chips and/or nuts/raisins and mix. Drop by teaspoonfuls onto greased cookie sheets and press lightly with a buttered spoon to only slightly flatten. Bake about 15 minutes or until golden.

GERMAN OATMEAL COOKIES

Steps:

• Preheat oven to 400. Cover two cookie sheets with aluminum foil, shiny side up.
• Place raisins in small saucepan. Cover with boiling water and let simmer for 5 minutes. Drain raisins in strainer and reserve 1/3 cup of the water.
• Sift together flour, salt, baking soda, cinnamon, cloves, and allspice.
• In large bowl of electric mixer, cream the butter. Add sugar and beat well. Add the eggs one at a time, and beat until smooth after each addition. Add the dates and drained raisins, and beat just to mix. Beat in oatmeal. Gradually beat in reserve 1/3 cup of raisin water.
• On low speed, slowly add sifted dry ingredients, scraping bowl with rubber spatula and beating only until mixed. By hand, stir in the pecan pieces and chocolate chips. Dough may be stiff.
• Place dough by heaping teaspoonfuls on foil, about 2" apart. If you like, you can place a pecan half on top of each cookie for decoration (pecan halves are not included in the ingredients listed above.).
• Bake 12-14 minutes, or until cookies are golden brown. Cool.