Gourmet Oatmeal Cookies Recipes

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GOURMET OATMEAL COOKIES



Gourmet Oatmeal Cookies image

I've searched high and low for the ultimate oatmeal cookie recipe and finally, I've found the one that does it for me. These are chock full of goodies, have great flavour, are substantial without being a paperweight, moist and chewy on the inside, a bit firm on the edges. Cookie heaven.

Provided by country girl kim

Categories     Drop Cookies

Time 25m

Yield 30 serving(s)

Number Of Ingredients 13

1 cup rolled oats
1/4 cup steel cut oats
3 ounces bittersweet chocolate (chips or chopped up chunks)
3/4 cup pecans, toasted and chopped
4 ounces dried sour cherries, chopped (can substitute cranberries)
1 1/4 cups flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
3/4 cup butter, softened
1 1/2 cups dark brown sugar
1 egg
2 teaspoons vanilla extract

Steps:

  • Preheat oven to 350 degrees, and line cookie sheet with parchment paper.
  • Mix all the chunky stuff up in a medium bowl. (That's the oats, chocolate, cherries, and pecans.).
  • Whisk together the flour, baking soda, baking powder, and salt in another medium bowl.
  • In a large bowl, cream butter and sugar, till there aren't too many lumps. Then add the eggs and the vanilla and blend. Add the flour mixture bit by bit, blending as you go.
  • Then, fold in the chunky stuff. Don't worry, it'll look like there's more chunky stuff that cookie dough, but it will work.
  • Drop dough onto parchment lined cookie sheets, I like to portion out a bit less than 1/4 cup per cookie.
  • Bake for 10 minutes, but if you like them chewy, take them out when the edges look done, but the middles don't. They'll firm up as they cool.

OATMEAL RAISIN WALNUT COOKIE SANDWICHES



Oatmeal Raisin Walnut Cookie Sandwiches image

Provided by Valerie Bertinelli

Categories     dessert

Time 2h30m

Yield 16 sandwich cookies

Number Of Ingredients 20

3/4 cup golden raisins
1 1/2 tablespoons warm rum or water
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/2 teaspoon fine salt
1 stick (8 tablespoons) unsalted butter, softened
1/2 cup light brown sugar
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 1/2 cups old-fashioned rolled oats (not instant)
1/2 cup chopped walnuts
4 ounces cream cheese, softened
2 tablespoons unsalted butter, softened
3/4 cup powdered sugar
1 teaspoon vanilla extract
1/2 cup finely shredded and unsweetened coconut

Steps:

  • Preheat the oven to 350 degrees with racks in the upper and lower thirds. Line two large rimmed baking sheets with parchment paper.
  • For the cookies: Toss the raisins in the warm rum or water and let soak at least 10 minutes then drain.
  • Whisk the flour, baking soda, baking powder, cinnamon, allspice and salt together in a medium bowl.
  • Beat the butter, brown sugar and granulated sugar together in a large bowl with an electric mixer until light and fluffy. Beat in the eggs and then the vanilla. Add the flour mixture and beat until just incorporated. Stir in the oats, walnuts and the drained raisins.
  • Scoop rounded tablespoons of the batter onto the prepared baking sheets, about 2-inches apart. Bake, rotating the position of the pans halfway through, until golden brown around the edges, about 14 minutes. Cool on the pan for 5 minutes then transfer to a rack to cool completely.
  • For the filling: Add the cream cheese and butter to a large bowl. Use a hand mixer to cream them together. Gradually add the powdered sugar, while mixing, scraping down the bowl as necessary. Once incorporated, add the vanilla and beat to incorporate. Fold in the shredded coconut by hand.
  • To assemble cookie sandwiches: Scoop a tablespoon of filling onto the flat side of a cookie. Take another cookie and place it on top of the filling, flat side-down, to create a sandwich. Continue with the remaining cookies and filling. Wrap and refrigerate until ready to serve.

CHOCOLATE CHIP OATMEAL COOKIES



Chocolate Chip Oatmeal Cookies image

This dough produces a crisp Chocolate Chip Oatmeal Cookies with oats for added texture.

Categories     Cookies     Chocolate     Dairy     Dessert     Bake     Oat     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 72 cookies

Number Of Ingredients 11

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 cup old-fashioned rolled oats
2 sticks (1 cup) unsalted butter, softened
1 1/4 cups firmly packed light brown sugar
1/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla
2 cups (12 ounces) semisweet chocolate chips

Steps:

  • Preheat oven to 350°F.
  • In a bowl whisk together flour, baking soda, baking powder, salt, and oats. In another bowl with an electric mixer cream butter and sugars until light and fluffy. Beat in eggs, 1 at a time, beating well after each addition, and beat in vanilla. Beat in flour mixture and stir in chocolate chips.
  • Drop dough by rounded tablespoons 2 inches apart onto buttered baking sheets and bake cookies in batches in middle of oven 12 to 15 minutes, or until golden. Cool cookies on racks.
  • Cookies keep in airtight containers 5 days.

CHEWY CHOCOLATE CHIP OATMEAL COOKIES



Chewy Chocolate Chip Oatmeal Cookies image

I modified Beatrice's Excellent Oatmeal cookies very slightly. I came up with something that my boyfriend went CRAZY over! I've never seen him enjoy cookies to that extent! He said I blew his mother's recipe away.

Provided by PANTHERA

Categories     Desserts     Cookies     Oatmeal Cookie Recipes

Time 55m

Yield 42

Number Of Ingredients 11

1 cup butter, softened
1 cup packed light brown sugar
½ cup white sugar
2 eggs
2 teaspoons vanilla extract
1 ¼ cups all-purpose flour
½ teaspoon baking soda
1 teaspoon salt
3 cups quick-cooking oats
1 cup chopped walnuts
1 cup semisweet chocolate chips

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C).
  • In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats, walnuts, and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets.
  • Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Nutrition Facts : Calories 144.7 calories, Carbohydrate 17.2 g, Cholesterol 20.5 mg, Fat 8.1 g, Fiber 1.1 g, Protein 2.1 g, SaturatedFat 3.8 g, Sodium 107.2 mg, Sugar 9.8 g

OATMEAL COOKIES



Oatmeal Cookies image

This is a no-nonsense oatmeal cookie recipe-no raisins, chocolate chips, nuts, or anything else that might divert attention from the comforting classic.

Provided by The Gourmet Test Kitchen

Time 35m

Yield Makes 24 cookies

Number Of Ingredients 10

1¾ cups old-fashioned rolled oats
¾ cup all-purpose flour
¾ teaspoon cinnamon
½ teaspoon baking soda
½ teaspoon salt
1¼ sticks unsalted butter, softened
⅓ cup packed light brown sugar
⅓ cup granulated sugar
1 large egg
½ teaspoon vanilla

Steps:

  • Preheat oven to 375°F. Grease and line 2 baking sheets with parchment.
  • Stir together oats, flour, cinnamon, baking soda, and salt in a medium bowl. Beat together butter, brown sugar, and granulated sugar in a stand mixer or in large bowl with a hand mixer until light and fluffy. Add egg and vanilla and beat until combined well. Add flour mixture and beat until just combined.
  • Drop dough by heaping tablespoons 2 inches apart onto prepared baking sheets and flatten mounds slightly with moistened fingers. Bake cookies in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden, about 12 minutes total. Transfer to wire racks to cool.

OATMEAL COOKIES



Oatmeal Cookies image

This crisp and chewy cookie is loaded with oats, dried fruit, and chopped nuts.

Provided by madge01

Time 35m

Yield Makes Cookies

Number Of Ingredients 0

Steps:

  • Preheat oven to 350 degrees F (177 degrees C) and line two baking sheets with parchment paper.
  • Place the nuts on a baking sheet and bake for 8-10 minutes or until lightly browned and fragrant. Let cool and then chop into pieces.
  • In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until creamy and smooth (about 2 - 3 minutes). Add the egg and vanilla extract and beat to combine.
  • In a separate bowl, whisk together the flour, baking soda, salt, and ground cinnamon. Add the flour mixture to the creamed mixture and beat until incorporated. Stir in the nuts, oats, and dried cranberries or chocolate chips.
  • For large cookies, use 1/4 cup of batter (I like to use an ice cream scoop) and space the cookies about 2 inches (5 cm) apart on the baking sheet. Then wet your hand and flatten the cookies slightly with your fingers so they are about 1/2 inch (1.25 cm) thick.
  • Bake the cookies for about 12 - 15 minutes or until light golden brown around the edges but still soft and a little wet in the centers.
  • Remove from oven and let the cookies cool a few minutes on the baking sheet before transferring them to a wire rack to cool.

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