Grans Crunchy Oatmeal Cookies Recipes

THIN AND CRISPY OATMEAL RAISIN COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Mix 1 cup plus 1 tablespoon flour, baking soda, baking powder, and salt in a bowl.
• Place cold butter in a microwave-safe bowl and heat until soft, but not melted, 20 to 30 seconds. Add brown sugar and white sugar; mix with a metal whisk or spoon for 45 seconds. Add egg, vanilla extract, cinnamon, and nutmeg. Mix for 20 seconds. Pour in dry ingredients and mix for 10 to 20 seconds. Fold in oats and raisins for 30 seconds.
• Roll cookie dough into small balls, about 1 1/2 inches in diameter. Space cookie balls 3 inches apart on the prepared baking sheets.
• Bake in the preheated oven until tops are golden brown and edges are crisp, 13 to 15 minutes.

CRISP OATMEAL COOKIES

Steps:

• 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.

GRAN'S CRUNCHY OATMEAL COOKIES

Steps:

• Beat butter, sugar, egg, water and vanilla together til creamy.
• Sift together flour, salt and soda.
• Add to creamed mixture and blend well.
• Stir in oats, walnuts and chocolate chips.
• Put in fridge and chill overnight.
• preheat oven to 350 degrees.
• Drop by teaspoonfuls on greased cookie sheet (don't use a silpat, just a greased sheet -- they didn't have silpats way back when!).
• Bake for 10-12 minutes.
• Cool and store in plastic bag in freezer.
• Eat straight from freezer-delish.

CRISPY OATMEAL COOKIES

Steps:

• Preheat the oven to 350 degrees F.
• In a mixer, cream the butter until fluffy. Add the sugars, and cream together until light and fluffy. Add the egg and vanilla and mix well.
• In a bowl, stir together the oats, flour, salt, and baking soda. Mixing, slowly add the oat mixture to the butter mixture and mix just until combined. Add raisins and mix just until combined.
• Drop by tablespoonfuls onto the baking sheets, leaving at least 2-inches between cookies. Bake until browned and crispy around the edges, about 8 to 10 minutes. Let cool on wire racks and store in an airtight container.

OATMEAL COOKIE APPLE CRUMBLE

Steps:

• Heat oven to 325°. Prepare a 9x9 baking dish by spraying with cooking spray. Set aside.
• Peel each apple and thinly slice OR chop into small chunks. Place apples into a mixing bowl.
• Add the brown sugar, granulated sugar, cinnamon, and chopped butter into the apples and stir until all the apples are coated in the cinnamon & sugar mixture. Dump the apples into the prepared pan and spread out evenly.
• In the same bowl combine the oatmeal cookie mix, melted butter, and chopped pecans. Stir together until thick crumbles form. Sprinkle it over the apples in the baking dish. * DO NOT prepare the cookie mix according to package directions before adding it into the bowl. Just dump the dry contents from the pouch.
• Bake for 40-50 minutes or until apples are at desired cook, the topping is a light golden brown, and the edges are bubbly.
• Let the apple crumble sit and rest for 10-15 minutes before serving with vanilla ice cream, caramel syrup, and additional chopped pecans (if desired).

CRISPY OATMEAL COOKIES

Steps:

• Cream butter and sugar to gether until light and fluffy.
• Beat in water.
• Combine flour, oats, cinnamon and baking soda.
• STir into creamed mixture.
• Roll out 1/8 inch thick on a lightly floured surfaace.
• Cut into 2 1/2 inch circles.
• Place on lightly greased baking sheet.
• Bake in 350 degrees oven 10 to 12 minutes, until golden brown around edges.
• Remove from pan.
• Do not under cook these cookies, they should be crisp.
• Cool and store in covered container.
• They freeze well in a covered container.

ICED APPLE OATMEAL COOKIES

Steps:

• Preheat the oven to 350F. Line 2 large baking trays with parchment paper or silpat liners.
• Add the flour, oats, cinnamon, nutmeg, baking soda, and salt to a medium bowl. Stir to combine.
• Use a handheld electric mixer to beat together the butter, brown sugar, and granulated sugar in a large bowl. Beat in the egg and vanilla.
• Add the dry ingredients to the butter mixture and beat to combine.
• Stir in the diced apple.
• Use a 1 1/2-tablespoon scoop to measure out the dough. Roll it into balls and arrange them about 2 inches apart on the prepared baking trays. Slightly flatten each cookie.
• Bake until the cookies are golden on the bottom and set along the outside but still look a touch doughy in the center. This takes about 13 to 14 minutes if baking 2 trays at once (rotate them once halfway through), or 11 to 12 minutes if baking 1 tray at a time.
• Let the cookies cool for 10 minutes on the trays, and then use a thin metal spatula to transfer them to a wire rack to finish cooling.
• Once the cookies are cooled, make the icing. To do so, use a fork to stir enough milk into the powdered sugar so that it reaches a glaze-like consistency.
• Drizzle the icing decoratively on top of the cooled cookies.
• Let the icing set before serving the cookies.