Nutty For Oats Cookies Recipes

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OATMEAL COOKIE RECIPE



Oatmeal Cookie Recipe image

Provided by Shiran

Time 27m

Number Of Ingredients 12

3/4 cup (100 g/3.5 oz.) all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg (, optional)
1/4 teaspoon salt
1/2 cup (1 stick/115 g) unsalted butter, at room temperature
1/2 cup (100 g/3.5 oz.) light brown sugar (dark is fine, too)
1/4 cup (50 g/1.7 oz.) granulated sugar
1 large egg (, at room temperature)
1 teaspoon pure vanilla extract
1 and 1/4 cups ((120 g/4.3 oz.) old-fashioned/rolled oats)
1-2 cups add-ins ((see note for options))

Steps:

  • In a large bowl, sift together flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
  • In a standing mixer fitted with the paddle attachment, beat butter and sugars for 2-3 minutes, until fluffy. Beat in the egg until combined, then beat in vanilla extract. Add flour mixture and beat on low speed just until combined. Don't over mix. Add in oatmeal and all other add-ins, and keep mixing on low just until combined. The less you mix, the softer the cookies will be. Dough will be sticky and soft at this point, so I highly recommend chilling it for at least 30-60 minutes. Cover and place in the fridge.
  • Preheat oven to 350°F/180°C. Line pan with parchment paper and set aside.
  • Drop rounded balls of dough onto prepared baking sheet, the size of 2 tablespoons each, and spacing 2 inches apart. Bake for 10-12 minutes, until cookies just begin to brown at the edges and center is still soft. Cookies will appear undone and moist in the center, but will continue to bake on the warm baking sheet. Leave to cool for 10 minutes, then transfer to a wire rack to cool completely.
  • Store cookies in an airtight container at room temperature for up to 4 days, or freeze for up to 2 months. To thaw, leave on counter, still covered, or overnight in the fridge.

SOFT OATMEAL COOKIES



Soft Oatmeal Cookies image

These oatmeal cookies are very moist with a good flavor. Add a cup of raisins or nuts if you desire.

Provided by BITTERSWEET1

Categories     Desserts     Cookies     Oatmeal Cookie Recipes

Time 2h

Yield 24

Number Of Ingredients 10

1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 ½ teaspoons ground cinnamon
3 cups quick cooking oats

Steps:

  • In a medium bowl, cream together butter, white sugar, and brown sugar. Beat in eggs one at a time, then stir in vanilla. Combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats. Cover, and chill dough for at least one hour.
  • Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets. Flatten each cookie with a large fork dipped in sugar.
  • Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Nutrition Facts : Calories 218 calories, Carbohydrate 32.3 g, Cholesterol 35.8 mg, Fat 8.8 g, Fiber 1.4 g, Protein 3 g, SaturatedFat 5.1 g, Sodium 213.1 mg, Sugar 17.4 g

BERRY NUTTY OATMEAL COOKIES



Berry Nutty Oatmeal Cookies image

What a combo: sweet berries, crunchy nuts and scrummy oatmeal! Love.

Provided by Lori Thoman @GimmeFlowers

Categories     Cookies

Number Of Ingredients 13

3/4 cup(s) sugar
1 1/8 cup(s) brown sugar, firmly packed
1 1/4 cup(s) butter, softened (2 1/2 sticks)
2 large eggs
1 1/2 teaspoon(s) vanilla extract
2 1/4 cup(s) all-purpose flour
1 1/2 teaspoon(s) baking soda
1 1/2 teaspoon(s) baking powder
1 1/2 teaspoon(s) cinnamon, ground
2 cup(s) oats, regular
1 cup(s) coconut
3/4 cup(s) dried cranberries
1 cup(s) pecans, in pieces

Steps:

  • Preheat oven to 350 degrees.
  • Cream together sugars, butter, and eggs.
  • Add vanilla and mix.
  • In a separate bowl, whisk together the flour, soda, baking powder, cinnamon and oats.
  • Add dry ingredients to wet ingredients and mix until just combined.
  • Stir in coconut, cranberries and pecans.
  • Drop by teaspoon onto ungreased cookie sheets. Bake 350 degrees for 12-14 minutes or until edges are slightly browned. (Do not overbake!)
  • SUGGESTIONS: Only use REAL butter. Toasting the pecans adds a wonderful flavor but when time is short, I leave out this step and the cookies are still delicious!

CHEWY OATMEAL COOKIES



Chewy Oatmeal Cookies image

I packed chocolate chips, raisins, nuts and cinnamon into my oatmeal cookie recipe. These soft

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield about 5 dozen.

Number Of Ingredients 13

1 cup butter, softened
1 cup sugar
1 cup packed brown sugar
2 large eggs
1 tablespoon molasses
2 teaspoons vanilla extract
2 cups all-purpose flour
2 cups quick-cooking oats
1-1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup each raisins and chopped pecans
1 cup semisweet chocolate chips

Steps:

  • In a large bowl, cream butter and sugars until light and fluffy. Add the eggs, molasses and vanilla; beat well. , Combine the flour, oats, baking soda, cinnamon and salt; gradually add to creamed mixture and mix well. Stir in the raisins, pecans and chocolate chips. Drop by tablespoonfuls 2 in. apart onto greased baking sheets. , Bake at 350° for 9-10 minutes or until lightly browned. Cool on pans for 2 minutes before removing to wire racks.

Nutrition Facts : Calories 103 calories, Fat 4g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 77mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein.

CRANBERRY-NUT OATMEAL COOKIES



Cranberry-Nut Oatmeal Cookies image

I made a few changes to a recipe on the back of a canister of oats. Now this is the only one I use. I often use hazelnuts in place of the pecans, and they are just as good. I hope you enjoy them as much as we do. You can make these larger or smaller; simply adjust the baking time. Keep loosely covered, and they will maintain their chewiness for several days, if they last that long.

Provided by KATSINTHEKITCHEN

Categories     Desserts     Cookies     Oatmeal Cookie Recipes

Time 1h

Yield 36

Number Of Ingredients 12

1 cup unsalted butter at room temperature
1 ½ cups light brown sugar
2 teaspoons vanilla extract
2 large eggs
2 cups old-fashioned rolled oats
1 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 ½ teaspoons coarse kosher salt
½ teaspoon ground nutmeg
½ cup dried cranberries
½ cup chopped toasted pecans

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Place an oven rack in the upper third of the oven. Line baking sheets with parchment paper.
  • Place unsalted butter and light brown sugar into the work bowl of a stand mixer and mix on medium-slow speed until very fluffy, 3 to 4 minutes. Beat in the vanilla extract, followed by eggs, one at a time. Reduce mixer speed to lowest speed and leave running.
  • In a separate bowl, whisk together the rolled oats, flour, baking powder, cinnamon, kosher salt, and nutmeg. Pour the dry ingredients into the slowly running mixer in thirds; mix in dried cranberries and nuts until just incorporated. Using a large cookie scoop, place dough on prepared baking sheet about 2 inches apart.
  • Bake one batch at a time in the preheated oven just until the edges are brown, 17 to 18 minutes. Allow to cool on baking sheets for about 5 minutes before removing to finish cooling on wire racks.

Nutrition Facts : Calories 136.8 calories, Carbohydrate 17.8 g, Cholesterol 23.9 mg, Fat 6.9 g, Fiber 0.9 g, Protein 1.7 g, SaturatedFat 3.5 g, Sodium 101.1 mg, Sugar 10.2 g

NUTTY FOR OATS COOKIES



Nutty for Oats Cookies image

From King Arthur Flour's Whole Grain Baking, my new favorite cookbook. These cookies have no flour, just ground and rolled oats. Lots of chocolate chips and peanut butter, too. What more is there?

Provided by LonghornMama

Categories     Drop Cookies

Time 28m

Yield 38 cookies

Number Of Ingredients 10

2/3 cup creamy peanut butter (6 1/4 oz.)
4 tablespoons unsalted butter (2 oz.)
3/4 cup packed light brown sugar (5 5/8 oz.) or 3/4 cup packed dark brown sugar (5 5/8 oz.)
1 teaspoon vanilla
1/2 teaspoon salt
1/4 teaspoon baking soda
2 large eggs
1 cup old fashioned oats, ground for 30 seconds in a food processor (3 1/2 oz.)
1 1/2 cups old fashioned oats (5 1/4 oz.)
2 cups chocolate chips (12 oz.)

Steps:

  • Preheat the oven to 350°F
  • Lightly grease two baking sheets or line with parchment paper.
  • Cream the peanut butter, butter, sugar, vanilla, salt, and baking soda in a medium bowl. Beat in the eggs.
  • Stir in ground oats, oats, and chocolate chips.
  • Drop the dough by tablespoonfuls onto the prepared baking sheets.
  • Bake the cookies, reversing the pans midway through (top to bottom, bottom to top) until they're barely set and just beginning to brown around the edges, 11 to 13 minutes.
  • Remove the cookies from the oven and let them cool completely on the pans.

Nutrition Facts : Calories 120.7, Fat 6.7, SaturatedFat 2.9, Cholesterol 14.3, Sodium 66.4, Carbohydrate 14.3, Fiber 1.3, Sugar 9.5, Protein 2.7

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