Oatmeal Cookie Kings Recipes

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THE BEST OATMEAL COOKIES



The Best Oatmeal Cookies image

Chewy oatmeal raisin cookies with lots of flavor. You can also substitute 1/2 cup of wheat germ in place of some of the oatmeal, for a different flavor.

Provided by Melanie

Categories     Desserts     Cookies     Spice Cookie Recipes

Time 1h30m

Yield 36

Number Of Ingredients 12

3 eggs, beaten
1 cup raisins
1 teaspoon vanilla extract
1 cup butter, softened
1 cup brown sugar
1 cup white sugar
2 ½ cups all-purpose flour
1 teaspoon salt
1 teaspoon ground cinnamon
2 teaspoons baking soda
2 cups rolled oats
¾ cup chopped pecans

Steps:

  • In a small bowl, combine the eggs, raisins, and vanilla. Cover and chill for 1 hour.
  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl, cream together the butter, brown sugar, and white sugar. In a separate bowl, combine the flour, salt, cinnamon and baking soda; add to the creamed mixture and stir until all of the dry ingredients are absorbed. Next, stir in the egg and raisin mixture, then stir in the rolled oats and pecans. Dough will be stiff. Drop by teaspoonfuls onto an unprepared cookie sheet.
  • Bake for 10 to 12 minutes in the preheated oven, until the edges are golden. Allow cookies to cool 5 minutes on the baking sheet before removing to a wire rack to cool completely.

Nutrition Facts : Calories 172.8 calories, Carbohydrate 24.8 g, Cholesterol 29.1 mg, Fat 7.6 g, Fiber 1.1 g, Protein 2.4 g, SaturatedFat 3.6 g, Sodium 179.3 mg, Sugar 14.1 g

THE ESSENTIAL SOFT OATMEAL COOKIES (KING ARTHUR FLOUR)



The Essential Soft Oatmeal Cookies (King Arthur Flour) image

Shaped in a soft mound rather than a flattened cookie, this cookie not only has great flavor, but it's also wonderfully soft and tender. If your taste runs to melt-in-your-mouth crumbly - rather than chewy, crisp or crunchy - this one's for you.

Provided by Pardeemom

Categories     Drop Cookies

Time 12m

Yield 45 cookies, 45 serving(s)

Number Of Ingredients 13

1/2 cup unsalted butter
2 tablespoons vegetable oil
1 cup brown sugar
1 large egg, beaten
6 tablespoons sour cream (or yogurt)
2 teaspoons vanilla extract
1 cup raisins
2 cups rolled oats
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 1/2 cups unbleached all-purpose flour
1 cup pecans, chopped (or walnuts)

Steps:

  • Preheat oven to 350. Line cookie sheets with parchment.
  • In a large bowl, cream together the butter, oil and sugar.
  • Add the egg, beating until fluffy, then beat in the sour cream and vanilla.
  • Stir in the raisins and oats.
  • In a separate bowl, mix together the bkaing soda, cinnamon, salt and flour. Add this mixture, a cup at at ime, to the oat mixture, beating well after each addition. Stir in the nuts. Let the dough rest for 15 to 30 minutes.
  • Using a tablespoon cookie scoop, drop the dough onto the cookie sheets.
  • Bake the cookies for 12 minutes, or until they're golden brown.
  • Remove them from the oven and transfer to a rack to cool.

Nutrition Facts : Calories 102.9, Fat 5.1, SaturatedFat 1.8, Cholesterol 10.8, Sodium 45, Carbohydrate 13.4, Fiber 0.8, Sugar 6.8, Protein 1.5

THE ESSENTIAL CRUNCHY OATMEAL COOKIES (KING ARTHUR FLOUR)



The Essential Crunchy Oatmeal Cookies (King Arthur Flour) image

Make and share this The Essential Crunchy Oatmeal Cookies (King Arthur Flour) recipe from Food.com.

Provided by Pardeemom

Categories     Drop Cookies

Time 20m

Yield 4 dozen, 48 serving(s)

Number Of Ingredients 15

3/4 cup brown sugar
3/4 cup granulated sugar
1/2 cup unsalted butter
1/2 cup vegetable shortening
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ground cloves
2 teaspoons vanilla extract
1 large egg
3 cups rolled oats
1 cup unbleached all-purpose flour
1 cup raisins
1 cup pecans, chopped (or walnuts)

Steps:

  • Preheat the oven to 325. Line cookie sheets with parchment.
  • In a large mixing bowl, cream together the sugars, butter, shortening, salt, baking powder, spices and vanilla, beating until smooth.
  • Beat in the egg.
  • Stir in the oats and flour, then the raisins and nuts.
  • Drop the dough by the tablespoonful onto the prepared cookie sheets. Using the flat bottom of a drinking glass dipped in sugar, flatten each ball of dough to about 1/4 inch.
  • Bake the cookes for about 20 minutes, until they're golden brown; these are supposed to be crunchy, so don't underbake them.
  • Remove them from the oven and transfer to a rack to cool.

Nutrition Facts : Calories 116.8, Fat 6.2, SaturatedFat 2.1, Cholesterol 9.5, Sodium 59.7, Carbohydrate 14.6, Fiber 0.9, Sugar 8.4, Protein 1.5

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

OLD-FASHIONED OATMEAL COOKIES (KING ARTHUR FLOUR)



Old-Fashioned Oatmeal Cookies (King Arthur Flour) image

This big, dark brown, lusty rounds bear little resemblance to the light tan, chunky-looking cookies anyone would immediately identify as oatmeal. Grinding the oats makes these cookies smoother in appearance; grinding the raisins also evens out their texture and adds wonderful moistness and flavor. And molasses lends that old-fashioned taste.

Provided by Pardeemom

Categories     Drop Cookies

Time 18m

Yield 16 cookies, 16 serving(s)

Number Of Ingredients 11

1/2 cup unsalted butter
1/4 cup vegetable shortening
1 1/4 cups brown sugar
1/4 cup molasses
1 large egg
2 teaspoons vanilla extract
3 cups rolled oats
1 cup unbleached all-purpose flour
1 1/2 cups raisins
1 1/4 teaspoons salt
1/2 teaspoon baking powder

Steps:

  • Preheat the oven to 325. Line cookie sheets with parchment.
  • In a large bowl, cream together the butter, shortening, brown sugar, molasses, egg and vanilla. Beat until light-colored and smooth.
  • In a food processor or blender, process the oats, flour, raisins, salt and baking powder for about 30 seconds, or until both the oats and raisins are chopped, yet still in recognizable pieces.
  • Beat the oat mixture into the butter mixture until smooth.
  • Using a 1/4 cup measure or large cookie scoop, drop the dough on the cookie sheets, leaving 3 inches between cookies.
  • Moisten your fingers and gently flatten each cookie to a 2 1/2 inch round or 1/2 inch thick.
  • Bake the cookies for 18 minutes or until they're a medium golden brown.
  • Remove them from the oven and let rest on the cookie sheet for 1 minute, then transfer to a rack to cool completely.
  • The cookies will be soft and delicate when they come out of the oven, but will get firmer as they cool.

Nutrition Facts : Calories 292.8, Fat 10.4, SaturatedFat 4.8, Cholesterol 28.5, Sodium 209.1, Carbohydrate 47.7, Fiber 2.2, Sugar 27.8, Protein 4.1

GRANDMA KRAUSE'S COCONUT COOKIES



Grandma Krause's Coconut Cookies image

When my two daughters were young, their great-grandma made them coconut cookies with oats. Thankfully, she shared the recipe. —Debra Dorn, Dunnellon, Florida

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield about 4 dozen.

Number Of Ingredients 11

1 cup shortening
1 cup sugar
1 cup packed brown sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup old-fashioned oats
1 cup sweetened shredded coconut

Steps:

  • In a large bowl, beat shortening and sugars until blended. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into sugar mixture. Stir in oats and coconut., Divide dough into 4 portions. On a lightly floured surface, shape each into a 6-in.-long log. Wrap in waxed paper; freeze 2 hours or until firm., Preheat oven to 350°. Unwrap and cut dough crosswise into 1/2-in. slices, reshaping as needed. Place 2 in. apart on ungreased baking sheets. Bake 10-12 minutes or until golden brown. Cool on pans 5 minutes. Remove to wire racks to cool., Freeze option: Place wrapped logs in a freezer container; return to freezer. To use, unwrap frozen logs and cut into slices. If necessary, let dough stand a few minutes at room temperature before cutting. Prepare and bake as directed.

Nutrition Facts : Calories 109 calories, Fat 5g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 56mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.

CHOCOLATE CHIP OATMEAL COOKIES (KING ARTHUR FLOUR)



Chocolate Chip Oatmeal Cookies (King Arthur Flour) image

I recently placed an order with King Arthur Flour and when my order arrived, I received this recipe card. I didn't see it posted yet and it has a few interesting ingredients. "Given kids' affinity for cookies, you might as well temper them with some of the "good stuff" - in this case, oats with their soluble fiber and whole wheat flour with its extra vitamins, minerals and brand. Trust us: the kids won't know they're getting anything "healthy" in their favorite snack!"

Provided by senseicheryl

Categories     Drop Cookies

Time 22m

Yield 4 dozen cookies, 48 serving(s)

Number Of Ingredients 12

1/2 cup unsalted butter
1/2 cup vegetable shortening
1 cup brown sugar
1/2 cup granulated sugar
2 teaspoons vanilla extract
3/4 teaspoon salt
1 tablespoon cider (or white vinegar)
1 large egg
1 teaspoon baking soda
1 3/4 cups white whole wheat flour, King Arthur brand recommended
1 cup quick-cooking rolled oats
3 cups semi-sweet chocolate chips (or a mixture of your favorite chips, nuts and dried fruit)

Steps:

  • Preheat the oven to 350 degrees. Lightly grease (or line with parchment) two baking sheets.
  • In a large mixing bowl, beat together the butter, shortening, sugars, vanilla, salt and vinegar. Beat in the egg, then the baking soda, flour and oats. Stir in the chips/nuts/fruit.
  • Drop the dough, by tablespoonfuls, onto the prepared baking sheets. Bake the cookies for 12 to 14 minutes, until they're golden brown; the shorter amount of time for softer cookies, the longer amount for crunchier cookies. Remove the cookies from the oven and cool on a rack.

Nutrition Facts : Calories 135, Fat 7.5, SaturatedFat 3.8, Cholesterol 9, Sodium 67, Carbohydrate 17.6, Fiber 1.3, Sugar 12.3, Protein 1.4

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