OATMEAL-DATE COOKIES
Add chopped nuts to make these cookies even crunchier. After beating in the dry ingredients, stir up to one cup of pecans, walnuts, or almonds into the dough. To make the cookies all the same size, use a measuring tablespoon to scoop the dough, then level off.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 50m
Yield Makes 5 dozen
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees. In a large bowl, beat butter and shortening with a wooden spoon or electric mixer until smooth. Add both sugars, and beat until smooth. Beat in eggs, one at a time, until incorporated. Beat in vanilla.
- Combine the remaining ingredients in a separate bowl. Gradually add dry ingredients to the butter mixture, mixing until just combined.
- Drop batter by the tablespoon about 1 1/2 inches apart on ungreased baking sheets. Bake until golden brown, about 12 to 14 minutes. Transfer cookies to wire racks to cool.
Nutrition Facts : Calories 88 g, Fat 3 g, Protein 1 g
OATMEAL PECAN COOKIES
It's hard to stop munching on these delightful cookies," admits Debbi Smith, field editor from Crossett, Arkansas.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 7 dozen.
Number Of Ingredients 10
Steps:
- In a bowl, cream shortening and sugars. Add eggs and vanilla. Combine flour, baking soda and salt; gradually add to creamed mixture. Stir in oats and nuts. Chill for 30 minutes. , Shape into 1-1/2-in. balls; place 2 in. apart on greased baking sheets. Bake at 350° for 10-12 minutes or until golden brown. Cool on wire racks.
Nutrition Facts : Calories 141 calories, Fat 7g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 92mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 1g fiber), Protein 2g protein.
OATMEAL PECAN COOKIES
I adapted these from a King Arthur recipe. We enjoyed these healthy wheat free cookies. If you double the recipe and use 2 cookie sheets reverse them halfway through baking (top to bottom, bottom to top). Watch for over baking.
Provided by Engrossed
Categories Drop Cookies
Time 24m
Yield 18-20 cookies, 18 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F; lightly grease a baking sheet.
- If using old fashioned oats pulse them in a food processor a few times.
- Combine the oats, nuts, cinnamon, baking powder, salt and orange zest (if using) in a food processor, blender or a medium bowl (if using an immersion blender). Pulse until the nuts are finely chopped and evenly distributed. **You should end up with a fine meal. This is taking the place of flour**.
- Beat the butter and sugars in a large bowl until smooth.
- Add the egg, scraping the bowl and beating until smooth.
- Stir in the vinegar and vanilla, then the oat mixture.
- Drop the dough by 1/2 tablespoonfuls onto prepared baking sheet. (They don't spread much).
- Bake cookies for 10-14 minutes until the edges are barely browned.
- Remove them from the oven and let them cool on baking sheet for about 5 minutes.
- Transfer to rack or paper bag to cool completely.
- **Mine turned out as small round puffy soft and slightly chewy cookies**.
OATMEAL DATE COOKIES
These cookies are easy to make and one of my favorites.
Provided by M. Souder
Categories Desserts Cookies Oatmeal Cookie Recipes
Yield 24
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F and grease cookie sheets.
- In separate bowl, sift together flour, baking powder, baking soda and salt. Set aside.
- In a large bowl, cream together shortening and both sugars until light and fluffy, using electric mixer at medium speed.
- Add eggs, one at a time, beating well after each. Blend in vanilla.
- Gradually add dry ingredients to creamed mixture, mixing well with spoon.
- Stir in oats, dates and walnuts.
- Drop dough by teaspoonfuls, about 2 inches apart, on cookie sheet.
- Bake for 8 minutes or until lightly browned. Remove from cookie sheets to cool on racks.
Nutrition Facts : Calories 232.7 calories, Carbohydrate 30.7 g, Cholesterol 23.3 mg, Fat 11.3 g, Fiber 1.6 g, Protein 3.3 g, SaturatedFat 2.6 g, Sodium 120.2 mg, Sugar 17.2 g
RAISIN PECAN OATMEAL COOKIES
Steps:
- Preheat the oven to 350 degrees F.
- Place the pecans on a sheet pan and bake for 5 minutes, until crisp. Set aside to cool. Chop very coarsely.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed until light and fluffy. With the mixer on low, add the eggs, one at a time, and the vanilla.
- Sift the flour, baking powder, cinnamon, and salt together into a medium bowl. With the mixer on low, slowly add the dry ingredients to the butter mixture. Add the oats, raisins, and pecans and mix just until combined.
- Using a small ice-cream scoop or a tablespoon, drop 2-inch mounds of dough onto sheet pans lined with parchment paper. Flatten slightly with a damp hand. Bake for 12 to 15 minutes, until lightly browned. Transfer the cookies to a baking rack and cool completely.
OATMEAL DATE NUT COOKIE'S
This is my husband's recipe, he makes these often because everyone loves them. This is one of my grandson's favorite cookie recipes, I have to watch them carefully or they'll eat the whole batch before anyone get's to enjoy any of these thick, moist awesome treats.
Provided by Deborah Haviland
Categories Cookies
Time 30m
Number Of Ingredients 11
Steps:
- 1. Cream together butter & sugar. Beat in eggs,vanilla, cinnamon. Add flour & baking soda. Mix well. Stir in oats,dates & nuts.
- 2. Drop by teaspoonful onto ungreased baking sheet. Bake at 350 degree's for 12 min until golden brown.
OATMEAL-DATE-PECAN COOKIES
Make and share this Oatmeal-Date-Pecan Cookies recipe from Food.com.
Provided by Bill From New Mexico
Categories Dessert
Time 25m
Yield 32 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Melt butter.
- Add brown sugar and stir until smooth.
- In a medium bowl, combine flour, whole wheat flour, baking soda, oats and salt.
- Combine butter mixture with dry ingredients.
- Add egg, vanilla and dates.
- Fold in pecans and mix well.
- Lightly grease a baking sheet.
- Spoon mixture by tablespoon onto sheet.
- Bake 12-15 minutes until tops are dry to the touch.
Nutrition Facts : Calories 77.5, Fat 3.8, SaturatedFat 1.6, Cholesterol 11.5, Sodium 87.7, Carbohydrate 10.1, Fiber 1.1, Sugar 4, Protein 1.3
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