Oh My Goodness Cookies Oatmeal Cookies Recipes

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OH MY GOODNESS COOKIES!



Oh My Goodness Cookies! image

I like a cookie every now and again. I like a 'loaded' cookie even more! My family was needing a treat and it was a bit too warm to make pie. Since these are large cookies, the kitchen wouldn't be too warm for too long. The smiles on their faces were well worth it! These are large, bakery sized cookies [although you can make them smaller - just cut the baking time in half] and make a good "I need something sort of sweet, but what[?] treat". You can substitute what you have in your pantry, these are what I had in mine. They make a great YUM! Hope you enjoy them like my family does.

Provided by Susan Bryan @SusyPhoenix

Categories     Cookies

Number Of Ingredients 17

1 cup(s) butter or margarine - softened
1 cup(s) peanut butter - smooth or crunchy [i used smooth]
1 1/2 cup(s) white sugar
1/2 cup(s) brown sugar
2 - eggs [i had large ones on hand - medium work well too]
2 teaspoon(s) vanilla
4 cup(s) oatmeal, uncooked [i had quick cook on hand, but have used anything but instant]
1 cup(s) all purpose flour [optional, but it gives good body to the finished cookie]
2 1/2 teaspoon(s) cinnamon [i like a good spice in my cookie, if you don't like that much, you can use less]
1/2 teaspoon(s) ground cloves
1/2 teaspoon(s) ground ginger
1/2 teaspoon(s) ground allspice
1 teaspoon(s) salt
1 1/2 teaspoon(s) baking soda
1/2 to 1 cup(s) semi-sweet chocolate chips [can use milk or dark too, what ever is on hand]
1/2 t 1 cup(s) crushed walnuts [totally optional - can also use other nuts as desired]
1 cup(s) raisins

Steps:

  • Mix all the dry ingredients in a bowl - blend well.
  • Mix eggs, butter, peanut butter, vanilla together and beat until smooth and well blended.
  • Add wet to dry and mix well. This will be rather stiff since there's so much to go together - so use a good wooden spoon!
  • Preheat oven to 375 degrees. Line cookie sheets with parchment paper.
  • Using an ice cream scooper - line up 6 to 12 scoops of dough onto the pan and pat down a bit. [I used smaller baking sheets, so I got 6 to a pan] These are BIG cookies. [You can make smaller ones, but we wanted bakery sized cookies!]
  • Place in oven - and after about 10 minutes, switch the pans around to get a more even bake. All together - these large cookies take about 20 minutes to bake so that you get the centers done.
  • Remove pans from oven and let the cookies rest on the pans for about 5 minutes so that they can firm up.
  • Remove them to a wire rack to finish cooling - as you move them from the pan to the rack, they may start to tear a bit if you didn't let them firm up on the pan - NO WORRIES - just push them back together and they'll finish cooling well.
  • This makes 2 dozen large, bakery sized cookies. To store - place in a lidded container or a cookie jar.

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

OH MY GOODNESS! COOKIES (OATMEAL COOKIES)



Oh My Goodness! Cookies (Oatmeal Cookies) image

Infused with the flavours of California, this is not your traditional oatmeal cookie. We've cut the butter with nutritious avocado and added diced pear for moisture and flavour, making this cookie a wholesome treat for the whole family.

Provided by Mary Jenny

Categories     Dessert

Time 32m

Yield 30 serving(s)

Number Of Ingredients 11

1/2 cup mashed ripe California avocado (about 1, 125 mL)
1/2 cup unsalted butter (125 mL)
lightly packed brown sugar and granulated sugar (125 mL)
1 egg
2 cups large flake oats (500 mL)
1 cup all-purpose flour (250 mL)
2 teaspoons ground cinnamon (10 mL)
ground nutmeg and salt (2 mL)
baking soda and baking powder (2 mL)
1/2 cup peeled and very finely diced california pear (125 mL)
1/2 cup california raisins (Thompson or Sultana, 125 mL)

Steps:

  • Preheat oven to 375°F (190°C). Beat avocado with butter and sugars until fluffy; beat in egg. Meanwhile, stir oats with flour, cinnamon, nutmeg, salt, baking soda and baking powder; add to avocado mixture, stirring until well combined. Stir in pear and raisins.
  • Arrange oven racks in the upper and lower thirds of the oven. Drop heaping spoonfuls of the dough onto parchment paper-lined baking sheets. Bake batches, rotating pans once, for 20 to 22 minutes or until lightly browned all over. Transfer cookies directly to a rack to cool completely. Makes about 30 cookies.
  • Tip: Cookies can be stored in an airtight container for up to two days or in the freezer for up to one month.

Nutrition Facts : Calories 98.3, Fat 4.4, SaturatedFat 2.2, Cholesterol 14.3, Sodium 3.6, Carbohydrate 12.8, Fiber 1.6, Sugar 1.7, Protein 2.6

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