Olympic Oatmeal Cookies Recipes

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OUTSTANDING OATMEAL COOKIE (THE OLYMPIC COOKIE)



Outstanding Oatmeal Cookie (The Olympic Cookie) image

This was published in a magazine in the early 1980's. It was a popular dessert on the menu at the Olympic Training Center in Colorado Springs. It's a good source of fiber and a great source of quick energy. It does pack some calories (97 per cookie), so be on guard.

Provided by Bren in LR

Categories     Dessert

Time 30m

Yield 48 cookies

Number Of Ingredients 11

1 cup butter
1 1/2 cups firmly packed light brown sugar
1 egg
1 1/2 teaspoons vanilla
2 1/2 cups quick oats, uncooked
1 cup flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup plain chocolate candy (M and M's)
1/2 cup raisins
3/4 cup chopped nuts

Steps:

  • Beat together butter and sugar until light and fluffy; blend in egg and vanilla.
  • Add combined oats, flour, soda and salt; mix well.
  • Stir in remaining ingredients. Drop dough by rounded teaspoonfuls onto cookie sheets covered with parchment paper about 3 inches apart.
  • Press 2 to 3 additional M&M candies into each cookie, if desired.
  • Bake at 350*F for 8 to 10 minutes or until golden brown. Cool on cookie sheet about 3 minutes; remove cookies to wire rack to cool thoroughly.
  • Makes about 4 dozen 2 1/2-inch cookies.

Nutrition Facts : Calories 104.6, Fat 5.3, SaturatedFat 2.7, Cholesterol 14, Sodium 102.4, Carbohydrate 13.3, Fiber 0.7, Sugar 7.7, Protein 1.4

OLYMPIC OATMEAL COOKIES



olympic oatmeal cookies image

i found this recipe a long time ago while reading about the types of food served at the olympic villages. not a bad cookie to give a teenager for breakfast!

Provided by kimbearly

Categories     Drop Cookies

Time 20m

Yield 24 serving(s)

Number Of Ingredients 11

1 cup butter
1 1/2 cups brown sugar
1 egg
1 1/4 teaspoons vanilla
2 1/2 cups oatmeal
1 cup flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup raisins
1/2 cup M&M'
1/4 cup coconut

Steps:

  • cream butter and sugar together.
  • blend in egg and vanilla.
  • add oats,soda,salt, and flour.
  • mix well.
  • stir in raisins, coconut.
  • drop onto ungreased cookie sheets and top each cookie with 2 or 3 m&m's.
  • bake at 350 for 8-10 minutes.

Nutrition Facts : Calories 219.9, Fat 10, SaturatedFat 6.1, Cholesterol 29.8, Sodium 167.7, Carbohydrate 31.1, Fiber 1.4, Sugar 19.8, Protein 2.7

ULTIMATE OATMEAL COOKIES



Ultimate Oatmeal Cookies image

Looking for a treat made using oats? Then check out these delicious oatmeal cookies, baked with a hint of cinnamon and packed with raisins - ready to eat in an hour.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h

Yield 36

Number Of Ingredients 10

1 1/4 cups packed brown sugar
1 cup butter or margarine (2 sticks), room temperature
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon vanilla
1/2 teaspoon salt
2 large eggs
3 cups old-fashioned or quick-cooking oats*
1 1/3 cups all-purpose flour
1 cup raisins, if desired

Steps:

  • Heat the oven to 350°F. In a large bowl, stir the brown sugar, butter, baking soda, cinnamon, vanilla, salt and eggs with a wooden spoon until well mixed. Stir in the oats, flour and raisins until mixed.
  • For each cookie, scoop a rounded tablespoonful of dough, using a tableware spoon, and push it onto an ungreased cookie sheet with another spoon or rubber spatula, placing cookies 2 inches apart.
  • Bake 9 to 11 minutes or until light brown. Remove cookies from cookie sheets to a cooling rack, using a turner. Cool cookie sheets 10 minutes between batches.

Nutrition Facts : Calories 120, Carbohydrate 16 g, Cholesterol 25 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 110 mg, Sugar 8 g, TransFat 0 g

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

OATMEAL COOKIES



Oatmeal Cookies image

Add your choice of chocolate chunks, golden raisins, or toffee pieces to the basic oatmeal-cookie recipe.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 13 large or 3 dozen small cookies

Number Of Ingredients 11

1 cup packed light-brown sugar
1 cup granulated sugar
1/2 pound (2 sticks) unsalted butter, room temperature
2 large eggs, room temperature
1 teaspoon pure vanilla extract
3 cups rolled oats
1 cup plus 2 tablespoons all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 cup wheat germ
12 ounces good-quality chocolate, chopped into chunks, or 1 1/2 cups golden raisins, or 10 ounces toffee pieces

Steps:

  • Heat oven to 350 degrees. Combine the brown sugar, granulated sugar, and butter in an electric mixer fitted with the paddle attachment. Starting with the mixer on low speed and increasing until it is on medium, beat until the mixture is creamy and fluffy, about 5 minutes. Add the eggs and the vanilla extract, then scrape the sides of the bowl with a rubber spatula, and mix to combine.
  • Combine the rolled oats, flour, baking soda, baking powder, and wheat germ in a large bowl, and stir to combine. Add the dry mixture to the butter mixture, then mix on low speed just to combine, 10 to 15 seconds. Remove the bowl from mixer stand, and stir in your choice of chocolate chunks, golden raisins, or toffee pieces.
  • Line the baking pans with parchment paper. Use a large (2 1/2 ounce) or small (1 1/4 ounce) ice-cream scoop to form balls of dough. Place the balls of dough about 4 inches apart on baking pans. Bake until golden and just set, about 18 minutes for large cookies and 14 minutes for small cookies. Remove from oven; let cool on pan 4 to 5 minutes before transferring to a cooling rack.

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

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