Olympic Oatmeal Cookies Recipes

OUTSTANDING OATMEAL COOKIE (THE OLYMPIC COOKIE)

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.

OLYMPIC OATMEAL COOKIES

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.

OATMEAL COOKIES

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.