SOFT OATMEAL COOKIES
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
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
SOFT OATMEAL COCONUT CHOCOLATE CHIP COOKIES
These cookies are soft and chewy and didn't last a day after making them! Once I thought I HATED coconut, but these made me realize I just didn't like overly sweet coconut. These are fabulous! Made with whole wheat flour and oatmeal, it's a better alternative to the traditional cookie.
Provided by jlynn79
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 25m
Yield 45
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat brown sugar, vegetable oil butter spread, and egg with an electric mixer in a bowl until smooth. Stir in vanilla extract, baking soda, and salt. Add coconut, flour, and oats; stir until just moistened. Fold in chocolate chips, almonds, and yogurt.
- Drop spoonfuls of the dough 2 inches apart onto ungreased baking sheets.
- Bake in the preheated oven until golden brown, 9 to 11 minutes.
Nutrition Facts : Calories 135.4 calories, Carbohydrate 15.3 g, Cholesterol 4.5 mg, Fat 8.2 g, Fiber 1.6 g, Protein 1.9 g, SaturatedFat 3.8 g, Sodium 97.5 mg, Sugar 7.6 g
ALMOND FLOUR OATMEAL COOKIES
These almond flour oatmeal cookies are soft, chewy, and full of chocolate chips! Simple ingredients and ready in just 12 minutes!
Provided by Arman
Categories Dessert
Time 17m
Number Of Ingredients 12
Steps:
- Preheat the oven to 180C/350F. Line a large baking sheet with parchment paper, and set it aside.
- In a large mixing bowl, combine your dry ingredients and mix well. Add the wet ingredients, and mix until combined. Fold through the chocolate chips. If the batter is too thick, add the milk of choice, as needed.
- Using a cookie scoop or a large spoon, scoop out heaping tablespoons of dough. Using your hands, roll out balls of cookie dough. Place the balls of cookie dough onto the lined sheet and press each one down slightly.
- Bake the cookies for around 10 minutes, or until the edges are beginning to go golden brown. Remove from the oven and allow to cool completely.
Nutrition Facts : ServingSize 1 cookie, Calories 130 kcal, Carbohydrate 12 g, Protein 3 g, Fat 9 g, Sodium 123 mg, Fiber 2 g
CHOCOLATE ALMOND OATMEAL COOKIE RECIPE
Chocolate cookies with a hint of almond, just the right amount of sweetness, a soft yet slightly crunchy inside and crisp outside! YUMMY!!
Provided by Flavor FunFun
Categories Desserts
Time 17m
Number Of Ingredients 9
Steps:
- Preheat your oven to 350 degrees.
- Place the room temperature butter, egg, almond extract, and sugar in a mixing bowl. Using a whisk, mash and stir the ingredients together until combined. Set the bowl aside for a bit.
- In a separate bowl, add the oatmeal, flour, cocoa powder, baking soda, and salt and whisk them together. If a little one is helping you with this step, let them know to whisk slowly. Otherwise, you'll have cocoa powder everywhere. Yes, it's happened to me more than once. lol!
- Add the oat and flour mixture to the butter mixture. Using a wooden spoon, stir all ingredients together until all the oat and flour is mixed into the butter mixture. *A wooden spoon is strong and easier to use when making cookie dough.
- Using an ice cream scoop or a spoon, scoop out the cookie dough and drop the balls on the cookie sheet. Leave only a little space between the cookies. This dough will not melt and flatten like other cookie dough, so, if you scoop out the dough it will bake as balls. You can also press the balls flat for a traditional cookie shape or roll the dough out and cut out shapes with cookie cutters. It's all up to you.
- Bake for 11-13 minutes, depending on your oven's temperature and how soft you want the inside. If you want a little softer inside, bake for 11 minutes. Either way, the outside is still crisp. Enjoy!
SOFT CHOCOLATE-ALMOND OATMEAL COOKIES
Credit for the recipe goes to The Weekend Baker, by Abigail Johnson Dodge, my currently favorite cookbook. It yields delicious, soft, cakelike cookies, with added crunch from the toasted almonds. If you don't have any toasted almonds on hand, its easy to do before you start, almond slivers just need a stint the same oven temperature as the recipe requires--350 degrees-- for about 8 minutes. Also, I use the spoon-and-sweep method. Dip-and-sweep will result in too much flour.
Provided by Torrig
Categories Dessert
Time 1h3m
Yield 45 cookies, 45 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees, line three cookie sheets with parchment or nonstick baking liners.
- In a medium bowl, combine the oats, flour, baking soda, and salt. Whisk until well blended.
- In another large bowl combine the brown sugar and butter, beat with an electric mixer on medium speed until well combined. Add the eggs and vanilla and almond extracts and beat until well combined.
- Pour in half of the dry ingredients and mix on low speed just until blended. Add the milk and mix until just blended. Pour in the remaining flour mixture and mix until just blended. Add the nuts and mix briefly to combine.
- Shape the dough unto 1.5 in balls. Arrange the mounds on the cookie sheets, about 2 inches apart. Lightly dampen your fingertips and slightly flatten each mound, so they're about .5 inches thick.
- Bake one sheet at a time on the middle rack until the cookies are puffed and still moist-looking on top, about 11 minutes.
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