Time 56m Yield 42 Number Of Ingredients 11 Steps:
Preheat the oven to 325 degrees F (165 degrees C). In a large bowl, cream together butter, brown sugar, and white sugar until fluffy. Beat in eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats and nuts until just blended. Drop by heaping teaspoonfuls onto ungreased cookie sheets. Cookies should be at least 2 inches apart. Bake for about 12 minutes in the preheated oven. Cool cookies on a wire rack.
Time 1h30m Yield 24 cookies Number Of Ingredients 11 Steps:
Arrange an oven rack in the center of the oven and preheat to 350 degrees F. Line a rimmed baking sheet with parchment paper. Whisk together the flour, salt, baking soda and cinnamon in a small bowl until combined. Beat the brown sugar and butter in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the honey, vanilla, egg and 1 tablespoon warm water and beat on high speed until creamy, scraping the sides and bottom of the bowl, about 3 minutes more. Add the dry ingredients and mix on low speed, scraping the bowl as needed, until completely combined. Add the oats and beat on low speed until combined. Fold in the raisins until evenly distributed. Arrange twelve 1-ounce scoops (2-tablespoon portions) of cookie dough on the prepared baking sheet, leaving about 2 inches between each. Bake until the cookies are lightly golden around the edges, 15 to 20 minutes. Cool on the sheet for 10 minutes, and then transfer to a wire rack to cool completely. Let the baking sheet cool, and then repeat with the remaining cookie dough.
Time 20m Yield 36 cookies Number Of Ingredients 12 Steps:
Preheat oven to 350°F. Cream together shortening and sugars. Add eggs and vanilla, beat well. Sift together flour, salt and soda. Add to creamed mixture. Stir in oats slowly. Mix well. Add nuts, chips or raisins, if desired. Dough will be fairly stiff. Drop by heaping tablespoon on lightly greased cookie sheet. (I use a 4 teaspoon cookie scoop and press them down slightly before baking). Bake for 8-10 minutes.
Time 1h30m Yield 36 Number Of Ingredients 12 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.
Time 1h10m Yield 48 cookies Number Of Ingredients 12 Steps:
This is a very important first step that makes the cookie: combine eggs, raisins and vanilla and let stand for one hour. Cream together butter and sugars. Add flour, salt, cinnamon and soda and mix well. Blend in egg-raisin mixture, oatmeal, and chopped nuts. Dough will be stiff. Drop by heaping teaspoons onto ungreased cookie sheet, or roll into balls and flatten slightly. Bake at 350 degrees for 10 to 12 minutes or until lightly browned.
Time 1h Yield 36 Number Of Ingredients 10 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.
Time 1h25m Yield 2 Dozen, 12 serving(s) Number Of Ingredients 13 Steps:
Preheat oven to 350°. Whisk eggs in a small bowl, add 1/4 cup water, 1 tsp vanilla and raisins; mix well. VERY IMPORTANT let set on counter for at least 1 hour. In another bowl, combine crisco, and sugars, mix well. Gradually add dry ingredients. Blend in raisin mixture – mix well. I use a cookie scoop, slightly less than 1/4 cup and place them on a greased cookie sheet. I slightly flatten them with the back of the scoop. Bake at 350° for 10-12 minutes. Do not flatten cookies a lot – just a gentle tap.other wise they will flatten out too much. Baking note: please remember to reverse position of cookie sheets halfway through baking. DO NOT OVER BAKE. Cookies should be slightly golden brown around edges. Centers will look set– let cool 1 minute on cookie sheet and then remove to wire rack to complete cool. I have used this recipe for over 30 years– always outstanding– most important thing to remove cookies from oven before they are finished– residual heat in cookies will complete cooking– and result in a cookie that is not dried out. I also add more walnuts, as I like lots of big nuts in my oatmeal cookies– I have often left the egg, raisin mixture on counter, for a couple of hours while cleaning house and came back and baked marvelous cookies.
Time 25m Yield 48 Number Of Ingredients 13 Steps:
Preheat oven to 350 degrees F (175 degrees C). Soak raisins in hot water and set aside. In large bowl, sift flour with soda, salt and spices. Blend in rolled oats, sugar and nuts. In a separate bowl, beat eggs with fork and add oil, vanilla, and raisins and water mixture. Pour into dry ingredients, stirring until well mixed. Drop by teaspoonfuls about two inches apart onto ungreased cookie sheets. Bake 10 to 13 minutes in the preheated oven, until the edges are golden.
Time 55m Yield 42 Number Of Ingredients 11 Steps:
Preheat the oven to 325 degrees F (165 degrees C). In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats, walnuts, and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets. Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
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.
Time 1h30m Yield About 3 dozen cookies Number Of Ingredients 10 Steps:
Preheat the oven to 375 degrees F. Spread the oats into a single layer on a baking sheet. Bake until lightly toasted, about 20 minutes. Cool the oats for 2 to 3 minutes on the sheet. Grind 8 ounces of the toasted oats in a food processor until they have the consistency of whole-wheat flour, about 3 minutes. Add the baking powder, cinnamon and salt to the food processor and pulse 2 to 3 times to combine. Set aside. Line baking sheets with parchment paper. Combine the butter and sugars in the bowl of a stand mixer and mix on medium speed using the paddle attachment until light in color, about 3 minutes. Stop once to scrape down the sides of the bowl. Reduce the mixer speed to the lowest speed and add the vanilla extract and egg. Mix to combine. Slowly add the flour mixture until just combined. Stop once to scrape down the sides of the bowl. Add the remaining toasted oats and the raisins, if using, and mix to combine. Scoop the dough with a 1 1/2-tablespoon disher onto the baking sheets, leaving 2 inches between each mound. Bake until the cookies begin to brown around the edges, 12 to 14 minutes, rotating the baking sheets halfway through. Cool on the sheets for 2 minutes, and then move to a cooling rack to cool completely.
Time 1h45m Yield 4 dozen, 24 serving(s) Number Of Ingredients 11 Steps:
In a large bowl cream the butter and add sugars, beating until fluffy. Blend egg into creamed mixture. Sift together into the creamed mixture the flour, soda, and cinnamon. Blend in the oats, nuts and vanilla. Chill dough 1 hour or more. Preheat oven to 350. Grease cookie sheets. Place small pieces of dough (about 1 teaspoonful) on a greased cookie sheet. Grease the bottom of a small glass, dip in sugar, and press gently on each uncooked cookie, flattening it to a thickness of about 1/4 inch, resugaring glass for each cookie. Bake for 10-12 minutes, until lightly browned. Cool 2-3 minutes on the sheet, remove cookies, and cool completely on racks. Store them in an airtight container.
Time 10m Yield 50 cookies Number Of Ingredients 11 Steps:
In a large mixing bowl, beat margarine and sugars until light and fluffy. Add egg whites. In a medium size bowl, combine flour, baking soda, cinnamon and nutmeg; add to sugar mixture. Stir in oats, raisins and vanilla. Chill 1 hour. Preheat oven 350°F. Roll a teaspoon of dough into a ball and place on an ungreased cookie sheet. Grease the bottom of a glass with margarine, dip glass in sugar and use to flatten ball of dough. continue, leaving adequate space between cookies. Bake 10 minutes. Cool on racks.
Time 25m Yield about 5 dozen. Number Of Ingredients 13 Steps:
In a large bowl, cream butter and sugars until light and fluffy. Add the eggs, molasses and vanilla; beat well. , Combine the flour, oats, baking soda, cinnamon and salt; gradually add to creamed mixture and mix well. Stir in the raisins, pecans and chocolate chips. Drop by tablespoonfuls 2 in. apart onto greased baking sheets. , Bake at 350° for 9-10 minutes or until lightly browned. Cool on pans for 2 minutes before removing to wire racks.
Time 30m Yield 48 Number Of Ingredients 12 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a large bowl, cream together the margarine, white sugar and brown sugar until light and fluffy .Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, salt and cinnamon, stir into the creamed mixture. Fold in the oatmeal, raisins and walnuts. Drop by rounded spoonfuls onto the prepared cookie sheet. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Time 30m Yield 3-1/2 dozen. Number Of Ingredients 14 Steps:
Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in the eggs, honey and vanilla. In another bowl, mix the oats, flour, baking soda, salt and cinnamon; gradually beat into creamed mixture. Stir in the remaining ingredients., Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake 10-12 minutes or until golden brown. Cool on pan 2 minutes; remove to wire racks to cool.
Time 35m Yield 2 dozen Number Of Ingredients 14 Steps:
In a large bowl, combine butter, shortening and sugars. Add eggs and vanilla and beat until fluffy. Combine flour, salt, baking soda, cinnamon, cloves and allspice. Add to creamed mixture; mix to blend. Stir in oatmeal and raisins. Drop a tablespoon of dough onto cookie sheet about 2-inches apart. Cookies will spread! Bake at 350°F for 12-15 minutes. Cool for about 5 minutes on cookie sheet, then remove to a cooling rack.
Time 25m Yield 24 cookies, 24 serving(s) Number Of Ingredients 11 Steps:
Preheat the oven to 375 degrees F. Place one sheet of parchment paper on each cookie sheet you plan on using. Greasing is not necessary if you use parchment paper. Beat the butter, brown sugar, eggs, and vanilla until blended. Add the flour, baking soda, cinnamon and salt. Beat until blended. Stir in the oats, toffee, and coconut (optional) with spoon or blender. Drop dough by rounded teaspoonfuls a couple of inches apart onto the prepared cookie sheets. Bake 8-10 minutes until edges are lightly browned (may need to cook longer if cookies are bigger). Cool a few minutes and remove from cookie sheets.
