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 39m Number Of Ingredients 11 Steps:
Gather the ingredients. Preheat the oven to 375 F. Lightly grease the cookie sheets or line them with parchment paper or a silicone baking mat. Combine the flour, baking soda, cinnamon and the salt in a large bowl with a wire whisk. Set the bowl aside. In a separate bowl, cream the butter and the sugar. Add the egg and vanilla. Combine completely. Slowly add flour mixture until it was well combined. Hand-stir the oats and the walnuts. Drop 2 tablespoons of dough for on the prepared cookie sheets. Bake the cookies for 12 to 14 minutes or until they are browned around the edges. Take the sheets from the oven, and allow the cookies to cool on the sheets for 1 to 2 minutes. Remove the Oatmeal Walnut Cookies to a wire rack to cool completely before storing them in a cookie jar with a loose lid. Notes: Most cookie recipes call for “ungreased cookie sheets.” For those recipes, we recommend spraying your cookie sheet with cookie spray and wipe away any excess oil with a paper towel. This way you don’t have to worry about scraping off your cookies.
Time 30m Yield 30 to 35 cookies Number Of Ingredients 12 Steps:
Preheat the oven to 350 degrees F. Place the pecans on a sheet pan and bake for 5 minutes, until crisp. Set aside to cool. Chop very coarsely. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed until light and fluffy. With the mixer on low, add the eggs, one at a time, and the vanilla. Sift the flour, baking powder, cinnamon, and salt together into a medium bowl. With the mixer on low, slowly add the dry ingredients to the butter mixture. Add the oats, raisins, and pecans and mix just until combined. Using a small ice-cream scoop or a tablespoon, drop 2-inch mounds of dough onto sheet pans lined with parchment paper. Flatten slightly with a damp hand. Bake for 12 to 15 minutes, until lightly browned. Transfer the cookies to a baking rack and cool completely.
Time 30m Yield 5 dozen. Number Of Ingredients 11 Steps:
In a large bowl, cream shortening and sugars until light and fluffy. Beat in eggs and vanilla. Combine the oats, flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in walnuts and raisins., Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Remove to wire racks to cool.
Time 50m Yield Makes 5 dozen Number Of Ingredients 12 Steps:
Preheat oven to 375 degrees. In a large bowl, beat butter and shortening with a wooden spoon or electric mixer until smooth. Add both sugars, and beat until smooth. Beat in eggs, one at a time, until incorporated. Beat in vanilla. Combine the remaining ingredients in a separate bowl. Gradually add dry ingredients to the butter mixture, mixing until just combined. Drop batter by the tablespoon about 1 1/2 inches apart on ungreased baking sheets. Bake until golden brown, about 12 to 14 minutes. Transfer cookies to wire racks to cool.
Yield 18 Number Of Ingredients 10 Steps:
Preheat oven to 375 degrees F (190 degrees C). Cream butter or margarine with mixer. Blend in whole eggs, sugar, and extract. Add flour, baking soda, and salt. When the ingredients are thoroughly mixed, add oats and pecans. Mix on lower speed until consistent. Drop pieces of the dough using an ice cream scoop onto an ungreased cookie tray roughly 3 to 4 inches apart. Bake 8 to 10 minutes. Eight minutes would yield crispy cookies with a chewy, slightly doughy center. For harder, crispier cookies, bake longer. Cool on wire rack.
Time 55m Yield 46-48 Cookies Number Of Ingredients 12 Steps:
Preheat oven to 350 degree Fahrenheit. In small bowl mix flour, baking soda, cinnamon and salt. Cream butter and sugars in electric mixer. Add eggs and vanilla beating well. Add flour mix, mixing well. Add oats, raisins, and nuts, mixing well. Drop tablespoon size dough on lightly greased baking sheet. Bake 10-12 minutes. Cookies will be slightly browned around the edges. They will continue baking after removing from oven. Cool one minute in pan then transfer to cooling rack.
Time 45m Yield 42 Number Of Ingredients 12 Steps:
Heat oven to 375°F. Spray cookie sheets with cooking spray. In large bowl, combine granulated sugar, brown sugar and butter; beat until light and fluffy. Add vanilla and egg; blend well. Add flour, baking soda, cinnamon and salt; mix well. Stir in oats, raisins and nuts. Drop dough by rounded teaspoonfuls 2 inches apart onto sprayed cookie sheets. Bake at 375°F. for 7 to 10 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets.
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 24m Yield 24 large cookies, 12 serving(s) Number Of Ingredients 15 Steps:
Preheat oven to 350 degrees. In a large bowl, combine butter and shortening. Beat with electric mixer on medium to high speed for 30 seconds. Add sugars, baking powder, baking soda, and salt; beat until combined. Beat in eggs and vanilla. Add flour and cocoa powder; beat on low speed until combined. Stir in oats, semisweet chips, white baking chips, and nuts. Using 1/4 cup dry measuring cup, drop dough 3 inches apart onto greased cookie sheet. Press dough into 3 inch circles. Bake for 12 to 14 minutes or just untiln edges are firm and centers are set. Cool on cookie sheet for 1 minute. Transfer cookies to wire rack; cool.
More about “oatmeal nut cookies recipes”
Time 1h5m Yield 42 Number Of Ingredients 10 Steps:
Heat oven to 350°F. In large bowl, stir brown sugar and butter until blended. Stir in vanilla and egg until light and fluffy. Stir in oats, flour, baking soda and salt; stir in chocolate chips and nuts. Onto ungreased cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart. Bake 10 to 12 minutes or until golden brown. Cool slightly; remove from cookie sheet to wire rack.
