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OATMEAL COOKIES OLD FASHIONED OATS. CREAM CHEESE COOKIE ICING. BAKE COOKIE DOUGH. Oatmeal Cookies Old Fashioned Oats
7-3 Oatmeal Cookies So nice to be back in my kitchen baking again. This time - oatmeal raisin chocolate cookies! :) 184/365 This is the recipe I used, adapted from realsimple.com Oatmeal Raisin Cookies 1 1/2 cups all-purpose flour, spooned and leveled 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon kosher salt 1/4 teaspoon ground nutmeg 1 cup (2 sticks) unsalted butter, at room temperature 1/2 cup sugar (I didn't have brown sugar so I used white and added a healthy dollop of molasses instead!) 2 large eggs 1 teaspoon pure vanilla extract (I always add a 1/4 teaspoon or so more than the recipe calls for) 3 cups old-fashioned rolled oats (not quick-cooking) 1 1/2 cups raisins Directions Heat oven to 350° F. In a medium bowl, whisk together the flour, baking soda, cinnamon, salt, and nutmeg. Using an electric mixer, beat the butter and sugars on medium-high speed until fluffy, 2 to 3 minutes. One at a time, beat in the eggs, then the vanilla. Reduce speed to low and gradually add the flour mixture, mixing until just combined (do not overmix). Mix in the oats and raisins by hand. Drop heaping tablespoonfuls of the dough onto baking sheets, spacing them 2 inches apart. Bake, rotating the baking sheets halfway through, until golden, 10-12 minutes. Cool slightly on the baking sheets, then transfer to wire racks to cool completely. Store the cookies in an airtight container at room temperature for up to 5 days. ...5 days? As if they actually last that long! :) Oatmeal Butterscotch Cookie Bars
Here's my recipe for these oatmeal butterscotch cookies, baked as bars. You should recognize this recipe if you've ever seen the package of Nestle butterscotch morsels. I prefer a gooier cookie, so I tend to keep an eagle eye while it's in the last few minutes in the oven. I don't want it to overcook. • 1 1/4 cups all-purpose flour • 1 teaspoon baking soda • 1/2 teaspoon salt • 1/2 teaspoon ground cinnamon • 1 cup (2 sticks) butter or margarine, softened • 3/4 cup granulated sugar • 3/4 cup packed brown sugar • 2 large eggs • 1 teaspoon vanilla extract • 3 cups quick or old-fashioned oats 1 2/3 cups (11-oz. pkg.) Nestle butterscotch morsels Preheat oven to 375° F. Combine flour, baking soda, salt and cinnamon in small bowl. Beat butter, granulated sugar, brown sugar, eggs and vanilla extract in large mixer bowl. Gradually beat in flour mixture. Stir in oats and morsels. cookie variation: Drop by rounded tablespoon onto ungreased baking sheets. Bake for 7 to 8 minutes for chewy cookies or 9 to 10 minutes for crisp cookies. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. pan variation: Spread into prepared pan. Bake for 18-22 minutes or until light brown. Cool completely in pan on wire rack. rival slow cooker manual beef short ribs recipe pressure cooker girl games of cooking cranberry lemon cookies cookout songs dane cook site how to cook chinese food |