Oatmeal Cookies

Oatmeal cookies

Table of contents

Anarchist Oatmeal Cookies

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Basic oatmeal cookies

Betty Crocker basic Brown Sugar-Oatmeal Cookies

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Martha Stewart’s oatmeal cookies

Cherry-oatmeal cookies

Pumpkin oatmeal cookies

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Cranberry White Chocolate

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Citrus-Drizzled Cranberry-Oatmeal Cookies

(quick oats)

Peanut butter oatmeal cookies

(quick oats)

Ginger peanut butter

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Quick-oats Oatmeal Cookies

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Lacy oatmeal cookies

(quick oats)

Anarchist

To table of contents

¾ cup vegetable oil

1½ cup brown sugar

⅓ cup water

1 tsp vanilla extract

3 cups rolled oats

1 cup white flour

1 tsp salt

½ tsp baking soda

***

Put the oil, sugar, water, and vanilla together in a bowl.

Mix well.

Add the oats, flour, salt, and baking soda.

Place on a greased baking sheet in lumps about 1 inch across and about 3 inches apart.

Bake at 191 °C (375 °F) for 10 to 12 minutes, and serve if the cookies have begun to brown.

***

Notes

Leftover dough can be spread in a thin layer on a cookie sheet and baked, turning every 4 or 5 minutes, to make a tasty and crunchy granola.

This recipe can very easily be cut in half.

http://en.wikibooks.org/wiki/Cookbook:Anarchist_Oatmeal_Cookies

This recipe is from the New York chapter of Food Not Bombs.

***

Basic

To table of contents

yield: 24 cookies

active time: 25 min total time: 35 min

***

1 3/4 cups old-fashioned rolled oats

3/4 cup all-purpose flour

3/4 teaspoon cinnamon

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/4 sticks unsalted butter, softened

1/3 cup packed light brown sugar

1/3 cup granulated sugar

1 large egg

1/2 teaspoon vanilla

***

Preheat oven to 375°F. Grease baking sheets.

Stir together oats, flour, cinnamon, baking soda, and salt. Beat together butter, brown sugar, and granulated sugar in a large bowl with an electric mixer until light and fluffy. Add egg and vanilla and beat until combined well. Add oat mixture and beat until just combined.

Drop dough by heaping tablespoons 2 inches apart onto baking sheets and flatten mounds slightly with moistened fingers. Bake cookies in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden, about 12 minutes total. Transfer to racks to cool.

http://www.epicurious.com/recipes/food/views/Oatmeal-Cookies-102276

Betty Crocker basic

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Total Time 55 Minutes Makes 4 dozen

***

1 3/4 cups packed brown sugar

1 cup butter or margarine, softened

1 teaspoon vanilla

2 eggs

1 cup Gold Medal® all-purpose flour

1 cup Gold Medal® whole wheat flour

1 teaspoon baking powder

3 cups old-fashioned oats

***

Heat oven to 350°F. In large bowl, beat brown sugar and butter with electric mixer on medium speed, scraping bowl occasionally, until light and fluffy. Beat in vanilla and eggs until well blended.

On low speed, beat in all-purpose flour, whole wheat flour and baking powder, scraping bowl occasionally, until well combined. Stir in oats.

On ungreased cookie sheets, drop dough by heaping tablespoonfuls 2 inches apart. Flatten cookies to about 1/2-inch thickness.

Bake 12 to 14 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks.

***

Makes 4 dozen

Tips

If brown sugar gets hard, seal it in a plastic bag with an apple wedge for a day or two. Then throw out the apple.

Store whole wheat flour in the refrigerator or freezer to keep it at its best.

***

Nutrition Information:

1 Serving (1 Cookie)

Calories 110 (Calories from Fat 40), Total Fat 4 1/2g (Saturated Fat 2 1/2g, Trans Fat 0g), Cholesterol 20mg; Sodium 45mg; Total Carbohydrate 15g (Dietary Fiber 1g, Sugars 8g), Protein 1g; Percent Daily Value*:

Exchanges:

0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;

Carbohydrate Choices: 1;

*Percent Daily Values are based on a 2,000 calorie diet.

http://www.bettycrocker.com/recipes/brown-sugar-oatmeal-cookies/1761916b-1702-4a3f-bc77-ef1de1f12497?p=1

Martha Stewart’s

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Makes 13 large or 3 dozen small cookies

***

1 cup packed light-brown sugar

1 cup granulated sugar

1/2 pound (2 sticks) unsalted butter, room temperature

2 large eggs, room temperature

1 teaspoon pure vanilla extract

3 cups rolled oats

1 cup plus 2 tablespoons all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 cup wheat germ

12 ounces good-quality chocolate, chopped into chunks, or 1 1/2 cups golden raisins, or 10 ounces toffee pieces

***

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.

http://www.marthastewart.com/338993/oatmeal-cookies

Cherry

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Makes about 4 dozen

***

1 1/4 cups all-purpose flour

1 1/2 teaspoons ground cinnamon

1 teaspoon baking soda

1/4 teaspoon freshly grated nutmeg

1/2 teaspoon salt

1 cup (2 sticks) unsalted butter, softened, or 1 cup apple butter (a healthier alternative)

1 cup packed light-brown sugar

1/4 cup honey

2 large eggs

1 1/2 teaspoons pure vanilla extract

3 cups Quaker Old-Fashioned Rolled Oats

1 cup dried cherries

***

Preheat oven to 350 degrees. Line 2 baking sheets with nonstick baking mats or parchment paper.

In a small bowl, whisk together the flour, cinnamon, baking soda, nutmeg, and salt; set aside. Place butter, sugar, and honey in the bowl of an electric mixer fitted with the paddle attachment; beat on medium-high speed until light and fluffy, about 4 minutes. Add the eggs and vanilla, and beat to combine. With the mixer on low, gradually add reserved flour mixture and beat until incorporated. Stir in oats and cherries.

Drop 1 tablespoon of dough at a time about 2 inches apart on prepared baking sheets. Bake until lightly golden brown, 10 to 12 minutes. Let cool on sheets for 5 minutes, then transfer cookies to a wire rack to cool completely. Cookies can be kept in an airtight container at room temperature for up to 3 days.

http://www.marthastewart.com/338812/chewy-cherry-oatmeal-cookies

The Martha Stewart Show, January Winter 2007

Pumpkin

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Difficulty: Easy | Total Time: 1 hr 50 mins | Makes: 32 cookies

COOKIES

2 cups all-purpose flour

1 1/3 cups rolled oats (not instant)

1 1/4 teaspoons baking powder

1 1/2 teaspoons ground cinnamon

1 teaspoon ground ginger

1 teaspoon fine salt

1/2 teaspoon ground nutmeg

2 sticks (8 ounces) unsalted butter, at room temperature

1 cup packed dark brown sugar

1 cup granulated sugar

1 large egg, at room temperature

1 teaspoon vanilla extract

1 (15-ounce) can pumpkin purée (not pie filling; about 1 3/4 cups)

***

GLAZE

1 1/2 cups powdered sugar, sifted

3 tablespoons plus 1 teaspoon milk (not nonfat), plus more as needed

2 tablespoons maple syrup

***

COOKIES

Heat the oven to 350°F and arrange racks to divide the oven into thirds. Line 2 baking sheets with parchment paper; set aside.

Whisk the flour, oats, baking powder, cinnamon, ginger, salt, and nutmeg in a medium bowl to aerate and break up any lumps; set aside.

Place butter and sugars in the bowl of a stand mixer fitted with a paddle attachment; beat on medium speed until lightened in color and fluffy, about 5 minutes. Stop mixer; scrape down paddle and sides of bowl with a rubber spatula.

Add egg and vanilla, return the mixer to medium speed, and beat until incorporated, about 30 seconds. Stop the mixer and scrape down the paddle and the sides of the bowl.

With the mixer on low speed, add half of the reserved flour mixture and mix until just incorporated. Add half of the pumpkin and mix until just incorporated. Repeat with the remaining flour mixture and pumpkin.

Drop 8 dough rounds per baking sheet by the scant 1/4 cup, staggering them 2 inches apart on the prepared sheets. Place the remaining dough in the refrigerator.

Place both sheets in the oven and bake for 12 minutes. Rotate the pans from top to bottom and front to back and continue baking until the cookies are golden brown on the bottom and around the edges, about 12 minutes more.

Place the baking sheets on wire racks and let the cookies cool on the sheets for 3 minutes. Using a flat spatula, transfer the cookies to the wire racks to cool completely. Let the baking sheets cool to room temperature and then repeat with the remaining dough (you can use the same parchment paper). When all of the cookies are baked, set the pieces of parchment paper aside.

***

GLAZE

Place all ingredients in a medium bowl and whisk until evenly combined. (You may need to add more milk by the 1/2 teaspoon if the glaze is too thick to drizzle.)

Place all of the cooled cookies on the reserved parchment sheets. Dip a fork into the glaze and drizzle it over the cookies in a zigzag pattern. Let the cookies sit at room temperature until the glaze has set, about 20 minutes.

Can be stored in an airtight container at room temperature for up to 5 days.

http://www.chow.com/recipes/30456-spiced-pumpkin-oatmeal-cookies

JMnote: dense and over-moist.

Cranberry White Chocolate

To table of contents

***

2/3 cup butter or margarine, softened

2/3 cup brown sugar

2 large eggs

1 1/2 cups old-fashioned oats

1 1/2 cups flour

1 tsp baking soda

½ tsp salt

1 ¼ cups dried cranberries

2/3 cups white chocolate chips

***

Preheat oven to 375 F. Using electric mixer, cream butter sugar until light and fluffy. Add eggs, mixing well.

Combine dry ingredients in separate bowl. Add to wet in several additions, mixing well after each.

Stir in cranberries and chips.

Drop by rounded teaspoonfuls onto ungreased cookie sheet.

Bake 10-12 minutes or until golden brown.

Makes about 3 ½ dozen cookies.

From Craisins bag

Citrus-Drizzled Cranberry

To table of contents

Yield: 55 cookies

***

Cookies:

2 cups all-purpose flour (about 9 ounces)

2 cups quick-cooking oats

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground nutmeg

1 cup packed brown sugar

3/4 cup granulated sugar

3/4 cup butter, softened

1 1/2 teaspoons vanilla extract

2 large eggs

1 cup sweetened dried cranberries

Cooking spray

***

Glaze:

1 1/2 cups powdered sugar

3 tablespoons fresh lemon juice

2 teaspoons grated orange rind

***

Preheat oven to 350°.

To prepare cookies, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, quick-cooking oats, baking powder, cinnamon, baking soda, salt, and ground nutmeg in a bowl. Combine brown sugar, granulated sugar, and butter in a large bowl; beat with a mixer at medium speed until well blended. Add vanilla and eggs; beat well. Gradually add flour mixture and cranberries; beat at low speed until combined. Shape dough into 55 (1-inch) balls. Place the balls 2 inches apart on baking sheets coated with cooking spray. Bake at 350° for 15 minutes or until almost firm. Let stand on the baking sheets 2 minutes. Remove cookies from baking sheets; cool completely on a wire rack.

To prepare glaze, combine powdered sugar and remaining ingredients in a bowl, stirring with a whisk. Spoon mixture into a small zip-top plastic bag. Snip a small hole in 1 corner of bag; drizzle glaze over cooled cookies.

Calories/cookie: 101 Calories from fat: 27% Fat: 3g Saturated fat: 1.7g Monounsaturated fat: 0.8g Polyunsaturated fat: 0.2g Protein: 1.2g Carbohydrate: 17.7g Fiber: 0.7g Cholesterol: 14mg Iron: 0.5mg Sodium: 62mg Calcium: 13mg

http://www.myrecipes.com/recipe/citrus-drizzled-cranberry-oatmeal-cookies-10000001559193/print/

Cooking Light DECEMBER 2006

Ginger peanut butter

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1/2 cup butter

1/2 cup shortening

1 cup peanut butter

1 cup packed brown sugar

3/4 cup white sugar

2 eggs

1/2 teaspoon vanilla extract

1 1/2 cups all-purpose flour

2 teaspoons baking soda

1 teaspoon salt

1 teaspoon ground ginger

1 cup rolled oats

1 cup chopped crystallized ginger

Preheat oven to 350 degrees F (175 degrees C).

In a medium bowl, cream together the shortening, butter, brown sugar and white sugar. Beat in the eggs, peanut butter and vanilla. Combine the flour, baking soda, salt and ground ginger, stir into the creamed mixture. Finally, stir in the rolled oats and candied ginger. Drop by rounded teaspoonfuls onto an unprepared cookie sheet.

Bake for 10 to 12 minutes in the preheated oven, until golden brown. Remove from the baking sheet to cool on wire racks. Store in an airtight container when cool.

http://allrecipes.com/Recipe/Ginger-Touched-Oatmeal-Peanut-Butter-Cookies/

Peanut butter

To table of contents

1/2 cup shortening

1/2 cup margarine, softened

1 cup packed brown sugar

3/4 cup white sugar

1 cup peanut butter

2 eggs

1 1/2 cups all-purpose flour

2 teaspoons baking soda

1 teaspoon salt

1 cup quick-cooking oats

Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, cream together shortening, margarine, brown sugar, white sugar, and peanut butter until smooth. Beat in the eggs one at a time until well blended. Combine the flour, baking soda, and salt; stir into the creamed mixture. Mix in the oats until just combined. Drop by teaspoonfuls onto ungreased cookie sheets.

Bake for 10 to 15 minutes in the preheated oven, or until just light brown. Don't over-bake. Cool and store in an airtight container.

ALL RIGHTS RESERVED © 2012 Allrecipes.com Printed from Allrecipes.com

http://allrecipes.com/recipe/oatmeal-peanut-butter-cookies/

Quick-oats

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24 ServingsPrep/Total Time: 25 min.

***

3 cups quick-cooking oats

2/3 cup all-purpose flour

2/3 cup sugar

1/3 cup packed brown sugar

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup egg substitute

1/3 cup light corn syrup

1 teaspoon vanilla extract

***

In a large bowl, combine the oats, flour, sugars, baking powder and salt. Add the egg substitute, corn syrup and vanilla; mix well.

Drop by rounded teaspoonfuls onto baking sheets coated with cooking spray. Bake at 350° for 10-12 minutes. Remove to wire racks.

Yield: 2 dozen.

***

Nutrition Facts: 1 cookie equals 101 calories, 1 g fat (0 saturated fat), trace cholesterol, 47 mg sodium, 21 g carbohydrate, 0 fiber, 3 g protein.

© Taste of Home 2012

http://www.tasteofhome.com/Recipes/Oatmeal-Cookies

Laura Letobar, Livonia, Michigan

Lacy

To table of contents

1 cup quick cooking oats

1/4 cup all purpose flour

1/2 teaspoon salt

1 1/2 teaspoon baking powder

1 cup white sugar

1/2 cup softened butter

1 egg

1 teaspoon vanilla extract

Preheat oven to 325 degrees

Cover baking sheet with parchment paper

Combine oats, flour, salt, and baking powder in a medium bowl

In a large bowl, or stand mixer, cream together the sugar and butter

Beat in egg and vanilla

Mix in the oat mixture until just combined

Drop cookie dough 1 teaspoon at a time onto the lined sheet pan (at least 2 inches apart)

Bake for 5-8 minutes, or until edges turn golden brown

Cool

Devour!

Note: Delicate, chewy, crisp, almost “toffee-ish” in flavor.

No brown sugar.

They spread out really thin in the oven, so you have to give each one some space.

***

adapted from Allrecipes.com, by Pookie

http://www.merelymarie.com/2011/01/lacy-oatmeal-cookies/

Table of Contents

Anarchist Oatmeal Cookies

Betty Crocker basic Brown Sugar-Oatmeal Cookies

Cherry-oatmeal cookies

Pumpkin oatmeal cookies

Peanut butter oatmeal cookies

Ginger peanut butter

To table of contents

http://en.wikibooks.org/wiki/Cookbook:Anarchist_Oatmeal_Cookies