Big Chewy Oatmeal Nut Cookies Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C), with racks in the upper and lower thirds. Line two baking sheets with parchment paper.
• In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl, using a hand mixer), cream the butter and sugars on medium-low speed until light and fluffy, 4 to 5 minutes.
• Add the eggs one at a time, mixing on medium speed until each one is fully incorporated. Add the vanilla and mix to combine. Scrape the bowl well.
• In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Add to the butter mixture and mix on low speed just until incorporated, 1 to 2 minutes. Add the oats and mix on low speed to combine, 30 seconds to 1 minute. Scrape the bowl well.
• Use a No. 16 (1/4-cup) scoop to portion the cookie dough onto the prepared baking sheets --stagger the cookies, leaving 1 1/2 inches between them to allow for spreading.
• Bake the cookies, rotating the sheets from front to back and top to bottom at the halfway mark, until evenly golden brown, 14 to 16 minutes. Transfer the cookies to wire racks to cool.

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.

Steps:

• 1. Adjust oven racks to low and middle positions; heat oven to 350oF. Line two cookie sheets with parchment paper. Grind the almonds in a mini food processor. In the bowl of food processor or by hand, beat the butter until creamy. Add the sugars; beat until fluffy, about 3 minutes. Add the vanilla. Beat in the eggs one at a time. 2. Mix flour, salt, baking powder, and nutmeg together. Stir them into butter-sugar mixture with a wooden spoon or large rubber spatula. Stir in oats and nuts. 3. Form the dough into sixteen to twenty 2-inch balls, placing each dough round onto one of two parchment paper-covered, large cookie sheets. Note that the cookies must be 2-inches in order to be tender. Bake until cookie edges turn golden brown, 22 to 25 minutes. (Halfway during baking, turn cookie sheets from front to back and also switch them from top to bottom.) Slide cookies on parchment onto cooling rack. Let cool at least 30 minutes before serving.

Steps:

• Adjust the oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line two large baking sheets with parchment paper.
• Whisk the flour, salt, baking powder, and nutmeg together in a medium bowl; set aside.
• In a standing mixer fitted with the paddle attachment, beat the butter and sugars at medium speed until light and fluffy, about 2 minutes. Add the eggs, one at a time, and mix until combined, about 30 seconds.
• Decrease the speed to low and slowly add the dry ingredients until combined, about 30 seconds. Mix in the oats and raisins until just incorporated.
• Divide the dough into 18 portions, each a generous 2 tablespoons, and roll them between your hands into balls about 2 inches in diameter. Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart.
• Bake, switching and rotating the sheets halfway through the baking time, until the cookies turn golden brown around the edges, 22 to 25 minutes. Cool the cookies on the baking sheets for 2 minutes; using a wide metal spatula, transfer the cookies to a wire rack and cool to room temperature.

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.

Steps:

• Beat butter and brown sugar in large bowl of an electric mixer, until creamy; beat in eggs and vanilla.
• In separate bowl, stir together flour, baking soda, and salt; gradually add to butter mixture, blending thoroughly.
• Add oats, chocolate chips, and nuts; mix well.
• Shape each cookie by spooning dough into a 1/2-cup measure, level off, and turn out onto a greased baking sheet. Space cookies a minimum of 6 inches apart and 2 1/2 from edge of baking sheet.
• Lightly grease the bottom of a pie pan, dip in granulated sugar, and use to flatten each cookie into a 5 1/2-inch circle. To even each cookie's thickness, press it lightly with your finger, if necessary.
• Bake in a 350 degree farenheit oven for about 15 minutes or until edges are lightly browned. Place on baking sheets and allow to cool for 5 minutes; transfer to racks to cool completely.
• Store in airtight container.

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.

Steps:

• Adjust oven racks to low and middle positions.
• Heat oven to 350°F (175 C).
• Beat butter until creamy.
• Add sugars and beat until fluffy, about 3 minutes.
• Beat in eggs one at a time.
• Mix flour, salt, baking powder, and nutmeg together.
• Stir flour mixture into butter-sugar mixture.
• Stir in oats and optional raisins.
• Form dough into 16 2-inch balls, placing each onto one of two parchment paper-covered, large cookie sheets.
• Bake until cookie edges turn golden brown, 22 to 25 minutes.
• Slide cookies on parchment onto cooling rack.
• Let cool at least 30 minutes before serving.
• Comments: Do not over bake.
• The edges should be brown but the rest of the cookie should still be very light in color.
• Parchment makes for easy cookie removal and cleanup, but it's not a necessity.
• If you don't use parchment, let the cookies cool directly on the baking sheet for two minutes before transferring them to a cooling rack.