Classic Oatmeal Cookies Recipes

Steps:

• Heat oven to 350 degrees. Line baking sheets with Silpats; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream butter, brown sugar, and granulated sugar on medium speed until light and fluffy, about 3 minutes. Add eggs; mix on high speed to combine. Mix in vanilla; set aside.
• Combine oats, flour, wheat germ, baking soda, and baking powder in a large bowl. Stir to combine. Add the flour mixture to the butter mixture, and beat on low speed to combine, 10 to 15 seconds. Remove bowl from mixer, and stir in dried fruits and nuts.
• Using a large metal scoop, drop dough onto prepared sheets, about 2 inches apart. Bake until golden and just set, about 18 minutes. Transfer sheets to wire rack to cool.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In large bowl, cream together butter, white sugar, and brown sugar until smooth. Beat in the eggs and vanilla until fluffy. Stir together flour, baking soda, cinnamon, and salt. Gradually beat into butter mixture. Stir in oats and raisins. Drop by teaspoonfuls onto ungreased cookie sheets.
• Bake 8 to 10 minutes in the preheated oven, or until golden brown. Cool slightly, remove from sheet to wire rack. Cool completely.

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.

Steps:

• Preheat oven to 375°.
• Combine butter and shortening; beat on medium to high speed for 30 seconds.
• Add brown sugar, sugar, baking soda, cinnamon (if using) and salt until blended.
• Beat in eggs and vanilla until well blended. Add flour until blended. Add in oats.
• Drop dough by rounded teaspoons 2-inches apart onto an ungreased cookie sheet.
• Bake in preheated oven for 7-9 minutes or until tops are golden. Let cookies stand on cookie sheet for 1 minute. Transfer to a wire rack;let cool.
• To store: layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Steps:

• In a saucepan, cook raisins in water over medium heat until plump, about 15 minutes. Drain, reserving liquid. Add enough water to liquid to measure 1/2 cup. In a bowl, cream shortening, sugar, eggs and vanilla. Stir in raisin liquid. Blend in dry ingredients. Stir in raisins and oats. Add nuts if desired. , Drop by teaspoonfuls about 2 in. apart onto ungreased baking sheets. Bake at 375° for 10 to 12 minutes or until light brown.