Holiday Oatmeal Cookies Recipes

Steps:

• Preheat oven to 350 degrees. On waxed paper, combine flour, baking soda and salt.
• In large bowl, with mixer on medium speed, beat butter and brown and granulated sugars until creamy, occasionally scraping bowl with spatula. Beat in egg and vanilla.
• Reduce speed to low; gradually beat in flour mixture just until blended, occasionally scraping bowl. With spoon, stir in oats, raisins and chocolate chips.
• Drop dough by heaping tablespoons, 2 inches apart, on ungreased large cookie sheet. Bake cookies 13-15 minutes or until tops are golden. Transfer cookies to wire racks to cool.
• Repeat with remaining dough. Store cookies in covered container at room temperature for up to 1 week or in freezer up to 3 months.

Steps:

• 1. Beat softened butter and sugars together in a bowl until smooth.
• 2. Add in the eggs and vanilla. Mix well and set aside.
• 3. In another bowl. Whisk together baking soda, salt, flour and cinnamon together.
• 4. Mix flour mixture with the sugar butter mixture. Mix well to combine.
• 5. Add oatmeal, fruit and nuts. Mix well. ( optional refrigerate dough for one hour prior to baking)
• 6. Drop by tablespoons onto parchment lined sheet pan.
• 7. Bake at 350 degree's bake 10-15 minutes or until edges are light golden brown. Remove to wire rack to cool.

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.