Irish Oatmeal Cookies Recipes

Steps:

• Preheat the oven to 350 degrees F.
• In a mixer, cream the butter until fluffy. Add the sugars, and cream together until light and fluffy. Add the egg and vanilla and mix well.
• In a bowl, stir together the oats, flour, salt, and baking soda. Mixing, slowly add the oat mixture to the butter mixture and mix just until combined. Add raisins and mix just until combined.
• Drop by tablespoonfuls onto the baking sheets, leaving at least 2-inches between cookies. Bake until browned and crispy around the edges, about 8 to 10 minutes. Let cool on wire racks and store in an airtight container.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease 18 muffin cups with coconut oil.
• Beat coconut oil, brown sugar, and white sugar with an electric mixer in a large bowl until smooth. Mix in the flour mixture until just incorporated.
• Beat 1 egg and vanilla extract into the coconut oil mixture.
• Whisk flour, baking soda, and coarse salt together in a bowl; beat into the coconut oil mixture until a dough forms.
• Fold oatmeal, raisins, and almonds into dough. Mix beaten egg into dough if needed for moisture.
• Spoon dough into prepared muffin cups to about half full.
• Bake in preheated oven until center is set and top is lightly browned, 12 to 14 minutes.

Steps:

• Preheat oven to 350°F.
• Place raisins into a small saucepan, add the whiskey or water and bring to the boil over medium high heat, stirring constantly. Off the heat, cover and set aside to steep.
• In a large bowl, use a wooden spoon to cream together the shortening, sugars, eggs, and vanilla.
• In another bowl, combine the flour, cinnamon, baking soda, and salt with a wire whisk.
• Gradually add the dry ingredients to the shortening mixture, mixing with a wooden spoon.
• Stir in the oats, then blend in the raisins and the walnuts; mix well.
• Use a cookie scoop or drop by heaping teaspoonfuls 2-inches apart on an ungreased cookie sheet.
• Place some granulated sugar in a small bowl. Moisten the bottom of a small glass in water and dip into sugar, then press the glass gently onto the top of each cookie to slightly flatten.
• Bake in preheated 350F oven for 10 to 12 minutes or until lightly golden brown around the edges and centers are set--do NOT over bake.
• Let cookies cool 1 minute on cookie sheet, then use a spatula to carefully remove warm cookies to wire rack to completely cool. DO NOT leave cookies on cookie sheet longer than a minute or two, or they will become stuck.
• Store in an airtight container or freezer bag; these cookies freeze well.

Steps:

• I am trying this recipe with slivered almond instead of walnuts.
• Cream margarine and sugars.
• Add egg and vanilla.
• Combine flour, baking soda, salt and cinnamon; add to shortening mixture.
• Mix well.
• Stir in the oats, raisins and walnuts.
• Drop rounded teaspoons of batter on an ungreased cookie sheet.
• Bake for 12-15 minutes at 350°.
• Cool for 1 minute before removing to wire cooling rack.

Steps:

• In a bowl cream the butter with the brown sugar until the mixture is light and fluffy and beat in the flour, the milk, and the vanilla. Stir in the oats, drop rounded teaspoons of the dough about 3 inches apart onto ungreased baking sheets, and bake the cookies in batches in the middle of a preheated 350°F. oven for 10 to 12 minutes, or until they are golden. Let the cookies stand on the sheets for 1 minute, or until they are just firm enough to be moved with a metal spatula. (If desired, turn the cookies upside down on the sheets and, working quickly, roll them into cylinders on the sheets. If the cookies become too hard to roll, return them to the oven for a few seconds and let them soften.) Transfer the cookies to a rack and let them cool completely.