Mrs Fields Lacy Oatmeal Cookies Recipes

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Cover baking sheets with foil, then coat the foil with a non-stick cooking spray.
• In a medium bowl, combine oats, flour, salt, and baking powder. In a large bowl, cream sugar and butter until fluffy. Beat in egg and vanilla. Mix in the flour and oat mixture until just combined. Drop dough by teaspoonfuls onto the prepared baking sheets, 2 1/2 inches apart.
• Bake at 325 degrees F (165 degrees C) for 10 to 12 minutes, or until edges turn golden. Cool, then peel cookies off with your fingers. Be sure to re-spray baking sheets with non-stick cooking spray between batches.

Steps:

• Cream butter and both sugars.
• Add egg and vanilla - mix well.
• Take 1 1/4 cups oatmeal - put small amounts in blender and blend until it turns to powder - set aside.
• Grate Hershey bar - set aside. Combine oatmeal, flour, salt, baking powder, and baking soda.
• Add this to butter/sugar mixture and mix well.
• Add chips and grated chocolate.
• Shape dough into golfball sized cookies.
• Bake on ungreased cookie sheet for 6 mins. at 375.

Steps:

• Pre-heat over to 350 degrees.
• Cream sugars, butter and vanilla together until light and fluffy.
• Add eggs, one at a time, beating well after each addition.
• Sift flour, baking soda and baking powder together.
• Add dry ingredients to wet ingredients; combine until dry ingredients are moist.
• Stir in oatmeal.
• Add raisins, chocolate chips, nuts, if desired. They are great on their own.
• Drop by rounded teaspoonful on ungreased cookie sheets.
• Bake in a 350 degree oven for 10-12 minutes. DO NOT OVERBAKE! You definetly want them chewy.

Steps:

• Preheat oven to 325 degrees. Cover baking sheets with foil and then spray with cooking spray and respray between batches. Combine the oats, flour, salt and baking powder and set aside. In a separate bowl, beat the butter and sugar into a grainy paste. Add the egg and vanilla extract and beat until smooth. Add the flour mixture and blend just until combined. Drop the dough by small teaspoonfuls 2 ½ inches apart. Bake for 10-12 minutes or until the edges are a golden brown. Let cool and then peel from the foil.

Steps:

• Preheat oven to 325 degrees; cover baking sheets with foil, then coat with nonstick cooking spray. In a medium bowl, combine the oats, flour, salt and baking powder; mix well with a wire whisk and set aside. In a large bowl, combine the sugar and butter with an electric mixer on medium speed to form a grainy paste. Add the egg and vanilla extract; beat until smooth. Add the flour mixture and blend just until combined. Drop the dough by teaspoonfuls 2 1/2 inches apart onto the cookie sheets. Bake for 10 to 12 minutes, or until the edges begin to turn golden brown. Let cool, and then peel the cookies from the foil with your fingers. Be sure to respray the cookie sheets between batches.

Steps:

• Preheat oven to 350 degrees F (180 degrees C). Grease cookie sheets or line with parchment paper.
• Cream butter, sugars, eggs and vanilla until very smooth and fluffy.
• In a separate bowl, mix together flour, salt, baking powder, and baking soda. In a food processor, blend oatmeal until fine. Add to flour mixture.
• Stir butter mixture into flour/oatmeal mixture. Blend well.
• Add chocolate chips and walnuts. Stir until blended. Roll into golf balls size and bake for 8-10 minutes. You do not want to over bake these.