Oatmeal Lace Cookies With Dried Tart Cherries Recipes

Steps:

• Preheat oven to 350 degrees. Line baking sheets with parchment paper;set aside. In a medium bowl, whisk the flour, cinnamon, salt, baking soda and baking powder; set aside.
• In the bowl of an electric mixer fitted with a paddle attachment, or using a hand mixer, beat the butter and sugars until light and fluffy, 1 to 2 minutes. Add the eggs and vanilla, and beat to incorporate. Add flour mixture to butter mixture, beating on low speed to combine. Stir in the oats and dried cherries.
• Using a 2-ounce scoop, drop the dough onto prepared baking sheets, leaving 6 inches between cookies. Bake until edges are just turning brown, about 20 minutes. Cool 2 minutes on baking sheet, then remove to wire racks to cool completely.

Steps:

• 1. Preheat your oven to 350°F/180°C.
• 2. Cut the schmaltz into chunks and put it, along with both the sugars, into the bowl of a standing mixer fitted with a paddle. Mix on high until the fat is fluffy, 2 minutes or so.
• 3. Add the egg, vanilla, cinnamon and mix on low, to incorporate.
• 4. Combine the salt, flour, and baking powder, and add this to the mixing bowl. Paddle on medium to combine, 30 seconds or so. Add the oats and paddle to combine. Add the garnish and paddle to combine.
• 5. Shape into golf-ball-sized orbs and put on a cookie sheet. Flatten them to your desired thickness (they won't spread much but they will puff). Bake the cookies until done, about 15 minutes.

Steps:

• Set oven rack in the center; preheat to 400°F .
• Lightly oil 3 baking sheets or coat with nonstick cooking spray, and dust them with flour, shaking off excess.
• Combine oats, corn syrup and oil in a medium bowl.
• Melt butter in a small saucepan over low heat and cook until it begins to turn a light, nutty brown, 1 1/2 to 2 minutes. (Be careful not to burn the butter.)
• Pour into the oat mixture and stir to combine. Set aside.
• Beat egg and sugar in a mixing bowl with an electric mixer until thickened and pale, about 5 minutes. Blend in vanilla.
• Stir together flour, baking powder and salt in a small bowl; fold into the egg mixture.
• Add the oat mixture and dried cherries; stir gently to combine.
• Spoon the batter by teaspoonfuls, about 2 inches apart, onto the prepared baking sheets.
• Bake, one sheet at a time, for about 4 minutes, or until the cookies are golden and lacy.
• Let cool on the baking sheet for 2 minutes, then carefully remove cookies from the baking sheet and cool on a flat surface (not a rack).

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine the oats, flour, baking soda, cinnamon and salt; gradually add to creamed mixture and mix well. Stir in chips and walnuts. , Drop by tablespoonfuls 3 in. apart onto ungreased baking sheets. Bake at 350° for 11-13 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks.

Steps:

• Sift together flour, baking powder and sugar. Add oatmeal, light corn syrup, melted butter, cream and vanilla. Blend well.
• Drop on ungreased cookie sheet 4 inches apart, using 1/4 teaspoon as a measure. Bake in 375 degree F (190 degrees C) oven for 5-7 minutes. Let stand a few seconds before removing from pan.

Steps:

• Preheat oven to 350 degrees.
• In a large saucepan, melt the butter. Remove from heat and stir in oats, sugar, egg, and vanilla. Add flour, salt, and baking powder. Drop 3" apart by rounded teaspoonful on cookie sheet lined with parchment paper. Spread each dollop slightly to distribute the oats. Bake at 350 degrees for 9-11 minutes or until golden. Remove from oven and let cool completely on cookie sheet. Carefully remove from the parchment with a spatula to a wire rack.
• Store in an airtight container - if you have any left to save.

Steps:

• Set oven to 350 degrees F.
• Grease a large cookie sheet/s.
• In a large bowl combine oil with eggs, both sugars and extract; beat well using an electric mixer on medium speed.
• In a small bowl combine whole wheat flour with baking soda, salt and cinnamon (if using) add to the oil mixture and mix just until combined.
• In a bowl combine the rolled oats with coconut, cranberries, cherries, almonds and chocolate chips (if using) add to the batter and mix until combined.
• Roll into about 1-inch balls then place onto greased baking sheet.
• Flatten slightly with a fork.
• Bake about 8-10 minutes or until golden brown.
• Cool 2 minutes then remove to a rack to cool completely.

Steps:

• In a small bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, oats, baking soda and salt; gradually add to creamed mixture and mix well. Stir in cherries and chocolate chips., Drop by scant 1/4 cupfuls 3 in. apart onto ungreased baking sheets. Bake at 350° for 14-16 minutes or until golden brown. Cool for 1 minute before removing from baking sheets to wire racks. Store in an airtight container.

Steps:

• Preheat oven to 375.
• Beat sugar and butter until well blended.
• Beat in flour, vanilla and salt.
• Stir in oats.
• Form into a ball. (See photo).
• Cover and refrigerate cookie dough 1 hour.
• Line 2 baking sheets with parchment paper.
• Roll dough by tbsp full between palms into one inch balls. (I cut the dough ball into 24 equal portions, and then roll each portion into a ball.).
• Place dough balls on baking sheets, spacing 1 1/2 inches apart (cookies will spread during baking).
• Using bottom of drinking glass as aid, flatten cookies to 1 1/2-inch rounds. (See photo).
• Bake until cookies are golden brown, about 12 - 13 minutes, turning the cookie sheet once mid-way through baking.
• Let cookies rest on sheets 1 minute.
• Using spatula, transfer cookies to a rack and cool completely.