Old Fashioned Oatmeal Cookies King Arthur Flour Recipes
OLD FASHIONED OATMEAL COOKIES
Steps:
- HEAT oven to 350 degrees F. Coat baking sheets lightly with no-stick cooking spray.
- COMBINE shortening, brown sugar, egg, milk and vanilla in bowl of electric mixer; beat at medium speed until well blended.
- COMBINE oats, flour, baking soda, salt and cinnamon. Mix into shortening mixture at low speed just until blended. Stir in raisins and walnuts. Drop by rounded measuring tablespoonfuls of dough 2 inches apart onto prepared baking sheets.
- BAKE 8 to 10 minutes or until lightly browned. Cool 2 minutes on baking sheets. Place on cooling racks to cool completely.
OLD FASHIONED OATMEAL COOKIES
This is the best oatmeal cookie recipe I've found yet! People are always asking me for the recipe! They are yummy... especially with a tall glass of milk.
Provided by Kim D.
Categories Drop Cookies
Time 35m
Yield 2 dozen
Number Of Ingredients 14
Steps:
- In a large bowl, combine butter, shortening and sugars.
- Add eggs and vanilla and beat until fluffy.
- Combine flour, salt, baking soda, cinnamon, cloves and allspice.
- Add to creamed mixture; mix to blend.
- Stir in oatmeal and raisins.
- Drop a tablespoon of dough onto cookie sheet about 2-inches apart. Cookies will spread!
- Bake at 350°F for 12-15 minutes.
- Cool for about 5 minutes on cookie sheet, then remove to a cooling rack.
Nutrition Facts : Calories 9510.7, Fat 879.8, SaturatedFat 237.2, Cholesterol 308, Sodium 2319.1, Carbohydrate 409.8, Fiber 18.1, Sugar 251.6, Protein 33.3
OLD-FASHIONED OATMEAL COOKIES (KING ARTHUR FLOUR)
This big, dark brown, lusty rounds bear little resemblance to the light tan, chunky-looking cookies anyone would immediately identify as oatmeal. Grinding the oats makes these cookies smoother in appearance; grinding the raisins also evens out their texture and adds wonderful moistness and flavor. And molasses lends that old-fashioned taste.
Provided by Pardeemom
Categories Drop Cookies
Time 18m
Yield 16 cookies, 16 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 325. Line cookie sheets with parchment.
- In a large bowl, cream together the butter, shortening, brown sugar, molasses, egg and vanilla. Beat until light-colored and smooth.
- In a food processor or blender, process the oats, flour, raisins, salt and baking powder for about 30 seconds, or until both the oats and raisins are chopped, yet still in recognizable pieces.
- Beat the oat mixture into the butter mixture until smooth.
- Using a 1/4 cup measure or large cookie scoop, drop the dough on the cookie sheets, leaving 3 inches between cookies.
- Moisten your fingers and gently flatten each cookie to a 2 1/2 inch round or 1/2 inch thick.
- Bake the cookies for 18 minutes or until they're a medium golden brown.
- Remove them from the oven and let rest on the cookie sheet for 1 minute, then transfer to a rack to cool completely.
- The cookies will be soft and delicate when they come out of the oven, but will get firmer as they cool.
Nutrition Facts : Calories 292.8, Fat 10.4, SaturatedFat 4.8, Cholesterol 28.5, Sodium 209.1, Carbohydrate 47.7, Fiber 2.2, Sugar 27.8, Protein 4.1
THE ESSENTIAL SOFT OATMEAL COOKIES (KING ARTHUR FLOUR)
Shaped in a soft mound rather than a flattened cookie, this cookie not only has great flavor, but it's also wonderfully soft and tender. If your taste runs to melt-in-your-mouth crumbly - rather than chewy, crisp or crunchy - this one's for you.
Provided by Pardeemom
Categories Drop Cookies
Time 12m
Yield 45 cookies, 45 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350. Line cookie sheets with parchment.
- In a large bowl, cream together the butter, oil and sugar.
- Add the egg, beating until fluffy, then beat in the sour cream and vanilla.
- Stir in the raisins and oats.
- In a separate bowl, mix together the bkaing soda, cinnamon, salt and flour. Add this mixture, a cup at at ime, to the oat mixture, beating well after each addition. Stir in the nuts. Let the dough rest for 15 to 30 minutes.
- Using a tablespoon cookie scoop, drop the dough onto the cookie sheets.
- Bake the cookies for 12 minutes, or until they're golden brown.
- Remove them from the oven and transfer to a rack to cool.
Nutrition Facts : Calories 102.9, Fat 5.1, SaturatedFat 1.8, Cholesterol 10.8, Sodium 45, Carbohydrate 13.4, Fiber 0.8, Sugar 6.8, Protein 1.5
THE ESSENTIAL CRUNCHY OATMEAL COOKIES (KING ARTHUR FLOUR)
Make and share this The Essential Crunchy Oatmeal Cookies (King Arthur Flour) recipe from Food.com.
Provided by Pardeemom
Categories Drop Cookies
Time 20m
Yield 4 dozen, 48 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 325. Line cookie sheets with parchment.
- In a large mixing bowl, cream together the sugars, butter, shortening, salt, baking powder, spices and vanilla, beating until smooth.
- Beat in the egg.
- Stir in the oats and flour, then the raisins and nuts.
- Drop the dough by the tablespoonful onto the prepared cookie sheets. Using the flat bottom of a drinking glass dipped in sugar, flatten each ball of dough to about 1/4 inch.
- Bake the cookes for about 20 minutes, until they're golden brown; these are supposed to be crunchy, so don't underbake them.
- Remove them from the oven and transfer to a rack to cool.
Nutrition Facts : Calories 116.8, Fat 6.2, SaturatedFat 2.1, Cholesterol 9.5, Sodium 59.7, Carbohydrate 14.6, Fiber 0.9, Sugar 8.4, Protein 1.5
OLD-FASHIONED OATMEAL COOKIES
Old-Fashioned Oatmeal Cookies are from Michelle Wise of Spring Mills, Pennsylvania. "They're my favorite cookies to take on a trip my favorite cookies to take on a trip because they stay moist and aren't too sweet," Michelle informs. "My mother passes the recipe on to me."
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 5 dozen.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 161 calories, Fat 6g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 133mg sodium, Carbohydrate 25g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.
CHOCOLATE CHIP OATMEAL COOKIES (KING ARTHUR FLOUR)
I recently placed an order with King Arthur Flour and when my order arrived, I received this recipe card. I didn't see it posted yet and it has a few interesting ingredients. "Given kids' affinity for cookies, you might as well temper them with some of the "good stuff" - in this case, oats with their soluble fiber and whole wheat flour with its extra vitamins, minerals and brand. Trust us: the kids won't know they're getting anything "healthy" in their favorite snack!"
Provided by senseicheryl
Categories Drop Cookies
Time 22m
Yield 4 dozen cookies, 48 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees. Lightly grease (or line with parchment) two baking sheets.
- In a large mixing bowl, beat together the butter, shortening, sugars, vanilla, salt and vinegar. Beat in the egg, then the baking soda, flour and oats. Stir in the chips/nuts/fruit.
- Drop the dough, by tablespoonfuls, onto the prepared baking sheets. Bake the cookies for 12 to 14 minutes, until they're golden brown; the shorter amount of time for softer cookies, the longer amount for crunchier cookies. Remove the cookies from the oven and cool on a rack.
Nutrition Facts : Calories 135, Fat 7.5, SaturatedFat 3.8, Cholesterol 9, Sodium 67, Carbohydrate 17.6, Fiber 1.3, Sugar 12.3, Protein 1.4
SOFT MOLASSES COOKIES (KING ARTHUR FLOUR RECIPE)
Description on website goes like this: "Molasses cookies are surely the most ubiquitous cookie in any New England cookbook you happen to leaf through. More venerable than those newcomers, Toll House (chocolate chip) cookies (which, after all, are only about 65 years old), molasses cookies come in two basic varieties: chewy and crunchy. We'll give a formula for each, and you can do your own taste test and then come down on one side or the other of a debate that's been raging here in New England for centuries, namely, which molasses cookie is better -- hard or soft? The addition of rum to these spicy cookies helps keep them soft, and also qualifies them for a special name: Joe Froggers. Legend has it that an old man named Joe, who lived by a frog pond in Marblehead, Massachusetts, was famous for his chewy molasses cookies. One day, in thanks to a neighbor for the gift of a jug of rum, he added some of that spirit to a batch of his molasses cookie dough, then gave the cookies to the generous neighbor. Eureka! A rum-laced molasses cookie that quickly earned a great reputation around town and was christened with the name of its creator. To keep these cookies soft, we recommend storing them in an airtight container (a plastic bag is fine) as soon as they're just barely warm. Add a couple of slices of cut apple if you plan on keeping them around long."
Provided by chuah_lijun1
Categories Drop Cookies
Time 27m
Yield 18 3 inch cookies
Number Of Ingredients 11
Steps:
- Whisk together the flour, spices, salt and baking soda, and set aside.
- In a large bowl, beat together the butter and sugar, then beat in the molasses.
- Add the dry ingredients alternately with the rum.
- Using a cookie or muffin scoop, scoop out round balls of dough somewhere in size between a ping-pong ball and a golf ball, and place the balls on a parchment-lined or lightly greased baking sheet.
- Bake the cookies in a preheated 375°F oven for 11 to 12 minutes, until they crack on top but haven't yet browned around the edges.
Nutrition Facts : Calories 137.9, Fat 3.4, SaturatedFat 2.1, Cholesterol 8.5, Sodium 126.2, Carbohydrate 23.4, Fiber 0.5, Sugar 10.8, Protein 1.5
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