Spiced Oatmeal Cookies Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Beat brown sugar, margarine, and white sugar with an electric mixer in a large bowl until creamy. Beat in eggs until well blended; add milk and vanilla.
• Sift flour, baking soda, cloves, salt, and nutmeg together in a bowl. Add flour mixture to sugar mixture and beat until combined.
• Stir oats, raisins, and walnuts into sugar mixture; chill dough for at least 30 minutes. Drop dough 2 to 3 inches apart by rounded tablespoons onto baking sheets.
• Bake in preheated oven until golden, about 10 minutes.

Steps:

• In a bowl, cream shortening and brown sugar. Add eggs and milk; mix well. Combine flour, oats, baking soda, salt and cinnamon; add to the creamed mixture. Drop by rounded teaspoonfuls 2 in. apart onto lightly greased baking sheets. Bake at 350° for 12-15 minutes or until done.

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking soda, cinnamon, baking powder and salt; gradually add to creamed mixture and mix well. Stir in oats. , Shape into 1-1/2-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until golden brown. Cool for 1 minute before removing to wire racks.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, cream together the butter, butter flavored shortening, brown sugar, white sugar, eggs, and vanilla until smooth. Combine the flour, baking soda, cinnamon, cloves, and salt; stir into the sugar mixture. Stir in the oats and raisins. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
• Bake 10 to 12 minutes until light and golden. Do not overbake. Let them cool for 2 minutes before removing from cookie sheets to cool completely. Store in airtight container. Make sure you get some, because they don't last long!

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• In a large bowl, stir together the flour, sugar, baking soda, salt, nutmeg and cinnamon. Cut in the shortening, until the mixture appears mealy. Stir in the egg, mashed banana and oatmeal until well blended. Drop by rounded spoonfuls onto an unprepared cookie sheet.
• Bake for 8 to 10 minutes in the preheated oven. Remove from baking sheet to cool on wire racks.

Steps:

• Cream butter and sugar.
• Beat in eggs.
• Add spices, flour, soda and salt.
• stir in oatmeal and nuts.
• Drop by tsp onto lightly greased cookie sheet.
• bake 375 for 10-12 minute.

Steps:

• Heat oven to 350°F Lightly spray cookie sheet with cooking spray.
• In large bowl, beat margarine and sugar together until creamy. Add egg whites; beat well. Add applesauce, apple juice concentrate, peanut butter and vanilla; beat well. Add combined flour, baking soda, cinnamon, chai tea spice powder and salt; mix well. Add oats; mix well. Blend in apples and peanuts.
• Drop dough by rounded teaspoonfuls onto cookie sheets.
• Bake 15 to 17 minutes or until firm to the touch and light golden brown. Cool 1 minute on cookie sheets. Cool completely. Store tightly covered.

Steps:

• Sift flour with spices, salt and baking soda. Set aside.
• In large bowl of electric mixer, cream butter. Add vanilla and both sugars, and beat well. Add eggs and beat to mix.
• On low speed, beat in sifted dry ingredients.
• Stir in oats with spoon.
• Line two cookie sheets with aluminum foil, shiny side down. Measure out 1/4 cup of batter for each cookie and place 5 to 6 cookies on each sheet.
• Bake at 375 degrees for 12 to 15 minutes on racks that have been placed on the second and third rungs in the oven. Reverse sheets once during baking. The cookies should still be quite soft when they are done. Cool on rack before removing from sheet.

Steps:

• In a large bowl, beat the butter, brown sugar and sugar blend until well blended. Beat in the applesauce, egg and vanilla (mixture will appear curdled). Combine the oats, flour, cinnamon, baking powder, salt and nutmeg; gradually add to the butter mixture and mix well. Stir in the cranberries, chocolate chips and pecans. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets; flatten slightly. Bake at 350° for 10-12 minutes or until edges are lightly browned. Remove to wire racks.

Steps:

• Heat oven to 350°F. In small bowl, stir glaze ingredients until smooth and thin enough to drizzle. Cover; set aside.
• In large bowl, beat 1/2 cup butter, the shortening, 1/2 cup granulated sugar and the brown sugar with electric mixer on medium speed until thoroughly mixed. Beat in eggs and 1 teaspoon vanilla until well blended. Beat in oats, cinnamon, nutmeg, baking soda and flour, scraping side and bottom of bowl once, just until blended. Stir in apples and walnuts.
• On ungreased cookie sheets, drop dough by rounded tablespoonfuls (scant 1/4 cup) about 2 inches apart.
• Bake 13 to 17 minutes or until edges are golden brown and centers are set. Cool 2 minutes; remove from cookie sheets to cooling racks. Using spoon, drizzle about 1 teaspoon glaze onto each warm cookie. Cool completely, about 10 minutes.