Toasted Oatmeal Cookies Recipes

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THE OATIEST OATMEAL COOKIES EVER

Provided by Alton Brown

Categories     dessert

Time 1h30m

Yield About 3 dozen cookies

Number Of Ingredients 10



The Oatiest Oatmeal Cookies Ever image

Steps:

  • Preheat the oven to 375 degrees F. Spread the oats into a single layer on a baking sheet. Bake until lightly toasted, about 20 minutes. Cool the oats for 2 to 3 minutes on the sheet. Grind 8 ounces of the toasted oats in a food processor until they have the consistency of whole-wheat flour, about 3 minutes. Add the baking powder, cinnamon and salt to the food processor and pulse 2 to 3 times to combine. Set aside.
  • Line baking sheets with parchment paper. Combine the butter and sugars in the bowl of a stand mixer and mix on medium speed using the paddle attachment until light in color, about 3 minutes. Stop once to scrape down the sides of the bowl. Reduce the mixer speed to the lowest speed and add the vanilla extract and egg. Mix to combine. Slowly add the flour mixture until just combined. Stop once to scrape down the sides of the bowl. Add the remaining toasted oats and the raisins, if using, and mix to combine.
  • Scoop the dough with a 1 1/2-tablespoon disher onto the baking sheets, leaving 2 inches between each mound. Bake until the cookies begin to brown around the edges, 12 to 14 minutes, rotating the baking sheets halfway through. Cool on the sheets for 2 minutes, and then move to a cooling rack to cool completely.

1 pound old-fashioned rolled oats (about 5 2/3 cups)
1 teaspoon baking powder
1 teaspoon ground cinnamon
Pinch kosher salt
10 ounces unsalted butter, at room temperature
6 ounces dark brown sugar, packed (about 3/4 cup)
3 1/2 ounces granulated sugar (about 1/2 cup)
1 teaspoon vanilla extract
1 large egg
4 ounces raisins, optional, soaked overnight in rum and drained, optional (about 2/3 cup)

TOASTED OATMEAL COOKIES

These down-home-flavored cookies are a family favorite. Toasting the oats gives them an extra nutty flavor. The cookies freeze well and remain crisp...but I've found that whenever I make them of our children and grandchildren, I never have enough left to freeze! -Marilyn Krueger, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 3-1/2 dozen.

Number Of Ingredients 8



Toasted Oatmeal Cookies image

Steps:

  • In a large skillet over medium heat, melt butter until lightly browned. Add oats, stirring constantly until golden, 8-10 minutes. Remove from the heat; cool. Combine flour and baking soda; set aside. In a large bowl, beat brown sugar, eggs and vanilla until light. Stir in dry ingredients and peanuts until well blended. Let stand for 15 minutes. Drop by rounded teaspoonfuls onto greased baking sheets. Bake at 375° for 10 minutes or until golden. Remove to wire rack to cool.

Nutrition Facts : Calories 176 calories, Fat 9g fat (5g saturated fat), Cholesterol 38mg cholesterol, Sodium 151mg sodium, Carbohydrate 21g carbohydrate (10g sugars, Fiber 1g fiber), Protein 3g protein.

3/4 cup butter, cubed
2-1/2 cups rolled oats
3/4 cup all-purpose flour
1 teaspoon baking soda
1 cup packed brown sugar
2 large eggs, beaten
1 teaspoon vanilla extract
1/2 cup salted peanuts, coarsely chopped

OATMEAL RAISIN COOKIES I

An old stand-by that the whole family loves.

Provided by Darlene

Categories     Desserts     Cookies     Oatmeal Cookie Recipes     Oatmeal Raisin Cookie Recipes

Time 1h

Yield 48

Number Of Ingredients 11



Oatmeal Raisin Cookies I image

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In large bowl, cream together butter, white sugar, and brown sugar until smooth. Beat in the eggs and vanilla until fluffy. Stir together flour, baking soda, cinnamon, and salt. Gradually beat into butter mixture. Stir in oats and raisins. Drop by teaspoonfuls onto ungreased cookie sheets.
  • Bake 8 to 10 minutes in the preheated oven, or until golden brown. Cool slightly, remove from sheet to wire rack. Cool completely.

Nutrition Facts : Calories 92.4 calories, Carbohydrate 14.6 g, Cholesterol 15.4 mg, Fat 3.4 g, Fiber 0.7 g, Protein 1.3 g, SaturatedFat 1.9 g, Sodium 75.4 mg, Sugar 8.3 g

¾ cup butter, softened
¾ cup white sugar
¾ cup packed light brown sugar
2 eggs
1 teaspoon vanilla extract
1 ¼ cups all-purpose flour
1 teaspoon baking soda
¾ teaspoon ground cinnamon
½ teaspoon salt
2 ¾ cups rolled oats
1 cup raisins

TOASTED OATMEAL COOKIES

Toasted oats, walnuts and brown sugar--there isn't a better flavor combination!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 50m

Yield 42

Number Of Ingredients 9



Toasted Oatmeal Cookies image

Steps:

  • Heat oven to 350°F.
  • Spread oats and walnuts in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch. Bake 15 to 20 minutes, stirring occasionally, until light brown; cool.
  • Mix brown sugar, butter, vanilla and egg in large bowl. Stir in oat mixture and remaining ingredients.
  • Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
  • Bake 8 to 10 minutes or until golden brown. Cool slighty; remove from cookie sheet. Cool on wire rack.

Nutrition Facts : Calories 125, Carbohydrate 14 g, Cholesterol 5 mg, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 100 mg

2 1/2 cups quick-cooking or old-fashioned oats
1 cup chopped walnuts
1 1/2 cups packed brown sugar
1 cup butter or margarine, softened
1 teaspoon vanilla
1 egg
1 cup Gold Medal™ all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt

TOASTED OATMEAL COOKIES

Make and share this Toasted Oatmeal Cookies recipe from Food.com.

Provided by Parsley

Categories     Drop Cookies

Time 35m

Yield 40 serving(s)

Number Of Ingredients 11



Toasted Oatmeal Cookies image

Steps:

  • Heat oven to 350ºF.
  • Evenly spread oats AND walnuts in ungreased jelly roll pan. Bake 15 to 20 minutes, stirring occasionally, until light brown; cool completely.
  • Beat together brown sugar, butter, vanilla and eggs in large bowl.
  • Gradually add in the flour, baking soda, cinnamon, cardamom, and salt.
  • Stir in the toasted oatmeal/walnut mixture.
  • Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheets.
  • Bake 8 to 10 minutes or until golden brown. Cool about 2 minutes before removing from cookie sheets to cool on a wire rack.

2 1/2 cups quick-cooking oats
1 cup finely chopped walnuts
1 1/2 cups packed brown sugar
1 cup butter, softened
1 teaspoon vanilla
2 eggs
1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon cardamom (optional)
1/4 teaspoon salt

BUTTERSCOTCH OATMEAL COOKIES

With a cookie-loving husband and seven kids, one batch of cookies doesn't last long here! When I make this colossal recipe, I divide it into thirds and make three different types to please everyone. One with chocolate chips and nuts, another with raisins and one with butterscotch chips. Everyone is happy! -Lisa Cooper, Paris, Texas

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 6-3/4 dozen.

Number Of Ingredients 13



Butterscotch Oatmeal Cookies image

Steps:

  • In a very large bowl, cream the butter, shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in buttermilk and vanilla. , Combine the oats, flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chips and pecans., Drop by rounded tablespoonfuls 3 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Remove to wire racks.

Nutrition Facts :

1 cup butter, softened
6 tablespoons butter-flavored shortening
1-2/3 cups packed brown sugar
2/3 cup sugar
3 eggs
1/3 cup buttermilk
2 teaspoons vanilla extract
3 cups quick-cooking oats
2-1/2 cups plus 2 tablespoons all-purpose flour
1-1/2 teaspoons baking soda
1-1/4 teaspoons salt
3/4 cup butterscotch chips
1/2 cup chopped pecans

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