VANILLA OATMEAL NO BAKE COOKIES RECIPE - (4/5)
Provided by mnhenselen
Number Of Ingredients 6
Steps:
- In a large pan, mix together the sugar, butter and the milk. Bring to a boil for two minutes. Turn off the heat. Add in the pudding mix, oats and vanilla. Let stand five minutes. Drop by tablespoon onto wax paper and let cool. Store in an airtight container.
ROLLED OAT COOKIES
I like to keep some of this dough in the freezer at all times since it's so handy to slice, bake and serve at a moment's notice. These wholesome cookies are super with a cup of coffee - in fact, we occasionally grab a few for breakfast when we're in a hurry. -Kathi Peters, Chilliwack, British Columbia
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 3-1/2 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in water and vanilla. Combine dry ingredients; add to creamed mixture and mix well. Chill for 30 minutes. , Shape into two 1-1/2 in. rolls; wrap tightly in waxed paper. Chill for 2 hours or until firm. , Cut into 1/2-in. slices and place 2 in. apart on greased baking sheets. Bake at 375° for 12 minutes or until lightly browned. Remove to wire racks to cool.
Nutrition Facts : Calories 188 calories, Fat 10g fat (6g saturated fat), Cholesterol 23mg cholesterol, Sodium 220mg sodium, Carbohydrate 23g carbohydrate (10g sugars, Fiber 1g fiber), Protein 3g protein.
EASY OATMEAL COOKIES
A great variation on an old favorite.
Provided by Darla Thompson
Categories Desserts Cookies Oatmeal Cookie Recipes Oatmeal Raisin Cookie Recipes
Time 25m
Yield 48
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Soak raisins in hot water and set aside.
- In large bowl, sift flour with soda, salt and spices. Blend in rolled oats, sugar and nuts. In a separate bowl, beat eggs with fork and add oil, vanilla, and raisins and water mixture. Pour into dry ingredients, stirring until well mixed. Drop by teaspoonfuls about two inches apart onto ungreased cookie sheets.
- Bake 10 to 13 minutes in the preheated oven, until the edges are golden.
Nutrition Facts : Calories 100.2 calories, Carbohydrate 13.4 g, Cholesterol 7.8 mg, Fat 4.7 g, Fiber 0.7 g, Protein 1.5 g, SaturatedFat 0.6 g, Sodium 79.6 mg, Sugar 6.4 g
OATMEAL COOKIES
Add your choice of chocolate chunks, golden raisins, or toffee pieces to the basic oatmeal-cookie recipe.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 13 large or 3 dozen small cookies
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees. Combine the brown sugar, granulated sugar, and butter in an electric mixer fitted with the paddle attachment. Starting with the mixer on low speed and increasing until it is on medium, beat until the mixture is creamy and fluffy, about 5 minutes. Add the eggs and the vanilla extract, then scrape the sides of the bowl with a rubber spatula, and mix to combine.
- Combine the rolled oats, flour, baking soda, baking powder, and wheat germ in a large bowl, and stir to combine. Add the dry mixture to the butter mixture, then mix on low speed just to combine, 10 to 15 seconds. Remove the bowl from mixer stand, and stir in your choice of chocolate chunks, golden raisins, or toffee pieces.
- Line the baking pans with parchment paper. Use a large (2 1/2 ounce) or small (1 1/4 ounce) ice-cream scoop to form balls of dough. Place the balls of dough about 4 inches apart on baking pans. Bake until golden and just set, about 18 minutes for large cookies and 14 minutes for small cookies. Remove from oven; let cool on pan 4 to 5 minutes before transferring to a cooling rack.
OAT AND VANILLA SHORTBREAD COOKIES - RACHEL ALLEN
These Oat and Vanilla Shortbread Cookies are from Rachel Allen's book Bake. These roll and slice cookies fill the kitchen with that gorgeous buttery aroma while they bake, these soft, buttery, golden melt-in your mouth cookies are additive!!
Provided by bob-white
Categories Grains
Time 1h5m
Yield 40 cookies
Number Of Ingredients 6
Steps:
- Preheat the oven to 180oC (350oF), Gas mark 4.
- Cream the butter in a large bowl or in an electric food mixer until soft.
- Add the icing sugar and vanilla extract and beat until the mixture is light and fluffy.
- Sift in the flour and baking powder, then stir in the oats and bring the mixture together to form a dough.
- Using a sheet of cling film to cover the dough, roll it into a log about 30cm (12in) long and 6cm (2 ½in) in diameter.
- Allow to chill in the fridge, covered in the cling film, for about 30 minutes until firm.
- Remove the cling film; slice the log into rounds about 5mm (¼in) thick and place slightly apart on a baking tray lined with parchment paper.
- Bake in the oven for 15 minutes or until light golden brown and dry to the touch.
- Carefully transfer the cookies to a wire rack to cool.
Nutrition Facts : Calories 77.9, Fat 4.3, SaturatedFat 2.6, Cholesterol 10.7, Sodium 40.4, Carbohydrate 9, Fiber 0.4, Sugar 2.5, Protein 1
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