Best Oatmeal Cookies

[kima]

The weather here is finally perfect for baking up a storm ;) so I made these cookies from Colorado Cache this morning.
The only change I made was to decrease the sugar-i used 3/4c. of each and the cookies are plenty sweet. Excellent recipe. Now to stick most of them in the freezer!:o

Title: Oatmeal Cookies "The Best"
Categories: Cookies
Yield: 72 servings

1 c Raisins
1 ts Vanilla extract
1 c Butter
1 c Brown sugar
1 c White sugar
2 1/2 c Flour
1 ts Salt
1 ts Ground cinnamon
2 ts Baking soda
2 c Oatmeal; (substitute
(1/2 c wheat germ for
More healthful cookies)
3/4 c Chopped pecans
3 Eggs; well beaten

Combine eggs, raisins and vanilla and let stand for one hour, covered
with plastic wrap. Cream together butter and sugars. Add flour, salt,
cinnamon and soda to sugar mixture. Mix well. Blend in egg-raisin mixture,
oatmeal, wheat germ and chopped nuts. Dough will be stiff. Drop by heaping
teaspoons onto ungreased cookie sheet or roll into small balls and flatten
sightly on cookie sheet. Bake at 350 degrees for 10 to 12 minutes or
until lightly browned. Note: Delicious! Secret is soaking of raisins.
Source: "Colorado Cache" Cookbook

[naomike]

Hi! No one ever replied to this posting apparently, but I will now. I think I'm going to make these today or tomorrow--thanks for the recipe!

Question for anyone who reads this--does it matter to you which type of oatmeal you use (i.e., old fashioned versus quick one-minute)? I have a bunch of one-minute oatmeal in the house (for my kids) and I plan on using that. Will the cookies be too soft?

[Gecko]

I have only used regular oatmeal so sorry but I cannot answer regarding the one minute variety.

Here is another oatmeal cookie recipe that I have been meaning to try for ages.

Cranberry Orange Oatmeal Cookies

Serving: 60
Prep Time: 20 minutes minutes
Cook Time: 50 minutes
Total Time: 70 minutes

INGREDIENTS:

1 cup softened unsalted butter
2 cups light brown sugar
2 large eggs
2 tablespoons milk
2 teaspoon orange zest
1 teaspoon pure orange extract
1/2 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3 cups rolled oats
2 cups dried cranberries
2/3 cup chopped pecans (optional)

DIRECTIONS:

1. Preheat oven to 350°F.

2. Cream together butter and brown sugar in a large bowl. Beat in eggs one at a time until well mixed. Add zest and extracts and mix well.

3. In a medium bowl, whisk together flour, baking soda and salt. Stir in oats, then add to butter mixture and mix well.

4. Fold in cranberries and pecans (if desired). Drop by the teaspoonful 2 inches apart on ungreased cookie sheets. Bake for 10-12 minutes, or until the edges just start to turn golden brown.

5. Let the cookies cool on the sheets for 4 minutes, then remove to wire racks to finish cooling. Store in an airtight container or freeze.


NUTRITIONAL INFORMATION:
Calories: 130
Total Fat: 4
Carbohydrates: 19
Protein: 2

[ellielk]

I've used instant for regular in other recipes and not had any problem.

[MISSINDI]

Thanks for bumping the thread up - missed it the first time. I love Oatmeal Raisin Cookies. I usually make the one inside the cap of Quaker Oats and especially love those warm out of the oven. Planning on trying these next.

[greysangel]

My favorites are the Dairy Hollow cookies that Anna posted way back when.

For non traditional, I made a BA recipe (dec) last night for Triple Chocolate Cranberry Oatmeal Cookies and they are delicious.

J

[valchemist]

Originally posted by greysangel
My favorites are the Dairy Hollow cookies that Anna posted way back when.

For non traditional, I made a BA recipe (dec) last night for Triple Chocolate Cranberry Oatmeal Cookies and they are delicious.

J

the dairy hollow ones are great, as are the Cook's Illustrated ones. I tried the BA recipe you mentioned, JeAnne, and I didn't really care for them. I liked all the added stuff in them, but the cookie recipe itself wasn't my ideal. (ideal being crisp all over the outside and chewy inside and nicely thick)

[greysangel]

Originally posted by valchemist


the dairy hollow ones are great, as are the Cook's Illustrated ones. I tried the BA recipe you mentioned, JeAnne, and I didn't really care for them. I liked all the added stuff in them, but the cookie recipe itself wasn't my ideal. (ideal being crisp all over the outside and chewy inside and nicely thick)

Val I thought the taste was fantastic, but the consistency was not perfect. Mine spread (I suspect from the butter not being chilled) and so they were nice a crispy without much of a chew. I'm thinking that if I chill the butter, I'll probably have a better consistency more like what you describe.

[valchemist]

Originally posted by greysangel


Val I thought the taste was fantastic, but the consistency was not perfect. Mine spread (I suspect from the butter not being chilled) and so they were nice a crispy without much of a chew. I'm thinking that if I chill the butter, I'll probably have a better consistency more like what you describe.

maybe you are right. mine actually were chewy, without as much crispness as I like. I think with this type of recipe, you either underbake and get chewy bendable cookies (which is what I had) or you bake longer and you get something that is all crisp, like yours.

I think the crisp all over the outside and chewy inside texture would be achieved if you used half shortening and half butter instead of all butter. yes, they did taste very good!

[naomike]

Thank you ellielk for your comment on using quick-cooking oatmeal. Of course, I looked at the lid and it has a recipe for cookies on it so it should work out fine.

I have the Cook's Illustrated recipe too. Now I'm toying with using the basic CI recipe but soaking the raisins as suggested in this recipe . . . . So many options . . .