iso: oatmeal cookie recipe

[jazzyjas]

OK - so a craving has hit and I will be baking cookies this evening for the secretaries at work. Any good oatmeal cookie recipes I have always just used the one on the Quaker's Oats Canister

Jas

[emilycat]

Jas,

If you do a search on the Great Food Board and the Archive using oatmeal as the subject you'll find loads of threads on this subject -- here's one to get you started:
http://www.cookinglight.com/bbs/Archives/Archive-000001/HTML/20010301-1-001740.html

[clairea]

I made the Power Crunch Cookies from the Complete CL yesterday. I don't even like oatmeal cookies that much and thought this were great. If you are interested and don't have this cookbook I'll be glad to post the recipe.

[Chefmom]

No matter what recipe you use, my husband LOVES dried cherries in the oatmeal cookies. He was never a big oatmeal cookie fan, he will eat them, but prefers others (peanut butter!!) But when I made oatmeal cookies with raisins for a snack I put dried cherries in some of the dough to try it out and he LOVES them.

I created an oatmeal recipe for my son, the lover of peanut butter and oatmeal, here is my recipe:
http://RecipeCircus.com/recipes/Chefmom/Cookies-dropped/Alec39s_Peanut_Butter_Oatmeal_Cookies.html

Tami

[Laura B]

I have a fabulous oatmeal chocolate chip recipe from my mom. Here is the recipe and discussion from an old thread:
http://www.cookinglight.com/bbs/Archives/Archive-000001/HTML/20010301-1-002386.html

[catharine]

Hey Jasmine,

I know...I should be studying. Anyhow, there was a thread recently about oatmeal cookies. I think this should be very helpful (if it isn't too late to help with your craving). Be sure to bring some over for me to taste http://www.cookinglight.com/bbs/smile.gif.

Catharine
http://www.cookinglight.com/bbs/Forum1/HTML/006282.html

[AD]

I use the same one on the canister BUT I reduce the butter to 1 stick, add 3 tbsp. corn syrup and use 2 egg whites for one of the eggs. Some people I cook for like the sugar cut down, so I may use 1/3 cup white and 2/3 cup brown sugar. That isn't necessary though, and all the people I baked for prefer this cookie over any others.

[Curleytop]

Oatmeal is my middle name! http://www.cookinglight.com/bbs/tongue.gif Here are a few I make all the time.
* Exported from MasterCook *

LOW FAT OATMEAL COOKIES

Recipe By :Motts
Serving Size : 3 Preparation Time :0:15
Categories : Apples Cookies
Low Fat

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Cup Unbleached Flour
1 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
2 Teaspoons Cinnamon
1/4 Teaspoon Nutmeg -- Ground
1/8 Teaspoon Cloves -- Ground
1/4 Teaspoon Ginger -- Ground
1/2 Teaspoon Salt
2 Tablespoons Margarine
1/4 Cup Motts Applesauce
1/2 Cup Sugar
1/2 Cup Brown Sugar -- Packed
1/4 Cup Egg Substitute (or 1 whole egg)
1 Teaspoon Vanilla
1 1/3 Cups Rolled Oats
1/2 Cup Raisins

Preheat oven to 375° (350° Convection). Lightly spray cookie sheet with Pam.
In medium bowl, mix flour, cinnamon, cloves, ginger, baking powder, baking soda and salt. Set aside
In large bowl, whisk together margarine, applesauce, granulated and brown sugars, egg substitute and vanilla until margarine breaks into pea size pieces.
Add flour mixture to applesauce mixture. Mix well. Fold in oats and then raisins.
Drop rounded teaspoonfuls onto cookie sheet, 2 inches apart. Bake for only 7 -9 Minutes.(Rotate baking sheets after 4 minutes.) Remove from oven and cool on cookie sheet for 5 minutes. Remove and place on cooling rack.


Yield:
"55 Cookies"

NOTES : Customized from the original, More spices, and margarine or butter instead of shortening.



* Exported from MasterCook *

OATMEAL COOKIES WITH A-PEEL

Recipe By :Cooking Light 6/2000 page 192
Serving Size : 1 Preparation Time :0:00
Categories : Cookies Fruit
Low Fat Nuts


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Cup Craisins
1/2 Cup Orange Juice
1/2 Cup Sugar
1/2 Cup Brown Sugar -- Packed
1/4 Cup Butter -- Softened
2 Tablespoons Light corn syrup
1 Large Egg
1 1/2 Cups Unbleached flour
1 Teaspoon Baking Soda
1/2 Teaspoon Baking Powder
1/2 Teaspoon Salt
3 Cups Regular oats
1/3 Cup Walnuts -- Chopped/coarse
1 Tablespoon Orange Rind -- Grated
Cooking Spray

Preheat oven to 375° (350° convection)

Combine craisins and orange juice in a bowl, cover and let stand 10 minutes.

Beat sugars and butter at medium speed of a mixer until light and fluff. Add corn syrup and egg, beat well. Stir in cranberry mixture.

Combine flour,baking soda, baking powder and salt in a bowl, stirring well with a whisk. Add the oats, walnuts and orange rind, stir well. Add to sugar mixture, stir until well blended.

Drop by level tablespoons 2 " apart onto baking sheets coated with cooking spray. Bake at 375° (350° convection)for 8 minutes, or until almost set. Cool on a wire rack.

Yield:
"4 Dozen"

Turned out very taste-but got very sticky in storage jar. Will try a plastic food storage box, make layers with waxed paper in-between!



* Exported from MasterCook *

OATMEAL COCONUT COOKIES

Recipe By :The Silver Palate (on cereal box)
Serving Size : 15 Preparation Time :0:00
Categories : Cookies Desserts


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 Cup Silver Palate Thick & Rough Oatmeal
6 Tablespoons Butter -- Room Temperature
1/4 Cup Brown Sugar
1 Large Egg
1/2 Teaspoon Vanilla
3/8 Cup Shredded Coconut
Lemon Zest -- 1/2 Lemon
1/2 Cup Unbleached flour
1/4 Teaspoon Salt
1/2 Teaspoon Baking Powder
3/4 Teaspoon Cinnamon
1/2 Teaspoon Coriander
1/2 Cup Dates (or other dried fruit) -- Chopped

Preheat oven to 325° (300° convection)
Spread oatmeal in a thin layer on a baking sheet and toast until lightly colored, 15 minutes. Set aside to cool.

Cream butter and brown sugar together in a medium bowl until light and fluffy. Stir in egg, vanilla, coconut and lemon zest.

Sift flour, salt, baking powder, cinnamon and coriander over butter mixture and blend well. Blend in oatmeal and dates. Lightly grease baking sheet or line with parchment. Drop dough by slightly rounded tablespoons onto pan, leaving about 3 inches between cookies.

Bake in middle of oven until edges are lightly browned, 16 to 18 minutes. Remove from oven and let cool completely. Store in tightly covered container.

NOTES : This is half of the original recipe.