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Easy

Oatmeal Cookies (The Best)

INGREDIENTS

  • 1 1/2 cups (375 ml) unbleached all-purpose flour
  • 1 1/2 cups (375 ml) quick-cooking rolled oats
  • 1/2 teaspoon (2.5 ml) baking soda
  • 1/4 teaspoon (1 ml) salt
  • 1/2 cup (125 ml) unsalted butter, softened
  • 1 1/4 cups (310 ml) brown sugar
  • 1/4 cup (60 ml) canola oil
  • 1 teaspoon (5 ml) vanilla extract
  • 1 egg

PREPARATION

With the rack in the middle position, preheat the oven to 190 °C (375 °F). Line two large baking sheets with parchment paper.

In a bowl, combine the flour, oats, baking soda, and salt. Set aside.

In another bowl, cream the butter, brown sugar, oil, and vanilla with an electric mixer. Add the egg and beat until smooth. At low speed or with a wooden spoon, combine with the dry ingredients.

With a 60 ml (¼ cup) ice cream scoop, place six to seven dough balls on each baking sheet. Press the balls so that they are about 2-cm (¾-inch) thick.

Bake one sheet at a time for about 12 minutes or until lightly browned. Let cool on a wire rack. Serve warm or cold.

Categorías
Easy

Thick and Chewy Classic Gluten Free Oatmeal Cookies

INGREDIENTS

  • 1 1/2 cups (210 g) all purpose gluten free flour (I used Better Batter)
  • 1 1/4 teaspoons xanthan gum (omit if your blend already contains it)
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/2 cup (100 g) granulated sugar
  • 2 1/2 cups (250 g) certified gluten free old fashioned rolled oats
  • 1 cup (218 g) packed light brown sugar
  • 6 ounces semi-sweet chocolate chips*
  • 10 tablespoons (140 g) unsalted butter, at room temperature
  • 2 eggs (100 g, weighed out of shell) at room temperature, beaten
  • 1 teaspoon pure vanilla extract

*The chocolate chips can be replaced by an equal amount (by weight) of raisins for a more traditional cookie.

Preheat your oven to 350°F. Line a rimmed baking sheet with parchment paper and set it aside.

In a large bowl, place the flour, xanthan gum, baking soda and salt, and whisk to combine well. Add the granulated sugar and oats, and whisk again to combine. Add the brown sugar and mix, breaking up any lumps in.

Add the butter, and mix with a large spoon, pressing down with the back of the spoon to moisten the other ingredients. Add the beaten eggs and vanilla, and mix until the dough comes together.

It will be very thick, and a bit difficult to stir, but continue to alternately press the cookie dough with the back of the spoon and stir, until the dry ingredients are nearly absorbed. Add the chocolate chips, and mix to distribute the chips evenly throughout and until the dough is completely integrated.

Divide the dough into 24 equal pieces, each about the size of a golf ball, on the prepared baking sheets, about 2 inches apart. Press each piece of dough with the palm of your hand to flatten it into a disk of about 3/4-inch thick. Place the baking sheets in the freezer until firm, about 15 minutes.

Once chilled, place the baking sheet in the center of the preheated oven, and bake for about 12 minutes, or until lightly golden brown all over (and a bit browner around the edges).

The cookies will still be soft to the touch. Remove the baking sheet from the oven, and allow the cookies to cool on the baking sheet until firm (about 10 minutes). Transfer to a wire rack to cool completely.

Categorías
Recipe

Oatmeal Cookies

Ingredients for Easy Oatmeal Cookies

Old fashioned oats. Don’t use quick oats here or the texture won’t come out the same. Plus they absorb differently so cookies may end up dry.

All-purpose flour. Bleached or unbleached flour will work here.

Baking powder and baking soda. The blend of the two offers cookies with just enough lift.

Cinnamon. If you’d like additional spice flavor add in 1/4 tsp nutmeg and ginger too.

Salt. Don’t leave this out or cookies will taste flat.
Unsalted butter. Careful not to soften butter fully. Semi-firm butter will help cookies spread less.

Light brown sugar and granulated sugar. The combination gives a soft chewy cookie, and the brown sugar adds a light caramel-y flavor.

Eggs. These bind everything together. Use cold eggs so cookies spread less.

Vanilla. You could also use vanilla bean paste here as well.
Raisins. A freshly opened package will give best results, just don’t use some that are all super dry.

Walnuts. Optional, but who doesn’t love the additional chewy crunch to pair with the oats? 1. Heat oven, prepare baking sheet: Preheat oven to 350 degrees. Line rimmed 18 by 13-inch baking sheets with parchment paper or silicone baking mats.

2. Whisk dry ingredients: In a mixing bowl whisk together flour, cinnamon, baking soda, baking powder and salt, set aside.

3. Cream butter and sugars using electric mixer: In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter, brown sugar, and granulated sugar until combined.

4. Blend in eggs one at a time and vanilla: Add in one egg mix. Add in second egg and vanilla and mix.

5. Mix in dry ingredients: Add flour mixture to butter sugar mixture and mix just until combined.

6. Add mix ins: Mix in oats, raisins and walnuts, mixing just until evenly distributed.

Tip for sticky dough: If dough is too sticky too shape into balls you can chill for 30 minutes or just use two spoons to drop mounds onto baking sheets.

7. Shape oatmeal cookie dough into individual rounds: Scoop dough out and shape into 1 1/2-inch balls (or 40 grams each), transfer to prepared baking sheet fitting 12 per sheet and spacing 2-inches apart.

8. Bake: Bake in preheated oven until golden brown on edges and nearly set (center should look under-baked), about 12 – 14 minutes.

9. Cool: Let cool on baking sheet for a few minutes then transfer to a wire rack to cool completely. Repeat with remaining dough.

Categorías
Recipe

Quaker’s Best Oatmeal Cookies

INGREDIENTS

1 1/4 Cup(s) (2-1/2 sticks) margarine or butter, softened
3/4 Cup(s) firmly packed brown sugar
1/2 Cup(s) granulated sugar
1 Egg(s)
1 Teaspoon(s) vanilla
1 1/2 Cup(s) all-purpose flour
1 Teaspoon(s) Baking Soda
1 Teaspoon(s) ground cinnamon
1/2 Teaspoon(s) salt (optional)
1/4 Teaspoon(s) ground nutmeg
3 Cup(s) Quaker Cooking

Instructions

Heat oven to 375°F. In large bowl, beat margarine and sugars until creamy. Add egg and vanilla; beat well. Add combined flour, baking soda, cinnamon, salt and nutmeg; mix well. Add oats; mix well. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake 8 to 9 minutes for a chewy cookie or 10 to 11 minutes for a crisp cookie. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

Serving Tips:
Bar Cookies: Press dough onto bottom of ungreased 13 x 9-inch baking pan. Bake 25 to 30 minutes or until light golden brown. Cool completely in pan on wire rack. Cut into bars. Store tightly covered.

24 BARS
Variations:
Stir in 1 cup raisins or chopped nuts.
Omit spices; stir in 1 cup semi-sweet chocolate chips, butterscotch chips or peanut butter-flavored chips.

COOK NOTE:

High Altitude Adjustment: Increase flour to 1-3/4 cups and bake as directed.

Categorías
Recipe

Soft Oatmeal Cookies

INGREDIENTS

1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 ½ teaspoons ground cinnamon
3 cups quick cooking oats DirectionsInstructions Checklist

Step 1
In a medium bowl, cream together butter, white sugar, and brown sugar. Beat in eggs one at a time, then stir in vanilla. Combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats. Cover, and chill dough for at least one hour.

Step 2
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets. Flatten each cookie with a large fork dipped in sugar.

Step 3
Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

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