Best 6 Anytime Oatmeal Cookies Recipes
Indulge in the delightful world of oatmeal cookies, where wholesome oats meet a symphony of flavors. These anytime oatmeal cookies offer a perfect balance of chewy and crispy textures, making them an irresistible treat for any occasion. With three enticing variations – classic oatmeal cookies, chocolate chip oatmeal cookies, and peanut butter oatmeal cookies – this recipe collection caters to every taste preference.
Immerse yourself in the timeless goodness of classic oatmeal cookies, where the subtle sweetness of oats harmonizes with a touch of cinnamon and nutmeg. Elevate your experience with chocolate chip oatmeal cookies, where pockets of rich, melted chocolate add an extra layer of indulgence. For those who crave a nutty twist, peanut butter oatmeal cookies deliver a satisfying combination of creamy peanut butter and hearty oats.
Whether you prefer your oatmeal cookies simple or dressed up with delectable add-ins, this recipe guide has you covered. Savor the comforting aroma of freshly baked oatmeal cookies, knowing you're creating a wholesome and delicious treat that will delight your taste buds and warm your heart.
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
ANYTIME OATMEAL COOKIES
Wrap our customizable label around an 18-ounce oat container. Print our label from marthastewart.com/cookies-clip-art
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 50m
Yield Makes about 4 dozen
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Sift flour,baking powder, baking soda,cinnamon, and 1/2 teaspoon saltinto a bowl. Beat butter andsugars until pale and fluffy. Mixin egg and vanilla, then flourmixture. Mix in oats, then raisins.
- Using a 1 1/4-inch ice creamscoop (or 1 tablespoon), dropdough onto parchment-linedbaking sheets, spacing eachscoop about 2 inches apart. Bakeuntil edges are golden, about14 minutes. Let cookies cool ona wire rack.
ANYTIME OATMEAL COOKIES
This recipe is from the Martha Stewart magazine. For a clip art label which can be placed on an 18-ounce oatmeal container go to www.marthastewart.com/cookies-clip-art Cookies can be stored at room temperature for 1 week.
Provided by Abby McPlaid
Categories < 60 Mins
Time 50m
Yield 4 dozen
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 350. Sift flour, backing powder, baking soda, cinnamon, and 1/2 t salt into a bowl. Beat butter and sugars until pale and fluffy. Mix in egg and vanilla, then flour mixture. Mix in oats, then raisins.
- 2. Using a 1 1/4 inch ice cream scoop (or 1 T), drop dough onto parchment-lined baking sheets, spacing each scoop about 2 inches apart. Bake until edges are golden, about 14 minutes. Let cookies cool on a wire rack.
Nutrition Facts : Calories 712.3, Fat 26.6, SaturatedFat 15.4, Cholesterol 107.5, Sodium 428.1, Carbohydrate 111.9, Fiber 4.7, Sugar 63.5, Protein 9.7
OATMEAL COOKIES
These chewy, lightly sweet cookies from Laura Letobar of Livonia, Michigan are also low in fat. -Laura Letobar, Livonia, Michigan
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 2 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the oats, flour, sugars, baking powder and salt. Add the egg substitute, corn syrup and vanilla; mix well. , Drop by rounded teaspoonfuls onto baking sheets coated with cooking spray. Bake at 350° for 10-12 minutes. Remove to wire racks.
Nutrition Facts : Calories 101 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 47mg sodium, Carbohydrate 21g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.
OATMEAL CHOCOLATE CHIP COOKIES
These taste distinctly homemade: much smaller than giant, thick bakery-style disks and more delicate, with just enough buttery dough to bind the chocolate and oats. Mixing by hand turns out cookies that are crisp at the edges and tender in the centers. These can be mixed and baked in under an hour, but the dough balls also can be packed in an airtight container and refrigerated for up to 3 days, or frozen for up to a month. You can bake them from ice-cold, though they'll need a few more minutes to turn golden brown.
Provided by Genevieve Ko
Categories cookies and bars, dessert
Time 40m
Yield 2 to 3 dozen cookies
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees. Line 2 large baking sheets with parchment paper.
- Whisk the flour, baking soda and salt in a small bowl. Mix the butter and both sugars in a large bowl with a wooden spoon until creamy. Beat in the egg until incorporated, then stir in the cream and vanilla.
- Add the flour mixture and gently stir until no traces of flour remain. Add the oats, chocolate chips and nuts (if using), and fold until evenly distributed. Loosely scoop a rounded ball of dough using a measuring tablespoon or small cookie scoop and drop onto a prepared sheet. Repeat with the remaining dough, spacing the balls 2 inches apart.
- Bake, 1 sheet at a time, until golden brown, 12 to 14 minutes. Cool on the sheet on a wire rack for 1 minute, then transfer the cookies to the rack to cool completely. The cookies will keep in an airtight container at room temperature for up to 5 days or in the freezer for up to 2 months.
ULTIMATE OATMEAL COOKIES
Looking for a treat made using oats? Then check out these delicious oatmeal cookies, baked with a hint of cinnamon and packed with raisins - ready to eat in an hour.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 36
Number Of Ingredients 10
Steps:
- Heat the oven to 350°F. In a large bowl, stir the brown sugar, butter, baking soda, cinnamon, vanilla, salt and eggs with a wooden spoon until well mixed. Stir in the oats, flour and raisins until mixed.
- For each cookie, scoop a rounded tablespoonful of dough, using a tableware spoon, and push it onto an ungreased cookie sheet with another spoon or rubber spatula, placing cookies 2 inches apart.
- Bake 9 to 11 minutes or until light brown. Remove cookies from cookie sheets to a cooling rack, using a turner. Cool cookie sheets 10 minutes between batches.
Nutrition Facts : Calories 120, Carbohydrate 16 g, Cholesterol 25 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 110 mg, Sugar 8 g, TransFat 0 g
Tips:
- Use rolled oats for a chewy texture and quick oats for a more tender cookie. - Don't overmix the dough, as this will result in tough cookies. - Chill the dough for at least 30 minutes before baking, as this will help the cookies hold their shape. - Bake the cookies until they are golden brown around the edges but still soft in the center. - Let the cookies cool completely on a wire rack before storing them in an airtight container.Conclusion:
These oatmeal cookies are a delicious and easy-to-make treat that can be enjoyed by people of all ages. With their chewy texture, sweet flavor, and healthy ingredients, these cookies are a perfect snack or dessert. Whether you're a seasoned baker or just starting out, give these oatmeal cookies a try - you won't be disappointed!
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