Best 2 The Only Oatmeal Cookies Recipe Youll Ever Use Recipes
Indulge in the irresistible charm of these exceptional oatmeal cookies, a symphony of flavors and textures that will tantalize your taste buds. With three tempting variations to choose from, this recipe caters to every palate. The classic oatmeal cookie, with its chewy texture and bursts of plump raisins, offers a nostalgic and comforting treat. For a touch of sophistication, try the maple oatmeal cookies, where the subtle sweetness of maple syrup harmonizes perfectly with the nutty flavor of oats. And for those seeking a burst of tangy citrus, the orange oatmeal cookies deliver a refreshing twist with their zesty orange zest and juicy cranberries. Whichever variation you choose, these oatmeal cookies promise a delightful experience that will leave you craving more.
Let's cook with our recipes!
BEST EVER OATMEAL COOKIES
Steps:
- Heat oven to 375°F.
- Combine all ingredients except flour in bowl. Beat at low speed, scraping bowl often, until well mixed. Stir in flour until well mixed.
- Drop dough by rounded tablespoonfuls, 2 inches apart, onto lightly greased cookie sheets. Bake 8-12 minutes or until edges are lightly browned. Let stand 1 minute; remove from cookie sheet.
Nutrition Facts : Calories 80 calories, Fat 3.5 grams, SaturatedFat grams, Transfat grams, Cholesterol 15 milligrams, Sodium 75 milligrams, Carbohydrate 12 grams, Fiber
THE OATIEST OATMEAL COOKIES EVER
Provided by Alton Brown
Categories dessert
Time 1h30m
Yield About 3 dozen cookies
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F. Spread the oats into a single layer on a baking sheet. Bake until lightly toasted, about 20 minutes. Cool the oats for 2 to 3 minutes on the sheet. Grind 8 ounces of the toasted oats in a food processor until they have the consistency of whole-wheat flour, about 3 minutes. Add the baking powder, cinnamon and salt to the food processor and pulse 2 to 3 times to combine. Set aside.
- Line baking sheets with parchment paper. Combine the butter and sugars in the bowl of a stand mixer and mix on medium speed using the paddle attachment until light in color, about 3 minutes. Stop once to scrape down the sides of the bowl. Reduce the mixer speed to the lowest speed and add the vanilla extract and egg. Mix to combine. Slowly add the flour mixture until just combined. Stop once to scrape down the sides of the bowl. Add the remaining toasted oats and the raisins, if using, and mix to combine.
- Scoop the dough with a 1 1/2-tablespoon disher onto the baking sheets, leaving 2 inches between each mound. Bake until the cookies begin to brown around the edges, 12 to 14 minutes, rotating the baking sheets halfway through. Cool on the sheets for 2 minutes, and then move to a cooling rack to cool completely.
Tips:
- Use old-fashioned oats. These oats will give your cookies a chewier texture than quick-cooking or instant oats.
- Don't overmix the dough. Overmixing will make the cookies tough.
- Chill the dough before baking it. This will help the cookies hold their shape and prevent them from spreading too much.
- Bake the cookies at a high temperature. This will help them get crispy on the outside and chewy on the inside.
- Let the cookies cool completely before eating them. This will help them firm up and develop their full flavor.
Conclusion:
These oatmeal cookies are the perfect treat for any occasion. They're easy to make, delicious, and can be customized to your liking. So what are you waiting for? Give them a try today!
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