Oatmeal Raisin Cookies
2 1⁄2 C. flour
1⁄2 tsp. baking soda
1⁄4 tsp. salt
1 C. old-fashioned oats
1 C. brown sugar
1⁄2 C. sugar
1 C. butter, softened
2 Tbsp. honey
2 tsp. vanilla
1 tsp. cinnamon
2 large eggs
1 1⁄2 C. raisins
1⁄2 C. walnuts, chopped
Preheat oven to 325 degrees. In a bowl, cream together the butter, sugars, honey, vanilla and eggs. Sift together baking soda, salt, cinnamon and flour. Add to the sugar mixture and stir until blended. Fold in raisins and walnuts. Drop by teaspoon-sized servings onto a cookie sheet. Bake for 15-18 minutes until light brown. Cool. Store in an airtight container.
I like this recipe because the cookies always turn out well. They’re delicious, chewy, and disappear as fast as you can bake them! Here is another variation that doesn’t require honey or walnuts: Homemade Oatmeal Raisin Cookies
Banana Oatmeal Cookies
1/2 C butter, softened
1 C. brown sugar
1 large egg
3/4 C. 2 medium ripe bananas, mashed
1 1/2 tsp. pure vanilla extract
1 C. flour
1 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
3 1/4 C. old-fashioned oats
1 C. semi-sweet chocolate chips
Preheat oven to 350 degrees. In a bowl, cream together the butter, sugars, banana, vanilla and egg. Sift together baking soda, salt, cinnamon and flour. Add to the sugar mixture and stir until blended. Fold in chocolate chips. Drop by teaspoon-sized servings onto a cookie sheet. Bake for 10-12 minutes until light brown. Cool. Store in an airtight container.
This is a great way to use up brown bananas!
Oatmeal Chocolate Chip Cookies
1 C. butter
1 C. sugar
1 C. brown sugar
2 large eggs
1 Tbsp. vanilla
2 cups flour
2 1/2 C. oatmeal (put in blender and make into flour)
1/2 tsp. salt
2 tsp. baking powder
2 tsp. baking soda
1 bag semi-sweet chocolate chips
1 1/2 C. walnuts, chopped
Preheat oven to 375 degrees. In a bowl, cream together the butter, sugars, vanilla and eggs. Sift together baking soda, salt, flour. Add to the sugar mixture and stir until blended. Add oatmeal, chocolate chips and walnuts. Drop by teaspoon-sized servings onto a cookie sheet. Bake for 6-8 minutes until light brown. Cool. Store in an airtight container.
Peanut Butter Oatmeal Cookies
1 C. butter, softened
1 C. brown sugar
3/4 C. white sugar
1 C. peanut butter
2 eggs
1 1/2 C. all-purpose flour
2 tsp. baking soda
1 tsp. salt
1 C. quick oats
Preheat oven to 350. In a large bowl, cream together butter, sugars, and peanut butter until smooth. Beat in the eggs. Combine the flour, baking soda, and salt; stir into the creamed mixture. Mix in the oats until just combined. Drop by teaspoon-sized servings onto a cookie sheet. Bake for 12-15, or until just light brown. Cool. Store in an airtight container.
No-Bake Oatmeal Cookies
1/2 C. butter
2 C. granulated sugar
1/4 C. unsweetened cocoa powder
1/2 C. milk
1/2 C. creamy peanut butter
1 tsp. vanilla extract
3 C. oatmeal, quick-cooking (not old-fashioned)
In a large microwave-safe bowl, mix the butter, sugar, cocoa powder and milk. Microwave on HIGH in 30 second increments, stirring in between, until boiling (about 2 minutes). Next, stir in the peanut butter and vanilla. Fold in oats until combined. Drop by spoonfuls onto a waxed paper-lined tray, and cool to set the cookies.
Leave a Reply