Oatmeal Cookies Recipes

Chocolate Oatmeal Cookies

      2 c  butter
      2 c  sugar
      2 c  brown sugar
      4 ea eggs
      2 ts vanilla
      4 c  flour
      5 c  blended oatmeal*
      1 ts salt
      2 ts baking powder
      2 ts soda
     24 oz chocolate chips
      8 oz Hershey bar, grated
      3 c  chopped nuts
 
* Measure oatmeal and blend in a blender to a fine powder.

Cream together butter and sugars. Add eggs and vanilla.

Mix together with flour, oatmeal, salt, baking powder and soda. Add chocolate chips, Hershey bar and nuts.

Roll into balls and place two inches apart on a cookie sheet.

Bake for 10 minutes at 375.

Makes 112 cookies (recipe may be halved).

Crispy Oatmeal Cookies

    1/3 c  Butter (margarine)
    1/3 c  Lightly packed brown sugar
    1/4 c  Warm water
      1 c  Flour, divided 1/4 cup aside
      1 c  Quick rolled oats
      1 ts Cinnamon
    1/2 ts Baking soda
 
Cream butter and sugar together thoroughly, then beat in water.

Set aside 1/4 cup flour for rolling.

Mix together the rolled oats, cinnamon, and baking soda, then stir them into the creamed mixture.

Add the remaining flour gradually to the dough until it is stiff enough to roll.

Divide the dough into 3 lumps about the same size. Roll each lump of dough out about 1/8 inch thick and cut into 12 pieces about the same size. This is much easier than trying to use a cookie cutter if you need to know cookies per serving.

Place on a lightly greased cookie sheet. Bake at 350 F about 10 minutes or until golden brown around the edges.

Remove from pan, cool. Store in a covered container.  Makes about 36 cookies.
 
3 cookies per serving:  126 calories, 1 starch choice, 1 fats choice 16 grams carbohydrate, 2 grams protein, 6 grams fat.

Oatmeal Raisin Drop Cookies

      1 c  Raisins*
  1 1/2 c  All purpose flour
      1 ts Soda
    1/4 ts Salt
      1 ts Cinnamon
    1/2 ts Nutmeg
    1/2 c  Light margarine
      1 c  Sugar (my note: I used half
           -white, half brown)
      1    Egg
    2/3 c  Buttermilk
      1 c  Oatmeal
    1/2 c  Oat bran (for best results,
           -use a coarse grind)
    1/4 c  Finely chopped walnuts
 
  no stick cooking spray
 
Preheat oven to 375 degrees.

Spray baking sheets with no stick spray.

* Plump raisins by steaming over hot water for 5 minutes.

Sift flour. Measure, then sift with soda, salt, cinnamon and nutmeg.
 
Cream margarine with sugar and egg until mixture is smooth and fluffy.
 
Add flour mixture and buttermilk, alternately to the egg mixture. Blend until very smooth. Add oatmeal, oat bran, raisins and nuts. Stir to blend.
 
Drop heaping teaspoonfuls onto prepared sheets. Bake for 10 to 12 minutes.

Yield: 36 cookies. Each cookie has less than 1 gm saturated fat, 37 mg cholesterol, 1 gm soluble fibre and 157 calories.

Old-Fashioned Oatmeal Cookies

      1 c  Raisins
      1 c  Water
    3/4 c  Shortening
  1 1/2 c  Sugar
      2    Eggs
      1 ts Vanilla extract
  2 1/2 c  Flour
      1 ts Baking soda
      1 ts Salt
      1 ts Ground cinnamon
    1/2 ts Baking powder
    1/4 ts Ground cloves
      2 c  Quick-cooking oats
    1/2 c  Chopped walnuts, optional

In a saucepan, cook raisins in water over medium heat until plump, about 15 minutes.  Drain, reserving liquid.  Add enough water to measure 1/2 cup.

In a mixing bowl, cream shortening, sugar, eggs and vanilla. Stir in raisin liquid. Blend in flour, baking soda, salt, cinnamon, baking powder, and cloves. Stir in raisins and oats. Add nuts if desired.

Drop by teaspoonfuls about 2" apart onto ungreased cookie sheets.

Bake at 375 degrees for 10-12 minutes or until light brown.

Best Oatmeal Cookies

    3/4 c  Low ft margarine, room temp
      1 c  White sugar
    1/2 c  Packed brown sugar
      2 ea Egg whites, slightly beaten
  1 1/2 c  All purpose flour
      1 ts Baking soda
      1 ts Ground cinnamon
    1/4 ts Ground nutmeg
  1 1/2 c  Oats, uncooked
      1 c  Raisins
      1 ts Vanilla

In a large mixing bowl, beat margarine and sugars until light and fluffy; add egg whites.

In a medium size bowl, combine flour, baking soda, cinnamon and nutmeg; add to sugar mixture. Stir in oats, raisins and vanilla. Chill 1 hour.

Preheat oven 350F.

Roll a teaspoon of dough into a ball and place on an ungreased cookie sheet. Grease the bottom of a glass with margarine, dip glass in sugar and use to flatten ball of dough; continue, leaving adequate space between cookies.

Bake 10 min. Cool on racks.

Cal: 61, fat: 1 g.