Double Chocolate Oatmeal Cookies



1 1/2 c. sugar

1 c. butter or margarine, softened

1/4 c. water

1 tsp. vanilla

1 egg

3 c. quick-cooking oats

1 1/4 c. flour

2/3 c. cocoa

1/2 tsp. baking soda

1/2 tsp. salt

6 ounces semi-sweet chocolate chips



Heat oven to 350 degrees. Mix sugar, butter, water,

vanilla and egg in 2 1/2 quart bowl. Stir in remaining

ingredients. Drop dough by rounded teaspoonfuls about

2 inches apart onto ungreased cookie sheets. Bake 10

to 12 minutes, until almost no indentation remains

when touched. Immediately remove from cookie sheets.



Makes 6 dozen cookies.

Chinese Five Spice Oatmeal Cookies



2 c. quick cooking rolled oats

1 1/2 c. flour

1 c. coarsely ground almonds

1 1/2 tsp. Chinese five spice

1 tsp. each baking powder and cinnamon

1/2 tsp. salt

1 c. butter or margarine

1 c. sugar

1 c. packed brown sugar

2 large eggs

2 1/2 tsp. vanilla



Combine oats, flour, ground almonds, spices, baking powder and salt;

set

aside.



In a large bowl, using a mixer, cream butter and both sugars until

smooth. Add

eggs and vanilla, beat until well mixed. Add flour mixture, beat

until blended.



On lightly greased cookie sheet, drop batter in mounded tablespoons,

about 1

1/2" apart. Bake at 350F, 12-15 minutes. Cool on a rack. Store in

covered

container.



Makes about 3 dozen.



From Sunset Magazine Annual

Apple Oatmeal Cookies

2 1/2 cups all-purpose flour
1 cup quick oats (not instant)
1/2 teaspoon of salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
2 teaspoons grated lemon zest
1 cup (packed) dark brown sugar
1 1/2 sticks (3/4 cup) salted butter, softened
1 large egg
1/2 cup unsweetened applesauce
1/2 cup honey
1 cup fresh Granny Smith apple, peeled and coarsely chopped
6 ounces of raisins (about 1 cup)

Topping:
1/2 cup quick oats (not instant)

Preheat oven to 300 degrees F. Line cookie sheets with parchment paper; set aside. In a medium bowl whisk together the flour, oats, salt, baking soda, cinnamon, cloves, and lemon zest; set aside. In a large bowl, cream together butter and sugar with electric mixer.

Add egg, applesauce, and honey and beat at medium speed until smooth. Add flour mixture, fresh apple, and raisins, and blend at low speed until just combined. Dough will be soft. Drop by rounded tablespoons onto prepared cookie sheets, 1 1/2 inches apart. If desired sprinkle each cookie with oats. Bake for 18-22 minutes, or until bottoms are golden brown.

makes about 48 cookies.

Paula's Ultimate Oatmeal Cookies

Recipe from: Paula Deen and Friends



I created this recipe on my television show. I could

have eaten the whole plateful myself - and I just

about did!



Makes about 5 dozen



1/2 cup (1 stick) butter

1/2 cup vegetable shortening

1 1/2 cups packed light brown sugar

2 eggs

1/2 cup buttermilk

1 3/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon baking powder

1 teaspoon ground ginger

1 teaspoon freshly grated nutmeg

1 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/2 teaspoon ground allspice

2 1/2 cups quick-cooking oatmeal (not instant!)

1 cup raisins

1 1/2 cups chopped walnuts

1 teaspoon vanilla extract



BROWN BUTTER ICING:

1/2 cup (1 stick) butter

3 cups sifted confectioner'<WBR>s sugar

1 teaspoon vanilla extract



Preheat the oven to 350 degrees F. Line cookie sheets

with parchment paper or nonstick baking mats.



Using an electric mixer, cream together the butter,

shortening, and sugar at low speed until fluffy. Add

the eggs and beat until the mixture is light in color.

Add the buttermilk and mix to combine.



Sift together the flour, baking soda, salt, baking

powder, ginger, nutmeg, cinnamon, cloves, and

allspice. At low speed, gradually add the dry

ingredients. Using a spatula, fold in the oatmeal,

raisins, walnuts, and vanilla, blending well. Drop by

rounded teaspoonfuls 1 1&#8260;2 inches apart onto the

prepared cookie sheets. Bake for 12 to 15 minutes.



While the cookies are baking, make the icing: In a

small saucepan, heat the butter over medium heat until

golden brown, stirring occasionally. Remove the

saucepan from the heat; stir in the sugar and vanilla.

Stir in enough water (3 to 4 tablespoons) to make an

icing of drizzling consistency.



Remove the cookies to wire racks to cool. Drizzle with

Brown Butter Icing while the cookies are still warm.

Easy No Bake Cookies



These are easy no bake cookies that call for any

flavor of INSTANT pudding, so you can get a variety of

flavors to suit your particular taste.



Original recipe yield: 3 - 4 dozen



2 cups white sugar

3/4 cup butter

2/3 cup milk

1 (3.9 ounce) package instant chocolate pudding mix

3 1/2 cups quick cooking oats

1/2 teaspoon vanilla extract



Mix together the sugar, butter or margarine and the

milk in a large pot and bring to a boil. Boil for 2

minutes. Turn off heat and add in the pudding, oats

and vanilla. Mix well and let stand for 5 minutes.

Drop by spoonfuls onto wax paper.

Cranberry Orange Oatmeal Cookies



You can substitute dried blueberries and lemon zest

and extract for the orange zest and extract for

equally good if different cookies.



1 cup unsalted butter, softened

2 cups light brown sugar

2 large eggs

2 tablespoons milk

2 teaspoons orange zest

1 teaspoon orange extract

1/2 teaspoon pure vanilla extract

1 1/2 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

3 cups old fashioned oats

2 cups dried cranberries

2/3 cup chopped pecans (optional)



Preheat the oven to 350 degrees. Cream together the

butter and brown sugar in a large bowl. Beat in the

eggs one at a time until well mixed. Add the zest and

extracts and mix well. In a medium bowl whisk the

flour, baking soda, and salt. Stir in the oats, then

add to the butter mixture and mix well. Fold in the

cranberries and pecans (if desired).



Drop by teaspoonsful two inches apart on ungreased

cookie sheets. Bake for 10-12 minutes, or until the

edges just start to turn golden brown. Let the cookies

cool on the sheets for four minutes, then remove to

wire racks to finish cooling. Store in a airtight

container or freeze.

Oatmeal Cookies
1 cup butter
1 cup brown sugar
1 cup granulated sugar
2 eggs
1&1/2 teaspoons vanilla
1&1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
3&1/2 cups quick cooking oats
1/2 cup chopped pecans, toasted
To toast pecans; place in oven @350 for 8-10 minutes, stirring every 2 minutes
1/2 cup flaked coconut
1 cup dried cherries
rum, enough to cover cherries while simmering

Measure dried cherries into small saucepan. Pour rum over cherries till covered; simmer 15-20 minutes until rum is mostly absorbed.

Beat butter with brown sugar & white sugar till fluffy. Beat in eggs & vanilla. Sift flour, baking soda, salt, cinnamon & nutmeg. Mix well with butter mixture. Stir together oatmeal, pecans, coconut & cherries; fold into batter.

Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 10 minutes @350 degrees. Cool 1 minute then remove from cookie sheet to a wire rack to cool.
Makes 4 dozen

Black Forest Oatmeal Drops



Cookie Ingredients:

1 cup butter or margarine, softened

3/4 cup granulated sugar

1/2 cup firmly packed brown sugar

2 large eggs

1 1/2 teaspoons vanilla extract

1 2/3 cup all-purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

2 cups old-fashioned rolled oats

1 1/2 cups real semisweet chocolate chips

1 cup (5 ounces) dried tart cherries, coarsely chopped



Drizzle Ingredients:

2 cups powdered sugar

1 to 2 teaspoons Kirsch or apple juice

2 to 3 tablespoons water

Heat oven to 350°F.



Combine butter, sugar and brown sugar in large bowl.

Beat at medium speed, scraping bowl often, until

creamy. Add eggs and vanilla; continue beating until

well mixed. Reduce speed to low; add flour, baking

soda and salt. Beat until well mixed. Stir in oats,

chocolate chips and cherries by hand.

Drop dough by rounded teaspoonfuls 2 inches apart onto

ungreased cookie sheets. Bake for 10 to 12 minutes or

until golden brown. Cool completely.

Stir together powdered sugar and Kirsch in small bowl.

Gradually stir in enough water for desired drizzling

consistency. Drizzle over cooled cookies.

Makes 5 dozen cookies.



Black Forest Oatmeal Bars: Spread dough evenly into

ungreased 15x10-inch jelly-roll pan. Bake at 350°F for

20 to 25 minutes or until golden brown. Cool

completely. Prepare drizzle as directed above; drizzle

over bars. Cut into bars. 48 bars.

Oatmeal Fudge Cookies

No-bake chocolate oatmeal cookies

Ingredients



3 cups rolled oats

1 tsp. vanilla extract

1 cup chopped nuts, optional

2 cups granulated sugar

1/2 cup each cocoa powder, evaporated milk

1/4 lb. butter or margarine

Directions

Combine oats, vanilla and nuts in a bowl and set aside.

Combine sugar, cocoa and evaporated milk in a heavy, 2-qt. sauce pan.

Bring to a full rolling boil over medium high heat, stirring

constantly. Let boil, while stirring, for 2 minutes. Remove pan from

heat and add butter. Stir until butter is melted and incorporated.

Quickly add oat mixture to pan and stir until well mixed. Drop by

spoonful onto waxed paper. Let cool 2 hours to set.

Makes 3 dozen cookies.

Notes If you want the oats to be less prominent, use quick-cooking

oats. They will fall apart somewhat in the final mixing. A heavy

sauce pan makes burning the fudge less likely but stir, stir, stir,

anyway. The cooking time at boil is important. Cooked too little the

cookies will not set; too much and they start to harden before you get

them out of the pan. These cookies are better the next day, if there

are any left.

My Favorite Oatmeal Cookies

Ingredients

• 1 cup butter (no substitute!)
• 1 egg
• 1 cup white sugar
• 1/4 cup brown sugar
• 1 tsp. vanilla
• 1 1/2 cup flour
• 1 tsp. salt
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1 1/4 cup oats
• 3/4 cup coconut

Directions

Cream together butter, egg, sugars and vanilla. Sift together flour, salt, baking powder and baking soda. Add to butter mixture and beat well. Stir in oats and coconut, combining well. Form dough into small balls. Put on lightly greased cookie sheet and flatten with a moist fork. Bake at 350 degrees F for 12 to 14 minutes.

Note: This recipe does not double well.

Source: This comes from my sisters kitchen - where everything tastes better!

Oatmeal-Chip Cookies

1 c.(2 sticks) butter, softened
1 c. sugar
1 c. brown sugar
2 eggs, beaten
1 t. pure vanilla extract
2 1/2 c. quick-cooking oatmeal
2 c. all-purpose flour
1/2 t. salt
1 t. baking powder
1 t. baking soda
1 12-ounce package semisweet chocolate chips
1 9-ounce Hersey Bar(milk chocolate), grated
1 1/2 c. chopped nuts

Preheat oven to 375. Use a lightly greased cookie sheet.
Cream butter and sugars together until fluffy. Add eggs one at a
time(judge), beating well after each addition. Add vanilla. In a
food processor, blend oatmeal to fine powder. Mix in a bowl
flour, sal, baking powder, and baking soda: add to creamed
mixture. Mix well. Stir in chocolate chips, grated Hersey Bar,
and nuts. Roll into balls and place 2 inches apart on cookie
sheet, Bake for 10 minutes.

No Bake Chocolate Oatmeal Cookies

1 stick margarine
1/2 cup milk
2 cups sugar
1 cup chocolate chips
3-4 tablespoons peanut butter, optional
3 cups oatmeal
1 teaspoon vanilla extract
Place chocolate chips, peanut butter (if used), oatmeal,
and vanilla in a large mixing bowl. Combine the margarine,
milk, and sugar in a saucepan; bring to a rolling boil.
Boil for 1 minute. Combine the hot mixture with the oatmeal
mixture; stir well. Drop by spoonfuls onto wax paper.