Best 10 Best Soft Oatmeal Cookies Recipes

THE BEST OATMEAL COOKIES

Steps:

• In a small bowl, combine the eggs, raisins, and vanilla. Cover and chill for 1 hour.
• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, cream together the butter, brown sugar, and white sugar. In a separate bowl, combine the flour, salt, cinnamon and baking soda; add to the creamed mixture and stir until all of the dry ingredients are absorbed. Next, stir in the egg and raisin mixture, then stir in the rolled oats and pecans. Dough will be stiff. Drop by teaspoonfuls onto an unprepared cookie sheet.
• Bake for 10 to 12 minutes in the preheated oven, until the edges are golden. Allow cookies to cool 5 minutes on the baking sheet before removing to a wire rack to cool completely.

ABSOLUTE BEST MOST EXCELLENT SOFT OATMEAL RAISIN COOKIES

Steps:

• First, you put the raisins in a small pan of water uncovered and cook till puffy.
• Put in strainer to drain and cool.
• (I rinse them under cool water to cool them off quicker) Cream and beat together (using elect. mixer) the butter, brown sugar, and eggs.
• Mix together the flour (unsifted), soda, baking powder, cinnamon, oatmeal and add to the creamed mixture, using beater to mix.
• Last, add the raisins.
• With a spoon, mix them in ever so lightly.
• Drop by teaspoonfuls on lightly greased cookie sheets.
• (I use cooking spray) I sometimes use Tablespoonfuls to make bigger cookies!
• Bake them between 350*-360* for 8-9 minutes.
• Take them out before they get brown!
• Cool for a couple of minutes on the cookie sheet before transfering to waxed paper to cool completely.
• Enjoy!

OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees. Line rimmed 18 by 13-inch baking sheets with parchment paper or silicone baking mats.
• In a mixing bowl whisk together flour, cinnamon, baking soda, baking powder and salt for 20 seconds, set aside.
• In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter, brown sugar, and granulated sugar until combined.
• Mix in one egg, then blend in second egg and vanilla.
• Add flour mixture and mix just until combined then mix in oats, raisins and walnuts.
• Scoop dough out and shape into 1 1/2-inch balls (or 40 grams each), transfer to prepared baking sheet fitting 12 per sheet and spacing 2-inches apart.
• Bake in preheated oven until golden brown on edges and nearly set (center should look under-baked), about 12 - 14 minutes.
• Let cool on baking sheet for a few minutes then transfer to a wire rack to cool completely. Repeat with remaining dough.
• Store in an airtight container at room temperature.

SOFT OATMEAL COOKIES

Steps:

• In a medium bowl, cream together butter, white sugar, and brown sugar. Beat in eggs one at a time, then stir in vanilla. Combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats. Cover, and chill dough for at least one hour.
• Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets. Flatten each cookie with a large fork dipped in sugar.
• Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

FAMILY-FAVORITE SOFT OATMEAL COOKIES

Steps:

• In a large bowl, cream sugar and shortening until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, salt, baking powder, soda and cinnamon; add alternately with milk to the creamed mixture. Stir in the oats, raisins and nuts. , Drop by heaping tablespoonfuls onto greased baking sheets. Bake at 350° for about 12 minutes or until lightly browned. Remove to wire racks to cool.

HEALTHIER SOFT OATMEAL COOKIES

Steps:

• Beat butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Add eggs, one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in vanilla extract. Combine all-purpose flour, whole wheat flour, baking soda, salt, and cinnamon in a separate bowl; stir into butter mixture. Fold in oats and dates. Cover and chill dough for at least one hour.
• Preheat oven to 375 degrees F (190 degrees C). Grease two baking sheets.
• Roll dough into walnut-sized balls and place 2 inches apart onto baking sheets. Flatten each cookie with a large fork.
• Bake in preheated oven until cookies are golden brown, 8 to 10 minutes. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

CHEWY OATMEAL COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Add the eggs, molasses and vanilla; beat well. , Combine the flour, oats, baking soda, cinnamon and salt; gradually add to creamed mixture and mix well. Stir in the raisins, pecans and chocolate chips. Drop by tablespoonfuls 2 in. apart onto greased baking sheets. , Bake at 350° for 9-10 minutes or until lightly browned. Cool on pans for 2 minutes before removing to wire racks.

SOFT OATMEAL COOKIES

Steps:

• Preheat oven to 375 degrees Fahrenheit.
• Cream butter and sugars.
• Beat in eggs and vanilla.
• Stir in flour, baking soda, salt, cinnamon.
• Fold in oats and raisins.
• Chill one hour. Drop by teaspoonfuls on cookie sheet and bake 8-10 minutes.
• Cool on cookie sheet 5 minutes.

SOFT OATMEAL RAISIN COOKIES

Steps:

• Set oven rack in the middle and preheat oven to 375 degrees F (190 degrees C).
• Whisk together flour, salt and baking soda. Set aside. In a large bowl, mix yogurt, butter-flavored granules (Butter Buds), brown sugar and granulated sugar until combined.
• Add egg whites and vanilla, mix until just combined. Add flour mixture and mix until just moistened. Stir in oatmeal and raisins.
• Drop dough by level tablespoon onto to cookie sheet lightly sprayed with non-stick spray. Bake for 8 minutes. Press center of cookie; if it springs back, it is done. Store in airtight container, these cookies do not keep well at room temperature. Store in the refrigerator.

SOFT OATMEAL COOKIES

Steps:

• Preheat the oven to 350°F Lightly grease ( or line with parchment) two baking sheets.
• In a large bowl, cream together the butter, oil and sugar. Add the egg, beating until fluffy, then beat in the sour cream and vanilla. Stir in the currants and oats.
• In a seperate bowl, mix together the baking soda, cinnamon, salt and flour. Add this mixture a cup at a time to the oat mixture, beating well after each addition. Stir in the nuts. Let the dough rest for 30 minutes.
• Using a medium cookie scoop drop the dough onto the prepared baking sheets. Bake the cookies for 12 minutes or until they're light brown. Remove them from the oven and transfer to a rack to cool.