Best 8 Oatmeal Buttermilk Cookies Recipes
Oatmeal buttermilk cookies are a delightful and wholesome treat that combines the goodness of hearty oatmeal with the tangy flavor of buttermilk. These cookies have a crispy exterior, chewy interior, and a wonderful balance of sweet and tangy flavors. They are perfect for breakfast, snack time, or as a dessert. While there are many variations of oatmeal buttermilk cookie recipes, some common ingredients include rolled oats, buttermilk, butter, sugar, brown sugar, eggs, vanilla extract, baking soda, salt, and raisins. With so many options available, it can be challenging to find the perfect recipe that suits your taste and preferences. This article will provide you with a comprehensive guide to help you find the best oatmeal buttermilk cookie recipe, taking into consideration various factors such as texture, flavor, ease of preparation, and dietary restrictions.
Check out the recipes below so you can choose the best recipe for yourself!
OATMEAL BUTTERMILK COOKIES
Spicy oatmeal cookies with the tangy zip of buttermilk.
Provided by sal
Categories Desserts Cookies Spice Cookie Recipes
Time 30m
Yield 24
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a large bowl, cream together the butter and brown sugar until smooth. Beat in the egg. Combine the flour, baking soda, nutmeg, cinnamon and allspice; stir into the sugar mixture alternately with the buttermilk. Mix in the oats, walnuts and raisins. Drop by rounded spoonfuls onto the prepared cookie sheet.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 145 calories, Carbohydrate 20.9 g, Cholesterol 18.2 mg, Fat 6.2 g, Fiber 1.2 g, Protein 2.6 g, SaturatedFat 2.8 g, Sodium 92.7 mg, Sugar 9.9 g
ULTIMATE OATMEAL COOKIES
Looking for a treat made using oats? Then check out these delicious oatmeal cookies, baked with a hint of cinnamon and packed with raisins - ready to eat in an hour.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 36
Number Of Ingredients 10
Steps:
- Heat the oven to 350°F. In a large bowl, stir the brown sugar, butter, baking soda, cinnamon, vanilla, salt and eggs with a wooden spoon until well mixed. Stir in the oats, flour and raisins until mixed.
- For each cookie, scoop a rounded tablespoonful of dough, using a tableware spoon, and push it onto an ungreased cookie sheet with another spoon or rubber spatula, placing cookies 2 inches apart.
- Bake 9 to 11 minutes or until light brown. Remove cookies from cookie sheets to a cooling rack, using a turner. Cool cookie sheets 10 minutes between batches.
Nutrition Facts : Calories 120, Carbohydrate 16 g, Cholesterol 25 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 110 mg, Sugar 8 g, TransFat 0 g
OATMEAL BUTTERSCOTCH COOKIES
Great cookies!
Provided by Jolene
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 25m
Yield 48
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a large bowl beat the butter or margarine, white sugar and brown sugar together. Add the eggs and vanilla, beating well.
- Stir together the flour, baking soda, cinnamon and salt. Gradually add the flour mixture to the butter mixture and stir until blended. Stir in the oats and the butterscotch chips. Drop by teaspoonfuls onto an ungreased cookie sheet.
- Bake for 8 to 10 minutes in the preheated oven, until the edges begin to brown.
Nutrition Facts : Calories 118.6 calories, Carbohydrate 16.2 g, Cholesterol 15.4 mg, Fat 5.1 g, Fiber 0.6 g, Protein 1.3 g, SaturatedFat 3.4 g, Sodium 81.4 mg, Sugar 10.3 g
BUTTERY OATMEAL COOKIES
Butter is the essential ingredient in the taste and texture of cookies. For chewier consistency, you could use half oil and half butter instead of all butter
Provided by rikkilm
Categories Drop Cookies
Time 20m
Yield 36 cookies
Number Of Ingredients 13
Steps:
- Preheat oven to 350°.
- Whisk together; flour, cinnamon and salt together in a bowl, make well in center of ingredients.
- In separate bowl mix egg, brown sugar, white sugar, melted butter, molasses and milk together.
- Pour wet mixture into dry mixture, stir until combined.
- Add oatmeal, raisins, pecans stir until combined.
- Arrange 1-1/2 balls on ungreased cookie sheet bake until golden brown 10-12 minutes.
Nutrition Facts : Calories 124, Fat 6.8, SaturatedFat 3.5, Cholesterol 19.9, Sodium 91.6, Carbohydrate 14.8, Fiber 0.8, Sugar 7.4, Protein 1.7
FAMILY-FAVORITE SOFT OATMEAL COOKIES
My mother got this recipe in about 1910 when she was a housekeeper for the local physician. The doctor's wife was an excellent cook and shared the recipe with my mother, who later shared it with me. Now my five grown children also enjoying baking these cookies for their families-it's a tradition.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 5 dozen.
Number Of Ingredients 12
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.
Nutrition Facts :
BUTTERSCOTCH OATMEAL COOKIES
With a cookie-loving husband and seven kids, one batch of cookies doesn't last long here! When I make this colossal recipe, I divide it into thirds and make three different types to please everyone. One with chocolate chips and nuts, another with raisins and one with butterscotch chips. Everyone is happy! -Lisa Cooper, Paris, Texas
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 6-3/4 dozen.
Number Of Ingredients 13
Steps:
- In a very large bowl, cream the butter, shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in buttermilk and vanilla. , Combine the oats, flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chips and pecans., Drop by rounded tablespoonfuls 3 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Remove to wire racks.
Nutrition Facts :
MOM'S OATMEAL COOKIES
These are the oatmeal cookies I grew up with. I know there are tons of recipes for oatmeal cookies on here already, but I didn't find any exactly like this one, or even quite close enough to call the same. The yield is an estimate, because I don't remember how many this actually makes. Enjoy!
Provided by qotw13
Categories Drop Cookies
Time 55m
Yield 36 cookies, 36 serving(s)
Number Of Ingredients 12
Steps:
- Cream shortening, sugar, and eggs til light and fluffy. Stir in buttermilk.
- Stir dry ingredients into creamed mixture. Stir in oats and raisins.
- Drop from tablespoon 2" apart on lightly greased cookie sheet.
- Bake at 400* about 8 minutes. Cool slightly; remove from pan.
Nutrition Facts : Calories 175.6, Fat 7, SaturatedFat 1.7, Cholesterol 11.9, Sodium 121.5, Carbohydrate 25.7, Fiber 1.7, Sugar 11.4, Protein 3.4
SKINNY OATMEAL-RAISIN COOKIES
37% less fat • 33% less sat fat • 25% fewer calories than the original recipe. Nature's sweetness shines through in a cookie updated with whole wheat flour.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h20m
Yield 36
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Lightly grease or spray cookie sheets. In large bowl, beat vegetable oil spread and sugars with electric mixer on low speed until creamy. Beat in buttermilk, egg whites and vanilla until well mixed.
- On low speed, beat in flour, cinnamon, baking soda and salt until well mixed. Stir in oats, raisins and pecans. Drop dough by rounded tablespoonfuls onto cookie sheets 2 inches apart. Slightly flatten each.
- Bake 11 to 13 minutes or until set and very light golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely. Store in tightly covered container.
Nutrition Facts : Calories 120, Carbohydrate 19 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 110 mg, Sugar 10 g, TransFat 0 g
Tips:
- Ensure that the oatmeal is cooked thoroughly before using it in the cookie dough. This will help the cookies hold their shape and prevent them from becoming too crumbly.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk. Let it sit for 5 minutes before using.
- Use real butter for the best flavor and texture. Margarine will not produce the same results.
- Don't overmix the cookie dough, as this will make the cookies tough. Mix just until the ingredients are combined.
- Chill the cookie dough for at least 30 minutes before baking. This will help the cookies hold their shape and prevent them from spreading too much.
- Bake the cookies until they are just set, but still slightly soft in the center. Overbaking will make them dry and crumbly.
- Let the cookies cool completely on a wire rack before enjoying them. This will help them firm up and develop their full flavor.
Conclusion:
Oatmeal buttermilk cookies are a delicious and easy-to-make treat that can be enjoyed by people of all ages. With their chewy texture, sweet flavor, and hints of oatmeal and buttermilk, these cookies are sure to become a favorite in your household. Whether you're a seasoned baker or a beginner, give this recipe a try and see for yourself how delicious oatmeal buttermilk cookies can be!
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