Oatmeal Cookies

The recipes for oatmeal cookies probably equal the number of cookie bakers. Our recipe gives you options aplenty so you can make your favorite version.

by 28  people
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Recipe from Better Homes and Gardens
SERVINGS
48
PREP TIME
25 mins

Oatmeal Cookies

The recipes for oatmeal cookies probably equal the number of cookie bakers. Our recipe gives you options aplenty so you can make your favorite version.

SERVINGS
48
PREP TIME
25 mins
by 28  people
add your rating
add a comment
Ingredients
  • 3/4  cup butter, softened
  • 1   cup packed brown sugar
  • 1/2  cup granulated sugar
  • 1   teaspoon baking powder
  • 1/4  teaspoon baking soda
  • 1/2  teaspoon ground cinnamon (optional)
  • 1/4  teaspoon ground cloves (optional)
  • 2   eggs
  • 1   teaspoon vanilla
  • 1 3/4  cups all-purpose flour
  • 2   cups rolled oats
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Directions
1. 
Preheat oven to 375 degrees F. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, granulated sugar, baking powder, baking soda, and, if desired, cinnamon and cloves. Beat until combined, scraping side of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Stir in rolled oats.
2. 
Drop dough by rounded teaspoons 2 inches apart onto ungreased cookie sheets. Bake for 8 to 10 minutes or until edges are golden. Let stand on cookie sheets for 1 minute. Transfer to wire racks and let cool. Makes about 48 cookies.

Variation

  • Oatmeal-Raisin Cookies:

    Prepare as directed, except after stirring in oats, stir in 1 cup raisins or snipped dried tart cherries and, if desired, 1/2 cup chopped nuts.

Variation

  • Oatmeal-Chip Cookies:

    Prepare as directed, except after stirring in oats, stir in 1 cup semisweet chocolate, butterscotch-flavored, or peanut butter-flavored pieces and 1/2 cup chopped walnuts or pecans.

Variation

  • Oversize Oatmeal Cookies:

    Prepare as directed, except use a 1/4-cup measure or scoop to drop mounds of dough 2 inches apart onto ungreased cookie sheets. Press into a 3-inch circle. Bake in the 375 degrees F oven for 8 to 10 minutes or until edges are golden. Let stand on cookie sheets for 1 minute. Transfer to wire racks and let cool. Makes about 10 cookies.

nutrition information

Per Serving: cal. (kcal) 84, Fat, total (g) 4, chol. (mg) 17, sat. fat (g) 2, carb. (g) 12, fiber (g) 0, pro. (g) 1, sodium (mg) 51, Percent Daily Values are based on a 2,000 calorie diet
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