Easy Recipes Oatmeal Cookies
Delicious Cookies for Holidays or Anytime
I have started baking cookies for Christmas and freezing them, so they won't all get eaten before the big event, which happens at my home. I bake cookies throughout the year, to have them available for unexpected company as they thaw out very quickly.
Through the years, of course, everyone has their favorites, and I thought I would share a couple of good recipes. One of our favorites is oatmeal cookies. I have tried numerous recipes through the years but this one is by far our favorite even though it is a bit more work than some of the other recipes.
Easy Oatmenl Cookies
Oatmeal Cookies
Cook Time
Ingredients
- 1 cup butter, softened
- 1 cup white sugar
- 1 cup brown sugar, packed
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 1/2 tsp. ground cinnamon
- 1 tsp baking soda
- 1 tsp salt
- 3/4 cup raisins, optional
- 3 cups quick cooking oats
Instructions
- Soften butter and mix with white and brown sugar.
- Add 2 beaten eggs
- Sift flour and mix dry ingredients. Add to sugar mixture.
- Stir in raisins if preferred. Add oats and mix thoroughly.
- Refrigerate dough for a couple of hours, or you can mix the batter one day and bake the cookies the next.
- Use a teaspoon to place cookie batter on a greased cooking sheet or use parchment paper. Put sugar in a small dish, then use a fork. Dip the fork into the sugar and then mash the cookies lightly with the fork
- Bake for 8-10 minutes. Let cool on trays before storing.
Cookie Ingredients Mixed
Getting Ready for Oven
Fresh Out of the Oven
Oatmeal Cookies
| Nutrition Facts | |
|---|---|
| Serving size: 2 | |
| Calories | 210 |
| Calories from Fat | 126 |
| % Daily Value * | |
| Fat 14 g | 22% |
| Saturated fat 25 g | 125% |
| Unsaturated fat 0 g | |
| Carbohydrates 29 g | 10% |
| Sugar 14 g | |
| Fiber 1 g | 4% |
| Protein 3 g | 6% |
| Cholesterol 12 mg | 4% |
| Sodium 9 mg | |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Chocolate Chip Cookies
Chocolate Cooky Tricks
The recipe I use is the one on the back of the Nestle chocolate bag with one exception, I use oil insted of butter. The cookies are delicious, soft and chewy. They also last longer.
I often make these cookies right after baking the oatmeal cookies, thus using the same trays with the parchment paper. I look for shortcuts to have less clean up.
Chocolate Chip Cooky Recipe
Ingredients:
- 2 1/4 cups all-purpose unbleached flour
- 3/4 cup granulated sugar
- 1 tsp. baking soda
- 3/4 cup light brown sugar
- 1tsp. salt
- 1 tsp. vanilla extract
- 2 large eggs
- 2 cups (12 oz.) chocolate chips
- 1 cup chopped nuts, pecans or walnuts are excellent as well.
- I use about 7/8 of a cup of canola oil in place of the 1 cup of butter called for as I have found the cookies to rise better and taste better.
Directions:
Preheat oven to 375 °.
- Combine flour, soda, and salt in small bowl.
- Beat oil, sugars, and vanilla together until creamy, then add eggs one at a time beating well after each.
- Gradually beat in flour mixture.
- Stir in chips and nuts.
- Drop by rounded tablespoon on parchment paper lined tray.
- Bake for 9-11 minutes.
- Cool on baking sheet for 2 minutes; remove to wire racks to cool completely. You can easily move the cookies off the tray by putting the parchment paper with the cookies to the wire racks.
Coconut Macaroon Cookies
Easy Coconut Macaroons
My husband adores coconut, so I make these for him at Christmas.
Ingredients:
- 14 ounces sweetened shredded coconut
- 14 ounces sweetened condensed milk
- 1 teaspoon pure vanilla extract
- 2 extra-large egg whites at room temperature
- 1/4 teaspoon kosher salt
Directions:
Preheat the oven to 325°
- Combine the coconut, condensed milk, and vanilla in a large bowl.
- Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks.
- Carefully fold the egg whites into the coconut mixture.
- Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons.
- Bake for 25 to 30 minutes, until golden brown.
- Cool and serve.
In Summary
I usually bake cookies for the holidays and occasionally at other times of the year. We have quite a crowd at Christmas, so I always bake all the old favorites.
All of these recipes are very good, and I hope I have given you a couple of hints to make easy recipes that taste yummy.
The copyright, renewed in 2018, for this article is owned by Pamela Oglesby. Permission to republish this article in print or online must be granted by the author in writing.
