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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 152.0
  • Total Fat: 6.8 g
  • Cholesterol: 33.2 mg
  • Sodium: 186.1 mg
  • Total Carbs: 20.7 g
  • Dietary Fiber: 1.1 g
  • Protein: 2.5 g

View full nutritional breakdown of Oatmeal Cookies calories by ingredient
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Oatmeal Cookies

Submitted by: FAERIEBETH

Introduction

A Basic oatmeal cookie, to which you can add raisins, chocolate chips, or other dried fruit/nuts A Basic oatmeal cookie, to which you can add raisins, chocolate chips, or other dried fruit/nuts
Number of Servings: 24

Ingredients

    1 cup all-purpose flour
    ¾ teaspoon baking soda
    ½ teaspoon fine salt
    ½ teaspoon ground allspice
    ½ teaspoon ground cinnamon
    ¾ cup unsalted butter, softened
    ½ cup sugar
    ¾ cup packed light brown sugar
    2 large eggs
    2 tsp vanilla extract
    2 ¾ cups rolled oats

    For Oatmeal Raisin add:
    ¾ cup raisins

    For Oatmeal Chocolate Chip add:
    ¾ cup semi-sweet chocolate chips

    Other possible additions that make fantastic cookies:
    dried cranberries
    white chocolate chips
    dark chocolate chips
    slivered almonds
    walnuts
    pecans
    Any combination that strikes your fancy!

Directions

Nutrition tracking Note!- You'll have to add the values for any raisins, chocolate chips, nuts, etc that you add to this recipe. This if the basic oatmeal only cookie values listed at right!

In a medium bowl, whisk together the flour, baking soda, salt, allspice, and cinnamon.
In the bowl of your mixer, combine the butter and sugar and mix on low speed until just incorporated. Raise the speed to high and mix until light and fluffy, stopping to scrape the sides occasionally.
Add the brown sugar and mix until incorporated. Add the eggs to the butter mixture, one at time, and waiting for the first one to be fully incorporated before adding the last. Add the vanilla.
Reduce the mixer's speed to low. Add the flour mixture, little by little, scraping sides after every few additions until smooth dough is formed. Turn off the machine, and fold in the oats and any other additions you are using.
Line a pair of baking sheets with parchment paper. Using a spoon or cookie scoop, drop heaping tablespoons of the dough onto the sheets, spaced about 2 inches apart.
Bake the cookies in batches, turning the pans once, until golden brown, but still soft and spongy, about 15 minutes per batch. Let the cookies cool slightly on the baking sheets. Transfer to racks for cooling.

Number of Servings: 24

Recipe submitted by SparkPeople user FAERIEBETH.






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