Best German Oatmeal Cookies Recipes

GERMAN OATMEAL DATE COOKIES

German Oatmeal Date Cookies image

These delicious German Christmas cookies are quick and easy to make and are some of my favorite cookies of all time.

Provided by Marianne

Categories World Cuisine Recipes European German

Time 1h

Yield 50

Number Of Ingredients 7

Ingredients

10 tablespoons unsalted butter, divided
3 cups rolled oats
2 eggs
½ cup white sugar
1 teaspoon vanilla sugar
1 teaspoon baking powder
1 ½ cups finely chopped, pitted dates

Steps:

Melt 9 tablespoons butter in a small saucepan over low heat; mix in oats. Remove from heat and let cool, about 20 minutes.
Mix eggs, sugar, vanilla sugar, and baking powder together in a large bowl; stir in dates-oat mixture.
Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet with remaining 1 tablespoon butter.
Use 2 teaspoons to place little mounds of oat-date mixture 2 inches apart onto the baking sheets.
Bake in the preheated oven until lightly browned on the top and bottom, about 20 minutes.

Nutrition Facts : Calories 62.2 calories, Carbohydrate 8.7 g, Cholesterol 13.5 mg, Fat 2.8 g, Fiber 0.8 g, Protein 1 g, SaturatedFat 1.6 g, Sodium 29.3 mg, Sugar 4.9 g

GERMAN OATMEAL COOKIES

German Oatmeal Cookies image

I think these originally came from Maida Heatter's fabulous cookie book. I usually make them at Christmas, but they're good any time.

Provided by KLHquilts

Categories Drop Cookies

Time 1h

Yield 48 serving(s)

Number Of Ingredients 15

Ingredients

1 cup raisins
2 cups flour (sifted, all-purpose)
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon cinnamon (ground)
1/2 teaspoon clove (ground)
1/2 teaspoon allspice (ground)
1/2 lb butter
1 cup sugar
3 eggs
1/2 cup dates (pitted, coarsely chopped)
2 cups old fashioned oats (old-fashioned, not instant)
1/3 cup water
6 ounces semi-sweet chocolate chips (semisweet)
4 ounces pecans (broken into pieces)

Steps:

Preheat oven to 400. Cover two cookie sheets with aluminum foil, shiny side up.
Place raisins in small saucepan. Cover with boiling water and let simmer for 5 minutes. Drain raisins in strainer and reserve 1/3 cup of the water.
Sift together flour, salt, baking soda, cinnamon, cloves, and allspice.
In large bowl of electric mixer, cream the butter. Add sugar and beat well. Add the eggs one at a time, and beat until smooth after each addition. Add the dates and drained raisins, and beat just to mix. Beat in oatmeal. Gradually beat in reserve 1/3 cup of raisin water.
On low speed, slowly add sifted dry ingredients, scraping bowl with rubber spatula and beating only until mixed. By hand, stir in the pecan pieces and chocolate chips. Dough may be stiff.
Place dough by heaping teaspoonfuls on foil, about 2" apart. If you like, you can place a pecan half on top of each cookie for decoration (pecan halves are not included in the ingredients listed above.).
Bake 12-14 minutes, or until cookies are golden brown. Cool.