Best High Altitude Oatmeal Mm Cookies Recipes

HIGH ALTITUDE HOMEMADE OATMEAL RAISIN COOKIES

Steps:

• In a bowl, add eggs and with a whisk or fork, beat the eggs well. Stir in raisins and vanilla and let stand for one hour, in the refrigerator covered with plastic wrap.
• Cream together butter and sugars. Add flour, salt, cinnamon and soda to sugar mixture. Mix well. Blend in egg-raisin mixture, oatmeal, and chopped nuts. I used my stand mixer for this step.
• Dough will be stiff.
• Drop by heaping teaspoons onto uncreased cookie sheet or roll into small balls and flatten slightly on cookie sheet.
• Bake 350 degrees for 10 - 12 minutes or until lightly browned.

HIGH ALTITUDE OATMEAL M&M COOKIES

Steps:

• Wash Hands and preheat oven to 375°F.
• Empty contents into a large bowl and stir.
• Using a wooden spoon, add vanilla egg and slightly melted butter. Mix well. Mixture will be slightly dry and crumbly.
• Press into 1 ½ inch balls.
• Use parchment paper lining on any cookie sheet for best results.
• Bake 10 minutes.
• ALTERNATIVE: Use 8 TBSP butter flavored Crisco and bake at 350°F.

HIGH ALTITUDE OATMEAL RAISIN COOKIES

Steps:

• Preheat your oven to 365ºF.
• Line a sheet with with parchment paper. Otherwise be sure to spray your pan with non-stick or wipe some oil onto the surface with a paper towel.
• Cream the butter using a stand mixer with the paddle attachment or a hand mixer (1 minute).
• Add the brown sugar and white sugar, then mix for 3 minutes on medium or until fluffy in appearance.
• Add the egg and vanilla extract, then mix until blended into the batter.
• In another bowl, combine the flour, salt, baking soda and cinnamon with a whisk or fork.
• Combine the oats with the dry mixture and stir until well-mixed.
• Pour the contents of the dry mixture into the wet batter in three batches, making sure to mix well each time before adding the next batch.
• Pour the water into the mix and stir slowly until the water has been absorbed by the batter.
• Throw the raisins into the batter and stir until the raisins have been evenly distributed.
• Form cookie dough into rounded tablespoon-sized balls and place onto the pan, keeping the dough balls 2 inches apart from each other.
• Bake for 8-10 minutes-you're looking for the edges to be golden-brown, even if the center looks a little gooey and uncooked. Don't worry, the center will continue to bake when you take it out of the oven.
• Leave the cookies on the tray for two minutes, then transfer to a cooling rack carefully-the cookies will still be very soft.
• These cookies will stay soft and chewy for up to a week if you keep it in an airtight container.

OATMEAL RAISIN COOKIES AND THE BEST MOTHERS DAY PRESENT EVER

Steps:

• Combine beaten eggs, raisins and vanilla extract in a small bowl. Cover with plastic wrap and let stand for one hour. *DON'T SKIP THIS STEP- IT'S THE SECRET TO THESE AWESOME COOKIES!
• Preheat the oven to 350F degrees.
• In a small bowl, sift the flour, salt, cinnamon, and soda together; set aside.
• Cream the butter and both sugars together.
• Add flour mixture to butter and sugar and mix well. Dough will be stiff.
• Slowly add the egg/raisin mixture and mix until fully incorporated.
• Stir in oatmeal and pecans if using.
• Bake cookies on cookie sheet for 10-12 minutes.
• Remove from oven and let cool completely.

OATMEAL CHOCOLATE CHIP HIGH ALTITUDE COOKIES

Steps:

• Heat Oven to 375°.
• Mix butter, eggs and sugars until light.
• Add vanilla.
• Sift together flour, cinnamon, baking powder, soda, and salt. Add to butter mix.
• Mix in milk til combines.
• Add oatmeal, then chocolate chips (any type you prefer).
• Substitute or add nuts or raisins for chips using the same amounts.
• Drop or roll out dough onto ungreased cookie sheet.
• Cook for 9-11 minutes depending on size.

TROUT DALE OATMEAL-RAISIN COOKIES

Steps:

• Pan preparation:
• Line the cookie sheets with baking parchment or nonstick mats or coat with butter or nonstick vegetable spray.
• Cookies:
• Divide oven into thirds and preheat to 350°F.
• In a medium bowl, whisk together the flour, baking soda, salt and cinnamon.
• In a large bowl, using a sturdy spoon, or in the bowl of an electric mixer, preferably with a paddle attachment, beat the butter until soft and creamy, then beat in both sugars. Scrape down the bowl and beater, if using, and beat until smooth. Beat in the eggs and vanilla and scrape down the bowl again.
• Stirring slowly, or with the mixer on the lowest speed, gradually work in the flour mixture, then the oats and raisins. The dough will feel very stiff. (You can make the dough ahead, cover, and refrigerate for several hours.)
• Drop the dough onto the prepared cookie sheets by the heaping tablespoon, placing the cookies about 2 inches apart. Bake 12 to 16 minutes (or for the time indicated for your altitude in the chart), or until the cookies are golden brown; the longer they bake, the crisper they will be.
• Cool the cookies on a wire rack. If the cookies were baked on parchment or a baking mat, simply slide it off the cookie sheet onto the wire rack to cool. When the cookies are completely cool, store them in an airtight container.
• Cooks' Note
• If you are baking the cookies at high altitude, follow the adjustments below.
• If baking at 3,000 feet:
• Decrease granulated sugar to ¾ cup. Bake on the center rack of your oven at 350°F for 12-13 minutes.
• If baking at 5,000 feet:
• Increase flour to 1½ cups plus 1½ tablespoons. Decrease baking soda to a generous ¼ teaspoon. Increase salt to a generous 1 teaspoon. Decrease granulated sugar to ¾ cup. Increase vanilla extract to 1½ teaspoons. Bake on the center rack of your oven at 350°F for 13-15 minutes.
• If baking at 7,000 feet:
• Increase flour to 1½ cups plus 1 tablespoon. Decrease baking soda to ¼ teaspoon. Increase salt to a generous 1 teaspoon. Decrease granulated sugar to ¾ cup. Increase vanilla extract to 1½ teaspoons. Bake on the center rack of your oven at 350°F for 10-12 minutes.
• If baking at 10,000 feet:
• Increase flour to 1½ cups plus 2 tablespoons. Decrease baking soda to ¼ teaspoon. Decrease salt to a ¾ teaspoon. Decrease granulated sugar to ¾ cup plus 2 tablespoons. Increase vanilla extract to 2 teaspoons. Bake on the center rack of your oven at 350°F for 12-15 minutes.