Best Oatmeal Nut Cookies Recipes

CRANBERRY-NUT OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place an oven rack in the upper third of the oven. Line baking sheets with parchment paper.
• Place unsalted butter and light brown sugar into the work bowl of a stand mixer and mix on medium-slow speed until very fluffy, 3 to 4 minutes. Beat in the vanilla extract, followed by eggs, one at a time. Reduce mixer speed to lowest speed and leave running.
• In a separate bowl, whisk together the rolled oats, flour, baking powder, cinnamon, kosher salt, and nutmeg. Pour the dry ingredients into the slowly running mixer in thirds; mix in dried cranberries and nuts until just incorporated. Using a large cookie scoop, place dough on prepared baking sheet about 2 inches apart.
• Bake one batch at a time in the preheated oven just until the edges are brown, 17 to 18 minutes. Allow to cool on baking sheets for about 5 minutes before removing to finish cooling on wire racks.

OATMEAL NUT COOKIES

Steps:

• In a large bowl, cream shortening and sugars until light and fluffy. Beat in eggs and vanilla. Combine the oats, flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in walnuts and raisins., Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Remove to wire racks to cool.

OATMEAL BANANA NUT COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Cream butter or margarine with mixer. Blend in whole eggs, sugar, and extract. Add flour, baking soda, and salt. When the ingredients are thoroughly mixed, add oats and pecans. Mix on lower speed until consistent.
• Drop pieces of the dough using an ice cream scoop onto an ungreased cookie tray roughly 3 to 4 inches apart.
• Bake 8 to 10 minutes. Eight minutes would yield crispy cookies with a chewy, slightly doughy center. For harder, crispier cookies, bake longer. Cool on wire rack.

VEGAN CHOCOLATE CHIP OATMEAL NUT COOKIES

Steps:

• Preheat oven to 425°F Oil a large baking sheet; set aside.
• Whisk together first five ingredients until very smooth. Add remaining ingredients, and stir to combine (be sure to mix in thoroughly the baking soda and salt--you may want to stir these into the flour first).
• Drop batter by large spoonfuls onto prepared baking sheet. Bake for about 8 minutes, or until tops just begin to crack. Remove sheet from oven, and wait 10 minutes before transferring cookies to a plate or wire rack.

HONEY-NUT OATMEAL COOKIES (DAIRY-FREE)

Steps:

• Blend honey with the egg and oil.
• Sift flours, baking powder, and salt into the honey mix. Stir well.
• Add oats and mix until even.
• Stir in nuts and cranberries (if using).
• If necessary, cover and refrigerate dough 15-20 minutes.
• Preheat oven to 350°F.
• Line a cookie sheet with waxed or parchment paper.
• Using an ice-cream scoop, drop dough onto sheet.
• Bake, on the top rack, 8-10 minutes.
• Remove from oven and allow to sit on cookie sheet 5 minutes.
• Place on cooling rack.

DATE NUT OATMEAL COOKIES

Steps:

• Cream butter and sugar together. Beat in eggs, vanilla and cinnamon. Add flour and baking soda, mixing well. Stir in oats, dates and nuts. Drop by teaspoonful onto ungreased baking sheet. Bake at 350 for 12 minutes, until golden brown.

WHITE CHOCOLATE-MACADAMIA NUT OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream together the butter, white sugar, and brown sugar until smooth. Beat in the egg, then stir in the vanilla. Combine the flour, baking powder, and baking soda; stir into the creamed mixture. Mix in the oats, white chocolate, and macadamia nuts until evenly distributed. Drop by teaspoonfuls onto the prepared cookie sheets.
• Bake for 10 to 12 minutes in the preheated oven, or until edges are toasted. For crisper cookies, bake longer. If you leave the cookies on the cookie sheet for a few minutes before transferring to cool on wire racks you will have a softer bottomed cookie.

FRUIT AND NUT OATMEAL COOKIES

Steps:

• In a big bowl beat butter and shortening, using an electric mixer on medium to high speed, for 30 seconds.
• Add in sugars, orange peel, cinnamon, baking soda, and salt; beat until combined.
• Beat in eggs and orange juice until combined; beat in as much flour as you can with the mixer; stir in any remaining flour, oats, dried fruit, and nuts with a wooden spoon.
• Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet.
• Bake at 375° for 8 minutes or until edges are lightly browned.
• Cool on cookie sheet for 1 minute; transfer cookies to a wire rack and let cool.
• To make icing: in a bowl, stir the sifted powdered sugar and enough orange juice to make drizzling consistency; drizzle icing over cookies; let icing dry.
• To store: place in layers separated by waxed paper in an airtight container; cover; store at room temperature up to 3 days or freeze undrizzled cookies up to 3 months; thaw cookies and drizzle.

BANANA NUT OATMEAL COOKIES

Steps:

• Line 2 large cookie sheets with parchment paper and preheat oven to 350 degrees. Whisk together flour, baking soda, cinnamon, and salt in a medium bowl. In a separate large bowl, beat both sugars, butter, and shortening together until smooth(I use a stand mixer) Add Vanilla, egg, and banana, beat until well mixed. Stir in Flour mixture, oats, and walnuts until blended. Drop batter by rounded tablespoonfuls onto prepared sheets, 2 inches apart. You will have to make several batches, but only bake 1 pan at a time. Bake cookies until edges are light brown, about 15 minutes. Cool on sheets 5 minutes. Transfer to rack; cool completely. While one sheet is cooling, start baking the next sheet. For Drizzling : Stir chopped chocolate or caramels (if using caramels add about a tablespoon of water) in top of double boiler until melted and smooth. (you can also melt chocolate in the microwave in 10 second burst stirring well between burst until smooth and liquid if you prefer. Using a small spoon, drizzle topping over cookies in zigzag pattern. Let stand until topping sets, about 1 hour, or refrigerate cookies for about 10-15 minutes to set topping faster. I usually use a combination of 2 toppings, drizzled in opposite directions for aesthetic appeal.

BANANA-NUT OATMEAL COOKIES

Steps:

• Mix together oats, milk, and pecans in a bowl and set aside.
• Mix together brown sugar, egg whites, mashed banana, and vanilla in a large mixing bowl.
• Add flour, baking soda, salt, nutmeg, and cinnamon, and stir well to combine.
• Add oat mixture and stir well (the cookie dough will look like lumpy oatmeal).
• Drop batter by tablespoonfuls onto cookie sheets sprayed with non-stick spray or lined with parchment paper. Flatten each cookie slightly with a fork or spatula.
• Bake at 350 degrees for 12 minutes.

CRANBERRY, NUT AND OATMEAL LACE COOKIES RECIPE - (3.5/5)

Steps:

• Whisk Flour, salt, and Baking Soda. Then stir in Oats (all in a large bowl). In medium bowl beat butter and both sugars until fluffy. Add Egg and beat until mixed. Scrape down bowl and brat 30 more seconds, then beat in vanilla. Fold in Cranraisins and nuts. Line cookie sheet with parchment paper and drop by teaspoon fulls about 2 inches apart because they spread. Bake in 350 degree oven for 10-12 minuts or until they are golden brown. Let cool. Best kept in a sealed plastic bag, then in tupperware and they will last for at least 2 weeks or longer. I like to double the recipe and you can make them larger if you want by using a Tablespoon. Enjoy!

HEALTH NUT OATMEAL COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg, then stir in the vanilla and nutmeg.
• In a separate bowl, combine the oats, flour, baking powder, baking soda, salt, hazelnuts, sunflower seeds, flax seeds and wheat germ; gradually stir into the creamed mixture.
• Drop by rounded spoonfuls, a couple of inches apart, onto cookie sheet(s).
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

DATE NUT OATMEAL COOKIES

Steps:

• 1. Preheat oven to 325 degrees and grease well, 4 cookie sheets.
• 2. In a medium bowl, cream the butter and sugars together well. Then beat in the eggs one at a time. Stir in vanilla.
• 3. In another bowl, combine flour, baking soda, salt and cinnamon; stir this into the butter/sugar mixture. Mix in the oats, dates and nuts. Dried cranberries (or cherries) are optional, but good in this recipe. Cover with plastic wrap and chill for at least an hour, two is better.
• 4. Roll dough into walnut-sized balls and place 2-inches apart on the cookie sheets. Flatten each cookie slightly with a large fork dipped in water. Sprinkle each cookie with a pinch of granulated sugar.
• 5. Bake for 12 minutes, turning sheets once at about 8 minutes. Cookies will not look done. Immediately upon removing from oven, sprinkle cookies lightly with a little sugar (optional). Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

OATMEAL RICE CRISPY CHOCOLATE CHIP MAC-NUT COOKIES

Steps:

• Preheat oven to 350°.
• Toast oatmeal and macadamia nuts for five minutes, or nuts are until golden.
• In a large bowl combine flour, sugar, soda, salt, applesauce, butter, eggs and vanilla until combined into a smooth batter.
• Stir in oatmeal, macadamia nuts, rice crispies and chocolate chips.
• Drop by well rounded Tablespoons 1-inch apart on ungreased cookie sheet. Bake 12-15 minutes until golden.
• Cool 2 miuntes, then carefully transfer to racks with spatula to cool.

HONEY NUT OATMEAL COOKIES

Steps:

• Preheat oven to 325 degrees.
• Beat together brown sugar with wet ingredients in one bowl using an electric hand mixer. Mixture won't cream together, but mix as thoroughly as you can.
• In another bowl combine your dry ingredients and mix well.
• Fold wet ingredients into your dry ingredients until well combined and moistened. I use a spatula since mixture gets very sticky.
• Chill dough for 20 minutes before spooning onto a cookie sheet. Cookies do not spread while cooking, so you'll want to flatten them with a fork.
• Bake cookies for about 10-15 minutes depending on size. They should be done when they are light brown around the edges. Be careful not to overbake.

~ OATMEAL ~ RAISIN ~ NUT COOKIES ~

Steps:

• 1. Preheat oven to 375 degree F. In a bowl, mix together the cake mix, oats, flour and cinnamon. Set aside. Measure our 1 cup of raisins and pour hot water over them and let set while mixing batter. Drain well.
• 2. In another bowl, whisk together the eggs, brown sugar and pour into the cake mixture. Pour in the melted butter and stir until thoroughly blended. Stir in the raisins and nuts.
• 3. Spray baking sheet with bakers joy or grease and drop batter by tablespoonfuls on prepared sheet, about 2 inches apart. Bake for 12 - 15 minutes or until golden on the bottom. I always take mine out before too dark. Finish cooling on racks.Enjoy!

SALTED ICED OATMEAL RAISIN NUT COOKIES

Steps:

• 1. Preheat oven to 350 degrees
• 2. Cream: Butter, Sugar.
• 3. Add: Eggs,Honey,Vanilla to cream mixture.
• 4. In seperate Bowl Combine:Flour,Baking Soda,Cinnamon,Salt.
• 5. Gradually add Flour mixture to Cream mixture.
• 6. Stir in Oats,Raisins and Nuts.
• 7. Drop by tsp OR TBLS onto cookie sheet (i use parchment paper to line cookie sheet) Bake anywhere from 7-10 min depending on if used tsp or TBLS.
• 8. Drizzle icing onto cookies while still a bit warm. Sprinkle Kosher or course ground salt on warm icing if desired (its really good! :) )

FRUIT AND NUT OATMEAL COOKIES

Steps:

• 1. Heat oven to 350F. In large bowl, beat brown sugar, egg, applesauce, oil and vanilla on medium speed of electric mixer until well blended. Add flours, baking soda, spices and salt. Beat on low speed just until well blended. Stir in the oats, fruit and walnuts. Mix well. Dough will be moist. Drop by level measuring tablespoonfuls about 2 inches apart onto ungreased cookie sheets. Bake 9-11 minutes or until edges are light golden brown. Do not overbake. Centers will look soft. Cool 1-2 minutes on cookie sheets, then transfer to wire racks. cool completely. Store in tightly covered container, separating layers with waxed paper, up to 2 days. For longer storage, freeze. makes about 4 dozen.

VEGAN CHOCOLATE CHIP, OATMEAL, AND NUT COOKIES

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Oil a large baking sheet.
• Stir sugar, soy milk, peanut butter, canola oil, and vanilla extract together with a whisk in a large bowl until completely smooth.
• Mix flour, oats, baking soda, and salt in a separate bowl; add to the peanut butter mixture and stir to combine. Fold chocolate chips and walnut pieces into the flour mixture.
• Drop your batter by large spoonfuls onto prepared baking sheet.
• Bake cookies in preheated oven until browned along the edges, about 10 minutes. Cool cookies on sheet for 10 minutes before removing to a cooling rack to cool completely.

OATMEAL NUT CHOCOLATE COOKIES

Steps:

• Preheat oven to 350 degrees. In a large bowl, combine butter and shortening. Beat with electric mixer on medium to high speed for 30 seconds. Add sugars, baking powder, baking soda, and salt; beat until combined.
• Beat in eggs and vanilla. Add flour and cocoa powder; beat on low speed until combined. Stir in oats, semisweet chips, white baking chips, and nuts.
• Using 1/4 cup dry measuring cup, drop dough 3 inches apart onto greased cookie sheet. Press dough into 3 inch circles. Bake for 12 to 14 minutes or just untiln edges are firm and centers are set. Cool on cookie sheet for 1 minute. Transfer cookies to wire rack; cool.