Best Old Fashioned Oatmeal Cookies King Arthur Flour Recipes

THE ESSENTIAL SOFT OATMEAL COOKIES (KING ARTHUR FLOUR)

Steps:

• Preheat oven to 350. Line cookie sheets with parchment.
• In a large bowl, cream together the butter, oil and sugar.
• Add the egg, beating until fluffy, then beat in the sour cream and vanilla.
• Stir in the raisins and oats.
• In a separate bowl, mix together the bkaing soda, cinnamon, salt and flour. Add this mixture, a cup at at ime, to the oat mixture, beating well after each addition. Stir in the nuts. Let the dough rest for 15 to 30 minutes.
• Using a tablespoon cookie scoop, drop the dough onto the cookie sheets.
• Bake the cookies for 12 minutes, or until they're golden brown.
• Remove them from the oven and transfer to a rack to cool.

THE ESSENTIAL CRUNCHY OATMEAL COOKIES (KING ARTHUR FLOUR)

Steps:

• Preheat the oven to 325. Line cookie sheets with parchment.
• In a large mixing bowl, cream together the sugars, butter, shortening, salt, baking powder, spices and vanilla, beating until smooth.
• Beat in the egg.
• Stir in the oats and flour, then the raisins and nuts.
• Drop the dough by the tablespoonful onto the prepared cookie sheets. Using the flat bottom of a drinking glass dipped in sugar, flatten each ball of dough to about 1/4 inch.
• Bake the cookes for about 20 minutes, until they're golden brown; these are supposed to be crunchy, so don't underbake them.
• Remove them from the oven and transfer to a rack to cool.

OLD-FASHIONED OATMEAL COOKIES (KING ARTHUR FLOUR)

Steps:

• Preheat the oven to 325. Line cookie sheets with parchment.
• In a large bowl, cream together the butter, shortening, brown sugar, molasses, egg and vanilla. Beat until light-colored and smooth.
• In a food processor or blender, process the oats, flour, raisins, salt and baking powder for about 30 seconds, or until both the oats and raisins are chopped, yet still in recognizable pieces.
• Beat the oat mixture into the butter mixture until smooth.
• Using a 1/4 cup measure or large cookie scoop, drop the dough on the cookie sheets, leaving 3 inches between cookies.
• Moisten your fingers and gently flatten each cookie to a 2 1/2 inch round or 1/2 inch thick.
• Bake the cookies for 18 minutes or until they're a medium golden brown.
• Remove them from the oven and let rest on the cookie sheet for 1 minute, then transfer to a rack to cool completely.
• The cookies will be soft and delicate when they come out of the oven, but will get firmer as they cool.

OLD FASHIONED OATMEAL COOKIES

Steps:

• HEAT oven to 350 degrees F. Coat baking sheets lightly with no-stick cooking spray.
• COMBINE shortening, brown sugar, egg, milk and vanilla in bowl of electric mixer; beat at medium speed until well blended.
• COMBINE oats, flour, baking soda, salt and cinnamon. Mix into shortening mixture at low speed just until blended. Stir in raisins and walnuts. Drop by rounded measuring tablespoonfuls of dough 2 inches apart onto prepared baking sheets.
• BAKE 8 to 10 minutes or until lightly browned. Cool 2 minutes on baking sheets. Place on cooling racks to cool completely.

OLD-FASHIONED FARMHOUSE OATMEAL COOKIES

Steps:

• Position a rack in the middle of oven; preheat to 350°.
• Grease several large baking sheets or coat with nonstick spray.
• In a large heavy saucepan over medium heat, melt the butter, stirring, until completely melted and runny; remove from heat.
• Thoroughly stir the oats and 1 tablespoon water into the butter.
• Let stand for 5 minutes so the oats can hydrate.
• Vigorously stir in the sugar, baking soda, cinnamon, and salt until thoroughly incorporated.
• Vigorously stir in the egg and raisins, then the flour until very well blended.
• If the dough is very soft, stir in 1-2 tablespoons more flour.
• If it is still soft, let stand to firm up for 5 minutes.
• In a large bowl, vigorously stir the brown sugar into the butter until well blended, mashing out any sugar
• Using a 1 1/2-inch spring-loaded scoop or heaping measuring tablespoon, form the dough into uniform mounds, spacing about 2 1/2 inches apart on the baking sheets.
• Using your fingertips, pat down the mounds just slightly.
• Bake one sheet at a time for 7-10 minutes or until the cookies are barely firm in the center tops , tinged with brown, and slightly darker at the edges.
• Transfer the baking sheets to wire racks; let stand until the cookies firm up for 3 minutes.
• Using a wide spatula, transfer the cookies to the wire racks; let cool completely.