Oatmeal Recipe Cookies

I am having a problem, i baked some cookies, and followed the recipe to a T (basic chocolate chip), and the cookies baked fine, but when they came out, they came out not gooey or chewy but more… fluffy textured inside, like a cake or muffin top, I remember once before when I used to live at home, the SAME thing happened with some oatmeal cookies i made. Im wondering what I did wrong…

You didn’t blend the ingredients together but rather whipped them together throughout the mixing process after the eggs were added, thus incorporating more air. This caused the dough to become more leavened upon baking.

There’s a difference between folding, blending and whipping. How you mix the ingredients and the manner in which they are added are as important as the ingredients themselves.

I make oatmeal raisin cookies a lot, and everybody loves them. They are chewy and soft, but they’re so FLAT! I usually add another 1/4-1/2 cup of flour since the dough gets very sticky, and otherwise I follow the recipe exactly. Just bought new baking soda, so I know old/inactive baking soda isn’t the problem.

Can I add an extra teaspoon of baking soda to the batter, or will that ruin it?

Any other suggestions?

did you use yeast, that could help or just use more baking soda

Patty Elsberry, owner of Arizona Vanilla Company, teaches how to make a lowfat, all natural oatmeal cookies that will cure any sweet tooth without adding to your waist line! For the full recipe visit our blog at www.vanillarocks.blogspot.com and for our wonderful All natural Gourmet products visit www.arizonavanilla.com

Duration : 0:4:53

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Meredith, Andrew, and special guest Melanie Mijares show viewers how to make a variety of candy snacks, which will be featured at the Coffee House bake sale.

Be sure to stop by East’s Coffee House on January 23rd, 2010. The event will be from 7-10 pm, and all proceeds will go to NJ Cares, an institute dedicated to helping children who have suffered from child abuse.

For more recipes and ideas, go to www.bakerella.com

Recipes:

Chocolate Chip Cookie Dough Truffles (courtesy loveandoliveoil.com)
Makes approx. 3-4 dozen.

Ingredients

2 1/2 cups all purpose flour
1 teaspoon salt
1/4 teaspoon baking soda
1 cup (2 sticks) butter or margarine, room temperature
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla
1/3 cup milk or soy milk
1 cup mini semi-sweet chocolate chips

14 oz dark chocolate candy coating

Directions

Beat butter and sugars and in large bowl with electric mixer on medium speed until light and fluffy. Add soymilk and vanilla. Stir in flour, baking soda and salt and mix on low speed (or by hand) until incorporated. Stir in chocolate chips.

Cover and chill dough for 1 hour.

When dough is firm enough to handle (it may help to lightly flour your hands), form dough into 1″ balls and arrange on a baking sheet lined with waxed paper. Place sheets in freezer and let chill for 30 minutes.

Melt chocolate candy coating in a double boiler or in microwave according to package directions. Using forks or a dipping tool, dip cookie balls into candy coating to cover. Tap fork on side of pan to remove any excess coating, and return to waxed paper-lined baking sheets. Chill until set. Store, chilled, in an airtight container for up to 1 week (though good luck making them last that long).

Cake Balls (courtesy of bakerella.com)

Ingredients
1 box cake mix (cook as directed on box for 13 X 9 cake)
1 can cream cheese frosting (16 oz.)
1 package chocolate bark (regular or white chocolate)
wax paper

Directions
1. After cake is cooked and cooled completely, crumble into large bowl.
2. Mix thoroughly with 1 can cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.)
3. Roll mixture into quarter size balls and lay on cookie sheet. (Should make 45-50. You can get even more if you use a mini ice cream scooper, but I like to hand roll them.)
4. Chill for several hours. (You can speed this up by putting in the freezer.)
5. Melt chocolate in microwave per directions on package.
6. Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.)

homemade cream cheese icing:

Ingredients:
8 oz cream cheese
1/4 stick butter
1/4 tsp vanilla
heaping 1/2 cup powdered sugar
1/8 cup granulated sugar

Directions
-beat all ingredients together in mixer until thick and creamy

No Bake Oatmeal Cookie Balls
Adapted from allrecipes.com

Ingredients
2 cups rolled oats
3/4 cup white sugar
3 tablespoons unsweetened cocoa powder
1 tablespoon water
1/2 teaspoon vanilla
2 ripe bananas
2tbsps butter
2 tablespoons peanut butter
1 cup confectioners’ sugar

In a large bowl, combine the oats, sugar and cocoa. With clean hands, mix in the water, vanilla, bananas and peanut butter.
heat butter in a skillet until it caramelizes slightly and then add to batter.
Wash hands, then roll the dough into balls 1 to 2 inches in diameter. Roll balls in confectioners’ sugar until thickly coated.
Chill 20 minutes before serving.

Duration : 0:9:40

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Leah Vande Velde Prepares Homemade Energy Bars in the Vande Velde’s Girona kitchen.

Recipe: Homemade Energy Bars

Ingredients:
- 3 cups of uncooked Oatmeal (Quaker Oats)
- 1 cup of dried mixed fruit, chocolate chips, fruit bits, or favorite ingredient
- 3/4 cup of brown sugar or molasses
- 1 cup Honey
- 8 ounces of non fat vanilla yogurt
- 1 cup of apple sauce
- 2 egg whites, lightly beaten
- 2 tablespoons of skim milk
- 2 teaspoons of vanilla
- 1 teaspoon of baking soda
- 1 teaspoon of ground cinnamon

Combine the ingredients in a large bowl and mix thoroughly. Spread out in a lightly greased baking pan and bake @ 350 degrees Fahrenheit for 28-30 minutes.

Duration : 0:4:14

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Technorati Tags: CycleOps Power, cycling nutrition, eating on the bike, energy food, Homemade Energy Bars, Leah Vande Velde, Leah VandeVelde

So easy, yet so classy and elegant

Duration : 0:4:36

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Technorati Tags: cookies, cooking, Recipes

I lost my mom’s cookbook when I moved and can’t find those really awesome cookie recipes like she had. I’m looking for chewy peanut butter cookies, massive chewy chocolate chip cookies, and oatmeal raisin cookies that were buttery, chewy and spread nicely.

I’ve tried recipes from all the standard sites so please don’t just cut and paste something you haven’t tried yourself. I’m really tired of cookies that don’t spread out and get all chewy and golden. If they stay in lumps, my hubby won’t eat them. Hoping someone will share their real favorites and not just cut and paste things they never tried for themselves.

These oatmeal cookies are great!!! Hope you like them;)

INGREDIENTS
3/4 cup butter, softened
3/4 cup white sugar
3/4 cup packed light brown sugar
2 eggs
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
2 3/4 cups rolled oats
1 cup raisins
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C).
In large bowl, cream together butter, white sugar, and brown sugar until smooth. Beat in the eggs and vanilla until fluffy. Stir together flour, baking soda, cinnamon, and salt. Gradually beat into butter mixture. Stir in oats and raisins. Drop by teaspoonfuls onto ungreased cookie sheets.
Bake 8 to 10 minutes in the preheated oven, or until golden brown. Cool slightly, remove from sheet to wire rack. Cool completely.

45 years ago, when I started having my children, there was an oatmeal cookie recipe on the back of an oatmeal box that used liquid shortening and water rather than solid shortening or butter/margarine. I vaguely remember the recipe after all these years but not well enough to recreate the quality I am wanting in the cookie.

Would there by chance be anyone out there who knows or has the recipe I am inquiring about?

Oatmeal Raisin Cookies

Yield: 36 cookies

2 eggs
1 cup brown sugar, packed
½ cup granulated sugar
1 cup cooking oil
1 tsp. vanilla
1 tsp. baking soda
1 tbsp. hot water
2 cups rolled oats
1½ cups all-purpose flour
1 tsp salt
1/2 cup raisins or other dried fruit such as blueberries, cranberries, (or chocolate chips) etc. if you desire.

Beat eggs in mixing bowl until frothy. Beat in both sugars. Add cooking oil and vanilla. Dissolve baking soda in hot water then stir in. Add oats, flour and salt. Stir well. Batter may be a little too soft. If so add a little flour to stiffen. Add any dried fruits at this time.

Drop by rounded teaspoons onto greased or parchment lined baking sheet, leaving room to spread.

Bake in 350* oven for about 8 minutes (or until lightly browned). Remove carefully to wire racks and cool (they will be soft when fresh from the oven).

almost running & they don’t dry into a firm cookie but more like a chewy chocolate mess. what is the problem here? Am I not cooking the ingredients long enough? Mt recipe says 1-3 minutes ~ how do I know when enough time has passed?

You’re not cooking them long enough. Get a timer. Your microwave should have one on it. Get it set to 3 minutes….and then as soon as your ingredients start to boil (and I mean really do boil), hit the timer to start. Then once the timer goes off, it should be safe to turn the heat off. Just be sure to stir them the entire time their cooking or else you’ll end up with a burnt gooey mess.

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