Chewy Oatmeal Cookies Recipe
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Maybe not the traditional American oatmeal cookies, but this is my really quick and easy version of delicious cookies! Great to make with your kids, great way to introduce your children to cooking!
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Grand Marnier, Butterscotch Schnapps and Bailey's Irish Cream create the cocktail known as an oatmeal cookie. Does it really taste like oatmeal? Watch and find out!
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Healthy cooking - learn how to make cookies high in protein, omega 3, without cholesterol and low in fat!
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One of nearly 40 original raw recipes on the Raw Nirvana 6-DVD set. find it at www.rawnirvana.tv. Join hosts Shama and Amandia, David Wolfe, Bruce Horowitz and more from the Raw lifestlye for a hi-def profile of the finest raw foods and how to make them at home. Have you already discovered the amazing benefits of nutrientional-powerhouses, Raw foods? Walnuts are an excellent source of omega-3 fatty acids, and it is suggested they are helpful in lowering cholesterol. Watch & learn!www.rawnirvana.tv.
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http://www.madefittv.com - Rather than taking the approach to deprive yourself until you lose control, replace your chocolate chip cookie recipe with my Double Chocolate Protein Cookies. They contain slow digesting complex carbohydrates, healthy fats, lots of protein, and minimal sugar. Watch this week's Made Fit TV episode to see how simple they are to bake. Print off this recipe below.
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Chewy Oatmeal Cookies Recipe Tags:
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Every time i make cookies, it never fails, they are hard. I have made oatmeal raisin,sugar, and chocolate chip cookies and i always get the same result. I decided to bake cookies with my boyfriend just to change things up a bit. I cannot impress him with hard cookies!! What am i doing wrong? Do you know a fool-proof recipe for cookies? Please help thanks!
Do i have to bag the cookies as soon as they get out of the oven? I wan chewy thick cookies. 
i agree! i do tend to let them cook for more time. =) thanks for the great answers!
You might be cooking them too long, remember as long as they are on that cookie baking sheet, they continue to cook. Follow the instructions on the recipe to get them off of it pronto onto paper or a cooling rack. Most will be a little soft in the middle when they are done.
You might also be over working them, for most cookies, just making sure the dough is together is usually enough, unless otherwise specified. .
and be sure when doing multiple batches, that the cookie sheet is totally cool before putting the next batch on it. I use 3, one to cook, one to cool, one to load, and I go ahead and form the cookies in the bowl, and then when the sheet is ready, I am too.
And be sure to note when a recipe means to have the cookies cold when they hit the cookie sheet.
I use only tried and true heirloom recipes for cookies, Toll House, Betty Crocker, I stick to the traditional. It works for me.
Oh, darn, now I want gingersnaps, yum, they are really good molasses cookies, never found any better than Mom's recipe.
Preferably with just toffee, (no nuts, no oatmeal or anything). I'm looking for a toffee cookie that is thin and chewy. Anyone who can help I would greatly appreciate it! A tried and true recipe would be great
I found this one on Land O Lakes ages ago and it's FAB!
BUTTERY TOFFEE COOKIES
1 cup sugar
1 cup butter, softened
2 eggs
1 teaspoon vanilla
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 (8-ounce) package milk chocolate English toffee bits
Heat oven to 350°F. Combine sugar, butter, egg and vanilla in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour, baking soda and salt. Beat, scraping bowl often, until well mixed. Stir in toffee bits by hand.
Drop dough by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 10 to 12 minutes or until lightly browned. Cool 1 minute; remove from cookie sheets.
We are beginning a total kitchen renovation on Thursday and we will be without access to the area for 3 weeks. I want to make some cookies and other goodies before the kitchen is ripped apart so we can have some tasty snacks for the first few days.
I need a recipe for Ultimate Oatmeal Chocolate Chip Cookies. My great-grandma had a very good recipe but the recipe died with her 3 years ago. She had won awards for it and was horrified that someone would steal her secret. She never told ANYONE. I've had cookies that are similar from Meijer, a Midwest grocery store chain (like a smaller Walmart). They are marketed as "Meijer's Ultimate Oatmeal Chocolate Chip Cookies." They do not have nuts and are nice and chewy. There are no raisins. They are basically oatmeal cookies (soft and chewy, same texture) with loads of chocolate chips inside. They are delicious and I need a recipe!
Oatmeal Chocolate Chip Cookies
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 to 3 teaspoons ground cinnamon (depending on how much you love it, I put about 2)
1 cup (2 sticks) softened margarine or butter-flavored shortening
1/2 cup firmly packed brown sugar
1 cup granulated sugar
1 egg Tbsp. warm water*
1 teaspoon vanilla extract
1 3/4 cups old-fashioned rolled oats
1 1/4 cups semi-sweet chocolate chips
Mix together flour, baking soda, and cinnamon in a large bowl.
Beat together margarine/shortening, brown sugar, and granulated sugar in a second bowl until light and fluffy. Beat in egg replacer and vanilla.
Beat flour mixture into margarine/shortening mixture until blended. Fold in oats and chocolate chips, then stick into the fridge to chill for a bit while the oven heats up. Put the bowl back into the fridge while each batch of cookies bakes, to keep the dough chilled.
Preheat oven to 350 degrees Fahrenheit. Grease 2 baking sheets.
Shape dough into 1-inch balls. Place cookies 2 inches apart on prepared baking sheets, flattening each cookie slightly.
Bake until lightly browned around the edges, about 10 to 12 minutes. Let cookies cool on baking sheets for a minute or two before transfer to racks to cool completely.
Makes 2 to 3 dozen, depending on size.
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