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    You are in: Home / Recipes / Oatmeal Cookies #236 Recipe
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    Oatmeal Cookies #236

    Oatmeal Cookies #236. Photo by Judy from Hawaii

    1/1 Photo of Oatmeal Cookies #236

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    20 mins

    10 mins

    Susie in Texas's Note:

    When I decided to post this recipe I thought there must be several oatmeal cookie recipes already posted. I was right! I went thru 235 oatmeal cookie recipes already posted but none of them, I found, have these same ingredients. These are truly delicious, moist and chewy oatmeal cookies. And you can interchange the baking chips. Try them with white chocolate chips or peanut butter chips. This recipe makes 6 dozen cookies but bake half and freeze the other half for another day. I lay out film wrap and roll part of the prepared dough into logs and then wrap again in foil. Freeze until ready to use and then slice and bake.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Pre-heat oven to 375 degrees.
    2. 2
      In large mixing bowl beat butter and brown sugar until smooth and creamy.
    3. 3
      Add eggs, molasses and vanilla and combine well.
    4. 4
      In another bowl combine oats, flour, baking powder, salt, baking soda and cinnamon, stirring to mix together.
    5. 5
      Add dry ingredients slowly to the butter mixture, mixing until all dry ingredients are incorporated.
    6. 6
      I do this using a wooden spoon because the dough becomes too thick for an electric mixer.
    7. 7
      Add pecans, both kinds of baking chips and dried cranberries last.
    8. 8
      Continue mixing by hand until all ingredients form a stiff dough.
    9. 9
      Measuring about a tablespoon of dough for each cookie, place on lightly greased cookie sheet.
    10. 10
      This cookie dough will not spread while baking so you might want to flatten each mound of dough just slightly with fingers or back of spoon.
    11. 11
      Bake at 375 for 8 to 10 minutes or until cookie begins to brown.
    12. 12
      Carefully Remove baked cookies from baking sheet as soon as they come out of the oven.

    Browse Our Top Drop Cookies Recipes

    Ratings & Reviews:

    • on January 13, 2010

      45

      My husband loved these. I prefer a thinner cookie, but the flavor was good. It was a good way to use up leftover bags of chips. I used a mixture of butterscotch, white chips and semi-sweet. I used my 4 1/2 qt. Kitchenaid to mix them and had a hard time at the end because there was so much dough. Finished stirring by hand - took muscle!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 03, 2006

      55

      Made these for a lunchbox treat and the kids loved them. Used about 1 1/4 cups regular craisins and omitted the nuts cause one son won't eat them. Very yummy! Thanks for sharing the recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 15, 2005

      55

      I have made this cookie several times now and each time it turned out wonderful. The taste is awesome. I did not use cranberries but used cranrasins instead. I loved the texture. Really this was a good tasting and good looking cookie. I sole them at a bakegood sale for $2. each and sole out.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Oatmeal Cookies #236

    Serving Size: 1 (27 g)

    Servings Per Recipe: 72

    Amount Per Serving
    % Daily Value
    Calories 118.2
     
    Calories from Fat 49
    41%
    Total Fat 5.5 g
    8%
    Saturated Fat 2.8 g
    13%
    Cholesterol 12.6 mg
    4%
    Sodium 55.0 mg
    2%
    Total Carbohydrate 16.5 g
    5%
    Dietary Fiber 0.9 g
    3%
    Sugars 9.8 g
    39%
    Protein 1.5 g
    3%

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