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Adding whole wheat flour ups the nutritional value of the oatmeal raisin cookies and adds a nice nutty flavor to the recipe.
- 1 1/4 cups all-purpose flour
- 3/4 cup whole wheat flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon ground nutmeg
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup (packed) light brown sugar
- 1 teaspoon vanilla extract
- 2 cups old-fashioned oats
Whisk both flours, baking powder, baking soda, salt, and nutmeg in a medium bowl. Using an electric mixer, beat butter and both sugars on high speed until light and creamy, 2-3 minutes. Add eggs one at a time, beating to blend and scraping down bowl between additions. Beat in vanilla.
Reduce speed to low. Gradually add dry ingredients; mix just to combine. Fold in oats and raisins.
Divide dough between 2 large sheets of parchment paper. Using paper as an aid, roll up each piece of dough into a 1 1/2-inch diameter log. Wrap in plastic; freeze for at least 4 hours and up to 3 weeks.
Preheat oven to 350°. Unwrap dough and cut into 1/2-inch-thick rounds (return unused dough to freezer); place 2-inch apart on a parchment paper-lined baking sheet.
Bake cookies until edges are golden brown, 15-18 minutes. Transfer to a wire rack; let cool. DO AHEAD: Cookies can be baked 2 days ahead. Store airtight at room temperature.
Nutritional Content50 cookies, 1 cookie contains: Calories (kcal) 100 Fat (g) 4 Saturated Fat (g) 2.5 Cholesterol (mg) 20 Carbohydrates (g) 17 Dietary Fiber (g) 1 Total Sugars (g) 6 Protein (g) 11 Sodium (mg) 40Reviews Section
Baked Healthy Oatmeal Cookies Recipe With Quaker Oats
This article will show you how to bake delicious oatmeal cookies.
Since it is the holiday season and many people are cooking and baking special recipes to share or give as gifts, I thought that I would share a healthy oatmeal cookie recipe with you that came from my grandmother. It uses the old-fashioned Quaker oats, not the quick-cook kind, nor the instant.
Why did I label this a healthy oatmeal cookie? Despite the fact that it does contain shortening and sugar, it also has a proportionate good amount of the old-fashioned oatmeal and also nuts and raisins, all three of which have health benefits.
Obviously sugar substitutes could be utilized for people who are diabetic or need to watch their sugar intake for one reason or another. But for people who wish to indulge and enjoy an occasional cookie, I can highly recommend these delicious Quaker Oats oatmeal cookies.
Many people would have these simple ingredients on hand in their pantries and this oatmeal raisin cookie recipe is easy to prepare.
A Note About Gluten Free Oats
Please be sure to buy certified gluten-free oats! There can be a big difference between ‘gluten free oats’ and ‘certified gluten free oats.’ Accept no substitutes, as oats have been found to be contaminated with gluten at least 60% of the time … unless they are produced by certified gluten-free manufacturers.
When you refrigerate your cookie dough, the cookies hold their ball shape more tightly, so flatten if you don’t want them to be as puffy, or enjoy them as yummy gluten free oatmeal cookie balls!
And, when it comes to baking gluten free oatmeal raisin cookies, not all oats are created equal. Larger, stiffer oats aren’t as good at absorbing the moisture in a cookie, which can cause the cookies to fall apart (which is very disappointing, but it does make a nice crumble for ice cream or yogurt!). Always choose “instant” or “quick” oats (certified gluten-free, of course!) when baking oatmeal cookies. You won’t regret it!
After hearing from so many of you who could not find this style of certified gluten-free oats in stores, I sourced them from a company I TOTALLY trust. So now gfJules™ offers CERTIFIED gluten-free, organic quick oats. They’re absolutely perfect for your gluten free oatmeal raisin cookies!
From craving to fresh baked cookies in 20 minutes!
Just mix, scoop, bake & enjoy!
Toaster Oven Double Chocolate Cookies
Six splurge-worthy fudgy, chewy, super chocolaty cookies! For the deepest chocolate-flavor refrigerate the dough at least 10 minutes. (Get the recipe here)
Want even more chocolate options? Check out these Easy Small Batch Chocolate Cookies In 8 Fun Flavors
Chocolate Chunk Cookies
These cookies look almost too pretty to eat. The recipe makes just 4 cookies using melted butter, so there’s no waiting around for your butter to soften, woo-hoo! (Find the recipe on Treats + Eats)
Flourless Chocolate Pecan Cookies
The brownie-like texture of these cookies reminds me of the treats my grandma used to bake. It’s hard to believe but this small batch of six perfect pecan and chocolate stuffed bites has no flour! (Find the recipe at One Dish Kitchen)
Chocolate Mini M&M Cookies
Bursting with mini M&M’s, these soft and chewy chocolate cookies are positively addictive. Your waistline should be safe though, the recipe makes just six cookies! (Find the recipe at Baking Mischief)
Giant Double Chocolate Cookie for One
Not for the faint of heart, this XXL chocolate-chocolate cookie is huge and ridiculously indulgent. With no chilling time, it’ll take you less than 20 minutes to bake up in your toaster oven. (Find the recipe at Just So Tasty)
Toaster Oven Baking Tip
You’re probably used to using parchment paper when baking cookies. But most boxes are labeled as not for use in a toaster oven.
To help our cookies bake evenly without sticking we lightly oil the pan or use a small silicone baking mat.
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If you like classic sugar cookies in festive shapes, see our Christmas Sugar Cookies recipe. This, on the other hand, is a cookie recipe simple enough to fit into any busy schedule since all you have to do is chill the dough, slice, and bake. These standard sugar cookies are great on their own, but we’ve also got variations like Mexican Chocolate, Coconut-Date, and Meyer Lemon and Black Pepper. We also recommend trying them crumbled in a chocolate mousse recipe.
Game plan: The dough logs can be frozen for up to a month—just wrap the plastic-covered logs tightly in aluminum foil before freezing. Thaw in the refrigerator overnight before slicing and baking.
This basic recipe also tastes great when the logs are rolled in spiced sugar (1 cup granulated sugar and 1/4 teaspoon ground nutmeg, cinnamon, or cardamom) before slicing.
This recipe was retested and updated by the CHOW Test Kitchen in December 2012.
Tips for Christmas and Eggs
Eggs should keep a consistent and low temperature. This is best achieved by placing their carton in the center of your fridge. The eggs should also remain in their original packaging to avoid the absorption of strong odors.
It is wise to follow the “best by” date to determine overall freshness, but eggs can be tested by simply dropping them into a bowl of water. Older eggs will float while fresh eggs will sink. This is due to the size of their air cells, which gradually increase over time.
Cooked eggs have a refrigerator shelf life of no more than four days, while hard-boiled eggs, peeled or unpeeled, are safe to consume up to one week after they’re prepared.
The beauty of an egg is its versatility. Eggs can be cooked in a variety of ways. Here are some tips in accomplishing the four most common preparations.
Scrambled: Whip your eggs in a bowl. The consistency of your scrambled eggs is a personal preference, though it seems like the majority of breakfast connoisseurs enjoy a more runny and fluffy option. In this case, add about ¼ cup of milk for every four eggs. This will help to thin the mix. Feel free to also season with salt and pepper (or stir in cream cheese for added decadence). Grease a skillet with butter over medium heat and pour in the egg mixture. As the eggs begin to cook, begin to pull and fold the eggs with a spatula until it forms curds. Do not stir constantly. Once the egg is cooked to your liking, remove from heat and serve.
Hard-boiled: Fill a pot that covers your eggs by about two inches. Remove the eggs and bring the water to a boil. Once the water begins to boil, carefully drop in the eggs and leave them for 10-12 minutes. For easy peeling, give the eggs an immediate ice bath after the cooking time is completed. For soft-boiled eggs, follow the same process, but cut the cooking time in half.
Poached: Add a dash of vinegar to a pan filled with steadily simmering water. Crack eggs individually into a dish or small cup. With a spatula, create a gentle whirlpool in the pan. Slowly add the egg, whites first, into the water and allow to cook for three minutes. Remove the egg with a slotted spoon and immediately transfer to kitchen paper to drain the water.
Sunny Side Up/Over Easy/Medium/Hard: For each of these preparations, you are cracking an egg directly into a greased frying pan. For sunny side up, no flipping is involved. Simply allow the edges to fry until they’re golden brown. To achieve an over easy egg, flip a sunny side up egg and cook until a thin film appears over the yolk. The yolk should still be runny upon serving. An over medium egg is flipped, fried, and cooked longer until the yolk is still slightly runny. An over hard is cooked until the yolk is hard.
Eggs can easily be frozen, but instructions vary based on the egg’s physical state. As a general rule, uncooked eggs in their shells should not be frozen. They must be cracked first and have their contents frozen.
Uncooked whole eggs: The eggs must be removed from their shells, blended, and poured into containers that can seal tightly.
Uncooked egg whites: The same process as whole eggs, but you can freeze whites in ice cube trays before transferring them to an airtight container. This speeds up the thawing process and can help with measuring.
Uncooked yolks: Egg yolks alone can turn extremely gelatinous if frozen. For use in savory dishes, add ⅛ teaspoon of salt per four egg yolks. Substitute the salt for sugar for use in sweet dishes and/or desserts.
Cooked eggs: Scrambled eggs are fine to freeze, but it is advised to not freeze cooked egg whites. They become too watery and rubbery if not mixed with the yolk.
Hard-boiled eggs: As mentioned above, it is best to not freeze hard-boiled eggs because cooked whites become watery and rubbery when frozen.
More Than Just Great Cookie Recipes
You'll find more than just the best recipes for cookies here too. We'll provide you with information and instructions for:
We want to be your source for finding the best artisan and home-style bakeshop cookies out there and hope that you'll share your favorite cookie-related memories with us.
Not everyone had the opportunity to learn how to make homemade cookies from Grandma or Mom. We'll work to fill in the gaps in your understanding of cookie dough mixing and cookie batch baking.
If you are a novice baker, cookies, and especially the easy recipes for Cake Mix Cookies, Drop Cookies, No Bake Cookies, Bar Cookies, and Brownies are a great place to begin.
The Easy Cookie Recipes we feature on this site are some of the easiest and simplest to master. In no time you will be an experienced cookie baker.
The Best Cookie Recipes Help Create Lasting Memories
Baking and sharing homemade cookies can create memories that last a lifetime.
My earliest cookie baking memories date back to 1970s. Every year our parents would spend a Saturday in December Christmas shopping. They would leave first thing in the morning and return late in the evening. Nana would come to be with us and I would spend the day in the kitchen mixing, forming and baking cookies.
My favorite cookie recipes back then included sour cream sugar cookies with red and green sprinkles, molasses cookies, peanut butter blossoms, m&m cookies, and pinwheels. Our day of cookie mixing and baking would fill the house with the sweet smells of sugar, vanilla, and spice. We would fill decorative tins with our homemade cookie treasures and enjoy them throughout the holidays. Because of these memories and experiences for me Christmas and cookie baking will be forever entwined.
The summer of 1977 holds another special cookie making memory. I was fourteen years old and decided to make giant homemade oreo cookies for my younger brother, Pete, and three cousins who were visiting from Maine.
These six inch round cream filled chocolate cookie sandwiches were a huge hit. I spent what seemed like an entire day searching for a giant cookie recipe, measuring and mixing ingredients, baking the cookies two at a time, letting them cool, whipping the filling and assembling my cookie masterpieces.
I will never forget the look on their faces as I presented my giant cookies to them. It was my first taste of pleasing others with a homemade gift of food and I loved it. Baking homemade cookies for appreciative family and friends continues to bring me great joy. I think I may love giving homemade cookie gifts even more than I enjoy eating them.
We've Got Everything You Need
You'll have fun trying and sharing these family favorite cookie recipes. A best ever collection of cookie treats that will delight your friends and family alike. Everyone will be amazed at your homemade cookie making skills. You will impress them again and again as you try recipes from all of these enticing cookie categories.
You will also discover many helpful Hints and Tips for Cookie Baking Success and beyond.
So, go ahead and pour yourself a cup of your favorite tea or coffee or a tall glass of ice cold milk, sit back, get comfortable, and enjoy browsing through this unique collection of Family Favorite Cookie Recipes.
Freezer Oatmeal Raisin Cookies
A classic cookie recipe that’s perfect for freezing as individual cookies and then baking a whole batch or just a few as needed!
- 6 Tbsp butter, melted
- 1/2 cup brown sugar
- 1/4 cup nut butter
- 1 egg
- 1 tsp vanilla extract
- 3/4 cup white whole wheat flour
- 1.5 cup rolled oats
- 1 tsp baking soda
- 1 tsp cinnamon
- 3/4 cup raisins
- Preheat oven to 350 degrees.
- Combine the butter, sugar, nut butter, egg and vanilla in a bowl and stir until well mixed.
- Add the flour, oats, baking soda and cinnamon and stir until just combined.
- Stir in the raisins.
- Using a cooke scoop, or spoon, scoop onto cookie sheet (or plate) and freeze for at least 2 hours.
- If cooking immediately, remove and bake at 350 degrees for 12-14 minutes. If you want slightly flatter cookies, flatten with a fork halfway through.
- If freezing for later, place dough balls in a tupperware container and store in the freezer. When ready to bake, pull out however many you want and bake as directed above.
Did you make this recipe?
I chose to use a little less butter and add some peanut butter to mine. If you’re not into nut butter, you could just skip that and add another 2 Tbsp of butter.
These are definitely going on my list of things to make to stock the freezer before baby bean arrives!
Excited to try these? Pin them for later so you don’t forget!! Hope you enjoy them!
Cookies and Bar Recipes
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Christmas Cookie Recipes
Rather than frost after baking, Ree Drummond, host of the Food Network show The Pioneer Woman, brushes on a colored egg wash before the cookies go in the oven, which creates a stained-glass effect.
These cookie-brownie hybrids are easy-to-make and have a moist, slightly gooey taste, best enjoyed with a cold glass of milk.
Chef Haim Ben-Simon of The Hummus & Pita Co. in New York City says you can use apricot or strawberry jam to make these traditional Jewish pastries.
These four-ingredient, no-bake treats are sweet and nutty. They're also sturdy enough to withstand packing and shipping.
These colorful cookies take on the pattern of whatever decorative glass, like a vintage water tumbler, you use to press them out. The bottom of a crystal bowl or vase works well, too.
These playful knots from pastry chef Jerry Thornton are lightly fried and finished with a dusting of cinnamon sugar for a fanciful addition to a cookie platter.
Dried cranberries, toasted pistachios, and a bit of orange zest combined together are sure to make these biscotti a favorite among friends and family at your next holiday party.
These ginger cookies are made with whole grain flour instead of white, but they also include a generous portion of chocolate chunks to satisfy your sweet tooth.
Ever wish you could make all your cookies look as good as they taste? In the book Art of the Cookie, food stylist Shelly Kaldunski teaches tricks of the trade to making professional-looking treats like these ethereal candy-cane-inspired tuiles.
Meg Ray, the owner of San Francisco's Parisian-inspired pastry shop Miette, shares how to make picture-perfect macarons doable, not daunting.
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Hi, I’m baker bettie!
I’m a trained chef and baking educator. My goal is to help you build baking confidence through teaching foundational baking techniques, approachable baking science, and classic recipes.