Ultimate Recipes

Amount Measure       Ingredient -- Preparation Method
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1 1/2           cups all-purpose flour
     1/2           tsp salt
     1/2           tsp baking powder
     1/4           tsp freshly grated nutmeg
1                cup unsalted butter -- softened
1                cup light brown sugar -- packed
1                cup granulated sugar
2              large eggs
3               cups rolled oats
1 1/2           cups raisins

Roll 2 tablespoons each of dough into round balls, place on parchment-lined cookie sheets with at least 2 inches between each, and bake until cookie edges turn golden brown, 22-25 minutes. Slide cookies and parchment onto racks to cool. Let cool at least 30 minutnes before peeling cookies off parchment.

Per Serving (excluding unknown items): 293 Calories; 13g Fat (39.6% calories from fat); 4g Protein; 41g Carbohydrate; 2g Dietary Fiber; 54mg Cholesterol; 95mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 2 1/2 Fat; 1 1/2 Other Carbohydrates.

NOTES : This recipe is quite similar to the vanishing oatmeal cookies recipe -- or so it seems. but if you read the explanation in Cooks Illustrated, you will see how it is different. And it is definitely better. It is chewy on the inside and crisp on the outside. But the chewiness is a bit different than the chewiness of the other cookies I have tried. It is a bit less sticky. even though the cookies were a bit puffy (not flat) they were still chewy and not cake-like. I liked the nutmeg flavor but it was a tiny bit strong. I would use a scant 1/4 tsp of nutmeg next time (I didn't grate it fresh). Very good taste overall -- nice oatiness.

Amount Measure       Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2           cups granulated sugar
1 1/2           cups packed dark brown sugar
     3/4           cup butter -- softened
     3/4           cup shortening
3                     eggs
1 1/2      teaspoons vanilla
1 1/2      teaspoons baking soda
1 1/2      teaspoons ground cinnamon
     3/4      teaspoon baking powder
     3/4      teaspoon salt
4 1/2           cups rolled oats
3               cups flour
1 1/2           cups raisins
1 1/2           cups chopped nuts (walnuts or pecans)

2. Cream together sugars, butter, and shortening, then beat in eggs and vanilla. Combine soda, cinnamon, baking powder, salt, oatmeal, and flour. Stir all but 1 cup of this mixture into creamed sugar-egg mix. Toss the 1 cup flour mix with the raisins and nuts.

3. Scoop up dough in large (#12) ice cream scoop onto greased or Pam-sprayed cookie sheet. Leaving a few inches between cookies. Bake until light brown (best when under-baked so slightly chewy), about 8 to 10 minutes. Remove from cookie sheets right away. (For conventionally sized cookies, scoop by rounded teaspoonfuls, and bake 6 to 8 minutes).

Per Serving (excluding unknown items): 166 Calories; 7g Fat (36.9% calories from fat); 2g Protein; 24g Carbohydrate; 1g Dietary Fiber; 19mg Cholesterol; 116mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Fat; 1 Other Carbohydrates.

NOTES : These had a great texture (soft on the inside and crisp outside), and they were the perfect thickness. I also thought the taste was great. not too spicy, but just slightly so. and rich and dark because of the dark brown sugar.

Amount Measure       Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2           cups flour
1           teaspoon salt
1           teaspoon baking soda
     1/2           cup butter
     1/2           cup butter-flavored shortening
1                cup sugar
1                cup packed brown sugar
1           teaspoon vanilla extract
1           teaspoon ground vanilla beans (I used vanilla paste)
2              large eggs
3               cups quick-cooking oats**
     3/4           cup nuts (I left these out)

In a medium-sized bowl, sift together the flour, salt and baking soda. In a separate bowl, cream together the butter, shortening, sugars and vanilla(s). Beat in the eggs, then the flour mixture. Add the oatmeal and nuts, and mix well.

Drop the dough by teaspoonfuls onto an ungreased cookie sheet, and bake the cookies in a preheated 375°F oven for 10 to 12 minutes, until they're a very light golden brown around the edges. Remove them from the oven, and cool them on a rack. Yield: about 6 dozen cookies.

**The texture changes completely if you substitute old-fashioned (or thick oats) for quick-cooking oats. Cookies made with old-fashioned oats will spread much more, sometimes to the point of becoming lace cookies; we prefer using quick-cooking oats in this recipe.

Per Serving (excluding unknown items): 71 Calories; 3g Fat (38.5% calories from fat); 1g Protein; 10g Carbohydrate; trace Dietary Fiber; 9mg Cholesterol; 63mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates.

We recently received a fax from U.S. Steel in Gary, Indiana. Wow, we thought. What could U.S. Steel want with The Baker's Catalogue? Some industrial-sized whisks? Perhaps a heat-resistant spatula or two? As it turns out, the fax was from fellow baker Bruce Schenker, who enclosed a recipe and note: "Here's a cookie recipe I feel is so good, I had to share it with you. This was Donna Riesenberg of West Allis, Wisconsin's, favorite cookie, and it just might be mine."

Amount Measure       Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2           cups rolled oats
     1/3           cup sour milk* or buttermilk
2               cups packed brown sugar
     3/4           cup shortening
1                tsp baking powder
1                tsp baking soda
1                tsp cinnamon
1                tsp nutmeg
     1/2           tsp salt
2                     eggs
1                tsp vanilla
2 1/2           cups flour
1                cup raisins
1                cup chopped walnuts or pecans

Per Serving (excluding unknown items): 4815 Calories; 175g Fat (32.3% calories from fat); 66g Protein; 758g Carbohydrate; 24g Dietary Fiber; 377mg Cholesterol; 3192mg Sodium. Exchanges: 21 Grain(Starch); 1 1/2 Lean Meat; 1/2 Non-Fat Milk; 33 1/2 Fat; 28 1/2 Other Carbohydrates.

NOTES : they are great. they didn't spread as flat as the Betty Crocker ones. they weren't thick, but they definietly were not flat. they were just right. there were two reasons these weren't flat. one was because of the buttermilk (I have noticed that recipes with milk tend not to be flat). the other was that there was a lower ratio of butter to flour in this recipe as compared to the Betty Crocker recipe. ** There was also a nice and crunchy outside and a chewy inside...perfect texture! The toasted oat taste was nice. Unfortunately, the toasted oat taste wasn't as strong in this recipe as it was in the Betty Crocker recipe, though, because there weren't as many oats in this recipe. These are a bit sweeter than some other oatmeal cookie recipes I have tried. The taste might not have been quite as good as the Betty Crocker recipe, but overall, these are a bit better because of the texture. (the crispness was gone after being stored, so I guess even with the most crisp cookie, the crispnees goes away.)

**I re-did these becasue anna tried them and said hers were puffy and cakelike! I realized that I didn't add the powder and soda at the right time so I wanted to try again. the second batch came out even better than the first. They were thicker than the others, but they were definitely not puffy and cake like. they were still dense and chewy inside. yum. great taste and excellent texture.

Amount Measure       Ingredient -- Preparation Method
-------- ------------ --------------------------------
1                cup all-purpose flour
1                cup regular oats
1                cup packed brown sugar
     1/3           cup flaked sweetened coconut
     1/2           cup butterscotch chips
     1/2      teaspoon baking soda
1              pinch salt -- (scant 1/8 t.--optional)
     1/4           cup butter -- melted
2 1/2    tablespoons water
1 1/2      teaspoons pure vanilla extract
2        tablespoons honey
                        Cooking spray

Per Serving (excluding unknown items): 96 Calories; 2g Fat (21.0% calories from fat); 1g Protein; 18g Carbohydrate; 1g Dietary Fiber; 4mg Cholesterol; 47mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.

Linda's notes: I adapted from CL's Coconut-Macadamia Nut Cookies. Cinnamon might be a good addition to this recipe also. I like these better baked on "regular" cookie sheets and stoneware as opposed to airbake sheets--just a personal preference. They don't brown as well on the airbakes. The dough isn't very "wet", but they bake up nicely. They look a little under-done after you take them from the oven, but they firm up. (I think I baked them for about 10 1/2 min. on a reg. cookie sheet, but about 12 min. on my PC stone). These are still moist and chewy today.

my notes: awesome and easy. these were the only lowfat ones I tried, but they were just as good or better than the full fat cookies (an dI even left the chips out to make a valid comparison. I have made them with the chips in the past and they are excellent that way too). The texture is great. Very chewy but with a crispy outside, these seem sweeter than most, but that is ok with me!

Amount Measure       Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2           cups old-fashioned rolled oats -- (or quick
                        cooking oats)
1                cup chopped walnuts
1 1/2           cups packed brown sugar
1                cup butter -- softened
1           teaspoon vanilla
1                     egg
1                cup flour
1           teaspoon baking soda
     1/4      teaspoon salt

Heat oven to 350. Spread oats and walnuts on jelly roll pan. Bake 15-20 minutes, stirring occasionally, until light brown. Cool.

Mix brown sugar, butter, vanilla, and egg in a large bowl. Stir in oat mixture and remaining ingredients.

Drop by rounded tablespoonfuls about 2 inches apart onto an ungreased cookie sheet. Bake 8 to 10 minutes or until golden. Cool slightly and remove to wire rack.

Per Serving (excluding unknown items): 4178 Calories; 202g Fat (42.9% calories from fat); 53g Protein; 554g Carbohydrate; 25g Dietary Fiber; 684mg Cholesterol; 3860mg Sodium. Exchanges: 15 Grain(Starch); 1 Lean Meat; 39 1/2 Fat; 21 1/2 Other Carbohydrates.

NOTES : I love the crunchiness and the taste of the toasted oats. the toasted oats definitely provided a unique taste. yum! the cookies tasted quite butterscotch-y, too. the only problem was that they spread out and were quite flat. not completely flat as a pancake (ie not "lacy"), but pretty flat. they did have a nice crispness to them and they were also chewy/sticky. (but some of the crispness went away upon storing them. I loved the taste and the texture was good, but not perfect. The texture here is similar to the texture of regan daley's cookies, but they are a bit more crisp.

I tested these again to compare to regan daley:
these are VERY similar in texture/spreading to the Regan Daley cookies. both are butterscotchy and both spread pretty flat. both were crispy around the edges and chewy. both have excellent taste! I tested them side by side and I think I like the toasted oat better b/c of the toasted oats. but both are great.

Amount Measure       Ingredient -- Preparation Method
-------- ------------ --------------------------------
1                  c unsalted butter -- at room temperature
1 1/2              c packed brown sugar
     1/2             c sugar
2                     eggs
1                tsp vanilla
1               tbsp honey
1 1/2              c flour
     3/4           tsp baking soda
     1/4           tsp salt
     1/4           tsp cinnamon
     1/4           tsp freshly grated nutmeg
3                  c old-fashioned rolled oats

Preheat the oven to 350. Line baking sheet with parchment paper. Cream the butter and sugars in a mixing bowl with an electric mixer for about 2 minutes until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the honey and vanilla and scrape down the sides of the bowl. In a separate bowl, sift the flour, baking soda, salt, and spices. Add this mixture into the creamed mixture and fold in until the dry ingredients are incorporated. Fold in the oats by hand. Drop the batter by heaping tablespoonfuls onto baking sheet. Bake 15 to 18 minutes or until deep golden brown and set around the edges but still soft and puffy in the center. cool the cookies on the sheets for 5 minutes, then transfer them to wire racks to cool completely. Store cookies in airtight container for up to 1 week.

Per Serving (excluding unknown items): 5079 Calories; 210g Fat (36.6% calories from fat); 71g Protein; 747g Carbohydrate; 32g Dietary Fiber; 870mg Cholesterol; 1757mg Sodium. Exchanges: 20 Grain(Starch); 1 1/2 Lean Meat; 40 1/2 Fat; 29 1/2 Other Carbohydrates.

NOTES : very good. I love the rich taste. not too spicy but rich due to the brown sugar and sweet due to the honey. they almost have a butterscotch flavor because of all the brown sugar. these have a somewhat crisp outside (they are just crisp around the edges). they are a bit sticky/chewy, since they are pretty flat. but still very good. **I think I like the taste of these cookies better than any I have tried, including the Dairy Hollow ones. I tried the two side by side. I think it is the combo of lots of brown sugar and honey in these that give it the rich sweet butterscotch taste. The dairy hollow ones are very good and sweet and rich, but not butterscotchy.

re-tested them. still the same. flat and sticky/chewy with crisp edges. tested them against dairy hollow again. the two cookies taste different, so it is hard to make a direct comparison. what I said earlier still stands, though. I think I like the taste of these a bit better.

similar to betty Crocker toasted oat cookies. the toasted oat cookies are a bit crunchier. both have excellent taste. I tested them side by side and I think I like the toasted oat better b/c of the toasted oats. but both are great.