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ISO: ISO Favorite Oatmeal cookie or Oatmeal Bar? (No chocolate / fruit).... TIA
- Thread starter barb_b
- Start date
In Search Of:
Barb, Made these a month ago, very good. Chinese Five Spice Oatmeal Cookies
http://www.myrecipes.com/recipe/chinese-five-spice-oatmeal-cookies
http://www.myrecipes.com/recipe/chinese-five-spice-oatmeal-cookies
Cook's Illustrated Recipe w/variations......recipelink website.
http://www.recipelink.com/msgbrd/board_2/2006/DEC/20258.html
http://www.recipelink.com/msgbrd/board_2/2006/DEC/20258.html
Caprial Pence Pumpkin Oatmeal Cookie posted by Charlie......
http://eat.at/swap/forum1/138298_Caprial_Spence_came_up_with_these_after_30_tries-REC_Pumpkin_Oatmeal_Cookies
http://eat.at/swap/forum1/138298_Caprial_Spence_came_up_with_these_after_30_tries-REC_Pumpkin_Oatmeal_Cookies
colleenmomof2
Well-known member
WARNING: I followed Gay's link, then Angela's new link. Opened a VIRUS Warning
Which I believe I was able to close. Colleen
Which I believe I was able to close. Colleen
All-time favorite at my house
This was the recipe my Mom used since I was born. I have tried so many oatmeal cookie recipes but I always come back to this one. It makes a crispy cookie that lasts for a month in a covered container. One note- my oven takes longer to bake them and they need to be watched so they don't burn. The icing is so good- I put it on just before serving as icing doesn't hold up well in this climate. I am just about to head to the kitchen to make a batch- will put the rolls in the fridge to bake in a couple days. Yum!
MOM’S OATMEAL REFRIGERATOR COOKIES
1 cup butter
1 cup brown sugar (packed)
1 cup white sugar
2 eggs
1 tsp vanilla
1-1/2 cup all-purpose flour
1 tsp baking soda
1 tsp salt
3 cups quick-cooking oatmeal
1/2 cup chopped nuts
Cream butter and sugars. Add eggs and blend. Add vanilla. Sift together flour, soda, salt and add to mixture. Add oatmeal and nuts. Blend well. Shape into two individual rolls (about 3" diameter) on waxed paper and wrap (I roll them up in waxed paper and twist the ends). Refrigerate overnight or at least 8 hours. Slice and bake at 375 degrees for about 10 minutes. Cool on a rack.
Icing: powdered sugar, mapeline, instant coffee, butter, cream
This was the recipe my Mom used since I was born. I have tried so many oatmeal cookie recipes but I always come back to this one. It makes a crispy cookie that lasts for a month in a covered container. One note- my oven takes longer to bake them and they need to be watched so they don't burn. The icing is so good- I put it on just before serving as icing doesn't hold up well in this climate. I am just about to head to the kitchen to make a batch- will put the rolls in the fridge to bake in a couple days. Yum!
MOM’S OATMEAL REFRIGERATOR COOKIES
1 cup butter
1 cup brown sugar (packed)
1 cup white sugar
2 eggs
1 tsp vanilla
1-1/2 cup all-purpose flour
1 tsp baking soda
1 tsp salt
3 cups quick-cooking oatmeal
1/2 cup chopped nuts
Cream butter and sugars. Add eggs and blend. Add vanilla. Sift together flour, soda, salt and add to mixture. Add oatmeal and nuts. Blend well. Shape into two individual rolls (about 3" diameter) on waxed paper and wrap (I roll them up in waxed paper and twist the ends). Refrigerate overnight or at least 8 hours. Slice and bake at 375 degrees for about 10 minutes. Cool on a rack.
Icing: powdered sugar, mapeline, instant coffee, butter, cream
From above under Post 28229: REC: Jane's Crispy Oatmeal Cookies
Fussy but very, very good.
Jane's Crispy Oatmeal Cookies
1 3/4 sticks of butter (14 tablespoons), unsalted, at room temp.
1 cup granulated sugar
1/4 cup brown sugar
1 large egg, at room temp.
1 tsp. vanilla extract
1 cup all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 1/2 cups rolled oats (do not substitute quick oats)
Preheat oven to 350 degrees F.
Whisk dry ingredients together in a bowl. Set aside. In electric mixer bowl beat butter and sugars together at low speed until just combined. Increase speed to medium and continue to beat until light and fluffy, about 2 minutes. Add egg and vanilla and combine thoroughly. On low speed, add dry ingredients until barely incorporated, do not over-mix. Stir in oats by hand.
Scoop out balls of dough (about 2 tablespoons worth) on a baking sheet covered with parchment paper. Gently press to 1/2" thickness. Cookies will spread a lot so leave plenty of space between each one, perhaps 2 1/2 ".
Bake until golden brown; for small cookies, 10 - 12 minutes. If you have (optionally) made larger cookies, bake 12 - 15 minutes. Turn your baking sheet around about halfway through the baking time. Check cookies to be sure they are baked through. Remove baking sheet from oven and slide parchment with cookies onto a cooling rack and allow the cookies to rest a few minutes before removing to be placed directly on the rack--otherwise the cookies will break apart as you move them. Alternatively, you can simply allow the cookies to remain on the baking sheet while they cool enough for safe removal.
Makes about 24.
Advice: (a) Use a small kitchen scoop, if you have it, to pick up the dough. Make your cookies whatever size you like; you only have to adjust the baking time. (b) Do not fail to use parchment paper. © Do turn the baking sheet around at the halfway mark to insure even browning. Cookies brown/burn easily. (d) Cookies are really easily broken so handle gently as they come out of the oven, when you transfer them from the parchment to the cooling rack, and then to your storage container. (e) Do not substitute margarine for butter.
Optional: add 1/3 cup nuts or raisins after stirring in the oats. Also optional: zest of one orange.
Fussy but very, very good.
Jane's Crispy Oatmeal Cookies
1 3/4 sticks of butter (14 tablespoons), unsalted, at room temp.
1 cup granulated sugar
1/4 cup brown sugar
1 large egg, at room temp.
1 tsp. vanilla extract
1 cup all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 1/2 cups rolled oats (do not substitute quick oats)
Preheat oven to 350 degrees F.
Whisk dry ingredients together in a bowl. Set aside. In electric mixer bowl beat butter and sugars together at low speed until just combined. Increase speed to medium and continue to beat until light and fluffy, about 2 minutes. Add egg and vanilla and combine thoroughly. On low speed, add dry ingredients until barely incorporated, do not over-mix. Stir in oats by hand.
Scoop out balls of dough (about 2 tablespoons worth) on a baking sheet covered with parchment paper. Gently press to 1/2" thickness. Cookies will spread a lot so leave plenty of space between each one, perhaps 2 1/2 ".
Bake until golden brown; for small cookies, 10 - 12 minutes. If you have (optionally) made larger cookies, bake 12 - 15 minutes. Turn your baking sheet around about halfway through the baking time. Check cookies to be sure they are baked through. Remove baking sheet from oven and slide parchment with cookies onto a cooling rack and allow the cookies to rest a few minutes before removing to be placed directly on the rack--otherwise the cookies will break apart as you move them. Alternatively, you can simply allow the cookies to remain on the baking sheet while they cool enough for safe removal.
Makes about 24.
Advice: (a) Use a small kitchen scoop, if you have it, to pick up the dough. Make your cookies whatever size you like; you only have to adjust the baking time. (b) Do not fail to use parchment paper. © Do turn the baking sheet around at the halfway mark to insure even browning. Cookies brown/burn easily. (d) Cookies are really easily broken so handle gently as they come out of the oven, when you transfer them from the parchment to the cooling rack, and then to your storage container. (e) Do not substitute margarine for butter.
Optional: add 1/3 cup nuts or raisins after stirring in the oats. Also optional: zest of one orange.
every search I do for the recipe provides a garbled non-recipe. they must have protected it somehow
they closed their Portland restaurant and cooking school and moved to Seattle. maybe someone else can get lucky finding the recipe, but watch out for weirdness on the search.
they closed their Portland restaurant and cooking school and moved to Seattle. maybe someone else can get lucky finding the recipe, but watch out for weirdness on the search.