How to Make Oatmeal Cookies

One of the advantages of oatmeal cookies is their flexibility; they are delicious plain or loaded with all sorts of goodies, from dried fruit to nuts. Toss in raisins, dried cranberries or cherries, chocolate chunks, or coconut, the dough can handle up to 1 1/2 cups.

Let’s have a look on how to make oatmeal cookies.
how to make oatmeal cookies
Ingredients:

  • 8 tablespoons plain butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 eggs
  • 1 1/2 cups all-purpose flour2 cups rolled oats (not instant)
  • 1/2 teaspoon ground cinnamon
  • Pinch of salt
  • 2 teaspoons baking powder
  • 1/2 cup milk
  • 1/2 teaspoon vanilla or almond extract

Methods:

  • Heat the oven to 375°F. Use an electric blender to cream together the butter and sugars; put the eggs one at a time and beat until well blended.
  • Mix the flour, oats, cinnamon, salt, and baking powder together in a bowl. Replacing with the milk, add the dry ingredients to the dough little at a time, mixing on low (if you’re adding ingredients like raisins, now are the time).
  • Stir in the extract. Drop tablespoon-size mounds of dough about 3 inches apart in rows and columns on ungreased baking sheets. Bake until lightly browned, 12 to 15 minutes.
  • Cool for around 5 minutes on the sheets before you use a spatula to move the cookies to a rack to finish cooling. Store in air tight jar at room temperature for not more than two days.
  • Lacy Oatmeal Cookies. These cookies do not contain flour: Melt the butter and combine it with the sugars, oats, and salt; beat in the eggs.
  • Remove the flour, milk, baking powder, and vanilla. Put the cinnamon if you like. Bake at 350°F on greased baking sheets for 8 to 10 minutes; let rest for a minute before transferring to a rack with a thin-bladed spatula to finish cooling.

Peanut Butter Oatmeal Cookies. Any nut butter works here; these cookies have a tendency to burn more quickly, so keep a careful watch over them. Replace 1/4 cup peanut butter for 4 tablespoons (1/2 stick) of the butter.

Whole Grain Spice Cookies. Cooked whole grains (like bulgur, barley, wheat or rye berries, buckwheat, or even short-grain brown rice) replace rolled oats with tender-but-chewy results.

  1. Replace cooked whole grains for the rolled oats and fluff with a fork to separate the kernels before combining with the other ingredients.
  1. Omit the milk. In Step 2, increase the cinnamon to a teaspoon and add 1/2 teaspoon ground ginger and 1/4 teaspoon each ground allspice and freshly grated nutmeg.
  1. Proceed with the recipe, combining the dry ingredients into the egg mixture in Step 3 all at once without adding any milk.

Coconut Cookies. Shredded coconut replaces all or most of the oats: Substitute coconut milk, for the milk and shredded coconut.

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How to Cook Butter Cookies

An ideal drop cookie for improvisation; people prefer them with a bit of spice and chopped walnuts. Be sure to handle this dough gently, taking care not to overwork it when mixing; good butter cookies are tender.


how to cook butter cookies
Ingredients:

  • 8 tablespoons (1 stick) unsalted butter, softened
  • 3/4 cup sugar
  • 1 teaspoon vanilla extract
  • 1 egg
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • Pinch of salt
  • 1/4 cup milk, plus more if needed

Methods:

  • Heat the oven to 375°F. Use an electric blender to blend the butter and sugar; put vanilla and egg and beat until they mix thoroughly.
  • Combine the flour, baking powder, and salt in a bowl. Add half the dry ingredients to the dough, beat for a moment, then add the milk (if you’re adding any ingredients like spices, nuts, etc., now is the time).
  • Beat for about 10 seconds, and then add the remaining dry ingredients and a little more milk, if necessary, to make soft dough that can be dropped from a spoon.
  • Drop tablespoon-size mounds of dough about 3 inches apart in rows and columns on ungreased baking sheets. Bake until the edges are browned, about 10 minutes.
  • Cool for around 5 minutes on the sheets before you use a spatula to transfer the cookies to a rack to finish cooling. (If icing or glazing, wait until they are cool and then decorate them right on the rack for a cleaner look; let set for about 10 more minutes.) Store the Chocolate Cookies in air tight jar at room temperature for not more than two days.
  • A combination of unsweetened and sweetened chocolate is good here, but you can use just one or the other (if you use all unsweetened, increase the sugar to 1 cup): Increase the milk very slightly, to about 1/3 cup.
  • Melt 1 ounce each semisweet and unsweetened chocolate and add to the mixture after combining the wet and dry ingredients.

Sour Cream Cookies. Sour cream not only gives the cookies a tangy taste but lets you use baking soda, whose flavor is less obtrusive than that of baking powder.

  • They may be dropped and baked as directed or refrigerated for 1 hour, then rolled into walnut-size balls before baking: Substitute 1 teaspoon baking soda for the baking powder and about 1/2 cup sour cream for the milk.

Olive Oil Cookies. Substitute a good extra virgin olive oil (note that extra virgin’s flavor may dominate) for the butter; increase the flour by 1/2 cup. Sweet-Savory Cookies. Rosemary, black pepper, and red wine make for an unusual but delicious cookie; make these with olive oil or butter, increasing the flour by1/4 cup if you use olive oil: Decrease the sugar to 1/2 cup.

  • Add 1/4 teaspoon freshly ground black pepper and 1 teaspoon finely minced fresh rosemary leaves (or 1/2 teaspoon crushed dried rosemary) with the other dry ingredients. Substitute red wine for the milk and bake as directed.
  • When done, dust very lightly with sifted confectioners’ sugar. For slightly crunchier, more flavorful cookies, substitute 1/2 cup of the flour  with 1/2 cup cornmeal.

Maple Cornmeal Cookies. Maple and cornmeal are a natural combination: Substitute 1/2 cup maple syrup and 1/4 cup brown sugar for the white sugar. Use 1 cup cornmeal and 1 1/2 cups flour. Omit the milk.

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