Oatmeal Cookie Recipe | How to Make Oatmeal Cookies
In this recipe video I'm sharing with you how to make Oatmeal Cookies. This Oatmeal Cookie Recipe is easy to make, producing soft and chewy cookies. I like to make chocolate chip oatmeal cookies but you can easily replace the chocolate chips with raisins to make oatmeal raisin cookies. Next time you're in the mood for baking give these chewy oatmeal cookies a try!
So if you would like to learn how to make Oatmeal Cookies then just follow this Oatmeal Cookie Recipe.
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Hi I'm Carina, thank you for watching one of my videos! I'm a professionally trained Chef, amateur food photographer, and a lover of creating videos! Food, cooking, and baking is my passion, time spent in the kitchen is my favourite thing to do. I love creating recipes just as much as making old classics. If you're wanting to learn how to cook I'm here to teach you, from easy and simple recipes to others that are more advanced. If you have any requests for recipes you would like to see on my channel let me know. Happy cooking!
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OATMEAL COOKIE RECIPE
Ingredients
¾ Cup | 170g Butter
¾ Cup | 150g Brown Sugar
½ Cup | 60g Granulated Sugar
1 Egg
1 Teaspoon | 5ml Vanilla
½ Teaspoon Cinnamon (optional)
1⅓ Cup | 170g Flour
¾ Teaspoon | 3g Baking Soda
½ Teaspoon Salt
1½ Cups | 135g Oats
¾ Cup | 130g Chocolate Chips
Instructions
In a large bowl cream together the room temperature butter and both sugars until light and pale.
Add the egg, vanilla and cinnamon if using and beat until well combined.
Sieve the flour, baking soda, and salt into the bowl and pour in the oats.
Mix together the dough until just combined before adding the chocolate chips / raisins / nuts.
Roll the cookie dough out into balls, about 1-2 tablespoons worth and place on a cookie sheet.
Bake in a 180C | 375 F oven for about 10 minutes or until the edges start to brown.
Cool for a few minutes before transferring to a wire rack.
Notes
Swap the chocolate chips out for raisins or nuts
The cinnamon is optional - I like to use it only when making the cookies with raisins
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1 Cup Oatmeal And 2 Apples! This Apple Cookies Recipe Is The Most Popular In Germany????
Looking for a healthy and delicious cookie recipe without flour, egg or added sugar? Try this vegan recipe from Germany! Made with oat flakes, nuts, fresh apples, and a touch of sweetness from maple syrup or honey, these cookies are easy to make and bake in just 25 minutes.
Try this easy and delicious recipe and let me know in the comments How do you like it?!. Peace and love ❤️ my friends! Have a delicious day!
Ingredients:
00:03 90 g rolled oats(1 cup) ✔️
00:27 40 g nuts(1/2 cup) ✔️
01:03 2 apples ✔️
01:36 2 tablespoons water ✔️
02:54 lemon juice ✔️
02:58 1-2 tbsp mapple syrup/ honey ✔️
03:04 1 teaspoon vanilla extract ✔️
03:53 bake 25 minutes at 180°C/ 360°F ✔️
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Maple Oatmeal Raisin Cookies | How To Make Maple Oatmeal Raisin Cookies | Ellen’s Fall Baking Series
Hello my Friends, welcome to the eleventh episode of my Fall Baking Series and to my Southern Kitchen!
Are you a diehard Oatmeal Raisin Cookie fan like I am? We today I am giving that classic cookie a remix and make Maple Oatmeal Raisin Cookies!!!
Soft, chewy, and full of oatmeal and raisins with a touch of Maple Syrup! Perfect addition for Fall and everyone will love and enjoy these!!!
Ellen’s Maple recipes playlist:
Ellen’s Fall Baking recipes playlist:
3 cups old fashioned or 1-minute rolled oatmeal
1 cup all purpose flour
1 teaspoon salt
1/4 teaspoon baking soda
3/4 cup (1 stick, plus 6 tablespoons) unsalted butter, room temperature
1 cup packed light brown sugar
1/2 cup white sugar
1/4 cup pure maple syrup (of your choice)
1 large or extra large egg, room temperature
1 teaspoon pure vanilla extract
1 teaspoon pure maple extract
1 cup raisins (regular or golden)
Makes 24 cookies
In a medium bowl, add and stir together the oatmeal, flour, salt, and baking soda. Set aside.
In a large bowl using an electric hand mixer or stand mixer with paddle attachment, add the butter, white sugar and brown sugar, cream on medium-high speed on high until fluffy, about 3 minutes. Next add and mix in the maple syrup, egg, vanilla extract, and maple extract (scraping down bowl occasionally). With the mixer on low, add and beat in the oatmeal mixture gradually until just combined. Add and fold in the raisins. Cover the bowl with plastic wrap or aluminum foil and place the cookie dough into squares refrigerator for about 1 hour until firm.
Preheat Oven to 350 Degrees
Using an ice cream scoop or large spoon, drop the cookie dough in rounded teaspoons, 2 inches apart, onto parchment-lined or aluminum foil-lined 9x13 inch baking sheets. Bake until edges are golden, about 11 minutes, rotating sheets halfway through. Remove from the oven and let the cookies cool on sheets until set, about 3 minutes, then transfer to wire racks and let them cool completely. Serve and enjoy!
(Store cookies in an airtight container, up to 1 week.)
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4 Healthy Oatmeal Recipes
If you looking for nice, easy and healthy recipe with oatmeal, this is the place for you. 4 healthy and delicious oatmeal recipes, good for lunch or any other time of the day.
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Banana oatmeal muffins
12-14 servings
Ingredients:
4 cups (350g) rolled oats
1/2 cup (170g) honey/maple syrup/date syrup
2 tsp baking powder
2 eggs
1 cup mushed bananas (about 3large bananas)
1 cup (240ml) milk
1 tsp vanilla extract
1/4 tsp salt
Dark chocolate chips for topping (optional)
Directions:
1. Preheat oven to 360F (180C).
2. In a large bowl, mash bananas, add eggs, milk, honey and vanilla extract. Whisk all together.
3. In another bowl add rolled oats, baking powder and salt. Mix well.
4. Combine together wet and dry ingredients, mix just until combined.
5. Put paper muffin cups into muffin tin (optional) and spry the paper muffin cups with cooking oil.
6. Divide the batter evenly between the muffin cups, top with chocolate chips.
7. Bake for 25-30 minutes until muffins are just golden brown.
8. Place the muffins on a cooling rack to cool.
Banana oatmeal pancakes
Ingredients:
2 ripe bananas
2 eggs
2/3 cup (60g) oatmeal flour
2/3 tsp baking powder
1/4 tsp cinnamon
1/2 tsp vanilla extract
Pinch salt
1-2 tsp coconut oil
Maple syrup to serve (optional)
Method:
1. In a large bowl, mash bananas, add eggs, beat until smooth mixture. Add vanilla extract, cinnamon, salt, oatmeal flour and baking powder. Stir until well combined.
2. Heat skillet over medium heat. Melt 1 tsp coconut oil. Pour batter into the skillet and cook 1-2 min. flip the pancake and cook 1-2 min more.
3. Drizzle with maple syrup.
Maple & chocolate chip oatmeal cookies:
Ingredients:
1¼ cups (100g) quick oats
3/4 cup (90g) flour
1 teaspoon cinnamon
2 tablespoons coconut oil
1½ teaspoons baking powder
1/4 teaspoon salt
1/3 cup (106g) maple syrup
1 egg
1/2 teaspoon vanilla extract
1/2 cup (90g) chocolate chips
Directions:
1. Preheat oven to 340F (170C).
2. In a large bowl, whisk together oats, flour, baking powder, cinnamon, and salt.
3. In other bowl whisk together egg, maple syrup, coconut oil and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until combined. Add the chocolate chips and give a last stir.
5. Refrigerate the dough for 30 minutes. Roll into balls. place on a baking sheet lined with parchment paper. Slightly flatten.
6. Bake for 12-13 minutes or until lightly browned.
Healthy granola bars
Ingredients:
3 cups (270g) rolled oats
1 cup (140g) almonds
1/3 cup (40g) peanuts
1/2 cup (60g) dried cranberries or sour cherries
2 tablespoons (12g) desiccated/shredded coconut
1/4 teaspoon salt
1/2 cup +1½ tbsp (200g) honey or agave syrup
1/3 cup + 1 tbsp (80g) coconut oil
1 teaspoon vanilla extract
Directions:
1. Preheat oven to 340F (170C). line a 10” x 8” (25 X 20 cm) pan with parchment paper and set aside.
2. In a large bowl mix all dry ingredients. Add wet ingredients and mix until well combined.
3. Spread in baking pan, pressing down very firmly.
4. Bake for 30 minutes or until golden. Let cool completely.
5. Remove from the pan and cut into bars.
A Chewy Oatmeal Raisin Cookie You're Going to Love
This is my favorite recipe for classic oatmeal raisin cookies! They're richly flavored, perfectly soft and chewy, and SO easy to make--no mixer required!
Recipe:
Ingredients
1 cup unsalted butter, melted and cooled until no longer warm to the touch (226g)
1 cup dark brown sugar, firmly packed (200g)
½ cup granulated sugar (100g)
¾ teaspoon ground cinnamon
2 large eggs, room temperature preferred
1 Tablespoon molasses (use a molasses that says “unsulphured” on the label, I like “Grandmas” and “Brer Rabbit” brand)
1 Tablespoon vanilla extract
2 cups all-purpose flour (250g)
1 Tablespoon cornstarch
1 teaspoon baking soda
¾ teaspoon table salt
3 cups old-fashioned rolled oats (290g)
1 ½ cups raisins (225g)
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Instructions
00:00 Introduction
00:20 In a large mixing bowl, combine melted, cooled butter, sugars, and cinnamon and stir until well-combined.
00:57 Add eggs and stir well, then stir in molasses and vanilla extract until completely combined.
01:28 In a separate mixing bowl, whisk together flour, cornstarch, baking soda and salt.
01:45 Gradually stir dry ingredients into butter mixture until completely combined.
01:58 Add oats and raisins and stir until oats and raisins are uniformly distributed.
02:20 Cover dough with plastic wrap and refrigerate for 30-60 minutes before baking (see note if you would like to chill longer).
02:33 Once dough is nearly finished chilling, preheat oven to 350F (175C) and line a baking sheet with parchment paper.
03:37 Once dough has finished chilling, remove from refrigerator and scoop into rounded 1 1/2-Tablespoon sized scoops. Drop scoops onto prepared baking sheet, spacing cookies at least 2” (5cm) apart.
02:57 Bake on 350F (175C) for 10-12 minutes. The centers will look slightly underbaked still but allow the cookies to cool completely on the baking sheet and they will finish cooking to perfection, leaving you with soft, chewy cookies.
Notes
Making dough in advance
This cookie dough may be made up to 5 days in advance of baking, simply store it tightly covered in the refrigerator until ready to use. Note that the dough becomes quite firm if it sits longer than 1 hour, so you may need to let it sit at room temperature for 15-20 minutes or so before it is easy to scoop. Cookie dough may also be scooped, wrapped tightly, and frozen in an airtight container for up to 3 months.
Storing
Store in an airtight container at room temperature. Cookies will stay fresh for at least 5 days.
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Iced Oatmeal Cookies | Sally's Baking Recipes
These classic iced oatmeal cookies are old-fashioned style with soft centers, crisp chewy edges, and are topped with vanilla icing that sets after a couple hours.
Get the full recipe:
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