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Oatmeal Cookies Recipe
|Old fashioned oats||2 Cup (32 tbs), uncooked|
|Dark seedless raisins/Golden raisins||1 Cup (16 tbs)|
|All purpose flour||2 Cup (32 tbs)|
|Baking soda||1 Teaspoon|
|Margarine/Butter||1 Cup (16 tbs), softened|
|Granulated sugar||1 Cup (16 tbs)|
|Packed light brown sugar||1 Cup (16 tbs)|
|Vanilla extract||2 Teaspoon|
Serving size: Complete recipe
Calories 5813 Calories from Fat 1826
% Daily Value*
Total Fat 207 g317.7%
Saturated Fat 37.7 g188.7%
Trans Fat 0 g
Cholesterol 423 mg
Sodium 2581.2 mg107.6%
Total Carbohydrates 941 g313.7%
Dietary Fiber 43.3 g173.2%
Sugars 512 g
Protein 83 g166.7%
Vitamin A 165% Vitamin C 7.3%
Calcium 34.5% Iron 163.5%
*Based on a 2000 Calorie diet
In food processor with knife blade attached, pulse oats and raisins until ground.
Place in bowl; stir in flour, baking soda, and salt.
In large bowl, with mixer at low speed, beat margarine with both sugars until blended.
Increase speed Divide dough into thirds.
On lightly floured surface, shape each third into a 12 inch long log.
Wrap each log in plastic wrap and freeze at least 4 hours or overnight, until firm enough to slice.
Preheat oven to 350°F.
Grease large cookie sheet.
Slice 1 log into 1/4 inch thick slices.
Place slices, 1 1/2 inches apart, on cookie sheet.
Bake 15 to 20 minutes, until set and lightly browned around the edges.
Cool on cookie sheet 1 minute, then, with pancake turner, remove to wire rack to cool completely.
Repeat with remaining dough, When cookies are cool, prepare Frosting.
With small metal spatula or knife, spread frosting on cookies.
If you like, sprinkle cookies with decors.
Set cookies aside to allow frosting to dry completely, about 1 hour.