A great variation on oatmeal cookies!

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Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

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  • In medium skillet, over medium heat, heat butter until lightly browned. Be careful not to burn. Add oats; saute, stirring constantly, until golden -- about 5 minutes. Remove from heat; cool.

  • Meanwhile, sift flour with cinnamon, salt, and soda; set aside.

  • In large bowl, combine sugar, egg, and vanilla. With wooden spoon, or portable electric mixer at medium speed, beat until light.

  • Stir in rolled oats and flour mixture until well combined.

  • Drop by slightly rounded teaspoonfuls, 3 inches apart, onto ungreased cookie sheets.

  • Bake 10 to 12 minutes, or until golden. Remove to wire rack. Cool.

Nutrition Facts

64.4 calories; 0.8 g protein; 8.2 g carbohydrates; 11.5 mg cholesterol; 60.8 mg sodium. Full Nutrition

Reviews (29)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/18/2003
The oats took longer to toast than 5 minutes; I kept toasting them until they were separated like a grain and not a lumpy mix. It was a bit unclear from the recipe what the oats were to look like. However I figured it out and they turned out great! I have tried a number of oatmeal cookie recipies and this one is the best by far. I don't even time them just watch them and about 30 seconds after they have fallen they're done. Chewyish with crispy edges. These are really easy too...I'm a novice at this. I brought them in to my department and they were gone in no time. Try this one! Read More
(17)

Most helpful critical review

Rating: 3 stars
12/14/2004
This recipe was ok but for two people we didnt need 4 dozen cookies so I halved it. This may have been the problem but they were at first too runny and then when they baked turned a bit too-chewy. The chewiness does help a bit though because your mouth gets so tired you can only really eat one. Tasty but I wouldnt recommend altering it. Read More
(2)
36 Ratings
  • 5 star values: 24
  • 4 star values: 10
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/18/2003
The oats took longer to toast than 5 minutes; I kept toasting them until they were separated like a grain and not a lumpy mix. It was a bit unclear from the recipe what the oats were to look like. However I figured it out and they turned out great! I have tried a number of oatmeal cookie recipies and this one is the best by far. I don't even time them just watch them and about 30 seconds after they have fallen they're done. Chewyish with crispy edges. These are really easy too...I'm a novice at this. I brought them in to my department and they were gone in no time. Try this one! Read More
(17)
Rating: 5 stars
05/18/2003
The oats took longer to toast than 5 minutes; I kept toasting them until they were separated like a grain and not a lumpy mix. It was a bit unclear from the recipe what the oats were to look like. However I figured it out and they turned out great! I have tried a number of oatmeal cookie recipies and this one is the best by far. I don't even time them just watch them and about 30 seconds after they have fallen they're done. Chewyish with crispy edges. These are really easy too...I'm a novice at this. I brought them in to my department and they were gone in no time. Try this one! Read More
(17)
Rating: 5 stars
01/21/2008
Soooooo good! I used Quaker old fashioned oatmeal and followed the recipe exactly. My only complaint is that it didn't make enough! I will be making these cookies again and doubling the recipe. Delicious! Read More
(12)
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Rating: 5 stars
08/02/2007
This recipe is great! I used a different method to toast the oats though...even though that may take something from the recipe...I toasted my oats in a jellyroll pan at 350 for 20 minutes stirring once half way through and then incorporated the butter into the recipe instead of using it to brown the oats. I can't stop eating the dough before they even go into the oven! Delicious! Read More
(8)
Rating: 5 stars
12/07/2010
I was looking for a cookie with very little flour since I'm wheat sensitive. I substituted oat flour and these turned out great! Otherwise I followed the recipe exactly cooking them a minute or two longer. They came out crunchier and tasted like the BEST granola bar I'd ever eaten! Yay! Now I have something for breakfast that's wheat-free and yummy. Thanks! Read More
(7)
Rating: 5 stars
09/18/2006
awesome recipe! i added mini chocolate chips to half of the dough and they tasted great! Must make them again! Be careful baking these cookies though they burn quite easily at the bottom mine took about 8 minutes per batch. Read More
(6)
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Rating: 4 stars
12/10/2002
These cookies are terrible...because I can't stop eating them! Not too sweet with a big crunch. A great snacking biscuit! Read More
(3)
Rating: 4 stars
06/28/2010
I really liked these a lot although my husband complained that they weren't "doughy" enough for him. He still managed to eat plenty. I would have given this 4.5 stars! Read More
(3)
Rating: 5 stars
11/09/2010
I thought this recipe was delicious! My boyfriend wanted something that was loaded with oats and this was the perfect recipe. Two modifications I made is that I reduced the butter to 1/2 c. and I added white chocolate chips. A great fall cookie recipe. Yum! Read More
(2)
Rating: 5 stars
06/20/2007
These cookies are very very good. I am not a huge oatmeal cookie fan but I love these. I made them for a church group and everybody raves about them. Everyone says they are the best oatmeal cookies they have ever had. Thanks for sharing! Read More
(2)
Rating: 3 stars
12/14/2004
This recipe was ok but for two people we didnt need 4 dozen cookies so I halved it. This may have been the problem but they were at first too runny and then when they baked turned a bit too-chewy. The chewiness does help a bit though because your mouth gets so tired you can only really eat one. Tasty but I wouldnt recommend altering it. Read More
(2)