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In a small bowl, combine the eggs, raisins, and vanilla. Cover and chill for 1 hour. Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, cream together the butter, brown sugar, and white sugar.
Oatmeal Cookies are the BEST soft and chewy cookie recipe, made with quick cooking oats, brown sugar, cinnamon, and vanilla extract, ready in 20 minutes!
Quaker’s Best Oatmeal Cookies taste just like grandma used to make. This classic cookie is full of flavor with a hint of cinnamon and nutmeg. Follow the recipe or switch it up and add chocolate chips, butterscotch chips, or peanut butter-flavored chips for a different take on a classic.
With hints of cinnamon and vanilla, these oatmeal cookies will soon become your go-to recipe. These Oatmeal Cookies have crispy edges and soft and chewy centers. They’re made with simple ingredients and don’t need to be chilled. Add your favorite mix-ins to make them your own.
These oatmeal cookies are perfectly flavored and lightly spiced with just a touch of cinnamon. They're soft, chewy, and easily customizable — just add 1 cup raisins, nuts, or chocolate chips when you mix in the oats. Keep them on hand for after-school snacking or make a batch for a holiday cookie exchange.
These oatmeal cookies are truly the best! From Sarah Copeland’s cookbook Every Day Is Saturday , they’re soft and chewy, warmly spiced, and flecked with raisins and nuts. Perfect, if you ask me.
My Best-Ever Oatmeal Cookies recipe makes the tastiest oatmeal cookies, featuring toasty rolled oats, chewy plump raisins, and a sweet cinnamony center.
My oatmeal cookies recipe yields soft, chewy, bakery-style cookies. This old-fashioned classic is an all-time favorite, and I think you’ll love the incredible flavors, perfectly balanced texture and sweetness, and ease of this recipe! Includes a how-to video!
Oatmeal Cookies are a tried-and-true, classic cookie. This recipe in particular with the cinnamon and oats is so cozy and just tastes like home, ya know? What I love about this recipe is that the outside is perfectly crisp, while the inside is SO soft and chewy!
Quick oats are rolled thinner than old-fashioned oats (sometimes called rolled oats). The two absorb liquids at different rates; swap the quick-cooking version into this recipe, and you’ll end...