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1 2/3 c. Arrange racks in upper and lower thirds of oven; preheat to 350°. In a large bowl, whisk flour, baking soda, cinnamon, and salt. In the large bowl of a stand mixer fitted with the paddle ...
Use a cookie scoop to portion out cookies onto a parchment-lined baking sheet. Be sure to leave about two inches between each cookie since they do spread a good bit in the oven.
Preheat oven to 375. Prepare cookie sheet with parchment paper or cooking spray. Beat butter, shortening and both sugars together until fluffy. Sugars won’t dissolve completely.
These tender pumpkin-oatmeal cookies have the perfect amount of sweetness from brown sugar and raisins and a slightly nutty flavor from almond butter. Enjoy them as an after-school snack or a ...
The first recorded oatmeal cookie recipe was published in the United States by Fannie Merritt Farmer in her 1896 cookbook, The Boston Cooking-School Cook Book.While Farmer's original recipe did not contain raisins, [5] their inclusion grew more common over time, due in part to the oatmeal raisin cookie recipes featured on every Quaker Oats container beginning in the early 1900s.
These sweet and salty cookies derive their flavor from quick oats, crunchy pretzels, and a rich peanut butter mixture. It’s the perfect option for those who prefer a cookie that isn’t too sugary.
Microwave shredded carrot, oats, and water for about 1 minute (until water is absorbed and carrots are soft). If desired, let cool slightly. Add remaining ingredients and stir well to combine.
To celebrate National Oatmeal Cookie Day on April 30, here's a recipe to create a batch of warm cookies for the occasion. Cinnamon Nut Butter Oatmeal Cookies Quaker Oats
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