WEBPreheat the oven to 350 degrees F. In the bowl of an electric mixer (or using a hand mixer), beat together the brown sugar and butter until fluffy. Beat in the vanilla. Add the eggs one at a time
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WEBHow to Make Fast & Easy Low Sodium Cookie. In a large bowl, use an electric mixer to beat the butter until light and creamy. Add in both sugars, then beat again until well combined. Add the nut butter and egg and mix with a whisk. Sift in the baking powder and flour into the bowl and mix well with a whisk.
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WEBI never met a homemade cookie I didn't like, whether caky or crispy or chewy. But in recent days/weeks/months, I've really found myself drawn to cookies that
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WEBIn a separate bowl, beat eggs together. Add vanilla and stir to combine. Add to the shortening/sugar mixture and mix well. In a separate bowl combine the flour, salt and baking soda. Mix carefully into the egg/shortening mixture until well combined. Now add the quick oats and mix well again. Finally add the finely chopped pecans and mix well to
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WEBFold in the chocolate chips, raisins, and walnuts. Place in the refrigerator and let chill for at least 30 minutes or up to 3 days. When ready to bake, place a rack in the center of your oven and preheat the oven to 350 degrees F. Line a large rimmed baking sheet with parchment paper or a silicone baking sheet.
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WEBDirections. Preheat over to 350. In a bowl, use an electric mixer (or using a hand mixer) to beat together the butter and brown sugar until fluffy. Beat in the vanilla. Mix in eggs, one at a time, scraping the bowl after each one. Mix together the flour, salt and baking soda in a medium-sized bowl. Add it into the creamed mixture in two to
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WEBHeat oven to 375 degrees. In food processer/blender/Magic Bullet pulse to grind 1 1/2 cups of oats until finely. Add cornstarch, baking powder and salt and stir or pulse to combine. In a large mixing bowl combine butter and sugars until light and creamy. Add egg and vanilla extract and mix until smooth.
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WEBDirections. Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish. Mix the flour, oats, brown sugar, baking powder and salt together in a bowl. Cut in the butter with a pastry
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WEBLine cookie sheets with parchment. Cream the brown sugar and butter in a kitchen aid mixer (or use a hand-mixer if that’s all you have) until it turns lighter in color and is fluffy, 3-5 minutes. Beat in the vanilla and the eggs. Scraping the bowl as you go. Mix together flour, salt, and baking soda. Add it to the creamed mixture in a couple
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WEBLine two rimmed baking sheets with parchment or wax paper, and set aside. Bring the sugar, butter, milk, and cocoa powder to a rolling boil in a medium saucepan over medium-high heat. Let boil for 1 to 2 minutes, stirring often, until mixture measures 230° on an instant read thermometer. Remove from the heat.
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WEBWatch how to make this recipe. In a bowl, mix together the oats, milk, half-and-half, raisins, brown sugar, vanilla, salt and apple. Cover and refrigerate overnight. Preheat the broiler. Give the
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WEBMix in ⅓ to ½ cup of dried fruit such as raisins or dried cranberries. Finely chop or grate half of an apple and mix the chopped apple into the cookie dough. If you have pure vanilla extract on hand, add 1 teaspoon. Add 1/2 cup to 2/3 cup of chocolate chips for sweeter, fudgy chocolate chip oatmeal cookies.
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WEBAdd the salt and baking soda and beat briefly until evenly combined. Add the flour and oats, and mix on low speed until the dough is uniform. Mix in the chocolate chips. Cover the bowl with plastic wrap or scrape the dough into an airtight container and let rest in the refrigerator until firm, a few hours or overnight.
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WEBPreheat the oven - Preheat oven to 350° and line cookie sheets with parchment paper. Combine the wet ingredients - In a large bowl, cream butter, and brown sugar together. Add eggs and vanilla. Mix until combined. Combine the dry ingredients - Combine the all-purpose flour with the salt and baking soda.
WEBPreheat the oven to 375 degrees F. Line 2 baking sheets with parchment. Stir together the flour, baking powder, baking soda, salt, cinnamon and nutmeg in a medium bowl; set aside.