Oatmeal Cookies Recipe

 

AuthorSteve Nubie
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Oatmeal cookies are a country classic and have been around for centuries. This is a traditional oatmeal cookie recipe that’s easy to make in your bread machine. You use the pizza dough setting to make the batter and then dollop the cookie dough onto a baking sheet and finish in a conventional oven.

Everyone in the family loves them at all times of day so double the batch if you want to have extra for school lunches or a late-night snack.

INGREDIENTS:
 3 eggs
 1 cup raisins
 1 teaspoon of vanilla
 1 cup of butter, softened
 1cup brown sugar
 1 cup white sugar
 2 1/2 cups of all purpose flour
 1 teaspoon of salt
 1 teaspoon of cinnamon
 1 teaspoon of baking soda
 2 cups of oatmeal
DIRECTIONS:
1

Combine all of the ingredients in the bread pan and select the pasta dough cycle. About 10 minutes before pasta dough cycle is complete, preheat oven to 375° F./190° C.

2

Dollop the cookie mixture onto an ungreased cookie sheet from a spoon. Bake for 10 to 12 minutes and let cool on the sheet for a couple of minutes and then transfer to a wire rack to finish cooling.

Ingredients

INGREDIENTS:
 3 eggs
 1 cup raisins
 1 teaspoon of vanilla
 1 cup of butter, softened
 1cup brown sugar
 1 cup white sugar
 2 1/2 cups of all purpose flour
 1 teaspoon of salt
 1 teaspoon of cinnamon
 1 teaspoon of baking soda
 2 cups of oatmeal

Directions

DIRECTIONS:
1

Combine all of the ingredients in the bread pan and select the pasta dough cycle. About 10 minutes before pasta dough cycle is complete, preheat oven to 375° F./190° C.

2

Dollop the cookie mixture onto an ungreased cookie sheet from a spoon. Bake for 10 to 12 minutes and let cool on the sheet for a couple of minutes and then transfer to a wire rack to finish cooling.

Oatmeal Cookies Recipe

Steve Nubie

Steve Nubie has been writing professionally for 38 years. He is a Chef and has traveled across Asia and Europe studying language, culture and cuisine. He instructs culinary classes in the Culinary School at the College of DuPage in Glen Ellyn, Illinois and has written extensively on cuisine, cooking, diet and nutrition. He is a published author of 10 books including a cookbook and continues to write on subjects related to culinary trends.

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