Oatmeal Cookies Posts

I made some really good oatmeal cookies but they crumble when I pick them up. What do I need to stop the…..?

Question by Tracy T: I made some really good oatmeal cookies but they crumble when I pick them up. What do I need to stop the…..?
My oatmeal cookies are very good. Making them from scratch, however, they keep crumbling. What am I missing?
I don’t use flour in my oatmeal cookies. The only dry ingredients I use is oatmeal, brown sugar, and baking powder. They are not dry at all. They seem very moist and soft. When I pick them up, they do not stay in one piece. They just fall apart.

Best answer:

Answer by Rli R
You need more moisture in them. Also check your quantity of eggs for the recipe but it sounds like the moisture is low. You might add a little liquid to them. I bumped up an oatmeal cookie recipe for my mother last year – making it nice and moist – by using a little of her Hazelnut flavored liquid Creamora (the stuff you put in your coffee) My mother raved about the cookies. You could try that, or milk, or a little applesauce. The milk might cook out as would water but something like applesauce or the Creamora would stay.

Does your recipe call for you to plump your raisins? If not, then put your raisins in a pan with water to cover them, bring to the boil and turn off the heat. Let them sit there 5 minutes and then strain off the juice and put them in your recipe – that will also add moisture. If the mixture still looks dry, add some of that water off the raisins – I do that all the time.

Hope that helps.

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Oatmeal Raisin Frozen Cookie Dough Reviews

Oatmeal Raisin Frozen Cookie Dough

Oatmeal Raisin Frozen Cookie Dough

Who doesn’t just love a home-baked, old-fashioned oatmeal raisin cookie? Loaded with plump California raisins and wholesome, whole grain rolled oats, these make an ideal after-school snack, or you can become the next bake sale hero! Bakes-up warm and

List Price: $ 8.65

Price: $ 8.68

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Posted by in Oatmeal Cookies and tagged with Cookie, Dough, frozen, Oatmeal, Raisin, Reviews

Lenny & Larry’s Oatmeal Raisin Cookies ( 12/4 OZ)

Lenny & Larry’s Oatmeal Raisin Cookies ( 12/4 OZ)

Lenny & Larry's Oatmeal Raisin Cookies ( 12/4 OZ)

  • Lenny &Amp; Larry`S Oatmeal Raisin Cookies ( 12/4 Oz). The All Natural Oatmeal Raisin Complete Cookie Has Battled Our Chocolate Chip Complete Cookie For The Top Spot For Years. This Great Tasting Vegan Cookie Has No Animal Products
  • No Dairy Products And No Preservatives. With 15 Grams Of Protein
  • 5 Grams Of Fiber
  • 0 Grams Of Trans Fat And 0 Grams Of Cholesterol
  • You Can See Why The Complete Cookie Is The Perfect
  • Healthy Snack. (Please Read The Ingredients On The Product Prior To Use.)

Save 20% On In-Store Prices On Lenny &Amp; Larry`S Oatmeal Raisin Cookies ( 12/4 Oz). The All Natural Oatmeal Raisin Complete Cookie Has Battled Our Chocolate Chip Complete Cookie For The Top Spot For Years. This Great Tasting Vegan Cookie Has No Ani

List Price: $ 49.48

Price: $ 25.80

Posted by in Oatmeal Cookies and tagged with 12/4, cookies, Larry's, Lenny, Oatmeal, Raisin

Need a recipe for soft oatmeal cookies?

Question by Sundrop: Need a recipe for soft oatmeal cookies?
Does anyone have a simple, easy to follow recipe for soft delicious oatmeal cookies. I like it when they stay soft and moist.

Best answer:

Answer by tn_country_gurl1338483
Soft Oatmeal Cookies

INGREDIENTS
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
3 cups quick cooking oats

DIRECTIONS
In a medium bowl, cream together butter, white sugar, and brown sugar. Beat in eggs one at a time, then stir in vanilla. Combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats. Cover, and chill dough for at least one hour.
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets. Flatten each cookie with a large fork dipped in sugar.
Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

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Posted by in Oatmeal Cookies and tagged with cookies, Need, Oatmeal, Recipe, SOFT

Quaker Instant Oatmeal Peaches & Cream, 10-Count Boxes (Pack of 4) Reviews

Quaker Instant Oatmeal Peaches & Cream, 10-Count Boxes (Pack of 4)

Quaker Instant Oatmeal Peaches & Cream, 10-Count Boxes (Pack of 4)

  • Made with heart healthy 100% whole grain oats
  • Good source of calcium, iron and essential vitamins and minerals
  • Cooks in 90 seconds in the microwave
  • Deliciously nutritious way to begin your morning

Let Quaker transport you to warm summer orchards and bright, sunny days. Bursting with the sweet taste of ripe peaches and fresh cream, Quaker Instant Oatmeal Peaches & Cream Flavor is a deliciously nutritious way to begin your morning. No matter how

List Price: $ 15.96

Price: $ 9.95

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Recipe: Oatmeal Toffee Chip Cookies

Recipe: Oatmeal Toffee Chip Cookies


1 cup unbleached all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp ground cinnamon
1/4 lb (1 stick) unsalted butter, softened
1/2 cup granulated sugar
1/2 cup dark brown sugar packed
1 large egg
1 tsp vanilla extract
1 cup oatmeal, uncooked (not quick oats)
1/2 cup (about 3 oz) toffee crunch candy, such as Heath Bar or Skor

Soft oatmeal and buttery toffee team up for this snack. You can make this dough ahead and freeze up to 3 months. Meanwhile, try other cookie recipes.

1. Position 2 oven racks in the middle and upper third of the oven. Preheat the oven to 3500F. Line 2 baking sheets with parchment paper.

2. Sift the flour, baking soda, salt, and cinnamon together. Set aside. Put the butter, granulated sugar, and brown sugar in the large bowl of an electric mixer and beat on medium speed for about 1
minute, or until the mixture is smooth. Add the egg and vanilla and mix on low speed until they are blended thoroughly, about 15 seconds. Stop the mixer and scrape the bowl during this time. Decrease the speed to low and add the flour mixture and oatmeal. Stir in the crushed toffee. Using 2 tablespoons of dough for each cookie, roll the dough between the palms of your hands to form 1 1/2-inch balls. Place the cookie balls about 2 inches apart on the prepared baking sheets.

3. Bake the cookies until golden brown, 12 to 13 minutes. After 7 minutes of baking, reverse the baking sheets front to back and top to bottom to ensure even browning. Watch the cookies carefully as they near the end of their baking time.

4. Cool the cookies on the baking sheets for 5 minutes. Transfer the cookies to 2 wire racks to cool completely. Makes about sixteen 3-inch cookies.

Cook’s Notes: Lining the baking sheets with parchment paper will prevent the melted toffee from sticking to the baking sheet. The bottoms of these sweet cookies can burn easily, so watch the cookies carefully at the end of their baking time. To crush the toffee, leave it in its paper wrapper and crush it with the flat side of a meat pounder. Unwrap the toffee and break up any pieces larger than 1/2 inch.

To Freeze: Place the bottoms of 2 cookies together and wrap them in plastic wrap. Put the wrapped cookies in a metal or plastic freezer container and cover tightly. Label with date and contents. Freeze up to 3 months. To serve, remove as many cookies from the freezer as needed and defrost the wrapped cookies at room temperature. Serve within 3 days.

yield: 16 servings
prep time: 15 minutes
cooking time: 13 minutes

CALORIES 210 FAT 9g PROTEIN 3g CARB 29g.

About the Author – Bake and Freeze Chocolate Desserts by Elinor Klivans

By: Elinor Klivans
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