Amazing Cookie Recipes

Welcome to Amy's Cookie Recipes. Featuring some of the most amazing
mouth watering cookie recipes to please even the most picky cookie eaters.
Feel free to look around and try out some of our great cookie recipes.
New cookie recipes are added regularly. Please check back often.
We hope you enjoy our quick and easy recipes!


Recipe: Grandma’s Crispy Oatmeal Cookies

Recipe: Grandma’s Crispy Oatmeal Cookies


1/3 cup Butter
1/3 cup Lightly packed brown sugar
1/4 cup Warm water
1 cup Flour, divided; 1/4 cup aside
1 cup Quick rolled oats
1 tsp. Cinnamon
1/2 tsp. Baking soda

Cream butter and sugar together thoroughly, then beat in water. Set aside 1/4 cup flour for rolling. Mix together the remaining dry ingredients, then stir them into the creamed mixture. Add the
remaining flour gradually to the dough until it is stiff enough to roll.

Divide the dough into 3 lumps about the same size. Roll each lump of dough out about 1/8 inch thick and cut into 12 pieces or use cookie cutter. Place on a lightly greased cookie sheet. Bake at
350 F about 10 minutes or until golden brown around the edges. Remove from pan, cool. Store in a covered container. Makes about 36 cookies.

About the Author – unknownBy: Kimberly
Published:

Recipe: Chewy Oatmeal Cookies

Recipe: Chewy Oatmeal Cookies


3/4 cup butter
1-1/4 cups brown sugar — firmly packed
1 large egg (room temperature)
1/3 cup milk
1-1/2 tsp. vanilla
3 cups raw, rolled oats, rolled (quick or old-fashioned)
1 cup flour — all-purpose
1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. cinnamon
1 cup raisins
1 cup walnuts — chopped

Heat oven to 375 F. Lightly grease cookie sheet with shortening. Combine shortening, brown sugar, egg, milk, and vanilla; beat with mixer on high speed to blend well. Combine oats, flour, baking
soda, salt and cinnamon; add to shortening mixture and combine until just blended.
Stir in raisins and nuts. Drop by rounded tablespoonfuls onto greased cookie sheet, 2 inches apart. Bake for 10-13 minutes, or until lightly browned. Soooo good!

About the Author – unknown

By: Kimberly
Published:

Recipe: Blueberry Oatmeal Cookies

Recipe: Blueberry Oatmeal Cookies


1/2 cup butter or margarine, softened
1 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1-1/2 cups quick-cooking oats
1 cup all-purpose flour
1 to 2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1 cup fresh or frozen blueberries

In a mixing bowl, cream butter and brown sugar. Beat in egg and vanilla. Combine oats, flour, cinnamon, salt, baking soda and baking powder; gradually add to the creamed mixture. Stir in the blueberries. Drop by heaping tablespoonfuls 2 in. apart onto lightly greased baking sheets. Bake at 350 for 12-14 min or until golden brown. Remove to wire racks to cool. Yield: 3 dozen.

About the Author – unknownBy: schatz
Published:

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
Published:

Recipe: Chocolate Oatmeal Treasure Cookies

Recipe: Chocolate Oatmeal Treasure Cookies


2 cups quick-cooking oats
3/4 cup all-purpose flour
1 14-oz can Eagle Creamy Chocolate Sweetened Condensed Milk (NOT evaporated milk)
1/2 cup margarine or butter, melted
1 12-oz package semi-sweet chocolate chips

Preheat oven to 357°. In bowl, mix oats, and flour. In mixer bowl, beat sweetened condensed milk and margarine until smooth. Add oat mixture; mix well. Stir in chocolate chips. Drop by rounded tablespoons onto greased cookie sheets. Bake 9 -10 minutes or until set. Cool 2 – 3 minutes; remove from cookie sheets. Garnish as desired. Store covered at room temperature.

About the Author – unknown

By: bear
Published:

Recipe: No Bake Chocolate Oatmeal Cookies

Recipe: No Bake Chocolate Oatmeal Cookies


1 stick margarine
1/2 cup milk
2 cups sugar
1 cup chocolate chips
3 to 4 tablespoons peanut butter, optional
3 cups oatmeal
1 teaspoon vanilla extract

Place chocolate chips, peanut butter (if used), oatmeal and vanilla in a large mixing bowl. Combine the margarine, milk and sugar in a saucepan; bring to a rolling boil. Boil for 1 minute. Combine the hot mixture with the oatmeal mixture; stir well. Drop by spoonfuls onto wax paper.

prep time: 10 minutes
cooking time: minutes.

About the Author – unknownBy: jazz
Published: