Best Special Sprinkle Oatmeal Cookies Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SPECIAL SPRINKLE OATMEAL COOKIES



Special Sprinkle Oatmeal Cookies image

This came from my sunday school teacher, Diana Graham, way back in 1991. I don't know where she is now, but I still make her cookies! This recipe is 3 WW Pts.

Provided by Amber Dawn

Categories     Dessert

Time 25m

Yield 48 cookies

Number Of Ingredients 11

1 1/4 cups butter or 1 1/4 cups margarine
3/4 cup brown sugar
1/2 cup granulated sugar
1 egg
1 teaspoon vanilla
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon salt
1/4 teaspoon nutmeg
3 cups rolled oats

Steps:

  • Heat oven to 375 degrees.
  • Beat together butter or margarine and sugars until fluffy.
  • Beat in egg and vanila.
  • Combine dry ingredients and add to margarine mixture.
  • Mix well.
  • Stir in oatmeal.
  • Roll into balls and then in colored sugar sprinkles.
  • Bake for 10-11 minutes for crispy cookies or 8-9 minutes for chewy cookies.
  • Cool and store in covered container.

Nutrition Facts : Calories 99, Fat 5.3, SaturatedFat 3.1, Cholesterol 17.1, Sodium 111.8, Carbohydrate 11.9, Fiber 0.6, Sugar 5.5, Protein 1.4

FROSTED RAINBOW SPRINKLE COOKIES



Frosted Rainbow Sprinkle Cookies image

I can't think of a bigger crowd pleaser than a buttercream-frosted sprinkle cookie; everyone loves them! Sour cream adds flavor and lightness to these cookies, while a touch of white chocolate adds sweetness and body to the buttercream.

Provided by Dan Langan

Categories     dessert

Time 1h35m

Yield About 20 cookies

Number Of Ingredients 18

1 stick (8 tablespoons) unsalted butter, softened
1/2 cup plus 1 tablespoon granulated sugar (115 grams)
1/3 cup confectioners' sugar (35 grams)
2 teaspoons baking powder
1/2 teaspoon fine salt
2 teaspoons pure vanilla extract
1 large egg yolk
3 tablespoons sour cream or yogurt (40 grams)
1 1/2 cups all-purpose flour (190 grams)
1 tablespoon cornstarch, optional
2 tablespoons rainbow sprinkles
2 ounces white chocolate, finely chopped
1 stick (8 tablespoons) unsalted butter, softened
1 cup confectioners' sugar (115 grams)
1 teaspoon pure vanilla extract
Pinch fine salt
1 teaspoon water or milk
1/4 cup rainbow sprinkles

Steps:

  • Preheat the oven to 350 degrees F. Line 2 sheet pans with parchment paper.
  • For the cookies: Combine the butter, granulated sugar, confectioners' sugar, baking powder, salt and vanilla in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until a uniform, grainy paste forms, 2 to 3 minutes. Scrape the bowl clean, add the egg yolk and beat on medium speed until combined, about 30 seconds. Add the sour cream and beat until fluffy, about 30 seconds.
  • Whisk together the flour and cornstarch if using in a separate medium bowl. Add to the butter mixture all at once and mix on low speed until most of the flour is incorporated. Add the sprinkles and mix just until combined.
  • Scoop 10 rounded 1-tablespoon portions of dough onto each sheet pan and roll into smooth balls. Flatten the dough balls so they're about 3/4-inch thick. Bake one sheet at a time until the cookies are light golden on the edges and set in the center, 15 to 17 minutes. Place the pans on wire racks and allow the cookies to cool completely on the pan.
  • For the frosting: Place the chopped white chocolate in a small microwave-safe bowl and microwave in 12-second increments, stirring after each, until completely melted, about 36 seconds. Set aside.
  • Beat the butter in the bowl of a stand mixer with the paddle attachment until smooth and shiny, 2 to 3 minutes. Scrape the bowl and paddle clean then add the confectioners' sugar, vanilla, salt and water. Mix on low to combine, then raise to high speed and beat 1 minute. Scrape the bowl and paddle clean and add the warm melted chocolate to the bowl, mixing on low until combined. Raise the mixing speed to medium and beat until smooth, about 1 minute.
  • Place the buttercream in a pastry bag fitted with a star tip and pipe a star or rosette onto the center of each cookie. Alternately, use a small spatula to spread a heaping tablespoon of buttercream onto each. Finish the cookies by sprinkling rainbow sprinkles over the buttercream. Store the cookies in an airtight container for up to 3 days.

OATMEAL SPICE COOKIES



Oatmeal Spice Cookies image

These are great cookies for that back to school lunch or snack.

Provided by Patricia Duran

Categories     Desserts     Cookies     Oatmeal Cookie Recipes     Oatmeal Raisin Cookie Recipes

Time 55m

Yield 42

Number Of Ingredients 14

1 cup brown sugar
¾ cup margarine
½ cup white sugar
2 eggs
⅓ cup milk
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cloves
½ teaspoon salt
¼ teaspoon ground nutmeg
1 ½ cups quick-cooking oats
1 cup golden raisins
½ cup chopped walnuts

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Beat brown sugar, margarine, and white sugar with an electric mixer in a large bowl until creamy. Beat in eggs until well blended; add milk and vanilla.
  • Sift flour, baking soda, cloves, salt, and nutmeg together in a bowl. Add flour mixture to sugar mixture and beat until combined.
  • Stir oats, raisins, and walnuts into sugar mixture; chill dough for at least 30 minutes. Drop dough 2 to 3 inches apart by rounded tablespoons onto baking sheets.
  • Bake in preheated oven until golden, about 10 minutes.

Nutrition Facts : Calories 116.5 calories, Carbohydrate 17.5 g, Cholesterol 9 mg, Fat 4.7 g, Fiber 0.7 g, Protein 1.8 g, SaturatedFat 0.8 g, Sodium 101.7 mg, Sugar 10 g

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #30-minutes-or-less     #time-to-make     #course     #preparation     #occasion     #hand-formed-cookies     #desserts     #oven     #easy     #kid-friendly     #cookies-and-brownies     #dietary     #equipment     #number-of-servings

Related Topics