Best Uncle Bills Oatmeal Cookies Recipes

UNCLE BILL'S WHIPPED SHORTBREAD COOKIES

Steps:

• Preheat oven to 350 degrees F.
• In a mixing bowl and using an electric mixer, combine butter, flour, icing sugar and vanilla extract; mix until mixture is a smooth consistency.
• Prepare cookie sheets with parchment paper.
• Spoon out dough onto parchment lined cookie sheets by teaspoonfuls or by tablespoons for larger cookies, spacing about 2 inches apart.
• Cut maraschino cherries into quarters and place one piece in the middle of each cookie, alternating with red and green cherries.
• Bake in preheated 350 F oven for 13 to 15 minutes or until bottom of cookies are lightly browned, DO NOT OVERBAKE.
• Remove from oven and let cool on cookie sheet for about 5 minutes.
• Transfer onto wire racks to finish cooling.
• Store in a container with a lid and separate each layer with wax paper.
• NOTE: If you wish to add some flavor to the cookies, add 1 teaspoon of pure vanilla extract or almond extract.
• Use sprinkles, half an almond or half a cashew or chocolate to the top of the cookies before baking.
• A thumbprint in the cookie, filled with your choice of jam is very tasty.
• It has been suggested that the cookies be refrigerated for at least 1/2 hour before baking for a different texture.

OATMEAL BROWN SUGAR COOKIES WITH RAISINS & PECANS

Steps:

• Position two racks in the middle of the oven and preheat to 350°F. Line two baking sheets with parchment paper.
• In a medium bowl, whisk together the oats, flour, baking powder, baking soda and salt.
• In the bowl of an electric mixer, beat together the butter and brown sugar on medium speed until creamy, about 3 minutes. Scrape down the sides of the bowl with a rubber spatula, then add the egg and vanilla and beat again until smooth, about 30 seconds.
• Add the flour and oatmeal mixture and mix on low speed until just combined; add the pecans and raisins and mix again until just combined. Do not over-mix.
• Drop the dough into 1½-tablespoon mounds about 2 inches apart onto the prepared baking sheets. Bake for 11 to 13 minutes, rotating the pans from top to bottom and front to back halfway through, or until the edges are slightly golden but the centers are still pale. Let the cookies cool on the baking sheets for a few minutes, then either slide the papers off the pans onto cooling racks or transfer the cookies with a spatula. Once cool, store the cookies in an air-tight container.
• Note: The recipe can easily be doubled, but keep in mind that oatmeal cookies are best enjoyed fresh on the day they are baked.
• Freezer-Friendly Instructions: The Cookie Dough can be Frozen for up to 3 Months: Scoop the dough into balls, let set on a baking sheet in the freezer, then place in a sealable bag and press out as much air as possible. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer in the oven.) To Freeze After Baking: Let the cookies cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the cookies from the container and let them come to room temperature.

UNCLE BILL'S OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees F.
• In a mixing bowl, cream margarine, oil, granulated sugar and brown sugar.
• Add eggs, vanilla extract and beat well.
• In a separate mixing bowl, combine flour, salt, cream of tartar and baking soda.
• Stir flour mixture into creamed mixture.
• Stir in grape-nuts cereal, rice krispie cereal, rolled oats, both coconut and chopped pecan nuts; mix well to incorporate.
• Drop by tablespoons on an ungreased baking sheet; flatten slightly with a fork.
• Bake in preheated 350 F oven on lower rack for 5 minutes.
• Move to middle rack and finish baking, about 5 to 8 minutes longer or until lightly browned.
• Remove from baking sheet and cool on wire racks.

SOFT OATMEAL COOKIES

Steps:

• 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.

BILL CLINTON'S OATMEAL COOKIES

Steps:

• Heat oven to 350°F.
• Spread oats and walnuts in ungreased 15-1/2 x 10-1/2 x 1-inch baking pan. Bake 15-20 minutes, stirring occasionally, until toasted and light brown; cool.
• In small bowl, stir together flour, baking soda and salt. Beat together brown sugar, butter or margarine, vanilla and egg in large bowl. Stir in oat mixture and then flour mixture.
• Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased baking sheets.
• Bake at 350°F for 8 to 10 minutes or until golden brown. Cool on pans for 3 minutes; remove from cookie sheet. Cool on wire rack.

UNCLE BILL'S SCOTCH SHORTBREAD COOKIES

Steps:

• Preheat oven to 350°F.
• In a large mixing bowl, sift flour with baking powder and salt.
• In a separate mixing bowl, mix together butter, sugar and almond extract; beat until very light and fluffy.
• Combine butter mixture with flour and mix by hand until dough is very smooth.
• If dough is too hard to handle, refrigerate for about 1/2 hour to chill.
• Form dough into 1 inch balls.
• Place dough balls on ungreased cookie sheets.
• Flatten to desired thickness, about 1/4 inch thick using the bottom of a drinking glass preferably with a pattern on the bottom.
• Bake in preheated 350 F oven for 20 minutes or until light golden brown.
• DO NOT OVERBAKE.
• Store cookies in a container with lid.

CLASSIC OATMEAL-RAISIN COOKIES

Steps:

• Heat oven to 350 degrees. Butter two large cookie sheets, or line them with parchment paper or reusable silicone liners.
• Using an electric mixer, beat butter in a large bowl until creamy. Add brown and granulated sugars, then beat until fluffy, about 2 minutes. Beat in eggs, one at a time, until fully incorporated. Then, beat in vanilla extract.
• In a separate bowl, use a wooden spoon or spatula to mix together the flour, salt, baking soda, cinnamon, nutmeg and cardamom. Set mixer on low speed, and beat flour mixture into the butter mixture. Stir in oats and raisins.
• Spoon out dough by large tablespoonfuls onto prepared cookie sheets, leaving at least 2 inches between each cookie.
• Bake until cookie edges turn golden brown, about 9 to 13 minutes. Centers will still be quite soft, but they will firm up as the cookies cool. Cool completely on a wire rack. Store in an airtight container at room temperature.