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Everything Goes Oatmeal Coookies

Ingredients

  • 1 cup brown sugar
  • 1 cup sugar
  • 1 cup butter ( shortening)
  • 1/4 cup water or 6 oz yogurt ( I always use yogurt, lemon or mango flavor)
  • 3 large eggs
  • 1 tsp. vanilla
  • 1 tsp. lemon juice
  • 2 cups oats
  • 2-3 cups flour
  • 1/4 tsp. salt
  • 1/2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp.allspice ( or cinnamon)
  • 1 cup raisin
  • 1 cup chocolate chips
  • 3/4 cup chopped walnuts or pecans
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Everything Goes Oatmeal Coookies

Time: 45 minutes prep, 20 minutes cook
Servings: 40
 

Directions

  1. 1. Using a mixer, cream together brown sugar, sugar, butter, yogurt, eggs and lemon juice.
  2. 2. In a separate bowl, combine the flour, oats, salt, baking powder and baking soda. Add slowly in the mixer, beat until smooth.
  3. 3. Also add the raisins, chocolate chips and chopped nuts.
  4. 4. Cover and refrigerate for an hour or so This makes the dough manageable.
  5. 5. Scoop dough using a 2 inch scoop ( about a walnut size):
  6. 6. Place each scoop on an un-greased cookie sheet, leaving adequate spaces between.( by using a scoop the cookies will remain round and plump)
  7. 7 Bake at 350 degrees for about 15 to 20 minutes, or when you note some browning around the edges.
  8. 8. Remove from oven and cool on cooling racks or waxed paper.
  9. To freeze, place in storage container in layers separated by waxed paper.
  10. Yield: About 3 1/2 dz.
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Summary

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5 votes | 15027 views

This is an original recipe. I was making them, years ago, because my children wanted a "loaded" oatmeal cookie that was good, soft and plump. Now my grand children like them and I thought I would pass it on so others can enjoy them. They are easy to prepare and delicious.
Chef J. Gino Genovesi

Reviews

  • Robyn Savoie
    December 10, 2013
    I love oatmeal cookies! First, I like that you used allspice in place of the cinnamon. Second, I find it interesting that you use yogurt. I use applesauce in mine, which produces a chewy cookie. I can see how adding yogurt help create a tender cookie instead. I look forward to trying this. Last, when baking I found using yogurt is a great replacement for buttermilk. I'm not a fan of it, neither am I of soured milk.
    2 replies
    • Bobby Lovera
      December 13, 2013
      If your store can carry it then look for Bulgarian style Buttermilk...it's less sour and thicker almost like a liquid cream cheese.
      1 reply
      • Robyn Savoie
        December 13, 2013
        Thanks Bobby! I'll check it out.
    • Bobby Lovera
      December 13, 2013
      I need to try these. Mine are crispy sweet with also Butterscotch chips.
      I've cooked/tasted this recipe!
      1 person likes this review
      • Salad Foodie
        December 16, 2013
        Yes, they were "good, soft and plump." I made 1/3 of a batch to try these out and even though I subbed brown sugar blend to cut the carbs and calories, they were very good. I was not sure though if you meant lemon juice or lemon extract? (I used lemon juice.) I used a standard ice cream scoop (1/8 cup measure) and the first batch baked round and plump (first photo); then I flattened the next ones down as I usually prefer (2nd photo.) There wasn't any significant difference other than a minute or two less bake time for the flatter ones, which were also soft like the plump ones. I might increase the cinnamon or allspice next time. And by the way, 1/3 recipe with cookies scaled at 1/8 cup standard ice cream scoop yielded 24 cookies; had I made the whole recipe there would have been 72!
        I've cooked/tasted this recipe!
        This is a variation
        1 person likes this review
        1 reply
        • Robyn Savoie
          December 16, 2013
          Thumbs up for using ice cream scoops. I have 4 different sizes that I use in baking.
        • J. Gino Genovesi
          December 17, 2013
          Shalina, One thing about using yogurt, it leaves cookies soft and easy chewing. The kids love them and also they are getting a good supply of oatmeal. Try putting sugar frosting drizzle on top. Thanks for the comment. Chef J. Gino
          I've cooked/tasted this recipe!
          • A.L. Wiebe
            February 8, 2014
            I made these cookies today for the logging crew that I feed. They all loved them! This is a keeper recipe.
            I've cooked/tasted this recipe!

            Comments

            • J. Gino Genovesi
              June 12, 2014
              Salad. I use lemon extract but lemon juice works just as well. Glad you enjoy this recipe. J. Gino Genovesi
              • ShaleeDP
                December 17, 2013
                This looks good. oatmeal cookies are nice to prepare for kids.