Rolled Oat Cookies Recipe

5 2 5
Rolled Oat Cookies Recipe
Rolled Oat Cookies Recipe photo by Taste of Home
Publisher Photo

Rolled Oat Cookies Recipe

Read Reviews
5 2 5
Publisher Photo
I like to keep some of this dough in the freezer at all times since it's so handy to slice, bake and serve at a moment's notice. These wholesome cookies are super with a cup of coffee - in fact, we occasionally grab a few for breakfast when we're in a hurry. -Kathi Peters, Chilliwack, British Columbia
MAKES:
21 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 15 min./batch
MAKES:
21 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 15 min./batch

Ingredients

  • 1 cup butter, softened
  • 1 cup packed brown sugar
  • 1/4 cup water
  • 1 teaspoon vanilla extract
  • 3 cups quick-cooking oats
  • 1-1/4 cups all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon baking soda

Directions

In a large bowl, cream butter and sugar until light and fluffy. Beat in water and vanilla. Combine dry ingredients; add to creamed mixture and mix well. Chill for 30 minutes.
Shape into two 1-1/2 in. rolls; wrap tightly in waxed paper. Chill for 2 hours or until firm.
Cut into 1/2-in. slices and place 2 in. apart on greased baking sheets. Bake at 375° for 12 minutes or until lightly browned. Remove to wire racks to cool. Yield: 3-1/2 dozen.
Originally published as Rolled Oat Cookies in Taste of Home October/November 1995, p27

Nutritional Facts

2 each: 188 calories, 10g fat (6g saturated fat), 23mg cholesterol, 220mg sodium, 23g carbohydrate (10g sugars, 1g fiber), 3g protein.

  • 1 cup butter, softened
  • 1 cup packed brown sugar
  • 1/4 cup water
  • 1 teaspoon vanilla extract
  • 3 cups quick-cooking oats
  • 1-1/4 cups all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon baking soda
  1. In a large bowl, cream butter and sugar until light and fluffy. Beat in water and vanilla. Combine dry ingredients; add to creamed mixture and mix well. Chill for 30 minutes.
  2. Shape into two 1-1/2 in. rolls; wrap tightly in waxed paper. Chill for 2 hours or until firm.
  3. Cut into 1/2-in. slices and place 2 in. apart on greased baking sheets. Bake at 375° for 12 minutes or until lightly browned. Remove to wire racks to cool. Yield: 3-1/2 dozen.
Originally published as Rolled Oat Cookies in Taste of Home October/November 1995, p27

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Reviews forRolled Oat Cookies

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barfive User ID: 53274 6184
Reviewed Nov. 18, 2012

"Awesome not too sweet cookie, adding mini chocolate chips to this for a nice variation."

MY REVIEW
laaalaala_13 User ID: 4652961 11009
Reviewed Apr. 12, 2010

"I didn't even slice and bake them, I just used my cookie scoop, no refrigeration needed and they tasted amazing!"

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