Toasted Oatmeal Cookies Recipe

5 2 2
Toasted Oatmeal Cookies Recipe
Toasted Oatmeal Cookies Recipe photo by Taste of Home
Publisher Photo

Toasted Oatmeal Cookies Recipe

Read Reviews
5 2 2
Publisher Photo
These down-home-flavored cookies are a family favorite. Toasting the oats gives them an extra nutty flavor. The cookies freeze well and remain crisp...but I've found that whenever I make them of our children and grandchildren, I never have enough left to freeze! —Marilyn Krueger, Milwaukee, Wisconsin
MAKES:
21 servings
TOTAL TIME:
Prep: 20 min. + standing Bake: 10 min.
MAKES:
21 servings
TOTAL TIME:
Prep: 20 min. + standing Bake: 10 min.

Ingredients

  • 3/4 cup butter, cubed
  • 2-1/2 cups rolled oats
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 cup packed brown sugar
  • 2 large eggs, beaten
  • 1 teaspoon vanilla extract
  • 1/2 cup salted peanuts, coarsely chopped

Directions

In a large skillet over medium heat, melt butter until lightly browned. Add oats, stirring constantly until golden, 8-10 minutes. Remove from the heat; cool. Combine flour and baking soda; set aside. In a large bowl, beat brown sugar, eggs and vanilla until light. Stir in dry ingredients and peanuts until well blended. Let stand for 15 minutes. Drop by rounded teaspoonfuls onto greased baking sheets. Bake at 375° for 10 minutes or until golden. Remove to wire rack to cool. Yield: 3-1/2 dozen.
Originally published as Toasted Oatmeal Cookies in Reminisce Extra February 1993, p49

Nutritional Facts

2 each: 176 calories, 9g fat (5g saturated fat), 38mg cholesterol, 151mg sodium, 21g carbohydrate (10g sugars, 1g fiber), 3g protein.

  • 3/4 cup butter, cubed
  • 2-1/2 cups rolled oats
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 cup packed brown sugar
  • 2 large eggs, beaten
  • 1 teaspoon vanilla extract
  • 1/2 cup salted peanuts, coarsely chopped
  1. In a large skillet over medium heat, melt butter until lightly browned. Add oats, stirring constantly until golden, 8-10 minutes. Remove from the heat; cool. Combine flour and baking soda; set aside. In a large bowl, beat brown sugar, eggs and vanilla until light. Stir in dry ingredients and peanuts until well blended. Let stand for 15 minutes. Drop by rounded teaspoonfuls onto greased baking sheets. Bake at 375° for 10 minutes or until golden. Remove to wire rack to cool. Yield: 3-1/2 dozen.
Originally published as Toasted Oatmeal Cookies in Reminisce Extra February 1993, p49

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forToasted Oatmeal Cookies

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
sarah User ID: 8867088 271558
Reviewed Aug. 9, 2017

"I just made these and they are perfect! Chewy and nutty and very easy to make too. Thanks for a great go-to Oatmeal cookie recipe! I will make these often I'm sure."

MY REVIEW
KatandSing User ID: 5956648 38479
Reviewed Dec. 15, 2013 Edited May. 14, 2014

"I substituted chocolate chips and butterscotch chips for the peanuts. I also prefer walnuts to peanuts. They turned out great!"

Loading Image