2024年10月23日 · For a cakey cookie, let the dough rest in the refrigerator for at least 3 hours (or overnight works even better) to allow the oatmeal to hydrate. Then bake for a puffy cookie.

Preheat the oven to 375 degrees F. Spread the oats into a single layer on a baking sheet. Bake until lightly toasted, about 20 minutes. Cool the oats for 2 to 3 minutes on the sheet.

Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment. Stir together the flour, baking powder, baking soda, salt, cinnamon and nutmeg in a medium bowl; set aside.

Heat the oven to 375 degrees F. Spread oats in a single layer on half-sheet pans and bake until lightly toasted, about 20 minutes. Remove the oats from the oven and let cool for 2 to 3 minutes.

HEAT oven to 350 degrees F. Coat baking sheets lightly with no-stick cooking spray. COMBINE shortening, brown sugar, egg, milk and vanilla in bowl of electric mixer; beat at medium speed until ...

Then add the oatmeal, pecans and coconut. Using an ice cream scooper, drop some of the dough on an ungreased baking sheet 2 inches apart. Bake until the cookies turn a light brown, about 10 minutes.

Preheat the oven to 350 degrees F. In a mixer, cream the butter until fluffy. Add the sugars, and cream together until light and fluffy.

Preheat the oven to 350 degrees F. Place the pecans on a sheet pan and bake for 5 minutes, until crisp. Set aside to cool. Chop very coarsely.

Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. In a large bowl, whisk together the oats, flour, baking powder, baking soda, cinnamon and salt.