Everything Goes Oatmeal Coookies

5件の評価投票 | 16112回のアクセス

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

分量: 40


Cost per serving $0.28 詳細を見る


  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.

Nutrition Facts

Amount Per Serving %DV
Serving Size 46g
Recipe makes 40 servings
Calories 187  
Calories from Fat 66 35%
Total Fat 7.5g 9%
Saturated Fat 3.98g 16%
Trans Fat 0.0g  
Cholesterol 29mg 10%
Sodium 105mg 4%
Potassium 107mg 3%
Total Carbs 27.49g 7%
Dietary Fiber 1.4g 5%
Sugars 15.03g 10%
Protein 3.24g 5%


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  • Robyn Savoie
    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.
    1 reply
  • Bobby Lovera
    I need to try these. Mine are crispy sweet with also Butterscotch chips.
    • Salad Foodie
      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!
      1 reply
    • J. Gino Genovesi
      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
      • A.L. Wiebe
        I made these cookies today for the logging crew that I feed. They all loved them! This is a keeper recipe.