Oatmeal Cookies Recipe

Name: Oatmeal Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 c. golden brown sugar; 3/4 c. butter, softened; 1 egg; 1 (8 oz.) can crushed pineapple in juice; 1 tsp. vanilla extract; 3 c. old fashioned oats (uncooked); 1 c. flour; 1 Tbsp. orange peel, grated; 1/2 tsp. baking powder; 1/2 tsp. salt; 1/2 tsp. cinnamon (ground); 1 c. raisins; 1/2 c. coconut, flaked; 1/2 c. walnuts, chopped

Servings: persons

1 1/2 c. golden brown sugar
3/4 c. butter, softened
1 egg
1 (8 oz.) can crushed pineapple in juice
1 tsp. vanilla extract
3 c. old fashioned oats (uncooked)
1 c. flour
1 Tbsp. orange peel, grated
1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon (ground)
1 c. raisins
1/2 c. coconut, flaked
1/2 c. walnuts, chopped

1
Cream sugar and butter until light and fluffy.
2
Beat in egg until blended.
3
Beat in undrained pineapple and vanilla.
4
Combine oats, flour, orange peel, baking powder, salt and cinnamon.
5
Beat into pineapple mixture until blended.
6
Stir in raisins, coconut and walnuts.
7
Spoon 2 tablespoons of batter onto greased cookie sheet.
8
Bake in 350u00b0 oven 15 to 20 minutes.
9
Remove to wire rack to cool.
10
Store in refrigerator.
11
Each cookie contains 173 calories.

1835

kcal

Calories

Fat

262

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/2 c. golden brown sugar, 3/4 c. butter, softened, 1 egg, 1 (8 oz.) can crushed pineapple in juice, and more.

Yes, Oatmeal Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Oatmeal Cookies

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