Old Fashioned Oatmeal Cookies III Recipe - Allrecipes.com
Old Fashioned Oatmeal Cookies III Recipe

Old Fashioned Oatmeal Cookies III

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"Almond extract gives these a unique flavor."

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Ingredients Edit and Save

Original recipe makes 5 dozen Change Servings
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Directions

  1. Combine all ingredients in order given. Refrigerate dough for several hours or overnight to get a thick consistency.
  2. Drop by rounded teaspoonful onto lightly greased baking sheet. Bake at 350 degrees F (175 degrees C) 12-14 minutes. Let stand 1 minute before removing from baking sheet.
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Reviews More Reviews

Most Helpful Positive Review
Feb 25, 2007

These cookies were GREAT. I did make a few alterations though - added 1 tsp of cinnamon and decreased the baking time to 10 mins. They remain soft and the cinnamon gives it a little extra umph!

 
Most Helpful Critical Review
May 26, 2007

I tried this recipe...it tastes good but the cookies were crumbly not chewy...any ideas why.

 
Mar 20, 2007

These were delicious, however I made a few changes. First, I used 1/4 C MILK instead of 1/4 C water. Then I added 1/2 tsp salt with the dry ingredients. I also increased the flour to 1 1/2 C because I live at a high altitute (7200 ft). The dough was delicious! I cooked them on my baking stone for 11 minutes and they came out perfect.

 
Jan 03, 2011

I had to eat my way through a lot of oatmeal cookie recipes before I finally found this one. These taste bud tantilizers are reminescent of the cookies sold in my high school cafeteria back in 1959...at a penny each. On the first day: crunchy while still chewy. Second day: if any remain, softer with big flavor. Substitute vanilla extract for the almond.

 
Feb 04, 2007

Awesome cookies! they are chewy and so good. I think I found a winner. My husband my children looooooooooooved them. I wouldn't change a thing!

 
Feb 18, 2008

I love these cookies! If you like a thick chewy cookie though, these are not for you. These ones are kind of airier and crispier, but still soft, which is what I like. And they aren't overly sugary like some others I have had. I didn't have any almond extract though, so I used vanilla and I did add a teaspoon of cinnamon. Yum yum yum! Thanks for the great recipe.

 
Feb 12, 2007

I added 2 Tbsp. baking cocoa, and substituted 1/2 C Splenda for the 1/2 C white sugar.... turned out wonderfully! Relatively healthy cookie!

 
Mar 28, 2008

3 and a 1/2 stars as it was quite tasty - we even skipped the cooling part in the fridge and they turned out nicely dense and chewy though the almond was a bit over powering so next time its a dash not a 1/2! added raisins and flax seeds for fun and it was very tasty:)

 

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Nutrition

  • Calories
  • 126 kcal
  • 6%
  • Carbohydrates
  • 19.2 g
  • 6%
  • Cholesterol
  • 18 mg
  • 6%
  • Fat
  • 4.8 g
  • 7%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 1.8 g
  • 4%
  • Sodium
  • 55 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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