Toasted Oats Cookies Recipe -
Toasted Oats Cookies Recipe

Toasted Oats Cookies

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"A great variation on oatmeal cookies!"

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Ingredients Edit and Save

Original recipe makes 4 dozen Change Servings


  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In medium skillet, over medium heat, heat butter until lightly browned. Be careful not to burn. Add oats; saute, stirring constantly, until golden -- about 5 minutes. Remove from heat; cool.
  3. Meanwhile, sift flour with cinnamon, salt, and soda; set aside.
  4. In large bowl, combine sugar, egg, and vanilla. With wooden spoon, or portable electric mixer at medium speed, beat until light.
  5. Stir in rolled oats and flour mixture until well combined.
  6. Drop by slightly rounded teaspoonfuls, 3 inches apart, onto ungreased cookie sheets.
  7. Bake 10 to 12 minutes, or until golden. Remove to wire rack. Cool.
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Reviews More Reviews

Most Helpful Positive Review
May 18, 2003

The oats took longer to toast than 5 minutes; I kept toasting them until they were separated like a grain and not a lumpy mix. It was a bit unclear from the recipe what the oats were to look like. However, I figured it out and they turned out great! I have tried a number of oatmeal cookie recipies and this one is the best by far. I don't even time them, just watch them and about 30 seconds after they have fallen they're done. Chewyish with crispy edges. These are really easy too...I'm a novice at this. I brought them in to my department and they were gone in no time. Try this one!

Most Helpful Critical Review
Dec 14, 2004

This recipe was ok, but for two people we didnt need 4 dozen cookies so I halved it. This may have been the problem, but they were at first too runny and then when they baked, turned a bit too-chewy. The chewiness does help a bit though because your mouth gets so tired you can only really eat one. Tasty, but I wouldnt recommend altering it.

Jan 21, 2008

Soooooo good! I used Quaker old fashioned oatmeal and followed the recipe exactly. My only complaint is that it didn't make enough! I will be making these cookies again and doubling the recipe. Delicious!

Dec 07, 2010

I was looking for a cookie with very little flour since I'm wheat sensitive. I substituted oat flour and these turned out great! Otherwise, I followed the recipe exactly, cooking them a minute or two longer. They came out crunchier and tasted like the BEST granola bar I'd ever eaten! Yay! Now I have something for breakfast that's wheat-free and yummy. Thanks!

Aug 02, 2007

This recipe is great! I used a different method to toast the oats though...even though that may take something from the recipe...I toasted my oats in a jellyroll pan at 350 for 20 minutes stirring once half way through, and then incorporated the butter into the recipe instead of using it to brown the oats. I can't stop eating the dough before they even go into the oven! Delicious!

Sep 18, 2006

awesome recipe! i added mini chocolate chips to half of the dough and they tasted great! Must make them again! Be careful baking these cookies though, they burn quite easily at the bottom, mine took about 8 minutes per batch.

Jun 28, 2010

I really liked these a lot, although my husband complained that they weren't "doughy" enough for him. He still managed to eat plenty. I would have given this 4.5 stars!

Dec 10, 2002

These cookies are terrible...because I can't stop eating them! Not too sweet with a big crunch. A great snacking biscuit!


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  • Calories
  • 129 kcal
  • 6%
  • Carbohydrates
  • 16.4 g
  • 5%
  • Cholesterol
  • 23 mg
  • 8%
  • Fat
  • 6.5 g
  • 10%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 1.6 g
  • 3%
  • Sodium
  • 122 mg
  • 5%

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

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