FLAX OATMEAL RAISIN COOKIES
This recipe was provided to me by the Red Square Bakery. These cookies are very healthy for you. You can buy flax at most natural foods stores. Grind it fresh in a coffee grinder or a food processor. Don't grind it too fine, because you want some roughage and you don't want to overheat the oils in the flax seed.
Provided by William Uncle Bill
Categories Dessert
Time 32m
Yield 60 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F.
- In a large bowl, cream together butter, brown sugar, vanilla and cinnamon until smooth.
- Add the two kinds of oats, one at a time mixing well after each addition.
- Add whole wheat flour, ground flax, baking soda and raisins and mix well to incorporate into the stiff dough.
- Take the dough out of the bowl and place on a cutting board or a flat surface.
- Roll the dough out with your hands into a 1 1/2 inch diameter cylinder.
- With a serrated edged knife, cut the roll into 1/2 inch thick discs.
- Place the discs on a baking sheet lined with parchment paper.
- In a preheated 375° oven bake for 12 minutes or until golden brown.
- Cool cookies on the baking sheet for 30 minutes.
- Remove to a wire rack and let cool completely.
AGAVE OATMEAL RAISIN FLAX COOKIES
Amazing sugar-free cookies that taste great and are made with whole wheat flour. Kids love these and they are perfect for teaching healthy eating. They are also vegan.
Provided by CookiesCupcakes
Categories Dessert
Time 29m
Yield 16 Cookies, 16 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 325°F.
- Mix together the margarine and agave nectar.
- In a separate bowl, whisk together 2 Tablespoons flax seed meal with 4 Tablespoons of water. Add to margarine/agave.
- Add in remaining dry ingredients: 1/2 cup flax seed meal, whole wheat pastry flour, vanilla extract, ground cinnamon, baking soda, sea salt.
- Mix in oats then raisins on low.
- Measure about 1/4 cup of cookie dough (I use an ice cream scoop) per cookie onto ungreased cookie sheets and flatten slightly. Cookies do not spread much so you can bake them rather close together.
- Bake for 12-14 minutes until the edges are slightly browned.
THE BEST OATMEAL RAISIN COOKIES
Do you like chewy cookies? Or do you prefer cakey ones? Our oatmeal-raisin cookies can be both! For a chewy cookie, bake them right away. 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. We used dark brown sugar for added flavor and moisture but our secret ingredient is honey. When baked right away, the honey causes the cookie to spread, keeping it soft and moist. When you let the dough rest, the oatmeal and flour absorb the honey for that classic cakey texture.
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield 24 cookies
Number Of Ingredients 11
Steps:
- Arrange an oven rack in the center of the oven and preheat to 350 degrees F. Line a rimmed baking sheet with parchment paper.
- Whisk together the flour, salt, baking soda and cinnamon in a small bowl until combined. Beat the brown sugar and butter in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the honey, vanilla, egg and 1 tablespoon warm water and beat on high speed until creamy, scraping the sides and bottom of the bowl, about 3 minutes more. Add the dry ingredients and mix on low speed, scraping the bowl as needed, until completely combined. Add the oats and beat on low speed until combined. Fold in the raisins until evenly distributed. Arrange twelve 1-ounce scoops (2-tablespoon portions) of cookie dough on the prepared baking sheet, leaving about 2 inches between each. Bake until the cookies are lightly golden around the edges, 15 to 20 minutes. Cool on the sheet for 10 minutes, and then transfer to a wire rack to cool completely. Let the baking sheet cool, and then repeat with the remaining cookie dough.
HEALTHY OATMEAL RAISIN COOKIES (A.K.A. MEAG'S PERFECT COOKIE)
I created this recipe with my daughter after a conversation with my sister, Meagan, about her idea of a perfect oatmeal cookie. This is a cookie you can feel good about giving your kids. They are very moist and fluffy and taste even better the days after being baked. These are very adaptable so feel free to substitute chocolate chips and a bit of lemon zest for the raisins or add some cranberries and sliced almonds for some added fun!
Provided by Motivated Mama
Categories Drop Cookies
Time 20m
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350.
- Cream together butter, applesauce and brown sugar.
- add flax seed meal and vanilla.
- Mix in eggs, one at a time.
- Add flour, oats, salt, baking soda and cinnamon. Mix until fully incorporated then mix in raisins.
- Place spoonfuls onto cookie sheet and bake for 10-12 minutes.
FLAX OATMEAL COOKIES
Oatmeal cookies kicked up a notch with flax to make them healthier and kinder for those watching their weight or their cholesterol.
Provided by Grubbyknees
Categories Dessert
Time 50m
Yield 60 cookies, 30 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Cream together the butter, sugar, Splenda, and brown sugar.
- Add the flax meal and mix.
- In a separate bowl, beat the eggs and vanilla.
- Add to the flax mixture and mix together.
- Sift together the flour and baking soda in another bowl.
- Add the oatmeal, cinnamon, ginger, and nuts, and stir with the flour.
- Combine with the flax mixture.
- Form into approximately 1 tablespoon size balls.
- Flatten on a baking sheet and press sugar into the top.
- Bake approximately 10-15 minutes. until slightly brown.
- Cool on wire racks.
VANISHING OATMEAL RAISIN COOKIES
Classic oatmeal raisin cookies make tasty after-school snacks or lunchbox treats.
Provided by Quaker®
Categories Trusted Brands: Recipes and Tips Quaker® Oats
Time 28m
Yield 48
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees F.
- In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well.
- Add combined flour, baking soda, cinnamon and salt; mix well.
- Add oats and raisins; mix well.
- Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
- Bake 8 to 10 minutes or until light golden brown.
- Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.
Nutrition Facts : Calories 96 calories, Carbohydrate 14.3 g, Cholesterol 16.7 mg, Fat 4 g, Fiber 0.7 g, Protein 1.5 g, SaturatedFat 2.3 g, Sodium 78.8 mg, Sugar 7.3 g
GRANDMA'S OATMEAL RAISIN COOKIES
Very moist (don't cook them too long), very rich in flavor, yet somehow not too heavy. Grandma's recipe! Even people who don't like oatmeal raisin cookies do like these.
Provided by Lisa
Categories Desserts Cookies Spice Cookie Recipes
Time 1h15m
Yield 96
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a large bowl, cream together the shortening, brown sugar and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, salt, cinnamon, allspice and cloves; stir into the sugar mixture until well blended. Mix in the rolled oats alternately with the milk. Finally, stir in the raisins. Drop by heaping spoonfuls 3 inches apart onto the prepared cookie sheets.
- Bake in the preheated oven for 10 to 11 minutes, or until edges are golden and tops are dry. Cool on cookie sheets for 1 minute before removing to cool on wire racks.
Nutrition Facts : Calories 105.2 calories, Carbohydrate 14 g, Cholesterol 8 mg, Fat 4.9 g, Fiber 0.8 g, Protein 1.7 g, SaturatedFat 1.2 g, Sodium 49.5 mg, Sugar 6 g
HIGH-PROTEIN OATMEAL RAISIN COOKIES
These are adapted from Melissa Clark's "Classic Oatmeal Raisin Cookies" on the NY Times cooking site. I swapped healthier alternatives for some of the butter, flour, and sugar, and ended up with subtly sweet breakfast cookies that my boyfriend eats all day at work. Store in an airtight container at room temperature.
Provided by Peachy
Categories Desserts Cookies Oatmeal Cookie Recipes Oatmeal Raisin Cookie Recipes
Time 45m
Yield 36
Number Of Ingredients 20
Steps:
- Prepare chia gel in advance by swishing chia seeds with 1/2 cup water and allowing to sit in a covered Mason jar for a minimum of 15 minutes.
- Preheat the oven to 325 degrees F (165 degrees C). Grease 2 large cookie sheets, or line with parchment paper.
- Beat butter with an electric mixer in a large bowl until creamy. Add brown sugar and stevia and beat until fluffy, 2 to 5 minutes. Beat in chia gel, egg, 3 tablespoons water, ground flax, and vanilla extract.
- Stir whole wheat flour, almond flour, protein powder, baking soda, cinnamon, nutmeg, and cardamom together in a separate bowl. Set mixer on low speed and mix dry mixture into the wet ingredients. Stir in oats, raisins, and walnuts.
- Spoon out dough by large tablespoonfuls onto the prepared cookie sheets, leaving at least 2 inches between cookies.
- Bake in the preheated oven until cookie edges brown, about 15 minutes. Centers will be soft, but they'll firm up as the cookies cool. Cool on a wire rack.
Nutrition Facts : Calories 121.5 calories, Carbohydrate 15.8 g, Cholesterol 12 mg, Fat 6 g, Fiber 1.8 g, Protein 2.6 g, SaturatedFat 2 g, Sodium 98.9 mg, Sugar 6.7 g
OATMEAL RAISIN COOKIES I
An old stand-by that the whole family loves.
Provided by Darlene
Categories Desserts Cookies Oatmeal Cookie Recipes Oatmeal Raisin Cookie Recipes
Time 1h
Yield 48
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In large bowl, cream together butter, white sugar, and brown sugar until smooth. Beat in the eggs and vanilla until fluffy. Stir together flour, baking soda, cinnamon, and salt. Gradually beat into butter mixture. Stir in oats and raisins. Drop by teaspoonfuls onto ungreased cookie sheets.
- Bake 8 to 10 minutes in the preheated oven, or until golden brown. Cool slightly, remove from sheet to wire rack. Cool completely.
Nutrition Facts : Calories 92.4 calories, Carbohydrate 14.6 g, Cholesterol 15.4 mg, Fat 3.4 g, Fiber 0.7 g, Protein 1.3 g, SaturatedFat 1.9 g, Sodium 75.4 mg, Sugar 8.3 g
OATMEAL RAISIN COOKIES III
Oatmeal Raisin Cookie that calls for boilng the raisins. This makes a very delicious moist cookie.
Provided by Paula
Categories Desserts Cookies Oatmeal Cookie Recipes Oatmeal Raisin Cookie Recipes
Yield 36
Number Of Ingredients 12
Steps:
- Boil raisins for 2 to 3 minutes, reserving raisin water.
- Cream margarine and sugar. Add eggs, oatmeal and 9 tablespoons raisin water. Add flour, baking soda, spices and salt. Stir in raisins.
- Drop by a rounded teaspoonful onto cookie sheet. Bake 350 degrees F (175 degrees C) for 10-12 minutes.
Nutrition Facts : Calories 101.9 calories, Carbohydrate 15.7 g, Cholesterol 19.4 mg, Fat 3.9 g, Fiber 0.6 g, Protein 1.5 g, SaturatedFat 2.3 g, Sodium 96.2 mg, Sugar 8 g
OATMEAL RAISIN COOKIES - VEGAN
From Joy of Vegan Baking. These are AMAZING!! In this recipe, the eggs are replaced with ground flax seeds. When using ground flax seed to replace eggs in a baking recipe, the ratio is always 1 TBSP flax seed to 3 TBSP water. Ground flax seed has a bit of a nutty flavor and it is best used in recipes like pancakes, waffles, muffins, breads and oatmeal cookies, and as an added bonus, flax seeds are the most concentrated source of omega-3 fatty acids.
Provided by Kozmic Blues
Categories Dessert
Time 25m
Yield 3 1/2 dozen
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees.
- Spray cookie sheets with non stick spray.
- In a blender, or using a wisk, whip together the flax seed and water until thick and creamy.
- Cream together margarine, sugars, vanilla and flax seed mixture until well blended.
- I another bowl mix flour, oat bran, baking soda, baking powder, salt, cinnamon and nutmeg.
- Add to the wet ingredients, and mix until well blended and smooth.
- Stir in rolled oats and raisins until thoroughly combined.
- Use a tablespoon to scoop up dough and lighty press cookies to form about 1/2" thick rounds.
- Bake cokies until golden brown, about 12-15 minutes.
- Remove from oven and let cool 3 minutes on the cookie sheet before transfering to wire rack to cool.
Nutrition Facts : Calories 1324.7, Fat 34.1, SaturatedFat 6.7, Sodium 1023.5, Carbohydrate 245.6, Fiber 13.7, Sugar 131.8, Protein 20.4
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