Fresh Strawberry Oatmeal Cookies Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Combine the strawberries with 1/4 cup sugar in a medium bowl. Toss gently to blend, and set aside.
• Combine the flour, baking soda, and cinnamon in a large bowl. Stir in the rolled oats and blend evenly; set aside.
• Beat the butter, brown sugar, and white sugar in the large mixing bowl of an electric mixer at medium speed until fluffy. Add the egg, milk, and vanilla, and continue beating until smooth. Stir in the flour mixture, and mix well to blend. Combine the strawberries with the flour mixture, and stir to blend. Drop by teaspoonfuls onto ungreased baking sheets.
• Bake in preheated oven until slightly brown, about 8 minutes. Cool on baking sheets. Store in an airtight container.

Steps:

• Oven at 375 degrees F.
• In bowl, mix oat bran, flour, cinnamon, nutmeg, baking soda, butter buds, sugars, ad salt.
• Add oats.
• In another bowl, combine oil, milk, yoghurt, egg whites and vanilla.
• Combine dry and wet ingredients very well.
• Drop tablespoon pieces of dough into cookie tray with cooking spray.
• Bake for 15 minutes, or until cookies are golden.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Combine the strawberries with 1/4 cup white sugar in a medium bowl. Toss gently to blend, and set aside.
• Combine the flour, baking soda, and cinnamon in a large bowl. Stir in the rolled oats and blend evenly; set aside.
• Beat the butter, brown sugar, and 1/4 cup white sugar in the large mixing bowl of an electric mixer at medium speed until fluffy. Add the egg, milk, and vanilla, and continue beating until smooth. Stir in the flour mixture, and mix well to blend.
• Combine the strawberries with the flour mixture, and stir to blend. Drop by teaspoonfuls onto ungreased baking sheets.
• Bake in preheated oven until slightly brown, about 8 minutes. Cool on baking sheets.
• Store in an airtight container.

Steps:

• Line 2 baking sheets with parchment paper.
• Beat the butter, brown sugar and granulated sugar with an electric mixer in a large bowl until fluffy. Add the vanilla and egg and beat to combine.
• Whisk together the flour, oats, baking soda, cinnamon and salt in a medium bowl. Add the flour mixture to the butter mixture and beat until just combined. Stir in the yogurt chips and strawberries.
• Scoop slightly mounded tablespoons of the dough and roll into balls. Arrange about 2 inches apart on the prepared baking sheets and refrigerate for 30 minutes.
• Meanwhile, position oven racks in the top and bottom thirds of the oven and preheat the oven to 350 degrees F.
• Bake until the cookies are set and golden on the bottom, 12 to 15 minutes. Let cool on the baking sheets for 10 minutes, then transfer to wire racks to cool completely.

Steps:

• In a small bowl, toss 1 pint strawberries, rinsed, hulled, and thinly sliced, with 1 to 2 tablespoons firmly packed dark-brown sugar. Let sit at least 5 minutes to bring out the juices.
• In a medium saucepan over medium heat, warm 1 3/4 cups water, 1 3/4 cups milk, and 1/4 teaspoon salt. Stir in 2 cups quick-cooking oats; cook, stirring occasionally, until thick and creamy, 5 to 6 minutes.
• Ladle oatmeal into bowls. Top each serving with 1 tablespoon sour cream and some of the strawberries; sprinkle with brown sugar.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream together the strawberry spread, margarine, white sugar and brown sugar until smooth. Beat in the egg and vanilla, then stir in the olive oil. Combine the flour, baking soda and cinnamon; stir into the creamed mixture. Mix in the oats until well blended. Drop dough by heaping spoonfuls 2 inches apart onto the prepared cookie sheets.
• Bake for 12 to 15 minutes in the preheated oven, or until the tops are lightly browned. Let cookies stand for 1 minute on the baking sheet before removing to wire racks to cool completely.

Steps:

• Set oven 350°.
• Set oven rack to middle position.
• Line a large cookie sheet with parchment paper.
• With an electric mixer, cream melted butter with sugars until light and fluffy (about 5 minutes).
• Add in the eggs and vanilla; mix well.
• Mix together flour, baking soda, baking powder, cinnamon, oatmeal and salt; mix well to combine.
• Add in the dry mixture to the creamed mixture; mix well until combined.
• Fold in the chocolate chips, strawberries (care not to break too many of the the berries when mixing in) walnuts and raisins.
• Shape into golf ball size balls.
• Place on a cookie sheet (leaving 2-inches apart).
• Bake for 12-16 minutes or until set.
• Cool ten minutes before removing to a wire rack.