Lowfatchocolateoatmealcookies Recipes

Steps:

• Preheat oven to 350F and line a baking sheet with parchment paper.
• In a medium bowl, whisk together flour, baking powder, baking soda, salt and cinnamon.
• In a large bowl, cream together the butter and the sugars. Beat in the egg, followed by the applesauce and the vanilla extract. Working by hand, stir in the flour mixture and the oats until just combined and no streaks of flour remain. Stir in the chocolate chips.
• Drop tablespoonfuls of the dough onto the prepared baking sheet, flattening each cookie slightly. Bake for about 10-12 minute Cookies will be light brown at the edges when done.
• Let cool on sheet for 3 or 4 minutes, then transfer to a wire rack to cool completely.
• Store in an airtight container.

Steps:

• Mix sugar, cocoa, milk and salt in saucepan; boil for one minute.
• Add peanut butter, butter, and vanilla to hot mixture; stir until combined.
• Stir in oats thoroughly and drop by spoonfuls (I use a small cookie scoop) onto waxed paper. Cool thoroughly before removing from paper.
• (Note: the new nasty-tasting flaxseed peanut butters taste just fine in this recipe; add that and increase the healthiness even more!).

Steps:

• Combine sugar, cocoa powder, butter, and milk in a saucepan over high heat and boil for 5 minutes. Turn off heat and immediately stir in oatmeal, coconut, and vanilla extract.
• Drop by tablespoonfuls onto wax paper and let cool in the refrigerator for 1 hour.

Steps:

• Mix first four ingredients in a saucepan.
• Bring to a boil and boil for 2 1/2 to 3 minutes.
• Add vanilla, peanut butter, and oatmeal and stir well.
• Drop onto wax paper and let cool.

Steps:

• Beat butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Add eggs, one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in vanilla extract. Combine all-purpose flour, whole wheat flour, baking soda, salt, and cinnamon in a separate bowl; stir into butter mixture. Fold in oats and dates. Cover and chill dough for at least one hour.
• Preheat oven to 375 degrees F (190 degrees C). Grease two baking sheets.
• Roll dough into walnut-sized balls and place 2 inches apart onto baking sheets. Flatten each cookie with a large fork.
• Bake in preheated oven until cookies are golden brown, 8 to 10 minutes. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Steps:

• In a medium bowl, combine the first 10 ingredients; mix well. Stir in raisins (dough will be stiff). Drop by tablespoonfuls onto baking sheets that have been coated with cooking spray. Bake at 375° for 8-10 minutes or until lightly browned.