Oatmeal Oat Bran Cookie Bites Recipes
OAT BRAN OATMEAL COOKIES
Make and share this Oat Bran Oatmeal Cookies recipe from Food.com.
Provided by carjofarmer
Categories Dessert
Time 27m
Yield 28 cookies, 28 serving(s)
Number Of Ingredients 11
Steps:
- Beat together oil through vanilla.
- Add oats through baking soda and beat well.
- Add raisins or nuts, if desired.
- Drop by tablespoons onto ungreased cookie
- sheets.
- Bake 12 minutes at 350.
- Cool on wire rack.
Nutrition Facts : Calories 144.3, Fat 6.8, SaturatedFat 1, Cholesterol 15.1, Sodium 72.8, Carbohydrate 20.6, Fiber 1.7, Sugar 11.3, Protein 2.6
OAT-BRAN CHOCOLATE CHIP COOKIES
While dabbing in the kitchen one day, my husband, Dale, came up with these hearty cookies. I begged him to make them again, but he hadn't written down the recipe. Ten batches later, he finally recaptured the wonderful flavor.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 7 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, cream butter and sugars until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in the remaining ingredients. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 12-14 minutes or until lightly browned. Remove to wire racks to cool.
Nutrition Facts :
BANANA OAT AND BRAN COOKIES
The combination of oats and bran make this chunky banana cookie a satisfying low-fat, high-fiber snack.
Provided by P Weiss
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 15m
Yield 24
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat mashed bananas, egg whites, brown sugar, maple syrup, yogurt, and cinnamon.
- Combine the remaining dry ingredients: flour, oats, wheat bran, salt and baking powder in a separate bowl. Use an electric mixer to combine dry ingredients with wet mixture.
- Add in raisins, chopped prunes, and/ or nuts.
- Roll cookies into balls, place on a cookie sheet coated with cooking spray. Bake for 8-12 minutes until cookies are firm and dry.
Nutrition Facts : Calories 58.5 calories, Carbohydrate 13.8 g, Cholesterol 0.3 mg, Fat 0.3 g, Fiber 1.1 g, Protein 1.3 g, SaturatedFat 0.1 g, Sodium 68.9 mg, Sugar 9.1 g
MOLASSES OAT BRAN COOKIES
This healthy (well, healthier) cookie recipe won a prize in the 1990 Pillsbury Bake-Off. It was created by by Constance Dudley of Stanardsville, Virginia. I got the recipe from the 50th Anniversary Best of the Bake-Off Cookbook. Cook time includes refrigeration time and cook time for 2 batches of cookies. These can easily be made vegan by using a vegan egg-replacer like Ener-G. Sometimes sugar is not vegan so you could substitute raw sugar, if desired.
Provided by Roosie
Categories Dessert
Time 1h30m
Yield 60 cookies, 60 serving(s)
Number Of Ingredients 13
Steps:
- In a large bowl, mix the oil, egg, 1 cup sugar and molasses and mix very well.
- In a medium bowl, mix together the flour, oats, bran, baking soda, cinnamon, ginger, salt and cloves.
- Stir the flour mixture into the sugar mixture until well-blended.
- Cover and refrigerate for at least 1 hour (This is for easier handling).
- Heat oven to 375°F.
- Spray cookie sheets with cooking spray or line with parchment.
- Shape dough into 1-inch balls and roll in the 1/4 cup sugar.
- Place 2 inches apart on the cookie sheets and flatten the cookies with the bottom of a drinking glass, dipped in sugar.
- Bake at 375°F for 7-10 minutes until cookies are set and tops are crackle-y.
- Let cool 1 minute on the cookie sheet, then remove to a cooling rack to cool completely.
Nutrition Facts : Calories 65.5, Fat 3.1, SaturatedFat 0.4, Cholesterol 3.1, Sodium 53.6, Carbohydrate 9.3, Fiber 0.7, Sugar 5, Protein 0.9
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