SO GOOD (FOR YOU) OATMEAL COOKIES!
Due to making a deal with my sister to not have any SUGAR, I was forced to recreate some of our favorite treats, using natural alternatives! I'm happy to say...I like these better than the REAL DEAL! They are packed full of "good stuff", so you can eat them, guilt free (for the most part). In fact, my kids say that it's just too hard to only eat one! :0) They come out moist and chewy. You could, also, easily turn these into a great oatmeal chocolate chip cookie! So, have fun experimenting, and let me know what you think!
Provided by MamaMeag
Categories Dessert
Time 25m
Yield 30-40 cookies, 30-40 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Cream together butter and honey.
- Add applesauce, yogurt and vanilla. Mix until fully combined.
- Add eggs, one at a time, until they are fully incorporated.
- Add in flax meal.
- Add in whole wheat flour, oats, salt, baking soda and cinnamon. Mix until fully combined. ***Dough will seem a little runny.
- Add in raisins.
- Place spoonfuls onto a cookie sheet and bake for 10-12 minutes.
- Let cool, and enjoy!
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.
OATMEAL COOKIES
This crisp and chewy cookie is loaded with oats, dried fruit, and chopped nuts.
Provided by madge01
Time 35m
Yield Makes Cookies
Number Of Ingredients 0
Steps:
- Preheat oven to 350 degrees F (177 degrees C) and line two baking sheets with parchment paper.
- Place the nuts on a baking sheet and bake for 8-10 minutes or until lightly browned and fragrant. Let cool and then chop into pieces.
- In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until creamy and smooth (about 2 - 3 minutes). Add the egg and vanilla extract and beat to combine.
- In a separate bowl, whisk together the flour, baking soda, salt, and ground cinnamon. Add the flour mixture to the creamed mixture and beat until incorporated. Stir in the nuts, oats, and dried cranberries or chocolate chips.
- For large cookies, use 1/4 cup of batter (I like to use an ice cream scoop) and space the cookies about 2 inches (5 cm) apart on the baking sheet. Then wet your hand and flatten the cookies slightly with your fingers so they are about 1/2 inch (1.25 cm) thick.
- Bake the cookies for about 12 - 15 minutes or until light golden brown around the edges but still soft and a little wet in the centers.
- Remove from oven and let the cookies cool a few minutes on the baking sheet before transferring them to a wire rack to cool.
OATMEAL COOKIES FOR ONE OR TWO
I created this out of a desire to have a healthier cookie, but not have a huge batch of cookies sitting around staring at me or calling my name!
Provided by MakeMineCadburys
Categories Drop Cookies
Time 15m
Yield 12 mini cookies, 2 serving(s)
Number Of Ingredients 8
Steps:
- With a fork, whip together egg, butter, brown sugar, and vanilla. It will look lumpy. Don't worry about it! Just get the major lumps out. Stir in baking soda and flour. Stir in oats.
- Drop by scant tablespoonful onto lightly greased cookie sheet. Press to desired thickness. Bake at 350° for approximately 10 - 11 minutes. (Time depends on thickness).
- OPTIONAL ADD-IN IDEAS: 2 T mini chocolate chips; 2 T raisins; 2 T dried cranberries; 2 T finely chopped nuts.
OH-SO-GOOD OATMEAL RAISIN COOKIES
Make and share this Oh-So-Good Oatmeal Raisin Cookies recipe from Food.com.
Provided by PumpKIM
Categories Drop Cookies
Time 30m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees.
- Cream butter and sugars.
- Add in the eggs and vanilla.
- Combine the flour, baking soda and cinnamon.
- Add to the wet ingredients.
- Mix in the oats and raisins.
- Drop onto and ungreased cookie sheet.
- Bake 10-12 minutes or until golden brown.
Nutrition Facts : Calories 371.3, Fat 11.5, SaturatedFat 5.6, Cholesterol 55.6, Sodium 180.4, Carbohydrate 59.6, Fiber 6.3, Sugar 21.4, Protein 10
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HEART-HEALTHY OATMEAL COOKIES YOU CAN EAT FOR BREAKFAST
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5/5 (45)Total Time 30 minsCategory Dessert, SnackCalories 216 per serving
- Preheat the oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
- In a small bowl, stir the flaxseed meal with 6 tablespoons of water. Set aside while you prep the other ingredients, 5 to 10 minutes. The mixture should thicken and become a bit gelatinous — this is known as a "flax egg."
- Meanwhile, in a large bowl, combine the oats, flour, nuts, raisins, baking powder, baking soda, cinnamon, and salt, and whisk together.
- In a separate bowl, combine the oil, maple syrup, and flaxseed mixture, and whisk together. Fold the wet ingredients into the dry ingredients and stir just until there are no dry bits of flour visible (do not over-mix).
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