College Kid Oatmeal Cookies Food

SKINNY OATMEAL CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 325 degrees F. Line a large baking sheet with parchment paper or a silpat.
• Pull out 2 medium bowls, one for dry ingredients, one for wet.
• In one bowl, whisk together the oats, flour, baking powder, cinnamon, and salt.
• Melt the butter in the other bowl. You don't have to melt it all the way, if there are a couple lumps it's okay. Let cool slightly.
• Whisk in the vanilla, then the egg. Whisk in the honey.
• Add the wet ingredients to the dry ingredients and use a wooden spoon to stir until it has just come together (don't overdo it).
• Save out about half of the chocolate chips. Use a sharp knife to roughly chop the remaining chocolate, then fold it into the dough.
• Refrigerate the dough for about 30 minutes, or freeze for about 15 minutes.
• Use your hands to shape the dough into roughly 15 cookies (or 12 if you eat a lot of dough like me...)
• Place on the prepared baking sheet about 2 inches apart.
• Bake in the preheated oven for about 12-13 minutes, or until they have just started to brown on the edges.
• Once you remove them from the oven, immediately press the remaining chocolate chips into the tops of the cookies.
• Let cool on the pan for a few minutes before removing to a cooling rack.
• Drink with lots of milk!

KIDS CAN MAKE: OATMEAL COOKIE SMOOTHIE

Steps:

• Add the oats, raisins and pumpkin pie spice to the carafe of a blender and pour in the milk, adding more to cover the oats if needed. Stir completely and set aside until the oats are soft, 15 minutes.
• Blend on high speed until pureed and smooth, about 1 minute. Add the yogurt, brown sugar and 1 1/2 cups ice, and blend on high speed until smooth, about 30 seconds. Pour into 2 pint glasses.

THE BEST SIMPLE OATMEAL COOKIE RECIPE

Steps:

• Preheat the oven to 325 degrees and line your baking sheets with parchment paper.
• Add the butter and the brown sugar to the bowl of your stand mixer and beat on medium speed until the mixture is light and fluffy, around 5 minutes.
• Add the egg and vanilla and beat for another minute.
• Add the flour, sprinkle in the baking soda, baking powder, and salt. Mix until combined. Add the oats and combine.
• Fold in the dried cherries, chocolate, chopped pecans, or other mix-ins if desired.
• The mixture will be a little tacky, but you should be able to roll it into a ball in your hands without making a total mess. If it is too sticky, add 1 tablespoon of flour at a time until the mixture can be handled.
• Roll the dough into 1 to 1.5 inch balls (about 1 large tablespoon of dough), using your hands and place the balls on the prepared cookie sheet 2 inches apart. Bake for 10 to 14 minutes until the edges begin to brown and the centers are set.
• Transfer to a wire rack and let them cool completely.

COLLEGE KID OATMEAL COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Beat coconut oil, white sugar, and brown sugar together in a bowl until smooth. Add eggs and vanilla; beat until light and fluffy.
• Whisk flour, baking soda, cinnamon, and salt together in another bowl. Gradually beat flour mixture into sugar mixture; stir in oatmeal and blueberries until dough is combined. Drop dough by the teaspoonful 2-inches apart onto baking sheets.
• Bake cookies in the preheated oven until golden brown, 8 to 10 minutes. Cool slightly on the baking sheet before transferring to a wire rack to cool completely.

OATMEAL SCHOOL COOKIES

Steps:

• Preheat oven to 375.
• Cream together the butter and sugar with electric beaters.
• Add the egg, vanilla, and salt and beat well.
• Stir flour, baking powder, wheat germ, and rolled oats together with a fork.
• Add raisins so they get rolled in flour and don't stick together.
• Blend well with other ingredients; I usually end up using my hands.
• Add a little water if necessary to hold mixture together.
• Place by tablespoonful on greased cookie sheets.
• Flatten them slightly.
• Bake for 10-12 minutes.