Crispy Oat Cookies Healthy Food

CRISP OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream together the shortening, white sugar and brown sugar. Mix in the egg and vanilla until well blended. Combine the flour, baking powder, baking soda and salt; stir into the batter until well blended. Mix in the oats, coconut and chocolate chips until evenly distributed. Roll dough into walnut sized balls and place 2 inches apart onto prepared cookie sheets.
• Bake for 12 minutes in the preheated oven, or until edges are lightly browned.

CRISPY OATMEAL COOKIES

Steps:

• Cream butter and sugar to gether until light and fluffy.
• Beat in water.
• Combine flour, oats, cinnamon and baking soda.
• STir into creamed mixture.
• Roll out 1/8 inch thick on a lightly floured surfaace.
• Cut into 2 1/2 inch circles.
• Place on lightly greased baking sheet.
• Bake in 350 degrees oven 10 to 12 minutes, until golden brown around edges.
• Remove from pan.
• Do not under cook these cookies, they should be crisp.
• Cool and store in covered container.
• They freeze well in a covered container.

CRISPY OATMEAL COOKIES

Steps:

• Preheat the oven to 350 degrees F.
• In a mixer, cream the butter until fluffy. Add the sugars, and cream together until light and fluffy. Add the egg and vanilla and mix well.
• In a bowl, stir together the oats, flour, salt, and baking soda. Mixing, slowly add the oat mixture to the butter mixture and mix just until combined. Add raisins and mix just until combined.
• Drop by tablespoonfuls onto the baking sheets, leaving at least 2-inches between cookies. Bake until browned and crispy around the edges, about 8 to 10 minutes. Let cool on wire racks and store in an airtight container.

CRISPY OATMEAL COOKIES

Steps:

• Preheat oven to 350°F.
• In mixer cream butter until fluffy.
• Add the sugars and cream together until light and fluffy.
• Add the egg and vanilla and mix well.
• In another bowl, stir together the oats, flour, salt and baking soda.
• With mixer on low begin adding the oat mixture to the butter mixture.
• Mix only to combine.
• Add raisins and again mix only to combine.
• Drop by tablespoonfuls onto the baking sheets leaving at least 2 inches between cookies.
• MY HINT; PRESS EACH COOKIE DOWN SLIGHTLY WITH YOUR FINGERS BEFORE BAKING.
• Bake until browned and crispy around the edges about 8-10 minutes.
• Let cool on wire racks and store in airtight container.

OATMEAL CRISPS

Steps:

• Preheat oven to 350 degrees; line two baking sheets with parchment paper. In a medium bowl, mix butter, sugar, flour, vanilla extract, and salt until smooth; mix in rolled oats.
• Drop firmly packed teaspoons of dough, 2 inches apart, onto baking sheets. Bake until golden,rotating sheets halfway through, 12 to 15 minutes. Cool on sheet 1 minute; with a very thin metal spatula, transfer to paper towels to cool completely.

CRISPY OATMEAL CHOCOLATE CHIP COOKIES (MICHAEL SMITH)

Steps:

• Preheat your oven to 375°F.
• Cream the butter, sugar and molasses together in a stand mixer. Beat until well combined and 'creamy'. If you don't have a stand mixer beat vigorously by hand in a large mixing bowl. Add the egg and vanilla to the butter mixture and continue beating until well combined.
• Meanwhile whisk the flour, oats, salt, baking powder and salt together in a separate bowl.
• Gradually add the flour mix to the wet mixture, beating just until combined. Stir in the chocolate chips by hand.
• Using a tablespoon scoop out a ball of the dough and drop onto a lightly greased cookie tray. Flatten slightly. Repeat, leaving lots of room in between the balls for the cookies to expand. Bake for 12-15 minutes. Cool for ten minutes then remove from the tray and try to eat only one!

LACY OATMEAL CRISP COOKIES

Steps:

• Pre heat oven to 350 degrees.
• Cream together butter, sugar, vanilla and salt.
• Fold in the oatmeal, one cup at a time until combinded.
• Drop in ice cream scoop sized sized balls onto a very lighty greased baking sheet spaced pretty far about because these spread flat when baked.
• Bake 10 to 12 minutes, or until lightly browned then let cool for a few minutes on baking sheets then remove.

CRISP OATMEAL COOKIES

Steps:

• Preheat oven 350 degrees.
• Grease cookie sheets.
• Combine shortening and sweetener, beat until blended. Add the eggs, vanilla and water and beat till light and fluffy. Stir together flour, baking soda and cinnamon. Add to the first mixture and beat until completely mixed. Add oatmeal and rasins, stir until blended.
• Arrange by rounded teaspoonfuls on greased cookie sheets. Place them about 2 inches apart. Flatten cookies slightly with your wet finger tips into rounds about 1 1/2 inches across and 1/3 inch thick. Bake for 10-12 minutes, or until the cookies have spread a little and are lightly browned all over.

HEALTHY CRISPY OATMEAL COOKIES

Steps:

• 1. Preheat your oven to 350'F
• 2. Using a large electric mixer, add the earth balance to the bowl and on medium high mix for 30 seconds. Add the brown sugar, coconut or plain sugar, cinnamon, baking soda, and salt. Beat until combined scraping the bowl as you go.
• 3. Beat in the egg, vanilla until combined. Beat in the flour, and stir in the rolled oats, flax seed meal, wheat germ, chocolate, cranberries and walnuts. The dough will be sticky and thick.
• 4. Drop by teaspoons onto an "UNGREASED" cookie sheet. I have a gold coloured one. It's very heavy but works like a charm as nothing sticks to it. Space the cookies 2" apart, they spread.
• 5. Bake for 9-11 minutes (I did mine for 10). They should be lightly browned on the top. Let the cookies cool for a minute then transfer to a wire rack. Makes around 3 dozen crispy cookies. Enjoy!