Flax Oatmeal Cookies Food

FLAX OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees.
• Cream together the butter, sugar, Splenda, and brown sugar.
• Add the flax meal and mix.
• In a separate bowl, beat the eggs and vanilla.
• Add to the flax mixture and mix together.
• Sift together the flour and baking soda in another bowl.
• Add the oatmeal, cinnamon, ginger, and nuts, and stir with the flour.
• Combine with the flax mixture.
• Form into approximately 1 tablespoon size balls.
• Flatten on a baking sheet and press sugar into the top.
• Bake approximately 10-15 minutes. until slightly brown.
• Cool on wire racks.

OATMEAL FLAXSEED COOKIES

Steps:

• Preheat oven to 375 degrees fahrenheit.
• Grease a large cookie sheet with a thin coating of butter.
• In a large bowl place butter and allow it to warm up to room temperature.
• Cream sugars and butter together until well combined.
• Add egg and stir until the egg is totally incorporated into the dough mixture.
• In a small bowl put the dry ingredients together and add to the egg and sugar mixture and combine until it is no longer sticky and comes away from the sides of the mixing bowl.
• Add the oats, chocolate chips and flaxseeds separately to the dough and mix until the dough is workable and ready to handle.
• Put small amounts 2 inches apart on a greased baking sheet and put into the preheated oven for about 8 to 10 minutes or until lightly browned on top.
• Let cookies cool slightly and then remove them to a serving platter for them to cool.

OATMEAL-FLAX CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
• Whisk the flour, oats, flaxseed, baking soda, salt and cinnamon in a bowl.
• Beat the butter, granulated sugar and brown sugar in a large bowl with a mixer on medium-high speed until fluffy, about 4 minutes. Beat in the eggs one at a time, beating well after each addition. Beat in the vanilla. Reduce the mixer speed to low; add the flour mixture and beat until just combined, scraping down the bowl as needed. Stir in the chocolate chips.
• Drop heaping tablespoonfuls of dough onto the prepared baking sheets, about 2 inches apart. Bake until golden brown, 10 to 12 minutes. Let the cookies cool 3 minutes on the baking sheets, then transfer to racks to cool completely.

PEANUT BUTTER NO-BAKE COOKIES WITH OATS AND FLAXSEEDS

Steps:

• Combine the honey, coconut oil, cocoa powder and salt in a medium saucepan. Stir over medium heat until the coconut oil is completely melted and the mixture is smooth and warm, 2 to 3 minutes.
• Add the peanut butter and stir until completely melted, another 2 minutes. Turn off the heat and stir in the oats. Cover with a lid for 5 minutes. Remove the lid and stir in the raisins, 1/3 cup of the coconut and the flaxseeds, wheat germ or chia seeds.
• Use a round tablespoon to scoop, then level, the mixture. Sprinkle with some of the remaining coconut and press lightly onto the cookie. Use a small offset spatula to gently coax the cookie onto a parchment-lined baking sheet, coconut-side down. The mixture will be a little delicate and sticky at this point. Lightly flatten the cookie with the spatula or your fingers. Repeat this process with the remaining cookie mixture, to make about 20 cookies total.
• Refrigerate the cookies on the baking sheet until they are completely chilled, at least 30 minutes. These cookies are best served very chilled.

OATMEAL - FLAX SEED MEAL COOKIES

Steps:

• Mix first five ingredients well. Add flour and baking soda and blend well. Add oats and flax seed meal and mix until well blended. Mix in toffee chips and pecans.
• Drop with tablespoon on parchment lined cookie sheets. Bake at 375 degrees for 10 to 15 minutes, or until lightly browned around edges. Remove and cool on cookie rack.

FLAX OATMEAL CHOCOLATE CHIP COOKIES

Steps:

• *Either use purchased milled flaxseed (flax meal), or grind whole flaxseed in a coffee grinder to a granular, free-flowing meal. You can purchase this at healthfood stores or healthfood sections at some grocery stores.
• Cream margarine (or butter), white sugar and brown sugar until light and fluffy.
• Add eggs and vanilla and beat well.
• In a separate bowl, mix together flour, oats, milled flaxseed, salt, baking powder and baking soda. Stir into creamed mixture.
• Add nuts and chocolate chips, mix until blended.
• Form dough into 1-inch balls. Place balls on an ungreased cookie sheet, leaving 2 inches between cookies.
• Bake at 350 degrees for about 10 - 12 minutes.

EASY OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Soak raisins in hot water and set aside.
• In large bowl, sift flour with soda, salt and spices. Blend in rolled oats, sugar and nuts. In a separate bowl, beat eggs with fork and add oil, vanilla, and raisins and water mixture. Pour into dry ingredients, stirring until well mixed. Drop by teaspoonfuls about two inches apart onto ungreased cookie sheets.
• Bake 10 to 13 minutes in the preheated oven, until the edges are golden.

NO BAKE OATMEAL COOKIES

Steps:

• In a large bowl, combine the oats, sugar and cocoa. With clean hands, mix in the water, vanilla and butter to form a dough. Wash hands, then roll the dough into balls 1 to 2 inches in diameter. Roll balls in confectioners' sugar until thickly coated (or they will become crusty). Chill 20 minutes before serving.

FLAX OATMEAL RAISIN COOKIES

Steps:

• Preheat oven to 375°F.
• In a large bowl, cream together butter, brown sugar, vanilla and cinnamon until smooth.
• Add the two kinds of oats, one at a time mixing well after each addition.
• Add whole wheat flour, ground flax, baking soda and raisins and mix well to incorporate into the stiff dough.
• Take the dough out of the bowl and place on a cutting board or a flat surface.
• Roll the dough out with your hands into a 1 1/2 inch diameter cylinder.
• With a serrated edged knife, cut the roll into 1/2 inch thick discs.
• Place the discs on a baking sheet lined with parchment paper.
• In a preheated 375° oven bake for 12 minutes or until golden brown.
• Cool cookies on the baking sheet for 30 minutes.
• Remove to a wire rack and let cool completely.