WHOLE GRAIN 'STEEL-CUT' OATMEAL COOKIES
I just recently started eating Coach's 'steel-cut, cracked and toasted' Oats and it's got me hooked. It's nutty and full of flavor. The original recipe from the package the brown sugar is packed and the table salt is regular salt. Please note that I'm not sure how this will work with regular oatmeal. The number of cookies will depend on the size you make them. Okay, I bought another brand of 'steel-cut' oatmeal to see if there was a difference. There was enough difference in the texture, flavor, cook-time and overall quality (to me) that I recommend you use the Coach's brand for this recipe.
Provided by marisk
Categories Drop Cookies
Time 1h20m
Yield 36-48 cookies
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees.
- Cream butter.
- Add both sugars, salt, baking powder, baking soda, eggs, vanilla, cinnamon and half the flour. Beat to combine.
- Beat in the remaining flour.
- Add oats, pecans and cranraisins.
- Drop by rounded teaspoon on ungreased cookie sheet.
- Bake at 375 degrees for 12-15 minutes or until edges are golden brown. Cool on wire rack.
AMAZING WHOLE WHEAT OATMEAL COOKIES
These cookies are really good! And they only have a little bit of butter in them! You can add raisins to them, or you can use chocolate chips instead! They are moist and tasty. One healthy recipe my family actually liked! makes 4 dozen
Provided by superblondieno2
Categories Drop Cookies
Time 25m
Yield 48 cookies, 48 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 375.
- Combine the flour, cinnamon, baking powder, baking soda, and salt in one bowl.
- Mix the brown sugar, applesauce, eggs, margarine, and vanilla in another bowl.
- Mix the two bowls into one bowl.
- Then add in the oats and raisins.
- Drop rounded teaspoons of the dough onto a baking sheet.
- Cook for 10-12 minutes or until golden brown.
BEST WHOLE WHEAT-OATMEAL-RAISIN COOKIES
Treat your guests with these cookies made using oats and raisins - a tasty dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 55m
Yield 36
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. In large bowl, stir sugars, butter, baking soda, cinnamon, salt, vanilla and eggs with spoon until well blended. Stir in oats, flour and raisins.
- On ungreased cookie sheets, drop dough by rounded tablespoonfuls about 2 inches apart.
- Bake 9 to 11 minutes or until light brown. Cool 2 minutes; remove from cookie sheets.
Nutrition Facts : Calories 140, Carbohydrate 19 g, Cholesterol 25 mg, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 110 mg, Sugar 10 g, TransFat 0 g
MULTI-GRAIN OATMEAL COOKIES
This cookie can be eaten by people with aversions to white sugar and white flour. Well worth the time to try.
Provided by Shell B
Categories Drop Cookies
Time 28m
Yield 30 cookies
Number Of Ingredients 16
Steps:
- Preheat oven to 350.
- Cream butter and shortening.
- Add sugars. Mix.
- Add egg, water, and vanilla. Mix.
- Add salt, cinnamon, baking soda, and powdered milk. Mix.
- Add whole grain wheat flour, and ground oatmeal. Mix.
- Add ground barley and ground flax. Mix.
- Fold in old fashioned oats and raisins.
- Drop by rounded tablespoon onto cookie sheets.
- Bake 13 - 15 minutes.
- Cool for 2 minutes on cookie sheet, then transfer to cooling rack until completely cooled.
Nutrition Facts : Calories 118.2, Fat 5.5, SaturatedFat 1.8, Cholesterol 10.6, Sodium 173.6, Carbohydrate 15.8, Fiber 1.7, Sugar 4.5, Protein 2.1
LOW-FAT, HIGH FIBER OATMEAL RAISIN COOKIES
I adapted Quaker Oatmeal's "Vanishing Oatmeal Raisen Cookies" recipe to lower the fat and increase the fiber (and my husband didn't even notice!) For less sugar and even lower fat, I sometimes substitute Splenda for the granulated sugar and EnerG egg substitue for the eggs.
Provided by XelaG
Categories Dessert
Time 23m
Yield 4 dozen, 48 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375.
- Beat together butter, oil, and sugars until creamy.
- Add eggs and vanilla; beat well.
- Add baking soda, cinnamon, salt, and flour; beat well.
- Stir in oats and raisens; mix well. (I usually stir in half of the oats and raisens, then stir in the rest to make sure all the oats and raisens get well distributed.).
- Drop by rounded tablespoonfuls onto ungreased baking sheet.
- Bake for 8 minutes.
- Cool for 1 - 2 minutes on baking sheet, then move to wire rack.
Nutrition Facts : Calories 84.2, Fat 2.7, SaturatedFat 0.8, Cholesterol 10.3, Sodium 63.9, Carbohydrate 14.3, Fiber 0.9, Sugar 8.4, Protein 1.4
GIANT OATMEAL-RAISIN COOKIES
Everyone will adore this outsize version of the classic treat. Each crisp-chewy cookie is spiced with cinnamon and studded with dark, golden, and Monukka raisins.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 8
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Line two baking sheets with parchment; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugars on medium speed until pale and fluffy, about 2 minutes. Reduce speed to low. Beat in eggs, one at a time; add vanilla.
- In a medium bowl, whisk together flour, salt, cinnamon, baking soda, and baking powder. With mixer on low, gradually add flour mixture and beat until well combined. Beat in oats and raisins until just combined.
- Arrange 3/4-cup balls of dough on prepared baking sheets, about 3 inches apart. Use the palm of your hand to flatten into 4-inch rounds. Bake, rotating halfway through, until golden brown, about 16 minutes. Let cool on sheets 2 minutes, then transfer to a wire rack to cool completely.
WHOLE GRAIN OATMEAL COOKIES
This is an experimental recipe to create a less-bad-for-you cookie. Our results came out quite good. You hardly notice that they're better for you.
Provided by Speex
Categories Drop Cookies
Time 30m
Yield 12 cookies
Number Of Ingredients 13
Steps:
- Combine everything.
- Spoon into cookies on an ungreased baking sheet.
- Bake at 350 degrees F for 17-20 minutes.
Nutrition Facts : Calories 123.1, Fat 5.1, SaturatedFat 0.7, Sodium 48.3, Carbohydrate 18.4, Fiber 1.6, Sugar 7.9, Protein 2.1
WHOLE GRAIN BREAKFAST COOKIES
My sister and I love something sweet with our coffee in the morning. We created this recipe to make a wholesome breakfast. I generally double the batch and keep them in the freezer. They taste even better frozen (still soft!). Whole grains, fiber, and protein and no butter! Can it really be delicious? Yes! My kids can't keep their fingers out of the batter. I decided to add it to Allrecipes because everyone keeps asking me for the recipe. Enjoy!
Provided by IrisMac
Categories 100+ Breakfast and Brunch Recipes
Time 50m
Yield 18
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
- Pulse the walnuts in a food processor several times to chop; continue processing until the walnuts are ground into flour; transfer to a bowl. Mix in the rolled oats, whole wheat flour, flax meal, baking soda, salt, and cinnamon until thoroughly combined.
- Combine the almond butter, canola oil, agave nectar, brown sugar, egg, and vanilla extract in the food processor and process a few seconds to blend the ingredients well; transfer the almond butter mixture to a large bowl and fold in the dried cherries and chocolate chips. Mix the walnut-oatmeal mixture into the almond butter mixture (dough will be very thick).
- Scoop up heaping teaspoons of dough, and form into balls; lay the dough balls onto the prepared baking sheets, about 2 inches apart.
- Bake in the preheated oven until lightly browned, 8 to 10 minutes. Remove from oven and flatten the cookies with a spatula. Allow to cool for about 5 minutes on the baking sheets before removing to finish cooling on wire racks.
Nutrition Facts : Calories 259.1 calories, Carbohydrate 26.1 g, Cholesterol 10.3 mg, Fat 16.3 g, Fiber 3.8 g, Protein 5.1 g, SaturatedFat 3 g, Sodium 173 mg, Sugar 15.3 g
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