Oatmeal Coffee Cookies Food

OATMEAL COFFEE COOKIES

Steps:

• Preheat oven to 375°F. Mix flour, oats, baking soda and cinnamon; set aside.
• Beat margarine, brown sugar and granulated sweetener in large bowl with electric mixer on medium speed until light and fluffy. Add egg, coffee granules and vanilla; mix well. Gradually add flour mixture, mixing until well blended. Stir in almonds. Drop heaping tablespoonfuls of dough, 2 inches apart, onto ungreased baking sheets.
• Bake 10 to 11 minutes or until lightly browned. Cool 1 minute; remove from baking sheets. Cool completely on wire racks.

OATMEAL COFFEE COOKIES

Steps:

• Preheat oven to 375 degrees Fahrenheit.
• Mix flour, oats, baking sodaa, and cinnamon in a medium bowl. Set aside.
• Beat the margarine and brown sugar in a large bowl with an electric mixer on medium speed until light and fluffy.
• Add the flaxseed, water, coffee powder, and vanilla, mixing well.
• Gradually add the flour mixture, mixing until well blended.
• Drop by heaping tablespoonfuls onto an ungreased baking sheet, about two inches apart.
• Bake for 10 minutes.
• Remove from oven and cool for one minute.
• Remove from baking sheet and cool completely on wire racks.

COFFEE AND CREAM OATMEAL COOKIES

Steps:

• Preheat the oven to 325*F. Melt the butter in a glass bowl. Let the melted butter sit for 10 minutes to cool.
• In another bowl, whisk the oats, flour, coffee, baking soda, and salt together and set aside.
• Add the sugars to the melted and cooled butter and mix by hand(a wooden spoon works well) until well blended. Add the egg, egg yolk and vanilla and mix well. Add the egg/flour mixture and stir until incorporated. It will be tough but not to tough to complete by hand.
• Add the chocolate chips and stir. The dough will be stiff but still easy enough to mix by hand.
• Chill the cookie dough at least 30 minutes, preferably 1 hour, or up to 24 hours.
• To make jumbo cookies, use a large cookie scoop(2 3/4 oz.) to scoop the batter. Roll into a ball and repeat with the other dough.
• For smaller cookies, just use a regular size cookie scoop, or portion into 1 inch balls.
• Bake for 11-12 minutes(jumbo) or 10-11 minutes(regular sized). Allow the cookies to cool on the baking sheet; they will continue to cook a bit, so don't leave them in the oven too long(in fact, underbake them by a minute, they will set as they cool). Remove and cool completely on a wire rack.

CHEWY OATMEAL COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C), with racks in the upper and lower thirds. Line two baking sheets with parchment paper.
• In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl, using a hand mixer), cream the butter and sugars on medium-low speed until light and fluffy, 4 to 5 minutes.
• Add the eggs one at a time, mixing on medium speed until each one is fully incorporated. Add the vanilla and mix to combine. Scrape the bowl well.
• In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Add to the butter mixture and mix on low speed just until incorporated, 1 to 2 minutes. Add the oats and mix on low speed to combine, 30 seconds to 1 minute. Scrape the bowl well.
• Use a No. 16 (1/4-cup) scoop to portion the cookie dough onto the prepared baking sheets --stagger the cookies, leaving 1 1/2 inches between them to allow for spreading.
• Bake the cookies, rotating the sheets from front to back and top to bottom at the halfway mark, until evenly golden brown, 14 to 16 minutes. Transfer the cookies to wire racks to cool.

OATMEAL RAISIN COOKIES

Steps:

• Heat oven to 180C/160C fan/gas 4 and line 2 baking trays with baking parchment. Pour 50ml/2fl oz boiling water over the raisins and leave to soak for 20 mins until plump. Drain, reserving the liquid.
• Meanwhile, in a large bowl, mix together the oil and sugar. Gradually beat in the egg, along with the reserved water from the raisins, the cinnamon and vanilla extract. Sift the flour, bicarbonate of soda and a pinch of salt into the bowl, then add the oats. Finally, mix in the raisins.
• Drop heaped tbsps of the cookie dough onto the baking trays, well spaced apart as they will spread when cooking. Bake for 12-15 mins until golden. Leave to cool on the trays for 10 mins before tucking in, or transfer to a cooling rack to cool completely. Will keep in an airtight container for up to 3 days.

OATMEAL COOKIES

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.

CHOCOLATE COFFEE OATMEAL

Steps:

• Combine oats and chia seeds in a microwave-safe bowl. Stir in coffee. Let stand for 2 minutes.
• Cook oats in the microwave until tender, about 2 minutes. Stir in milk, cocoa powder, and maple syrup.