Oatmeal Cookies Without Butter Food

OATMEAL COOKIES WITHOUT BUTTER

Steps:

• Preheat the oven to 375°F (190°C) and line a cookie sheet with a piece of parchment paper.
• Stir together the dry ingredients in a medium mixing bowl and set aside.
• In a large mixing bowl, stir together the melted coconut oil, sugar, eggs, and vanilla and stir.
• Add the dry mix to the wet mix and stir just until combined. Stir in the oats and raisins, again stirring just until combined.
• Form the dough into 75-gram balls, about two inches or slightly over 1/4 cup in size, and place 4" apart on the prepared baking sheet. Press the balls down slightly with the palm of your hand. If your dough is too soft to roll into balls, refrigerate for about 30 minutes or until scoopable.
• Bake for 13-17 minutes or until the middle appears to be set and the cookies have evenly browned.
• Let cool completely on the baking sheet. Store in an airtight container for up to 5 days. They can also be frozen for a few months.

EXCELLENT OATMEAL COOKIES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• In a large bowl, cream together butter, brown sugar, and white sugar until fluffy. Beat in eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats and nuts until just blended. Drop by heaping teaspoonfuls onto ungreased cookie sheets. Cookies should be at least 2 inches apart.
• Bake for about 12 minutes in the preheated oven. Cool cookies on a wire rack.

EGG-FREE LOW-FAT OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees F ( 175 degrees C ). Grease a cookie sheet.
• In a medium bowl, stir together the brown sugar, white sugar, and applesauce. Sift together the flour, baking powder, salt, and cinnamon; stir into the applesauce mixture. Add the rolled oats, raisins and chopped nuts (if desired); stir until combined.
• Drop by rounded teaspoonfuls onto the prepared cookie sheet. Bake for 10 minutes in the preheated oven. Allow cookies to cool slightly before removing from the baking sheet.

OATMEAL RAISIN COOKIES IX

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, mix canola oil, brown sugar, eggs and vanilla until well blended. Combine the flour, baking soda, salt, cinnamon and nutmeg; stir into the sugar mixture. Mix in the oats and raisins last. Drop by rounded spoonfuls onto the prepared cookie sheet.
• Bake for 10 to 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

OATMEAL COOKIES NO FLOUR

Steps:

• Place the first 7 ingredients in a mixer, mixing till blended. Stir in the remaing ingredients.
• Spoon on to a parchment lined cookie sheet pan.
• Bake in a preheated 350 degree oven for 15-20 minutes.
• Remove and let set for 5 minutes.

NO SUGAR OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir oats, bananas, applesauce, raisins, almond milk, vanilla extract, and cinnamon together in a bowl until evenly mixed; drop by the spoonful onto a baking sheet.
• Bake in the preheated oven until the edges are golden, 15 to 20 minutes.

BUTTERY OATMEAL COOKIES

Steps:

• Preheat oven to 350°.
• Whisk together; flour, cinnamon and salt together in a bowl, make well in center of ingredients.
• In separate bowl mix egg, brown sugar, white sugar, melted butter, molasses and milk together.
• Pour wet mixture into dry mixture, stir until combined.
• Add oatmeal, raisins, pecans stir until combined.
• Arrange 1-1/2 balls on ungreased cookie sheet bake until golden brown 10-12 minutes.