Oatmeal School Cookies Food

SKINNY OATMEAL CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 325 degrees F. Line a large baking sheet with parchment paper or a silpat.
• Pull out 2 medium bowls, one for dry ingredients, one for wet.
• In one bowl, whisk together the oats, flour, baking powder, cinnamon, and salt.
• Melt the butter in the other bowl. You don't have to melt it all the way, if there are a couple lumps it's okay. Let cool slightly.
• Whisk in the vanilla, then the egg. Whisk in the honey.
• Add the wet ingredients to the dry ingredients and use a wooden spoon to stir until it has just come together (don't overdo it).
• Save out about half of the chocolate chips. Use a sharp knife to roughly chop the remaining chocolate, then fold it into the dough.
• Refrigerate the dough for about 30 minutes, or freeze for about 15 minutes.
• Use your hands to shape the dough into roughly 15 cookies (or 12 if you eat a lot of dough like me...)
• Place on the prepared baking sheet about 2 inches apart.
• Bake in the preheated oven for about 12-13 minutes, or until they have just started to brown on the edges.
• Once you remove them from the oven, immediately press the remaining chocolate chips into the tops of the cookies.
• Let cool on the pan for a few minutes before removing to a cooling rack.
• Drink with lots of milk!

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.

SOFT OATMEAL COOKIES

Steps:

• In a medium bowl, cream together butter, white sugar, and brown sugar. Beat in eggs one at a time, then stir in vanilla. Combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats. Cover, and chill dough for at least one hour.
• Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets. Flatten each cookie with a large fork dipped in sugar.
• Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

OATMEAL LUNCHBOX COOKIES

Steps:

• Adjust oven rack to center position and preheat oven to 350°F. Line baking sheets with parchment paper and set aside.
• In a medium bowl, whisk together the whole wheat pastry flour, baking powder, salt, and nutmeg; set aside.
• In a large bowl, use an electric mixer to cream the butter until smooth. Add the sugars and beat on medium high for 2 to 3 minutes or until fluffy. Blend in the eggs, one at a time. With the mixer on low, gradually stir in the flour mixture, and then the oats and cranberries, until just combined, scraping the bowl as necessary to ensure that all ingredients are incorporated.
• Scoop cookie dough using a tablespoon (or a 1-tablespoon-sized cookie scoop) and roll into balls (with an approximately 1-inch diameter). Space the balls at least 1 inch apart on prepared baking sheets. Bake for 14 to 16 minutes or until the cookies are set in the center and the edges are just starting to turn golden brown, taking care not to overbake. Allow to cool for 2 minutes on the pan before removing to a wire rack to finish cooling. Once completely cool, store in an airtight container.

OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees. Line rimmed 18 by 13-inch baking sheets with parchment paper or silicone baking mats.
• In a mixing bowl whisk together flour, cinnamon, baking soda, baking powder and salt for 20 seconds, set aside.
• In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter, brown sugar, and granulated sugar until combined.
• Mix in one egg, then blend in second egg and vanilla.
• Add flour mixture and mix just until combined then mix in oats, raisins and walnuts.
• Scoop dough out and shape into 1 1/2-inch balls (or 40 grams each), transfer to prepared baking sheet fitting 12 per sheet and spacing 2-inches apart.
• Bake in preheated oven until golden brown on edges and nearly set (center should look under-baked), about 12 - 14 minutes.
• Let cool on baking sheet for a few minutes then transfer to a wire rack to cool completely. Repeat with remaining dough.
• Store in an airtight container at room temperature.

OATMEAL SCHOOL COOKIES

Steps:

• Preheat oven to 375 degrees.
• Cream butter and sugar until fluffy.
• Add egg, vanilla, and salt, and beat well.
• Stir flour, baking powder, wheat germ and rolled oats together with a fork. Blend well with other ingredients, adding a tablespoon or more of water if necessary to hold the mixture together.
• Place by tablespoonful on greased cookie sheets. Flatten them slightly.
• bake for 10 - 12 minutes.
• Makes 24.

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.

OATMEAL SCHOOL COOKIES

Steps:

• Preheat oven to 375.
• Cream together the butter and sugar with electric beaters.
• Add the egg, vanilla, and salt and beat well.
• Stir flour, baking powder, wheat germ, and rolled oats together with a fork.
• Add raisins so they get rolled in flour and don't stick together.
• Blend well with other ingredients; I usually end up using my hands.
• Add a little water if necessary to hold mixture together.
• Place by tablespoonful on greased cookie sheets.
• Flatten them slightly.
• Bake for 10-12 minutes.

OATMEAL SHORTBREAD

Steps:

• In a bowl, cream butter and sugar until light and fluffy. Gradually add the flour, oats and salt. Press into a greased 13-in. x 9-in. baking pan. Prick with a fork if desired. Bake at 325° for 30-35 minutes or until lightly browned. Cool for 10 minutes before cutting.

THE BEST PROTEIN OATMEAL COOKIES (EASY, FAMILY-FRIENDLY RECIPE)

Steps:

• Preheat oven to 350°F.
• Line a baking sheet with parchment paper. Set aside.
• In a bowl place the instant oats, baking powder, salt, sweetener, protein powder and shredded coconut.
• Add the coconut oil.
• Slowly stir in the almond milk, 1 tablespoon at a time until the mixture is moistened throughout.
• Drop the dough by rounded tablespoons onto the prepared baking sheet.
• Flatten the cookies with the back of a wet spoon.
• Bake in preheated oven for 8-10 minutes.
• Remove from the oven and allow to cool completely before serving.

HEALTHY OATMEAL COOKIES

Steps:

• Preheat the oven to 180°C (350°F) (without fan).
• Line a baking tray with baking paper.
• Place all of the ingredients into a food processor.
• Blitz until everything is well-combined.
• Pinch off a tablespoon of the mixture and roll it into a ball. Alternatively, use a small ice-cream scoop with 15 ml (1 tablespoons) capacity (which I recommend as the mixture is very sticky).
• Place the balls of dough onto the lined baking tray.
• Place the extra flour onto a small plate and dip a fork into the flour.
• Gently flatten the balls of dough with the floured fork.
• Sprinkle with extra dessicated coconut.
• Bake the cookies for about 20 minutes, or until they are lovely and golden.
• Cool the cookies on a wire rack.