SKINNY OATMEAL PEANUT BUTTER BREAKFAST COOKIES
86% less sat fat • 71% less sodium than the original recipe. Finally, give into your cravings and enjoy a peanut butter and oatmeal dessert for breakfast. We promise not to tell your inner-child that it's actually a nutritious way to jump-start your day.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 50m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Lightly coat two cookie sheets with cooking spray; set aside. In a large bowl, stir together banana, peanut butter, honey, and vanilla. In a small bowl, combine oats, flour, milk powder, cinnamon, and baking soda. Stir the oat mixture into the banana mixture until combined. Stir in dried cranberries.
- Using a 1/4-cup measure, drop mounds of dough 3 inches apart on prepared cookie sheets. With a thin metal or small plastic spatula dipped in water, flatten and spread each mound of dough to a 2 3/4-inch round, about 1/2 inch thick.
- Bake, one sheet at a time, for 14 to 16 minutes or until browned. Transfer to wire racks to cool completely. Store in an airtight container or resealable plastic bag for up to 3 days or freeze for up to 2 months; thaw before serving.
Nutrition Facts : Calories 220, Carbohydrate 38 g, Cholesterol 0 mg, Fat 1, Fiber 4 g, Protein 6 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 35 mg, Sugar 22 g, TransFat 0 g
OATMEAL RAISIN COOKIES I
An old stand-by that the whole family loves.
Provided by Darlene
Categories Desserts Cookies Oatmeal Cookie Recipes Oatmeal Raisin Cookie Recipes
Time 1h
Yield 48
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In large bowl, cream together butter, white sugar, and brown sugar until smooth. Beat in the eggs and vanilla until fluffy. Stir together flour, baking soda, cinnamon, and salt. Gradually beat into butter mixture. Stir in oats and raisins. Drop by teaspoonfuls onto ungreased cookie sheets.
- Bake 8 to 10 minutes in the preheated oven, or until golden brown. Cool slightly, remove from sheet to wire rack. Cool completely.
Nutrition Facts : Calories 92.4 calories, Carbohydrate 14.6 g, Cholesterol 15.4 mg, Fat 3.4 g, Fiber 0.7 g, Protein 1.3 g, SaturatedFat 1.9 g, Sodium 75.4 mg, Sugar 8.3 g
SKINNY OATMEAL CHOCOLATE CHIP COOKIES
These healthier oatmeal chocolate chip cookies have NO sugar, NO white flour, and only 2 tablespoons of butter in the whole batch!
Provided by Karen
Categories Dessert
Time 28m
Number Of Ingredients 10
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!
Nutrition Facts : ServingSize 1 cookie, Calories 158 kcal, Carbohydrate 26 g, Protein 3 g, Fat 5 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 21 mg, Sodium 181 mg, Fiber 2 g, Sugar 14 g, UnsaturatedFat 2 g
GLUTEN-FREE RAISIN OATMEAL COOKIES
Created for a friend, a crispy cookie full of flavor that satisfies both gluten-free and non-gluten-free friends/family. Enjoy!
Provided by Terri Johnson
Categories Desserts Cookies Oatmeal Cookie Recipes Oatmeal Raisin Cookie Recipes
Time 1h53m
Yield 36
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Toast pecans in the preheated oven until fragrant, about 5 minutes. Let cool for 5 minutes. Chop coarsely.
- Combine brown sugar, butter, and shortening in a stand mixer fitted with the paddle attachment; beat until light and fluffy. Beat in eggs one at a time. Beat in vanilla extract.
- Sift gluten-free flour, 1 packet plus 2 teaspoons gelatin, baking powder, salt, cinnamon, and ginger together in a bowl. Mix into the brown sugar mixture on low speed. Mix pecans, oats, and raisins into the dough.
- Wrap dough in plastic wrap and chill in the refrigerator for at least 1 hour.
- Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets.
- Bake in the the preheated oven until edges are golden, about 13 minutes. Cool on the baking sheets for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 161.7 calories, Carbohydrate 20.4 g, Cholesterol 17.1 mg, Fat 8.5 g, Fiber 1.7 g, Protein 2.5 g, SaturatedFat 2.7 g, Sodium 91.7 mg, Sugar 10.8 g
THE VERY BEST OATMEAL RAISIN COOKIES (SOFT AND CHEWY)
The very best oatmeal raisin cookies you will ever make! They are soft and chewy and I promise you will NOT be wishing those raisins were chocolate chips. (I know you) The trick is to plump the raisins in boiling water, and then add a bit of molasses to the cookie dough. It's to die for!
Provided by Karen
Categories Dessert
Time 2h37m
Number Of Ingredients 16
Steps:
- Start by preparing your raisins and walnuts, if you plan to add nuts. Bring a small pot of water to a boil. Add 1 and 1/2 cup raisins to a small bowl. Pour the boiling water over the raisins. Set aside to plump (at least 10-15 minutes.)
- In a small pan, add 1/2 cup walnuts and set over medium heat. Stir frequently for 3-5 minutes, until the walnuts are light brown and fragrant. Don't burn them! Nuts are so easy to burn. Set side to cool.
- In a large bowl or stand mixer, beat the butter until is is soft and creamy.
- Add the brown sugar and granulated sugar and beat together. Scrape the bottom and sides of the bowl and beat for another 2-3 minutes, until fluffy.
- Add 2 eggs, 2 teaspoons vanilla, and 1 tablespoon molasses. Beat well until incorporated, scraping the sides and bottom.
- Add 2 and 1/2 cups flour (spooned and leveled!) but don't mix it in yet.
- On top of the flour in the bowl, add 1 and 1/2 teaspoons baking soda, 1 teaspoon kosher salt, 1 and 1/2 teaspoons cinnamon, and 1/4 teaspoon nutmeg. Add in a dash of cardamom, but only if you already know you like cardamom. Stir it into the flour with a small spoon.
- Use the beaters to stir the flour into the dough, but not all the way. Stop when the dough is still pretty white from the flour. Scrape down the edges.
- Add 1 cup quick oats, 1 cup old fashioned oats, and the 1/2 cup of toasted walnuts, if you're using them.
- Beat just until the flour streaks are gone. Make sure to scrape the sides and bottom of the bowl to make sure it has all been mixed properly, but do not over mix (or you will get tough cookies).
- Drain the raisins through a strainer. Lay out a paper towel on the counter and pour the raisins on top to dry them out a bit. Set aside 1/4 or 1/2 cup raisins to press into the top of the baked cookies, if you want.
- Use a wooden spoon to stir the raisins into the dough. If they are still a little wet, they may not mix in very well. Just do your best to get them incorporated.
- Cover the dough and refrigerate for 2 hours or up to 48 hours. If you are in a big hurry, you can shape the dough into balls right away, set them on a plate, cover with plastic wrap, and refrigerate for 30 minutes before baking (they will chill faster if they are already shaped into balls).
- When you are ready to bake, preheat your oven to 350 degrees F.
- Line a few baking sheets with silicone baking mats or parchment paper.
- Use a 2 inch cookie scoop (< this is the one I have) to shape the cookie dough, or just use your hands. Your cookie dough balls should be about 2 inches across, or a little bigger than a golf ball.
- Place the cookie dough on the prepared baking sheets with about 2 inches in between each cookie. I was able to fit 12 on a half sheet baking pan.
- Bake at 350 for 11-12 minutes. The cookies should be firm on the edges and slightly golden. They should not be too shiny. A little bit of shine is okay right in the center, but not much. If the whole top of the cookie is still shiny, leave it in for 2-3 more minutes.
- Remove the pan from the oven.
- For an extra thick cookie: Immediately after you take them out of the oven (seriously, don't wait) use two spoons to gently push each cookie together. I just used two regular spoons, the kind you eat cereal with. Push the cookie together so that it comes up a bit in the middle. That's how you're going to get a soft, thick center. If you wait even just a minute after taking them out of the oven, the brown edges will start to crisp up, and you won't be able to shape the cookies. Work your spoons all the way around the edges so that your cookie is a nice circle shape. Work quickly to shape all the cookies before they crisp on the edges. (See photos of this process on my recipe for 30 minute Chewy Chocolate Chip Cookies.)
- Press extra raisins into the top of each cookie, if desired. (You can use ones that you plumped or ones straight from the bag.)
- Remove to a wire rack and let cool completely. But not before eating at least one!
- Store covered on the counter.
Nutrition Facts : ServingSize 1 cookie, Calories 202 kcal, Fat 8 g, SaturatedFat 4 g, Cholesterol 29 mg, Sodium 196 mg, Carbohydrate 30 g, Fiber 1 g, Sugar 13 g, Protein 3 g, TransFat 1 g, UnsaturatedFat 3 g
SKINNY OATMEAL-RAISIN COOKIES
37% less fat • 33% less sat fat • 25% fewer calories than the original recipe. Nature's sweetness shines through in a cookie updated with whole wheat flour.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h20m
Yield 36
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Lightly grease or spray cookie sheets. In large bowl, beat vegetable oil spread and sugars with electric mixer on low speed until creamy. Beat in buttermilk, egg whites and vanilla until well mixed.
- On low speed, beat in flour, cinnamon, baking soda and salt until well mixed. Stir in oats, raisins and pecans. Drop dough by rounded tablespoonfuls onto cookie sheets 2 inches apart. Slightly flatten each.
- Bake 11 to 13 minutes or until set and very light golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely. Store in tightly covered container.
Nutrition Facts : Calories 120, Carbohydrate 19 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 110 mg, Sugar 10 g, TransFat 0 g
OATMEAL WALNUT RAISIN COOKIES
Steps:
- Preheat oven to 350°; line two baking sheets with parchment paper or use a silpat.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt and cinnamon.
- In a large bowl, with a mixer, cream together the butter and the sugar on medium speed.
- Add the egg, followed by the maple syrup, apple sauce and vanilla extract.
- Working by hand with a spatula, stir in the dry ingredients until just combined and no streaks of flour remain; stir in the oats, raisins and chopped walnuts.
- Drop heaping tablespoonfuls of the dough onto prepared baking sheets. Bake for about 12 - 15 minutes, or until cookies become light brown at the edges.
- Let cool on baking sheet for 3 or 4 minutes, then transfer to a wire rack to cool completely.
Nutrition Facts : ServingSize 2 cookies, Calories 172 kcal, Carbohydrate 31.5 g, Protein 3 g, Fat 4.5 g, Cholesterol 16.5 mg, Sodium 119 mg, Fiber 2 g, SaturatedFat 1 g, Sugar 16.5 g
THE ULTIMATE HEALTHY SOFT & CHEWY OATMEAL RAISIN COOKIES
These oatmeal cookies are the best I've ever eaten! They're extremely chewy and packed full of warm cinnamon and raisins. To preserve their texture, store any leftovers in an airtight container for up to a week-if they last that long!
Provided by Amy's Healthy Baking
Categories Dessert
Time 1h21m
Number Of Ingredients 10
Steps:
- Whisk together the oats, flour, baking powder, cinnamon, and salt in a medium bowl. In a separate bowl, whisk together the coconut oil, egg, and vanilla. Stir in the honey or agave. Add in the flour mixture, stirring just until incorporated. Fold in the raisins. Chill the cookie dough for 30 minutes.
- Preheat the oven to 325°F, and line a baking sheet with parchment paper or a silicone baking mat.
- Drop the cookie dough into 15 rounded scoops onto the prepared sheet, and flatten slightly. Bake at 325°F for 11-14 minutes (see Notes!). Cool on the pan for 10 minutes before transferring to a wire rack.
WEIGHT WATCHERS CRANBERRY APPLE OATMEAL COOKIES RECIPE
Healthy and delicious, these skinny cranberry apple oatmeal cookies bake up soft and chewy with just the right amount of sweetness and spice.
Provided by Martha McKinnon | Simple Nourished Living
Categories Dessert
Time 30m
Number Of Ingredients 12
Steps:
- Place rack in the center of the oven. Preheat oven to 350F degrees. Line two cookie sheets with parchment paper or spray them with non-stick cooking spray.
- In a large bowl, whisk together the flour, cinnamon, nutmeg, baking soda and salt. Stir in the oats.
- In another bowl, beat the butter and sugar with an electric mixer on medium speed, until light and fluffy. Add the apple, egg and vanilla and continue beating until well combined.
- With the mixer on low, gradually beat in the flour mixture until blended, then stir in the cranberries.
- Drop the cookie dough by tablespoonfuls about 1 inch apart onto the prepared cookie sheets, making a total of 24 cookies.
- With the back of a spoon, or your damp fingers, flatten each cookie.
- Bake, one cookie sheet at a time in the center of your oven, until lightly browned, 12 to 15 minutes.
- Remove from the oven and let the cookies cool on the cookie sheets placed on wire racks for 2 to 3 minutes. Then transfer the cookies to the wire racks to cool completely.
Nutrition Facts : ServingSize 1 cookie, Calories 68 kcal, Carbohydrate 11 g, Protein 2 g, Fat 3 g, Fiber 1 g
HEALTHY OATMEAL RAISIN SPICE COOKIES (1 WW POINT)
This is a recipe I've used for a while, and when I started WW, I tweaked it a bit to get it a little healthier!
Provided by Jaime_lynn_1980
Categories Dessert
Time 35m
Yield 36 cookies, 36 serving(s)
Number Of Ingredients 12
Steps:
- Mix all dry ingredients.
- Add in applesauce, egg and vanilla.
- Mix until completely blended. You may need to finish mixing with your hands.
- Shape into balls the size of walnuts. Place on a greased cookie sheet 2 inches apart.
- Bake at 350 degrees F (175 degrees C) for 11-13 minutes until edges are lightly browned.
- Cool 5 minutes on baking sheet, then remove cookies to baking rack to finish cooing.
Nutrition Facts : Calories 61.1, Fat 0.5, SaturatedFat 0.1, Cholesterol 5.9, Sodium 71.7, Carbohydrate 13.2, Fiber 0.8, Sugar 6.3, Protein 1.4
SKINNY OATMEAL RAISIN COOKIES
Steps:
- 1. Preheat oven to 350°; line two baking sheets with parchment paper or use a silpat. 2. In a medium bowl, whisk together flour, baking powder, baking soda, salt and cinnamon. 3. In a large bowl, with a mixer, cream together the butter and the sugar on medium speed. Add the egg, followed by the maple syrup, apple sauce and vanilla extract. 4. Working by hand with a spatula, stir in the dry ingredients until just combined and no streaks of flour remain; stir in the oats, raisins and chopped walnuts. 5. Drop heaping tablespoonfuls of the dough onto prepared baking sheets. Bake for about 12 - 15 minutes, or until cookies become light brown at the edges. 6. Let cool on baking sheet for 3 or 4 minutes, then transfer to a wire rack to cool completely.
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- Preheat the oven to 350 degrees F. In one bowl, combine rolled oats, coconut flakes, salt, cinnamon, allspice and chopped mixed nuts. Stir in raisins and set aside.
- In a smaller bowl, whisk together mashed bananas, Greek yogurt and vanilla extract until smooth and all lumps are gone. Pour over dry ingredients and mix well.
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