SUPER HEALTHY OATMEAL RAISIN COOKIES RECIPE - (4.7/5)
Provided by laurenzembron
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Line 2 large baking sheets with silicone baking mats or parchment paper. In a large bowl, stir together the canola oil, honey, eggs, vanilla extract, raisins, chopped walnuts, wheat germ, and rolled oats. In a medium bowl, sift together the flour, powdered milk, and salt. Stir the dry ingredients into the wet until well-combined. Using a mini ice cream scoop or small spoon, scoop out spoonfuls of the cookie dough and place on the prepared baking sheet. Cookies will not spread too much, so there's no need to leave a lot of room between each. Bake for 10-12 minutes, or until dry around the edges. Cool on a wire rack and store in an airtight container in the fridge. Nutritional Information Per Cookie: 92.4 calories, 4.6 grams fat, 0.4 grams saturated fat, 1.5 grams fiber, 6.3 grams sugar, 2 grams protein
SUPER-LOADED OATMEAL COOKIES
Provided by Food Network Kitchen
Categories dessert
Time 4h30m
Yield about 36 cookies
Number Of Ingredients 19
Steps:
- Whisk the all-purpose flour, whole-wheat flour, baking powder, baking soda, cinnamon and salt in a medium bowl. Beat the butter and coconut oil in a large bowl with a mixer on medium-high speed until smooth, about 2 minutes. Add the granulated sugar and brown sugar and beat until smooth and fluffy, about 3 minutes. Beat in the eggs one at a time, then beat in the vanilla. Reduce the mixer speed to low and beat in the flour mixture until just combined. Beat in the oats, coconut, pepitas, sunflower seeds, flax seeds, walnuts and cranberries. Cover the dough with plastic wrap and refrigerate until firm, at least 2 hours.
- Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Roll the dough into balls (about 2 tablespoons each) and arrange 2 inches apart on the prepared baking sheets. Bake, switching the pans halfway through, until the cookies are golden and dry around the edges, 18 to 20 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
HEALTHY OATMEAL RAISIN COOKIES WITH HONEY
These little cookies are almost too healthy to even call a cookie! More like a nutritional supplement!!!
Provided by carlyandlee
Categories Dessert
Time 40m
Yield 30 cookies, 30 serving(s)
Number Of Ingredients 14
Steps:
- 1.In a large bowl, mix all the dry ingredients together.
- 2.In a medium bowl, mix all the wet ingredients together. Hint: when measuring out the honey, spray the measuring cup with oil or baking spray--your honey won't stick).
- 3.Mix the wet stuff with the dry stuff. Add the raisins and walnuts and mix. If the mixture seems too wet, add a bit of flour. If it isn't binding together very well, you may wish to add an egg white.
- 4.COOL the mix for 20 minutes in the fridge.
- 5.Preheat the oven to 335 degrees (lower temperature due to the honey in the recipe which will burn more easily).
- 6.Drop by teaspoonfuls onto your baking sheet (I recommend lining the baking sheet with parchment paper). Press down with a fork to ensure even cooking.
- 7.Bake for about 15 - 20 minutes or until golden on the bottom of the cookie. The cookies freeze very well and make a great snack! Enjoy.
HEALTHY OATMEAL/RAISIN COOKIES
My husband loves oatmeal cookies, so I have created a low fat, low sugar recipe. The addition of raisins adds more sweetness.
Provided by janselstad
Categories Drop Cookies
Time 30m
Yield 24-30 cookies
Number Of Ingredients 12
Steps:
- Mix brown sugar thru vanilla together.
- Add flour, soda, salt, cinnamon, nutmeg.
- Stir in oatmeal, raisins& walnuts.
- Drop on cookie sheets which have been sprayed or I use parchment paper.
- (flatten with fork) Bake in 350 oven for about 10 minutes.
- (I do not like a lot of sugar so by adding raisins you also add a little additional sweetness) Enjoy!
HEALTHY OATMEAL RAISIN COOKIES
This cookies are very tasty! They DO NOT taste like a regular oatmeal raisin cookie so please do not expect that. I wanted a sugar free, fat free, gluten free treat and that is want they are. The bananas add enough sweetness and moisture to satisfy a craving.
Provided by Lacy S.
Categories Drop Cookies
Time 25m
Yield 24 Cookies, 24 serving(s)
Number Of Ingredients 5
Steps:
- Preheat your oven to 350 degrees.
- Line a cookie sheet with foil or wax paper and spray with non-stick cooking spray, I use Pam.
- Place peeled bananas in a large bowl and beat with a mixer until smooth.
- Add remaining ingredients and stir until incorporated.
- Drop on prepared cookie sheet using a tablespoon. Spread out slighty but make sure they are not too thin.
- Place in preheated oven and bake for 15-20 minutes or until the tops begin to brown slighty.
- Remove cookies from the cookie sheet and place then on a wire rack to cool.
- When completely cooled place in an airtight container and store in a cool dry area.
BEST OATMEAL RAISIN COOKIES
This is a family favorite that I have been making for years. It's the most requested oatmeal cookie recipe I've ever made. I found it somewhere years ago, but have lost the source. The secret is soaking the raisins which makes all the difference.
Provided by Merrie Wold
Categories Drop Cookies
Time 1h10m
Yield 48 cookies
Number Of Ingredients 12
Steps:
- This is a very important first step that makes the cookie: combine eggs, raisins and vanilla and let stand for one hour.
- Cream together butter and sugars.
- Add flour, salt, cinnamon and soda and mix well.
- Blend in egg-raisin mixture, oatmeal, and chopped nuts.
- Dough will be stiff.
- Drop by heaping teaspoons onto ungreased cookie sheet, or roll into balls and flatten slightly.
- Bake at 350 degrees for 10 to 12 minutes or until lightly browned.
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
ABSOLUTE BEST MOST EXCELLENT SOFT OATMEAL RAISIN COOKIES
This cookie recipe is a definite must have in your recipe box!! Warning! once you start eating these... it's really hard to stop at just two.. or three.. or.. well, you get the picture. :) My Grandmother gave me this delectably delicious recipe and Everyone who has ever tried them has asked me for the recipe! After trying these, my husband doesn't want any others. And, If you are going to take these cookies, for a treat, anywhere, be sure to have the recipe with you! You WILL definitely be asked for it. They are truly the most excellent, best ever, soft oatmeal raisin cookies I have ever had!
Provided by Kimberly Arp
Categories Drop Cookies
Time 18m
Yield 36-42 cookies depending on size
Number Of Ingredients 9
Steps:
- First, you put the raisins in a small pan of water uncovered and cook till puffy.
- Put in strainer to drain and cool.
- (I rinse them under cool water to cool them off quicker) Cream and beat together (using elect. mixer) the butter, brown sugar, and eggs.
- Mix together the flour (unsifted), soda, baking powder, cinnamon, oatmeal and add to the creamed mixture, using beater to mix.
- Last, add the raisins.
- With a spoon, mix them in ever so lightly.
- Drop by teaspoonfuls on lightly greased cookie sheets.
- (I use cooking spray) I sometimes use Tablespoonfuls to make bigger cookies!
- Bake them between 350*-360* for 8-9 minutes.
- Take them out before they get brown!
- Cool for a couple of minutes on the cookie sheet before transfering to waxed paper to cool completely.
- Enjoy!
SUPER-SIZE OATMEAL & RAISIN COOKIES
This is a super-size (5 - 6 inch) cookie, the type you find at coffee shops. I toasted the oatmeal before adding them to the dough; this makes them somewhat crunchy, however, you can skip this step. Besides using raisins, you can also add chocolate pieces and or nuts.
Provided by MasakoHI
Categories Dessert
Time 50m
Yield 14-15 6 inch cookies
Number Of Ingredients 13
Steps:
- Preheat oven to 325°F with an oven rack in the center position.
- Spread the oatmeal on a baking sheet and toast them for 15 minutes, stirring them frequently, until they are pale gold in color. Let the oats cool before using.
- Reset the oven to 350°F.
- In a mixing bowl, cream the shortening until it is soft.
- Beat in the brown sugar and granulated sugar, beating after each addition until the mixture is fluffy.
- Beat in the eggs and vanilla.
- Sift together the flour, baking soda, baking powder, salt, cinnamon, and allspice.
- Stir the flour mixture into the creamed mixture.
- Stir in the cooled oats and the raisins and mix well.
- Use a 1/3 cup measure as a scoop and level the top of the dough.
- Place the mound of dough on a greased baking sheet or on parchment paper.
- Flatten it slightly with the palm of your hand to about 5 inches in diameter.
- Repeat with the remaining dough, leaving at least 2 inches between cookies after flattening.
- With the flat of a knife blade, push the dough inward to to make a neat edge if it has spread unevenly.
- Bake the cookies in the center of the preheated oven for 18 - 20 minutes, until they are firm to the touch and lightly browned around the edges.
- Cool on baking sheet for about 5 minutes, or until they are firm enough to be removed to a wire rack.
Nutrition Facts : Calories 346.5, Fat 12.8, SaturatedFat 3.2, Cholesterol 30.2, Sodium 299.3, Carbohydrate 54.9, Fiber 2.6, Sugar 31.6, Protein 5.1
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