Whole Wheat Oatmeal Cookies With Everything Food

WHOLE WHEAT OATMEAL COOKIES

Steps:

• Preheat your oven to 350 and prep your cookie sheets for nonstick. I like to use parchment paper.
• In a mixing bowl, combine together the oats, flour, baking soda, and cinnamon.
• Next, in a large mixing bowl, beat together the oil and the sugar until creamy.
• Stir in the dry ingredients from the first bowl to the ingredients in the second bowl. I like to do this by adding half of the ingredients, stirring gently, and then add the remaining. Lastly, stir in the egg and the vanilla extract.
• For a flatter cookie you can flatten the cookies on the baking sheet before baking. Otherwise, use a scoop or spoon and place the cookies far enough apart for spreading.
• Bake the cookies for 14-16 minutes or until they begin to brown (longer for a more crisp cookie). Allow the cookies to cool for a few minutes before transferring to a cooling rack.

AMAZING WHOLE WHEAT OATMEAL COOKIES

Steps:

• Heat oven to 375.
• Combine the flour, cinnamon, baking powder, baking soda, and salt in one bowl.
• Mix the brown sugar, applesauce, eggs, margarine, and vanilla in another bowl.
• Mix the two bowls into one bowl.
• Then add in the oats and raisins.
• Drop rounded teaspoons of the dough onto a baking sheet.
• Cook for 10-12 minutes or until golden brown.

HENRY AND MAUDIE'S OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Stir together the whole wheat flour, salt and baking soda; set aside.
• In a medium bowl, cream together the butter and brown sugar until light and fluffy. Stir in the egg, water and vanilla. Mix in the flour mixture, then stir in the oats. Drop by teaspoonfuls onto the prepared cookie sheets. Cookies should be about 2 inches apart.
• Bake for 12 to 15 minutes in the preheated oven. Remove from baking sheets to cool on wire racks.

HEALTHIER OATMEAL COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Sift whole wheat flour, baking soda, baking powder, and salt together in a bowl. Set aside.
• Combine coconut oil, sugars, and molasses in a medium bowl. Beat with an electric mixer until smooth and creamy. Beat in eggs one at a time. Gradually stir in the sifted flour mixture until well blended. Mix in oats, chocolate chips, and cranberries.
• Drop teaspoonfuls of dough onto ungreased cookie sheets.
• Bake in the preheated oven until edges are golden, 8 to 9 minutes. Let stand on the cookie sheets for a few minutes before transferring to wire racks to cool completely.

BEST WHOLE WHEAT-OATMEAL-RAISIN COOKIES

Steps:

• Heat oven to 350°F. In large bowl, stir sugars, butter, baking soda, cinnamon, salt, vanilla and eggs with spoon until well blended. Stir in oats, flour and raisins.
• On ungreased cookie sheets, drop dough by rounded tablespoonfuls about 2 inches apart.
• Bake 9 to 11 minutes or until light brown. Cool 2 minutes; remove from cookie sheets.

WHOLE WHEAT OATMEAL COOKIES WITH EVERYTHING

Steps:

• Heat the oven to 350.
• Beat together the butter, brown sugar, and granulted sugar until it's uniform.
• Mix in the two eggs and vanilla.
• In a seperate bowl, combine te white and wheat flours, baking soda, cinnamon, and salt.
• Mix the flour mixture into the egg mixture.
• Stir in the oats, cranberries, and walnuts.
• Drop in heaping tablespoons onto a Pam'ed cookie sheet.
• Bake for about 15 minutes until the cookie's have browned.
• Cool on a wire rack.

WHOLE WHEAT OATMEAL COOKIES

Steps:

• Preheat oven to 350°F. In the bowl of a stand mixer, use the paddle attachment to cream together the softened butter and sugar on medium-high speed until light and fluffy, about 3 minutes. Add egg and vanilla, and mix until combined, about 1 minute.
• In a separate bowl, whisk together the flour, cinnamon, baking soda, cornstarch and salt until combined. Add in this flour mixture gradually to the butter mixture, and mix on medium-low speed until combined. Add the oats, and continue mixing on medium-low speed until combined. If you are using any add-ins (up to 2 cups), fold them in on low-speed until just combined. Do not overmix.
• Use a heaping small cookie scoop (a little over 1 Tablespoon) or a spoon to shape the dough into balls, and place them on a parchment-covered baking sheet. Chill in the refrigerator for at least 10-20 minutes.
• Bake for 10-12 minutes until the edges are just set and are lightly golden. Cool cookies on the baking sheet for about 5 minutes, then transfer to a wire rack to finish cooling.
• Serve immediately or store in a sealed container for up to 1 week. You can also freeze the cookies for up to 3-4 months.

WHOLE WHEAT, CHEESE AND OATMEAL COOKIES

Steps:

• Preheat oven to 350°F Grease a cookie sheet lightly.
• Cream the butter and cheese spread till well fluffed.
• Add the rest of the ingredients and knead into a soft dough.
• Roll into 1/4 inch thickness and cut with a cookie cutter Prick the cut outs with a fork.
• Bake for 15 minutes or till the cookies are golden brown.

LOW CARB,LOW FAT,WHOLE WHEAT OATMEAL COOKIES

Steps:

• Preheat oven to 350.
• Cream sugars,margarine(I use,"I can't believe not butter Light"),egg beaters, and vanilla in large mixing bowl.
• Add water and beat on low speed until well mixed.
• Stir in flour,baking soda, and salt.
• Fold in oatmeal ( I use 1 box/8 packets "Sturm's" Whole Grain Oatmeal with Plant Sterols & Flaxseed) and raisins.
• Stir until blended.
• Spray a cookie sheet with non stick spray, drop dough with a small spoon and then flatten slightly.
• Bake between 10 and 12 minutes.

WHOLE WHEAT COOKIES

Steps:

• In a large bowl, cream the butter, peanut butter and honey. Beat in egg and vanilla. Combine the dry ingredients; gradually add to creamed mixture and mix well. Cover and refrigerate for 30 minutes. , Drop by teaspoonfuls 2 in. apart onto ungreased baking sheets. Flatten with a fork dipped in sugar. , Bake at 350° for 8-10 minutes or until golden brown. Let cool on pans for 1 minute before removing to wire racks to cool completely.

WHOLE WHEAT OATMEAL AND CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375°.
• Use a mixer to beat butter/shortening in a large mixing bowl; add sugars, baking powder and baking soda, and blend well.
• Add eggs (or egg replacer) and vanilla, mixing until combined.
• Finally, mix in the flour, and gradually add the oatmeal and lastly the chocolate chips.
• If the mixture forms individual dry clumps, try adding a little water (I had that problem when I used egg replacer).
• Roll dough into tablespoon-sized balls, and place about 2-inches apart on a cookie sheet (I highly recommend the insulated sheets, or use two sheets layered on top of each other with the cookies on the top sheet).
• Bake for 10-12 minutes until the tops are brown.
• Let sit for several minutes before removing to cool on a wire rack.