Whole Wheat Oatmeal Cookies 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.

HONEY WHOLE WHEAT OATMEAL COOKIES

Steps:

• Mix all ingredients until well combined- except oats, raisins and nuts.
• Mix in Oats, raisins, and nuts. Mix well.
• Drop onto lightly greased baking sheet using ice cream scoop.
• Bake at 325 degrees for 18-20 minutes.

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.

HONEY WHOLE WHEAT OATMEAL RAISIN COOKIES RECIPE

Steps:

• Preheat oven to 320 degrees F. Lightly spray cookie sheet with non-stick cooking spray or use a baking liner. Set sheet aside.
• In a large bowl, mix together flour, salt, cinnamon, baking powder, and baking soda. Add in butter, oil, eggs, honey, molasses, vanilla, and milk and stir until all combined.
• Fold in oats and raisins.
• Drop heaping tablespoonfuls (these cookies work best if they are a little bit bigger . . . I found that if they are smaller, they burn easily) onto prepared baking sheet.
• Bake for 8-10 minutes or until cookies are slightly golden. Keep in mind that honey bakes faster than sugar, which is why you cook these at a lower temperature that most cookies. Be sure to not overcook them or they will be crispy (unless you like cookies that way!).

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 PEANUT BUTTER OATMEAL COOKIES

Steps:

• In a large bow combine the softened margarine and peanut butter.
• I measure the peanut butter by packing it tightly into a metal measuring cup.
• Then I scrape it out with my fingers.
• Add the sugar or Sucanat and the egg to the bowl.
• Mix it up really good until it is smooth, fluffy and glossy.
• I do this with a wire whisk.
• You could use a big spoon if you prefer.
• Add the vanilla and stir it in a little.
• Add the salt, baking soda, oatmeal, and flour.
• Stir it all up really well.
• You need a spoon to stir in the dry ingredients.
• A whisk just won't work for this part because the batter is so thick.
• Drop the dough by spoonfuls onto an ungreased cookie sheet.
• These cookies don't spread very well so flatten the cookies with a fork or the flat bottom of a cup which has been dipped into flour.
• Bake at 350°F for about 12 minutes.
• Half a cup of chocolate chips may be added to the batter if desired.

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.

HEATHER'S HEALTHY OATMEAL SURPRISES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, cream together the butter, white sugar, and brown sugar until light and fluffy. Add the egg whites and egg one at a time, beating well with each addition, then stir in the vanilla. Combine the flour, baking soda, cinnamon, nutmeg and salt; gradually stir into the creamed mixture. Then stir in the quick oats, peanut butter chips and chocolate chips. Drop by rounded spoonfuls onto an ungreased cookie sheet.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack 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.

HEALTHY OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees. In a medium bowl, whisk together flours and baking powder; set aside.
• In a large bowl, whisk together oil, sugar, egg, and vanilla. Add flour mixture, and stir to combine; mix in oats and currants.
• Using two tablespoons of dough per cookie, roll into balls; place on two baking sheets lined with parchment paper, 1 1/2 inches apart. Bake until lightly browned, 15 to 17 minutes, rotating sheets halfway through.
• Cool 5 minutes on sheets, then transfer cookies to a wire rack to cool completely.

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.