Cinnamon Pear Oatmeal Cookies Recipes

CINNAMON & PEAR OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees.
• Line 2 baking sheets with parchment paper; set aside.
• In a large bowl; add coconut oil, coconut sugar, egg and vanilla extract. Mix with a spoon, until well combined.
• Add to the same bowl, baking soda salt, cinnamon and whole wheat flour; mix until well combined. Stir in pear and oatmeal.
• With a large cookie scoop (I used 3 tbsp. capacity scoop), scoop out the dough and pat it into the scoop to form a firm cookie. Place onto prepared baking sheet, spaced about 2" apart. I put 9 cookies per baking sheet. Note: I used my fingers to pat the top of the cookie to flatten a bit and to make sure it is held together.
• Bake in oven for 10 minutes, until bottom of cookie turns lightly brown. Let cool on cookie sheet for 5 minutes; place on cookie rack until completely cooled.

OATMEAL CINNAMON COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking soda, cinnamon, baking powder and salt; gradually add to creamed mixture and mix well. Stir in oats. , Shape into 1-1/2-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until golden brown. Cool for 1 minute before removing to wire racks.

OATMEAL CINNAMON COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat butter and brown sugar together in a bowl using an electric mixer until smooth and creamy. Beat eggs and vanilla extract into creamed butter until incorporated. Mix flour, baking soda, salt, and cinnamon into creamed butter mixture until batter is just mixed; fold in oats and cinnamon chips. Drop batter, 1 to 2 tablespoons per cookie, onto a baking sheet.
• Bake in the preheated oven until edges are lightly browned, 10 to 15 minutes.

PEAR OATMEAL COOKIES

Steps:

• Preheat oven to 350 F degrees.
• Cream butter w/ brown sugar.
• Beat in dry ingredients.
• Drop by teaspoonsful on to greased cookie sheets.
• Sprinkle w/ sugar.
• Bake 15 minutes.

PEAR AND OATMEAL CRISP

Steps:

• Preheat the oven to 400 degrees F.
• Peel, core, and thickly slice the pears. Toss them with the 2 tablespoons sugar and the cranberries and turn them into a deep, buttered 2-quart baking dish. The fruit should be at least 2 1/2-inches deep in the pan; add more fruit, if necessary.
• For the topping, in a bowl, stir together the flour, oats, sugars, cinnamon, nutmeg, and salt. Drizzle in the melted butter tossing the ingredients with a fork to blend. Be careful not to over mix because you want a loose crumbly mixture, not a bound-together ball of topping. Sprinkle the topping over the pears.
• Bake for 30 minutes, until pears are tender and topping is browned. Serve warm with heavy cream or ice cream.

CINNAMON AND PEAR OATMEAL

Steps:

• Note: I also tested this recipe using canned pears in their own juice and think canned pears would be a suitable substitute for fresh.
• In a cast iron skillet on medium-high (depends on your range)heat dry roast the oatmeal and cinnamon for approximately 4-5 mintes. DO NOT burn. Remove pan from heat.
• In a saucepan combine the pear nectar with 3/4 cup water. Cook slowly over medium heat just until bubbles appear around the edges. DO NOT boil.
• Add the toasted oats, the grated pear, and salt. Cook mixture stirring constantly, until the oats are tender; about 10-12 minutes.
• Stir in the raisins just before serving.
• Top each serving with a dollop of yogurt.