HEALTHY CHEWY OATMEAL, RAISIN, PECAN COOKIES
This is a healthy low-calorie version of my original recipe. This recipe uses lower calorie ingredients such as Splenda Sweetener, Splenda Brown Sugar, and wheat flower. These cookies are plump, chewy, and full of crunchy pecans and raisins. The honey really sets if off with a unique taste. Once you make these cookies with the honey in them, you will never want to make oatmeal cookies without honey ever again! And it can be easily altered to your liking by changing the add-ins from raisins & pecans, to just about anything you want (walnuts, dates, dried cranberries, etc).
Provided by AZFoodie
Categories Drop Cookies
Time 27m
Yield 36 Cookies, 36 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F Line 2 baking sheets with parchment paper, or almunim foil (butter foil).
- OPTIONAL: Soak 1 cup of rasins overnight in water to make them nice and plump.
- In a small bowl, mix the flour, baking powder, cinnamon, baking soda, and salt with a fork.
- In a seperate large bowl, beat the butter and both sugars in with an electric mixer until fluffy. Then beat in honey, eggs, and vanilla.
- Gradually add the flour mixture to the large bowl while beating on low.
- Stir in oats, raisins, and pecans.
- Drop batter by large tablespoonfuls onto prepared sheets, spacing mounds 2 inches apart. Flatten mounds only slightly if you want a fat, chewy cookie; or flatten mounds more if you want a thinner cookie.
- Bake cookies until the tops start to turn golden brown, about 11-12 minutes.
- Cool for 3-5 minutes on cookie sheets, then move cookies to a cooling rack.
- Store cookies in an airtight container to keep them nice and moist.
Nutrition Facts : Calories 153.5, Fat 8.1, SaturatedFat 3.6, Cholesterol 23.9, Sodium 66, Carbohydrate 18.7, Fiber 1.5, Sugar 6.5, Protein 2.5
OATMEAL BROWN SUGAR COOKIES WITH RAISINS & PECANS
Crispy on the outside and chewy on the inside, these are the end-all-be-all oatmeal cookies.
Provided by Jennifer Segal
Categories Desserts
Time 45m
Yield Makes about 32 cookies
Number Of Ingredients 11
Steps:
- Position two racks in the middle of the oven and preheat to 350°F. Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the oats, flour, baking powder, baking soda and salt.
- In the bowl of an electric mixer, beat together the butter and brown sugar on medium speed until creamy, about 3 minutes. Scrape down the sides of the bowl with a rubber spatula, then add the egg and vanilla and beat again until smooth, about 30 seconds.
- Add the flour and oatmeal mixture and mix on low speed until just combined; add the pecans and raisins and mix again until just combined. Do not over-mix.
- Drop the dough into 1½-tablespoon mounds about 2 inches apart onto the prepared baking sheets. Bake for 11 to 13 minutes, rotating the pans from top to bottom and front to back halfway through, or until the edges are slightly golden but the centers are still pale. Let the cookies cool on the baking sheets for a few minutes, then either slide the papers off the pans onto cooling racks or transfer the cookies with a spatula. Once cool, store the cookies in an air-tight container.
- Note: The recipe can easily be doubled, but keep in mind that oatmeal cookies are best enjoyed fresh on the day they are baked.
- Freezer-Friendly Instructions: The Cookie Dough can be Frozen for up to 3 Months: Scoop the dough into balls, let set on a baking sheet in the freezer, then place in a sealable bag and press out as much air as possible. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer in the oven.) To Freeze After Baking: Let the cookies cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the cookies from the container and let them come to room temperature.
Nutrition Facts : ServingSize 1 cookie, Calories 105, Fat 5 g, Carbohydrate 15 g, Protein 1 g, SaturatedFat 2 g, Sugar 9 g, Fiber 1 g, Sodium 13 mg, Cholesterol 52 mg
CHEWY OATMEAL-RAISIN COOKIES
Provided by Food Network Kitchen
Time 40m
Yield 1 dozen cookies
Number Of Ingredients 11
Steps:
- Combine the oats, flour, cinnamon, baking powder and salt in a large bowl. Beat the butter, sugar and molasses in a large bowl with a mixer on medium-high speed until fluffy, about 5 minutes. Beat in the egg and vanilla until smooth, about 2 more minutes. Reduce the mixer speed to low, add the flour mixture and beat until combined. Stir in the raisins by hand. For the best flavor and texture, cover the dough and chill at least 4 hours, or overnight.
- Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Form the dough into 12 balls, about 2 tablespoonfuls each, and arrange 3 inches apart on the prepared baking sheets. Flatten with the back of a fork. Bake until the cookies are golden, 15 to 17 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
RAISIN PECAN OATMEAL COOKIES
Steps:
- Preheat the oven to 350 degrees F.
- Place the pecans on a sheet pan and bake for 5 minutes, until crisp. Set aside to cool. Chop very coarsely.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed until light and fluffy. With the mixer on low, add the eggs, one at a time, and the vanilla.
- Sift the flour, baking powder, cinnamon, and salt together into a medium bowl. With the mixer on low, slowly add the dry ingredients to the butter mixture. Add the oats, raisins, and pecans and mix just until combined.
- Using a small ice-cream scoop or a tablespoon, drop 2-inch mounds of dough onto sheet pans lined with parchment paper. Flatten slightly with a damp hand. Bake for 12 to 15 minutes, until lightly browned. Transfer the cookies to a baking rack and cool completely.
OATMEAL PECAN COOKIES
It's hard to stop munching on these delightful cookies," admits Debbi Smith, field editor from Crossett, Arkansas.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 7 dozen.
Number Of Ingredients 10
Steps:
- In a bowl, cream shortening and sugars. Add eggs and vanilla. Combine flour, baking soda and salt; gradually add to creamed mixture. Stir in oats and nuts. Chill for 30 minutes. , Shape into 1-1/2-in. balls; place 2 in. apart on greased baking sheets. Bake at 350° for 10-12 minutes or until golden brown. Cool on wire racks.
Nutrition Facts : Calories 141 calories, Fat 7g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 92mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 1g fiber), Protein 2g protein.
CRISPY-CHEWY OATMEAL RAISIN COOKIES
Keep these crisp-yet-chewy cookies on hand for an after-school treat.
Provided by SPLENDA® Sweeteners
Categories Trusted Brands: Recipes and Tips SPLENDA®
Time 25m
Yield 36
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- Stir together flour, soda, and cinnamon. Set aside.
- Beat butter and SPLENDA® Sugar Blend at medium speed with an electric mixer until fluffy. Add eggs, molasses and vanilla, beating until blended. Gradually add flour mixture, beating at low speed until blended.
- Stir in oats and raisins.
- Drop dough by rounded tablespoons onto lightly greased baking sheets.
- Bake 10 to 12 minutes or until lightly browned. Cool slightly on baking sheets. Remove to wire racks; cool completely.
Nutrition Facts : Calories 136.4 calories, Carbohydrate 18 g, Cholesterol 23.9 mg, Fat 5.9 g, Fiber 1 g, Protein 2 g, SaturatedFat 3.4 g, Sodium 76.4 mg, Sugar 8.5 g
CHEWY OATMEAL RAISIN COOKIES
Sometimes there's nothing better than a good old-fashioned oatmeal-raisin cookie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 30m
Yield Makes 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. In a medium bowl, whisk together oats, flour, raisins, baking soda, and salt; set aside. Using an electric mixer, beat butter and sugars until light and fluffy, scraping down bowl as necessary. Add egg and vanilla; beat until combined. Gradually add oat mixture; beat just until combined.
- Drop dough by rounded tablespoonfuls, 2 inches apart, onto two baking sheets. Bake until cookies are golden brown but still soft, 12 to 16 minutes, rotating sheets halfway through. Cool 5 minutes on sheets; transfer cookies to a wire rack to cool completely.
Nutrition Facts : Calories 94 g, Fat 3 g, Protein 2 g
CHEWY RAISIN OATMEAL COOKIES
"The first time I made these sweet chewy cookies, I didn't tell my family they were low in fat," says Julie Hauser of Sheridan, California. "Their reaction when they found out? 'No way!'"
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 44 cookies.
Number Of Ingredients 12
Steps:
- In a food processor, combine the raisins, water, egg whites and molasses. Cover and process for 10-15 seconds or until the raisins are finely chopped. , Transfer to a large bowl. Beat in sugars and vanilla. Combine the flour, milk powder, baking powder and cinnamon; gradually add to raisin mixture and mix well. Stir in oats. , Drop by tablespoonfuls 2 in. apart onto baking sheets coated with cooking spray. , Bake at 350° for 8-10 minutes or until edges are golden brown. Remove to wire racks to cool.
Nutrition Facts : Calories 77 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 24mg sodium, Carbohydrate 18g carbohydrate, Fiber 1g fiber), Protein 1g protein.
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